great tips

Johnboy13
I’ve bought many different sausage mixes from different companies and never have I seen the cure mixed with the seasoning, most have a small pack of cure to do 25 pounds of meat! The cure mix you did per pound is right on! If you bought this from Walton’s, there cure was always not part of the mix! Hope that helps you, welcome to the gang! Mike Mccullen

Ediecrna
Jonathan, the best way to answer your questions on what protein extraction is, go to the Waltons Meatgistics site and go to meat grinding and mixing and there is a video and explanation on how important it is in trying to make the block or snacks sticks to get the meat to bind together! Mike

My wife is a gyro fanatic but wasn’t crazy about it being in a brat so here is two solutions I came up with instead of trying to make a loaf! By the way the seasonings are right on in flavor, make a brat and use peta bread as your bun, cook brat to well done, let it cool and slice it the length of the brat or bulk make the sausage and pan fry any shape you want! Mike

The list was sent to you after my errors 🤪 Biro band saw model33, holbart 20 qt mixer, Torrey grinder model 22, Holbart auto slicer model 2912! If any one else needs a list with photos and price Email me and I’ll send it to you!

Downsizing my meat room for a move to Az, list of equipment for sale can be found at my email address sly_380@yahoo.com I’m located in Michigan near Cadillac. 20 Qt Holbart Mixer, auto slicer, full size meat band saw and to much to list!

looking to see if anyone has used Monk Fruit as a sub for sugar in ma,king sausages,
people that are on a keto diet are doing away with sugar and wanted to know if we could use Monk fruit instead, it states that it is 20 times as sweet as sugar??? Any information would be helpful. Thanks Mike

Joe Hell Thanks Joe I’ll give that a try

Looking for a recipe for pumpkin sausage, had some in Casa Grande Arizona from a Fries grocery store, wondering if anyone has any idea how to make it!!! Have made many types of sausage but not this one, has a great taste

Parksider
Just remember I bought it 20 years ago,

Parksider
Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems

markgolding
Mark, I have been making sausage for 25 years, I agree with the 70 venison 30 pork for what you are making, two rules of thumb are 1 Oz water for every pound for any type sausage except dry cure and pork butts are usually 80 lean 20 fat!! Hope that helps mike