Jeff from Flowery Branch GA
New to sausage making in the last year, tired of paying my processor big $$$ for a sub par product. Found Waltons online, watched videos and bought their product…Bam. I’ve learned a ton by trial and error, scouring the Internet. Now my game is on. my best so far is Willies sticks with hi temp cheddar, small amt of citric acid , sure gel and some Syrian Aleppo peppers for a little kick. Look forward to learning a bunch more from the group!!!

Just put the hammer down in this big boy.

My fav is Willies sticks from Excalibur. I like to add hi-temp pepper jack and sure gel. Smoke them with pecan wood till then hit 160 internal temp. Also Jalepeno summer sausage . I used a few 32mm collegen casings instead of fibrous and they turned up great as well.

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Austin Got him In Colorado. My first trip ever out West . As excited as I was for the trophy I immediately started thinking about all the meat I was bringing home to GA.

Austin what are the hottest of these 3 mixes. Sriracha, Gigawatt or Habanero?

Thanks
Jeff