I guess it’s kind of late for this but here goes anyway. I’m Kevin from Howell Michigan. I tinkered with meat making for a long time (40 years or so). Rookie stuff in the oven with the boxed brands, but I really wanted to up my game and found Waltons on the net. Sure glad I did! These guys are great. I am learning a lot and can’t wait to expand my horizons (and my pocketbook). I fish and hunt a lot and plan on making stuff I never even thought about before. Thanks again guys.

Thanks for all the help guys. We ended up going for 2 different seasonings. I love the Holly one and the wife cant get enough of the 110 hot one. I mixed the 4 like I said and left them in the fridge overnight. Got up in the am and tried a little taste test of all 4. We came up with our favs and made 12.5 lbs of each. The sausage turned out way better than I thought it would. We get a pig every year and this sausage is WAY better than what they make so we will just ask for ground pork instead of getting their sausage. Thank you Waltons for such a great place to shop and talk “meatery”.

Jonathon Thanks. You are the whip when it comes to this stuff. I am really excited to start making my own sausages and snacks.

Hey guys I just made 4 one pound batches of breakfast sausages to find out which we like the best. I ground them twice and added the seasonings and put them in the fridge. I have heard all you guys talk about making a patty and frying it up to taste test. My question is do you fry that patty up right away or do you let the product sit for a while first? I know this sounds trivial but it seems like you wouldn’t get much flavor if you fry it up right away. Doesn’t it take a while for the seasonings to “soak in”? Thanks.

Mr. A what did you use for the thermal processing? I just did my first batch also and they were dry too. I smoked mine and was told by the guys at Waltons that I dried them out too much by leaving the vents open and not adding the water pan to retain some moisture. I cant wait for my next attempt.