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

I having a dilemma about which electrical stuffer to purchase - 20 lb vs 30 lb. What is everyone’s thoughts as most seasoning packets are 25lbs so the 30 lb is the winner but doesn’t the larger volume put more pressure on the motor?

It isn’t a big deal to fill the 20lb canister with what meat is leftover as I’m coming from a 10lb.

Thoughts?

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

Mcjagger
I haven’t heard anything so I’ll wait until I can’t wait any longer…lol

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.

bocephus
Yes, I just got that Dewalt adapter for Christmas.

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.

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.

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!

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

great ideas everyone. Thank you

twilliams I add 1 oz per pound so for this batch was 25 oz of water for 25 pounds for the ease of stuffing.

I made some pepperoni snack sticks the other day. Turned out good but would like a little drier snack stick. Nothing wrong with the flavor, we just prefer a firmer product. I followed the meatgistics thermal process schedule. Do I just keep it longer on the drying stage at 125? If so how much longer?

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.

D Halverson That is really cool! I don’t have a 3D printer but did you provide that to LEM. I bet they could easily have a stainless adapter made.

Hopefully soon - I would love to get my hands on one. I have been eyeballing the LEM but the patty maker doesn’t attach.

Hello All,

I’m looking for a breakfast sausage seasoning with a similar flavor profile to Jimmy Dean’s regular. Any thoughts or ideas which seasoning would be close?

Thanks