I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.

I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.

We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.

We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.

I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.

Thank You!

Thanks everyone for the input. I pre-ordered the 20lb model.

The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.

Hey - How do I get Waltons to ship USPS to AK? I just called the other day and it was $65 for 3 packages of seasoning and casing. I mentioned to lady it would be great if they could ship USPS to AK. I ordered it and had to use a freight forwarding company so it will take much longer and a little more money (but not $65) to get here. Thanks

yes, I have left out the smoke in the last batch of pepperoni sticks and just used the smoker to cook them. We didn’t notice much difference in taste.

gus4416
Yes, I lay them in a 7 gallon tote or other container, then place freezer paper on top, and then place another layer and so on. I put the tote on the freezer shelf or if it is cold enough I put the lid on and then into the back of truck with a tonneua cover.

Bob Stehlik
We had 160 straight ground and another 75-ish pounds of steaks and round roasts. It was 375# bone in on 4 quarters and ribs. This was a medium to large cow moose. I had to buy another freezer - lol.

good lookin eats - thanks for sharing. For some reason I twist two in a row (so I can fold them to get two the same size) and then cut the two off. I freeze the two linked together and then cut the two apart, and vacuum seal. I guess it works for me.

Austin can’t wait to get my hands on that electric stuffer. Hopefully we get to read about the specs soon.