I’ve heard large-diameter or large capacity stuffers don’t do well, filling snack sticks using smaller 10mm or 12mm stuffing tubes. Which stuffer fills snack sticks using small stuffer tubes best?

Congrats Decolb. That shouldn’t be too difficult to consume.

Thanks, Tex. Looking forward to it. Last month, I missed the first hour because I’m in the MT time zone, so I figured it was CT or ET. Appreciate the confirmation.

Thanks, Jonathon! Confirming 3 pm Central time?

Does anyone know when the next Livestream will start (date and time)? I don’t want to miss this month’s drawing!

Jonesy Agreed. Maybe something added in the future.

craigrice Thank you! Do you know what time? … and are they always the same time?

Just checking… Is the May session and giveaway May 31st? Also, what time?

strenkarosa I’m thinking it was the heat. The same thing happened t me my last batch. I held at 170 for 7 hours. I was almost at temp, but it was 1:30am and I wanted to go to sleep. I bumped it to 210 and be for you know it, half the casing split. DANG! I originally thought it was because I was using casings which had been warmed in the past and then dried out because they were not used. I think they were stuffed too tight and the temp was too high.

The cases split length wise on the sausage, with a v-grove shape about 3/4" deep. I let them cool and to my surprise, the gap had completely closed once the sausage was cool. They still taste great, however not to be given away to the neighbors.

ND Mike Ya, he’s good! I tried his recipe the first time. Came out awesome. I changed it up a bit to save some time as well as use ingredients easy for me to find. I also added a couple items to kick it up a couple notches… the smoke being one of them

wdaly Oh man! I haven’t seen that one. Gotta find and try that one. Sounds good.

twilliams Awesome. Let me know what you think.

YooperDog I enjoy listening to him as well… Straight forward - No BS - Funny.

I got the base for this recipe from Cowboy Kent Rollins. I added some items I thought would take these beans over the top as well as modified it to use the equipment I have. Improvise to fit your needs. These beans have a some “love” (good spice- not too hot at all) taste. If you are not a pepper fan, omit one Serrano and one Jalapeno pepper.

Note: Plan an afternoon for this one. Lots of prep and cooking. It’s worth it though!

WARNING: This recipe has ruined all other refried beans I’ve had since - They are that good!

Ingredients:
1.5 lb. pinto beans or black beans
8 c Hot water
4 c Chicken Broth
6 slices thick-cut bacon, cut into ½-inch pieces
2 medium to large sized yellow onion, large chopped
3 Serrano peppers, sliced
3 Jalapeno Peppers, sliced
3 medium dried ancho chilies, ground to powder (or 16g Ancho powder)
3 tablespoons of Mesquite seasoning
½ c. ground pumpkin seeds
2 tsp. garlic powder
6 Tbls. butter (divided even)
¾ c mayonnaise
¾ c sour cream
2 tsp. cumin
2 tsp. smoked paprika
2-3 tsp. Salt
2 ½ c. shredded sharp cheddar cheese

To an Instant Pot add beans, chicken broth, water, bacon, 3 Tbls. butter, onions, peppers, pumpkin seeds, garlic powder, mesquite seasoning. Set pressure cook for 50 minutes.
When finished, drain well reserving bean water.

Put beans in Ninja blender in two batches. Add “small” amount of bean juice if beans look dry. If making for fried bean burritos, then do not add any water unless absolutely necessary. Beans work better in burritos if they have less moisture. If making as a side, then you may want to add a little bean juice to get the real creamy texture. Whip beans until smooth.

Empty blender into 12SK Lodge skillet. Add the remaining 3 Tbls butter and stir in skillet. Put on your smoker for one hour at 225 degrees with lots of smoke. (Mesquite or Hickory wood recommended) Stir at the 30-minute mark. At the hour mark, remove beans from smoker.

Stir in the mayonnaise, sour cream, cumin and smoked paprika, and salt to taste. Mix well in the skillet.

Put skillet back in the smoker 10 minutes.

Remove from the smoker. Dump into bus tub. Cover with the cheddar cheese and stir. Let cool.

Once cooled, they ready to scoop for fried bean burritos. If making as a side, serve warm, topped with cheese and green onions, if desired.

This makes a lot of beans. You can vacuum pack or freezer bag the bean and put in the freezer to enjoy later.

Give them a try and let me know how you like them.

Fried Bean Burritos:
Place a scoop of beans in a tortilla (raw tortillas work best)
Fold over ends and roll tight.
Deep fry or air fry until crisp.

Enjoy

-PokeChop

mrobisr Will defiantly give it a try! Thanks!

twilliams I’ve heard lamb is awesome in burgers… I love Gyro meat Lamb will definitely be part of the mix.

lkrfletcher Do you add any fat or does the roast (Chuck I assume) provide enough?

Hey Everyone,

I’ve made lots of sausages, however this will be my first time making hamburger. How many passes through the grinder do you grind the meat? My thought was first pass 3/8" plate and then final pass 1/8" plate. What have you found to work the best?

mrobisr …after the meat is ground I assume?

Jonesy Huh! Worth a try. I like Kyle’s idea too of a little HT Bleu Cheese. Nice.