McPherson KS
Process hogs, beef, deer, etc
Been buying from Walton’s for years. Usually go to East Wichita store if I am not ordering online. I enjoy the videos…keep them coming! Little disappointed I have yet to win any prizes.

I made 20 lbs of Summer Sausage with and 20 lbs without ECA. Both batches were my normal recipe. The batches with ECA were definitely tangy…maybe to much.

I was looking for an alternative to Fermento as the recipe calls. What I have used in the past is Powdered Buttermilk. I have to hold it in the fridge for a couple of days to get the tang I want. ECA is great if don’t want to wait to smoke the meats. I usually need to mix and stuff one day…then smoke another, starting first thing in the morning. That way the batch is finished before I want to go to bed. Has anyone else used powdered buttermilk?

I have not made chicken sausage. Wonder if you grind the dark and white to get the correct fat content?!? I don’t know about grinding the skin…maybe that is the way to go? idk. I just looked in my go-to sausage book. not many chicken recipes…but there was one for turkey sausage. It used 7.5 lbs turkey, 2.5 lbs pork trimmings.

If you are using whole birds, get some in the 5 plus pounds range…they may have enough fat on them to use. Broilers are great for growing your own. Easy to get from a Farm Store in the Spring or a 4-Her. Only take 6-8 weeks to grow and get nice and fat. We usually grow them until 6-8 lbs…and they are usually loaded with fat. Or check with your local butcher…sometimes they will give you the fat off animals for free. Can you mix turkey fat with chicken, idk…

Good luck. Maybe Austin has a solution…

pete.

Coming to Wichita East store in the morning. Wanted to try to Lebanon Bologna, but really want a Sweet Lebanon taste. Do you have an idea of how much sugar to add to the recipe? Brown, white, or dextrose? I guess this question is not a 911, but would like to know if I need to pick up anything while in Wichita in the morning. Thanks.