ToddDSheppard agreed with everyone, that smoke schedule can kill you. I did a batch using 12 lbs 80/20 ground beef, 6 lbs boneless skinless chicken thighs, and 7 lbs pork back fat and used sure gel as my binder along with about 48 oz water and they turned out awesome! Especially when my smoker only goes down to 150, started it there with the meat already loaded so it helped the slower process…

twoheartedloon I tried the email, wasn’t a fan of the tang it gave…so now I use smoked meat stabilizer always as I don’t always want to wait or have time to wait for the cure, and absolutely love the outcomes, everyone seems to love the flavor and bite to my sticks

Pivodog thanks! I may just work on getting that chopper and use it! Would hate to burn up such an expensive piece of equipment for some homemade dogs! Haha

Doug 0 do you finish them up sous vide? I made some before, they were slightly wrinkled but after the water bath to finish, brought them out to be nice and plump!

Nice birds!

cdavis thank you! Just about gone ready between samples and snacks at work!

Welcome!

Grimpuppy you could always try to set the water temp at about 160-162 as well, I’ve had my sticks in for 30 min-hour and never had any issues

Grimpuppy I had a batch sort of turn out like that with the flavor issue, I was making them late at night and fell asleep with them in the water bath, they ended up being in for too long and taken to like 170+ internal, only time this happened and they had that issue so maybe that’s what happened? Maybe too high or too long in the water

Miket482000 Jonathan talked about this how they are working on having such a handle actually designed for the new stuffer! Would be awesome incorporated in the original handles!

archeryman8 not sure how the waltons sharpening system works but if the blades are anything like the slicer we have, you won’t have to worry about that often because the blade stays sharp so long! But they look like the same sharpening system as the slicer we have and it works great!

Stella69 welcome

Definitely still ok, when I seal my stuff I don’t draw a full vacuum to prevent this and haven’t ever had an issue… seasonings won’t go bad per say even after their 2 year shelf life usually just lose potency so after that time could see a flavor difference

Just made these last night… using up freezer stuff so I uses about 11.5 lbs burger from our cow we processed and about 8.5 lbs pork butt I had

Jesser I have not had the chance yet

Definitely nice! I’m not used to possibly not getting a buck tag, we get 1 every year plus an either sex for bow then up to 4 doe tags for regular season and 1 doe for bow/muzzleloader… many years my father and I tagged out and made tons of good stuff

stephenmterry be sure to take pics to post! Love seeing pictures of progress!

@ndmike same here I cannot access any either

Jesser just one blow out that was a hakka stuffer, my El one is lem that just seems to skip teeth or something because every so often when it seems a gear is going around and POP! the piston releases a little and have to re crank down again… like you said, I don’t like the support system because it does not touch the bottom, it’s suspended…

processhead the El ones do have a safety with the motor, it’s the drive overload shutoff like Jesser was saying… if the motor starts heating up due to increased pressure, or whatever it trips the breaker for the overload on the motor…that definitely works!

TexLaw I might try that next time I make some hot dogs or bologna… after giving out samples I do not have much left so I definitely need to make more! Took out some burger and pork to make summer sausage tonight hopefully! Working 12 days straight minimum this week, so trying to squeeze some processing in too!