@twigg267 Depends on what you are seasoning it with and if you injected it with a seasoning that has phosphates in it or not. A lot of people do 225 the entire way and if you injected it that really should be okay as that will keep it from drying out. If you have the time try the below. I would still recommend that you follow that either way but a 22 lb turkey is gonng take a very very long time with this schedule, somewhere above 10 hours! 1 Hour at 150° with no smoke or humidity 1 Hour 160° and begin smoking and adding humidity 175° until internal temperature reaches 165° (Figure 1/2 hour for each lb of turkey)

@twigg267 Can you give us some more of your process? What cuts are you making it out of? Are you making restructured or are you making whole muscle? What seasoning are you using and are you smoking and dehydrating, just dehydrating?

i use denuded round. higher cost, less waste, cleaner eating

These are pictures that @twigg267 sent in what looks like an awesome day meat processing and smoking meat [image: 1544816739000-twigg.jpg]

@twigg267 Some people will add it during the second grind and let the grinder do some of the work for you. I tend to not like this as it makes clean up that much more difficult on the grinder. I just add the seasoning to the meat after I am done grinding. To make mixing it in easier you can add some water. Just dont add as much as you would for a cured sausage. I would say for 50 lb around a pint of water will be enough to help. The holly is great, it is our best seller for a reason!

Joe love the advice on seasoning.

@twigg267 If you are looking for something similar to the Jimmy Deans with some heat go with the Holy Regular Pork Sausage, that is very close to the taste but it doesn’t have much heat. For some heat I would add some Xtra Hot Ground Red Pepper Shaker, just be careful with this as it is very hot! It’s suggested use is 3 oz to 100 lb of meat, so for a 10 lb batch of breakfast sausage you would use .3 of an oz or 8.5 grams and that is the upper level. Anytime you are adding exta ingredients to a prepackaged seasoning mix I would suggest starting out low and then playing around with it until you have reached the desired result! Hope that helps!

@dennishoddy @twigg267 If you are just looking to add heat and a little red pepper taste I recommend the Xtra Hot Ground Red Pepper Shaker it is just a shaker though so if you want it in a 5 lb bag we have that as well. Just be careful with this stuff, it is extremely hot, the suggested usage is 3 oz of the spice to 100 lb of meat to add some heat!

thank you for your response. I believe I will order some fibrous casings.