IVERYAN He really is. I love his videos.

GWG8541 it’s pretty good. The craisins add a little sweetness. Wild rice dont add alot of flavor, but gives it a good texture. It is the favorite sausage of many of my friends and family that I make

Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat

Jamieson22 that’s my problem too, I keep making all these flavors to try and don’t eat them on a normal basis. Was hoping I was gonna sell more. Now it’s not grilling season sooooo……

Brezer74 That looks great!!

twilliams My bunch loves mustard seed so I use a tablespoon per lb. on SS
Also don’t overlook the possibility of making custom mustard. My current favorite is coarse grinding the seeds and blending with pureed fresh garlic and caper brine

johnsbrewhouse thanks and think fat the processor uses could have extra salt too. I will try cutting my seasoning back

Congratulations mrobisr ans kyle , well done.

GWG8541 Definitely stay hydrated and rested.

Jonathon looking forward to it, should be out of my training and home.

ND Mike I hadn’t had it in quite a few years, but now that I do most of the shopping, I saw the tater tots and that is what got me going on the hot dish again.

Retired157 It can get someone into overload, but it is all good info and many good people to help sort it out

johnsbrewhouse Ran in to one in Kansas, after he was done checking all the licenses (I think there were about 10 hunters from 5 different states), he told us about some farmers who he thought would let us hunt their land. We had plenty of areas to hunt but I thought that was very nice of him.

Yep, more good info.

bocephus Hmm… One never knows… LOL

JohnG5 I’m just getting back from a week of having COVID. I was lucky enough to avoid it this entire pandemic until now. My appetite is just coming back and man does all of this look good. Ill take one of each please! I think this is one of the hardest pics for me because they all look awesome, but since a choice has to be made zbigjeff for the recipe and mrobisr for the processing. Great looking food everone!

lkrfletcher nice and well deserved. Thanks for all the solid advise along the way.

PR butchering Okay, talked to some of the old timers in commercial sales and the consensus was…there is no consensus! First thing is, Meat Block. It if is Wild Game, toss it. That is going to hurt but not as much as food poisoning! 2nd, like I asked above, any graph data on internal temp would be an enormous help in answering. Figure it hit 140 and then shut off, so it dwelled for a bit at least. Since it was -17 it probably dropped REAL quick but how quick is real quick? Even if it is -17 hangingin in a smoker, that might have taken a bit to cool off. IT at 140 is 12 minutes which really isn’t that long. Lastly, for the Kielbasa I am assuming you are planning on reheating it before you eat it, so make sure it gets reheated past 160.

For the sticks it is a little different. I wouldn’t hand this out to anyone else, this is the type of thing if I chose to assume the risk of eating that would be my choice but I wouldn’t let anyone else eat any of them.

Of course, the quality of the meat is a question too. If they were beef/pork then how good did they look, smell and feel before you processed them? How careful were you with sanitation?

I upgraded from a #8 to a #22 about 15 years ago. I have been very happy with the #22, grinding 500 to 600 lbs a year with it.

Jonathon thanks for the update. I honestly forgot to check when I hit 1500. Apparently it was awhile ago. Thanks for all you guys do.

Garry Tarpley we haven’t cooked any links yet, but we sampled the meat left in the stuffer and the single blowout. I would say the flavor is more like a breakfast sausage than what I would consider a brat.