Oh, I need one of those!! Bad A$$

Holly regular for me. Hands down the best sausage ever made. This coming from a guy that loves his bambi dogs…

#1 tip, don’t overload the thing! It can make a ^ell of a mess! The first time I used mine I had meat oozing everywhere. Use ice to keep the meat super cold would be tip #2. I make my bambi dogs with mine. About 2 min per batch, makes things go quickly.

I have a #12 and #22 cabelas grinders. My #12 is older, made by weston. The #22 is newer carnivore unit. I find myself using the #12 much more than the #22 due to the weight and footprint. I did 3 deer this season and the #12 made quick work of all of them. The #22 powers my mixer and has reverse so it has its place. Look on market place and craigslist, you can find great deals. Both mine came from marketplace. The #12 was $40 because it needed much love, but I have plenty of that to spread around. Also, look at the Walton #22. You can use speko (sp) plates on it.

Good to see you chilli dog man! Keep some distance from them toothy reptiles!!

SupplySergeant Sorry, just saw this thread I forgot about. I get about 1lb per pint give or take. I’ve put up over 65 pints so far this season with about 30 more to go.

Mean Dean said in Walton's 50# mixer:

I have a 20lb mixer that attaches to my grinders. Purchased before I discovered Walton’s. It seems to max at slightly over 15 lbs to mix well, 20 lbs and it would be close to overflowing. Toying with the 50 lb tilt mixer for those larger batches so I don’t have to reload the 20 pounder again and again. As for the hand rank or mixing by hand…I’d never go back. Helps to make a better batch of sausage.

If I may ask, what brand is your 20lber?

I have the same 50lb mixer but its a cabelas unit. It mixes down to 15lbs efficiently but is rather large. I have a 15lb hand crank but really want a 20lb that will fit my grinder. A commercial hobart unit is out of the question due to storing the thing. I dont have a dedicated meatgistics room…yet and have to roll my carts into the kitchen to process.

Jonathon said in #22 grinder knife:

Team Orange (216)
Team Blue (224)

Current stats. I don’t think it has ever been a larger than 12 user gap!

Of course Blue is ahead. You keep sending out blue hats… Looks to me like a presidential election deal all over again.

I agree with the preserving aspect of salt but the canner does the preserving at 240’f and sealing under vacuum. In this case, the salt is optional. If required, then I would say it is there for preserving the product. Just my take on things, I have been wrong before. Just ask Mrs. Bubba…

marzig20 First accessory I bought for mine! The jiggler is a game changer for me! set it on top and go watch the hockey game in the other room. As long as I can hear it jiggle, I know i’m good!

Tex_77 said in Taiga Cooler:

bocephus I think you are correct now that I look again. So next question for the Walton’s crew, is it Grizzly Bear certified?

not if he has a key to your lock…

Pivodog said in What's your next Meat Project?:

I’m going to make 12lbs of Smoke Bologna this weekend. I haven’t decided to use the bowl chopper to just the grinder, any suggestions?

Bowl chopper makes all the difference IMO

Jonathon said in What's your next Meat Project?:

johng and I have to make 2 things this week. One is a sweet bologna that we are going to try new casings on and the other is a test for a new grinder system. Now, we could just do them both at once or we could make something cool out of the grinder test one. Anyone got a seasoning that they want to know what it is like that no one has tried yet? Cause if not we are making landjaegar sausage with Jagermeister instead of water. Someone recommended it or suggested it on a Livestream and it sounded interesting!

Sweet bologna… you have my attention!

i run it thru the buffalo chopper with ice. Before the chopper, I just double ground it and it all tastes the same. I just prefer the pallet feel of the emulsified product. Its more like Troyers trail to me.

I thought someone said use carrot fiber for domestic meats and sure gel for venison…Jonathon

GWG8541 said in Canning venison:

smokinbubba First of all, great post and after reading everything in this thread I do have a few questions.
I was lucky enough to inherit my Mom’s cannners and have canned veggies and fruit, but never meat.
Chef and anyone else, feel free to chime in.
So I just read that the salt is optional. Does it have any preservative value, especially over time?
If so, and after reading craigrice post, would it be required if using a hot water bath?
Although Mom did a lot of pressure canning, she also did just as much in a hot water bath.
Thanks everyone, great posts

I read the salt is for flavor only. I cant chime in on water bath canning meat. I only pressure can it and per USDA recommendation for low acid foods.

Pressure can it. Takes the gameyness out of the old bucks! But you must take care of the meat prior to hanging or its all for nothing.

Way to go boys! Congrats

Just did 33 more pints last night due to a successful gun season. Man this stuff will make your tongue slap your brains out!

I use no cure but go to the freezer right after stuffing. I then remove them and vac seal them after they are frozen.