Have no clue but sounds like the meat to fat ratio is off? 22 to 5 sounds like it would make a dry product in the sausage world

might find a local machine shop to make you an adaptor

man wonder if it will fit the Weston #32

craigrice said in Dehydrated Jalapeno Flakes:

ButcherBrown this would be a good question for @joe hell , he has put many things in his sausages
had to read that twice… lol

I am going to do same but was going to use canned jalepenos… good / bad ??

we have had good luck dropping off at a hunter for the hungry program market… they accept donations for them to cut and wrap and they in send to shelters and the like. There are also places that will buy them ( your not going to be rich…) and they send overseas etc. decent meat but just too many of em!

Jonathon he said use it at the normal ratio 1 bag to 25# meat… his statement was that at the 1 bag to 25# meat when you dehydrate to ~ 50% down to 12.5# meat the flavor intensifies… so maybe for sausage I would need to double up… I’ll see this weekend… grinding and stuffing 400# or so

i actually called Excaliber today on this subject… well for Jerky to Stuffed sausage, his take on it was since jerky starts out at 25# mix for meat… then you dry out 50% the seasoning is twice as noticable… I am going to try the Sweet Chipotle Jerky in 5# ground sausage and stuff it… ( will reduce via the conversion chart) gotta try it …

Jonathon trying to apply logic again? it would be nice …

smokinbubba good luck… at our Basspro I just left they are all in boxes… if you could find the manual online and get a part number GTS… ( google that chit) if nothing else one from them you might be able to come up with a adaptor or the like…

Jonathon what if you dont want to smoke them later, is it ok to freeze with cure without smoking? We did this last year just to have some sausage that wasn’t pecan smoked. We had pulled a handful of links prior to smoking and vac packed em. They tasted fine to me… but dont want to do that IF its an issue, ie should we just vac pack and skip the cure ?

I picked up a brisket today and plan on a 50/50 mix and also going to try a batch with venison and just beef fat as well as experiment and add bacon and hi temp chees to some for grilling burgers… the new grinder is out for delivery on the Fedex truck…

zbigjeff great it will be another one that is a great taste BUT sky rocket cost… like Blantons , etc…

skibumben said in New Grinder:

d. Dumb luck.
true I wished they carried the #22 but who ever said I wished I had less power… lol My only miss was once order was placed a friend called and she had a couple of $100 off coupons!

@s-a-m said in New Grinder:

it’s a tad more than 77#

yours true more then #77 I was talking about my new grinder the Weston #32 Pro

craigrice where was this posted?

Chef I am Just South of you in Wallis… A couple of us gather up and make sausage / summer sausage, mainly hunting buddies / family. waiting on my grinder so I can start doing it all myself.

thats awesome… where did you find it ? Mine states it should be here tomorrow via fedex but we will see. @ 77# wondering if they should have put in a lifting eye on top lol

have you tried cabelas? look up model number via google and see if you can find parts?

hell of an operation… never seen that brand of smoker… and you must have some great recipes in that safe…

Whats the benefit of dusting the seasoning and stacking vs adding water and marinating in Fridge

Scott Coberly said in breakfast sausage seasoning explained:

but added brown sugar and yes

How much did you add / total pounds of sausage made/?