I ordered some of the 33’s with the intent of boiling whole chickens in a 25 gal outdoor cooking pot. Info shows that they are good up to 212 F, so should be good there on boiling side. I am also seeing where some reviews have mentioned for smoking turkeys which I believe would be above 212 F for smoking temp? Maybe these are ok above 212 F with getting too extreme?

Jonathon Thanks Jonathon and yes, it was the carrot fiber. I will try the water and see what happens. Can’t hurt.

First time using and did not add enough water to breakfast sausage or brats. I plan to make patties and froze in 1 lb pkgs. When I thawed first pkg, it stayed pretty stiff. Can I add water and mix again prior to cooking to loosen it up some and gain some moisture?

Parksider Thanks for the help. I am learning a lot from everyone. I threw the extra in when I did not have the flavor I thought I should. The when splitting decimals in oz should be minimal. I agree oz is the way to go.

147 pork sausage seasoning calls for .50 lb to 25 lbs. meat I used 2.6 oz + 3 tblsp for 7 1/2 lbs. Blue ribbon brats calls for 1.125 lbs to 25 lbs meat. I used 6 oz. This was my first shot at fresh sausage, so was unsure of my results.

Thanks for the reply. No, venison was normal and fresh. Seems I did everything right. It may just be the fact of how lean the venison is and retaining some of the venison taste. Maybe my expectations were off. Can’t take sirloin steak and make it taste like a ribeye! Lol

I did 50/50 venison to pork butt. I made 7 lbs of breakfast sausage (forget which one) and 7 lbs of blue ribbon brats. I don’t mind and will eat up, but for the non-venison lovers of the house - not sure. Would I have been better of with pork fat vs pork butt? More seasoning? Any advice would be appreciated.