Parksider
Can you tell me more on buying the burner from amazon? Am going to convert vertical insulated freezer unit to a smoker.

bowhunter extream
Did you find where to buy a thermostat controlled propane burner? I just got a vertical stainless commercial reefer unit today I intend to convert to a smoker. Need to find burner and controls.

Joe Hell , just back from the copper river dip netting salmon, slow day , we only got 27 reds and 3 kings… yum

Jonathon appreciate the advise! We usually make sausage with other couples, that way we can fine tune recipes and share the bad with the good.

Trying to upload photos again. Cannot find a easy to use app to reduce photo size.

Stuffed in 32 mm smoked collagen casings a couple hours at 130 and put in 170 degree water to finish to an IT of 160. Casings peeled off within 1 minute.   

The sausage in the non edible casings in the tote were fine.

Jonathon , lol, agree, texture perhaps. Cooked cabbage with the bratwurst.

gerry johnson

Jonathon

Haluski is what my polish friend calls this dish.

Have used carrot fiber in my last 3 bratwurst batches. Definitely moister and helps give a good consistency or “mouth feel”. Used carrot fiber in summer sausage and moose bacon also . Great stuff but tough figuring the exact amount of water to use. If in doubt I use a little extra water.

Looking fantastic! Have not tried making salami or hard sausages yet, but will!

deplorablenc1 , moose is great, got a nice elk this year too, lots I
Of sausage making ahead!

Joe Hell , it works well! Must keep the sausage maker properly hydrated also!

Jonathon , just used the upload button.

Jonathon I used a mixture of Walton’s recipes and “Great sausage recipes and meat curing “ by Rytek Kutas. The hard part is figuring when to add the new additives such as encapsulated Citric Acid, cure accelerator and what to use as substitutes when you don’t have an ingredient such as soy proteins.

Moose bacon
7.4 lbs previously ground moose burger
Ground 1 lb fatty bacon, 1 lb salt pork
.375 oz Walton’s imitation #2 bacon cure
1.4 oz carrot fiber
0.8 oz. smoked meat stabilizer
36 oz cold water

Mixed all with power mixer attached to grinder 5 minutes, reversing every 30 seconds. Put meat in aluminum trays to about 2 inches thick meat.

Put in smoker 120 degrees and increased temperature 10 degrees every half hour to 170 degrees. Added apple pellet smoke tube at the 140 degree mark for two hours. Cooked to IT of 152.

Tasted great but a touch salty, will cut the salt pork next batch

Joe Hell , thanks! Have been making breakfast and Italian for years. Bought a new 1 3/4 horse grinder with sausage tubes and meat mixer that attaches. Made about 50 pounds of polish and brats which were delicious but was not happy with the stuffing process. Watched almost all the Waltons videos and bought the 11 pound stuffer in December. Am addicted now to making sausage cannot believe how much info there is out there.