Well thank you for all of your advice there is way more than I thought into starting a business I’m not ready to start a business for sure so I will contact someone just make sure that them donation for the spices and the price of the meat is okay I don’t make a profit off of it most are friends but they want to help with the cost for everything that goes into it

So I have friends that have tried the Bratwursts
I make and I was asked the other day if they could buy it but I don’t know what the Missouri laws are and was wondering if anyone on here might know? Specifically my friends are wanting me to make Bratwurst from pork is this something I can do?

Okay so I’m making these tomorrow I’ve got all the stuff I need for the recipe the only question is should I do a quarter inch or 3/16 inch grind and should I do it twice

Thank you for the information I will have to look into making chicken sausages

So my brother’s wife is on a pollotarian diet and I found that they do not eat beef or pork. There meals are mostly a fish , chicken or vegetarian. I would like to make some kind of a bratwurst or a sausage for but I don’t know very much sausages that don’t contain red meat or some kind of pork if anyone could give me advice on what I could make so that way when we grill she doesn’t feel like she has to be out of the group

The injection that I use is not very strong it just puts a little flavor in it so I don’t think it will overpower or be too much using the dry rub too

Thank you for that information I was not 100% sure if people use cold phosphates for stuff like that or not I’ve only been using it now for a few months this is my first time using it on a brisket I’m going to try it I’ll add some my dry rub to it and we will see how it turns out

I have tried it before and it was good but I wanted to do it with mine the first time I did it mine was very good

I’m making a brisket this weekend and was going to use straight cold phosphate and my homemade dry rub. What I’m wanting to know is can I just use cold phosphate ( recommend amount of water ratio mix) by itself and inject it with the cold phosphate then put the dry rub on it and still cook it or should I make it into a brine and inject it with the seasoning cold phosphate mix or will this will even work
Karl

I used the maple bacon cure and the bacon booster I used 1 pound to a gallon of water it distilled and I used 3oz of booster the water was at frigerator temperature the start weight was 4 lb and I injected it till it got 8 pounds or very close to it it wieghed 7.5 lb when I let it sit overnight I did like they said and I covered it up with the left over solution I am wandering it it was that there was not enuff fat like you said let me now if that sounds s right

i need help with bacon so i tried to make bacon out of a wild boar it was a small one so i figured i would be ok because the rest of the meat teats good but when i tried to make the bacon it did not turn out i injected it as even as i could then let it sit over night in refrigerator in a haft brine then next morning i cooked using the walts cook time to 145 internal and then cooled in a ice bath till internal got to under 100 then let it sit out for 2hrs and when i cooked it , it turned out bad it had right color but very salty and fat did not cook out ether what did i do wrong? does it mater what cut of meat i use? did i miss a step please let me no if you can help

thank you for the reply i didn’t think it made a difference. so how do you get the dark reddish ring around the out side of the summer sausage or is that just ageing of the sausage or is it smoke that makes the dark red around to the out side of the sausage. the last time i had summer sausage made the outer quarter inch was dark red and the middle was the normal pink color. how can i get that color in my summer sausage.

does it make a different on smoking summer sausage should i hang it vertical or horizontal i was told that i should do it vertical but have not seen a difference in my summer sausage ether method i cook all my summer sausage by the Walton’s recommended time and temp. is there a certain way i should be smoking them? they always come out tasting good.