@gerygaub That’s great, I am glad you tried it! What was the loin before you injected it? It is possible that you injected too much into it? Did you rinse it after holding it overnight? As for Celery Juice Powder, clumping is absolutely an issue with it, which is one of the reasons I am not a huge fan of it. All natural seasonings are good for what they are but they do bring a host of problems with them! As for the precise slice I have used it a few times and my only complaint would be that it has a tendency to cut thinner as you get towards the tip of the support. The blade is nice and sharp though and it is easy to adjust. As you know it is designed for use by right-handed people. Anyone else have thoughts?

@gerygaub I already responded in an email to this but just so everyone else can see the answer as well, the fat cap won’t really pass much cure through to the rest of the belly so it is not necessary to rub it again. However, it is not going to hurt anything either so if you want to re-rub it then go for it!

@gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!

@gerygaub That’s so awesome! I’m so happy that you finally got a chance to do this and that it turned out well! I really love seeing you trying all this stuff out and not letting anything keeping you from trying new things!

@gerygaub Absolutely, you can send them to me at jonathon@waltonsinc.com and I would be happy to add them to your post, it will look just like you posted it. Just go ahead and do your post then email me and let me know what post to add it too! Can’t wait to see the pics!

@gerygaub Anything we can do to help, if I ever come across a sequence that will reset factory settings to this I will let you know! Good luck on the hot dogs, I look forward to seeing the pics!

@gerygaub The carrot fiber will help for sure and as long as you are near or above 20% fat you should be okay. The issue with that is that Ground Sirloin is sometimes 90% or more lean. You might want to try adding some Cold Phosphate for moisture retention? Maybe hold off on adding that for your first batch and just add it if it comes out dry? The Cheeseburger Cheddarwurst comes with sure cure so it can be smoked or you can leave out the cure and make it fresh. If you add the cure and smoke it just make sure you get REALLY good protein extraction to help prevent the fat from rendering out during the smoking process. If you are not curing and smoking and are making a fresh product let it cook at lower temperatures initially on the grill or in the pan, same goal here we don’t want any fat to render out. Your creation sounds amazing and I don’t know if you knew it or not but we have declared this the Month of Bacon at Walton’s so when you make these please post pictures of them to Meatgistics and if you want either the Meatgistics or Waltons Facebook or twitter or wherever!

I had a few other people look over your process and the consensus was that is sounds like it was either a mixing problem or the thermometer you were using failed and it ended up getting way over cooked. So try a new thermometer and try to make sure you get your product really sticky and tacky to ensure it has a good bind. If you try it again and have similar issues let us know!

@gerygaub You should link then smoke them. I smoke for 2 hours then simmer them in my turkey fryer pot till they reach 160. We put the pot on our wood stove. Keep it around 170 to 180. I ice bath them THEN cut the links and remove the casing. Watch a you tube video to learn how to link. Keep them linked throughout the entire cooking process.

@gerygaub I have a Weston 44 lb meat mixer back in the video room, I took it apart and am attaching pictures of what I think is missing, it is just one bronze piece and then the black knob screws into this. It is called a Pivot Pin and I would imagine you could order a new one from Weston. [image: 1522960321539-img_1837.jpg]