mrobisr that sounds like a great idea. I am thinking that it should be piped in copper to the smoker and I hope someone can give this a shot.

Thanks Jon!

Thanks glen!

Quick and dirty!
Pulled 1.5” pepperoni out of the smoker at 135f to finish with sous vide. In 2 hours I had come up to 171f ( over cooked) is there any way to estimate cook times so I don’t have to babysit as much?

I have a 11lb stuffer and the only problem I can see is if you you don’t get the piston tight or it comes loose then it will tare out treads. This happened to me last week. I have also broken the small stuffer tubes so l switched to a jerky gun for those smaller stick. Also they are a lot Cheaper to replace. Good luck!

What a tease!

That’s great!!!

Thanks Jon! I am going for a sweet heat but more sweet then heat. Never made apple sausage before. Maybe I will test it on pork before I use it on game meat.

Anyone ever use the apple sausage seasoning and mixed it with another kind? I was thinking Cajun apple sounds good but afraid of commitment. And I just messed up 10 lbs of elk pepperoni so I’m looking for a win.

Followed the Walton guide for making polish sausage and it turned out great!! The only problem I had was that it finished in the smoker at 2am so work was rough the next day!! No more making cured sausage during the week!

Followed the Walton guide for making polish sausage and it turned out great!! The only problem I had was that it finished in the smoker at 2am so work was rough the next day!! No more making cured sausage during the week!

The sky is blue because god loves the infantry.

I’m Matt and I hunt and fish and I have been processing my game meat for 7 years. I’m in Loveland co and love making sausage.

Thanks man I will give it my best

That’s great help I will give it a shot

Maybe I should try Game/pork 50/50 then

I was mixing 80/20 and I think I will stay closer to the guidelines

I had 3 problems. The first being I believe I ground it to fine, 3/8 then 1/8. Second I used pork and pronghorn and not sure I hit the ratio right. Third, I didn’t follow the cooking instructions, so… I have some Walton polish seasoning showing up today and I will give it a shot later this week.

I’m a new guy to this community and glad to see a lot of good information here. I am trying to figure out if dehydrated lactose/milk is being used in polish sausage. I just ordered a polish blend from waltons and I want it to be a better experience than last time. Any help would be great.

Cheers,
Matt N
Loveland, CO