I’ve been making Italian, Kielbasa, and snack sticks for several years and I’m just starting to make different things

Thanks for the replies, this will be interesting. We made 5# of bologna 2 weekends ago with Waltons seasoning and gave too much away but everyone that got some loved it. I did an hour and a half in the smoker than vacuum sealed the chub and finished it in the sous vide, it came out great. We’re making more bologna this weekend and also doing the chicken brat bologna thing. I’ll get sliced pics and let you know how it comes out, probably Monday night before it gets sliced and sampled.

In the Buffalo Southtowns not far from the Bills stadium.

I used 4 1/2# of thighs with enough seasoning for 5# and added 2 oz of carrot fiber. I was going to add closer to 3 oz but when I was weighing it out and saw how much 2 oz of it was I figured I’d stop there.

I think I first saw the juicer on a youtube vid. It oes a pretty good job and cleans up easily. More easily than an 1/8th inch grinder plate lol.
I used a 6qt Kitchenaid to mix everything because in Jonathon’s chicken brat instructions he said we wanted extraction and I figured I might not get enough by hand. It came out of the KA as sticky as molasses, it did a fine job.

I just made 5# of snack sticks this past weekend with Willies mix and hi temp cheddar. It was the first time I ever used binder (sure gel) and I’ll make sure I use binder all the time now. They stayed nice and plump and were the best I ever made.