bocephus I will. I have got the mixer in. I will check when I get time. Once I figure out how to even do it if it can be done. Ha

OutdoorCharlie thank you. I ordered it the other day while it was on sale. It’s coming, but I just didn’t know if it would fit or not. I’m pretty good at tearing things up to make it fit and did want to do that this go around. I have pretty much switch all my processing stuff over to Waltons just not the grinder.

OutdoorCharlie

Ridley Acres thank you. I ordered it the other day while it was on sale. It’s coming, but I just didn’t know if it would fit or not. I’m pretty good at tearing things up to make it fit and did want to do that this go around. I have pretty much switch all my processing stuff over to Waltons just not the grinder.

smokinbubba just to confirm that I read that thread right. The Cabela’s grinder will fit the Walton 50lbs mixer? My grinder is a #42 but it’s probably 7 years old.

smokinbubba thank you. I just keep reading how the Cabelas mixers are not good and the gear breaks quickly. But I guess I will still be mixing by hand till my cabela grinder goes out.

Can anyone tell me if the Walton’s 50lbs meat mixer will attach to the Cabela’s #42 grinder.

Jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?

Jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

Jonathon what temp do you recommend smoking them at and how long?

I smoked up 25 lbs of brats 30 pork and 70 deer. I used the natural hog casings 32-35mm. I smoked them for an 1.5 hours at 140 degrees and then at 185 until I reached an internal temp of 160. The casings were really rubbery when i was done and made them really chewy. Any ideas what im doing wrong