erich52 looks delicious! Did you smoke them in a smoker or in an oven? Looks very professional.

Can someone explain to me the difference between sausage and brats? Are they same?

Hey everyone l’m new to Walton’s, but have been bitten by the home meat processing bug.

I’m retired and find this very satisfying and rewarding. I love to experiment with meat processing as I’ve always wanted to get into it.

I’m from Central Florida area and been enjoying learning all about this home processing thing. My grandson got me into this with making venison jerky. It has grown into much more the past six months or so. I’ve made jerky, snack sticks and now exploring sausages too.

I’ve made venison snack sticks, combination venison/pork snack sticks, venison jerky, pork breakfast and Mild Sweet Italian sausages. I started with pre-mixed spices for the jerky and snack sticks but eventually want to start making them the Waltons way.

The first sausages I made was from trial and error recipes found on the inter web with fair success. I’m also a pretty good grilled too. I use a Treager Wood pellet smoker/grill but have desire to one day have a fair size smoker/smokehouse.

I’m looking to up my game so bare with me as I will be asking a lot of questions.

I look forward to sharing ideas and suggestions with you all.

Unclebill

So, I’m going to use carrot fiber and cold phosphates per instructions on packaging for my chicken brats. Do I need more water what would be acceptable, 1.5 ounces?