8#'s of Bologna. Used Walton’s Hot dog and Bologna seasoning and Walton’s red casings. Did not smoke this time. Tried Sous vide instead. 160 degrees for 3 hours. came out great!

Roast beef, injected with Pa’s black Bull, smoked at 225 in a Pitt Boss vertical smoker.
Used Jonathan’s video for tips. simply amazing taste and texture!!

I used about 75% beef, 25% pork. 1st grind through a #4, 2nd through #3. Used hog casing as I didn’t have sheep casings. I like the snap of natural casings. Smoke 2 hours in Pit Boss 5. Finished them off in water. I’d tried many other recipes and mixes. Waltons is by far the best.

Make the move to the chamber type. The bags are pennies and you can do liquids! Seal and vacuum are much better. Worth every penny!

I agree with Parksider on the chicken thighs. Made many batches of various flavors using only thighs. Haven’t found the need to add extra fat. Sometimes I do add a little more seasonings, maybe 10 to 15% more. I also use carrot fiber for added moisture retention.

Jonathon Jonathon, Is the 26 times it’s weight measured in volume or weight. Thanks

Deerslayer, I’ve been using Sous Vide on smoked and unsmoked sausage for years. It really does take all of the guess work out of the process. I won’t do it any other way! Jonathon’s suggestions are pretty much spot on. As an aside Thermoworks makes a prong specifically for designed for using with Sous Vide. I have one it works great.

Used Walton’s hot dog bologna mix. Super tasty!

I’m wondering if this is a chart available which would show how much water to use per pound when using carrot fiber when maker sausage with chicken?