YooperDog I’ll be honest my comprehension isn’t very good. I’ve watched some videos. I can fix just about anything, but when it comes to following directions or complex instructions. I might as well p**s into a 20mph head wind. Like i said the stuff I use to make was pretty simple dump contents in meat and grind.

ND Mike it’s great to see you out there with your son. It’s great just getting away from it all and enjoying time together. They will grow up fast.

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

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

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.

The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.

I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…

Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.

Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend

chrispbrown27 yes I recommend the #22 in the 1 hp motor. You will never look back

kzwisconsin so did the processor make it or did you? I understand that they ground the meat but kinda sounds like you added ingredients, stuffed and smoked it.

This one has me stumped a bit, was it a coarse grind? Possibly used beef suet fat and not primal fat. Also protein extraction might have been a little on the light side.

HerbcoFood Yes, that is another good one that we like to use fairly regularly.

Retired157 that’s what I hear!

samspade I have not used it in meat products. I do use it in dehydrated potatoes to change them from scalloped potatoes to au gratin potatoes.

lkrfletcher said in Sweet!:

Sweet!

Dude!

Ronald Shrout 272047284_10222588330518901_7773569419687132266_n.jpg

Great looking product. Send us some.

It’s so nice to use the 11 lb unit. It is just the perfect size for home use

Woody1551 said in Another Batch of Philly Cheese Steak Brats:

Yum…one of my favorites. Where did you get your casings? Not sure I have ever seen one that long!

32/35mm tubed casings from Walton’s!

That big reel is my entire 15lb stuffer. Small reel is what was still left on my stuffing tube after refilling the stuffer, and the medium reel was what was left on the casing tube I started with. So all of those could have been run as a single length if my stuffer and tube were big enough. Boy if that isn’t a TWSS joke there…

Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…

Revisting this thread. I noticed that I was not on the map either. Tried updating my profile and it still wouldn’t show up. Found out the map will not accept NE and a valid state. When I entered “Nebraska” my location showed up on the map. If anyone else is still having trouble, you might want to spell out your state name. Worked for me.

Jonathon Austin These two guys probably have experience using it.

cdavis I am in the same boat.