Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.
First time fresh sausage, jerky and comfort food.
What does one do when everyone is out of town? Yep, make meat.
Living in a state where bratwurst is king (WI), I’ve never considered making a fresh sausage. With both the best commercial and local butcher shops turning out amazing sausages I’ve never felt the need…Until… finding Waltons. I totally blame Waltons, Auston, John and the entire Meatgistics community for even attempting this :winking_face:.
A few pics from this past weekend.
Sausage…far from picture perfect but overall pleased.
Venison jerky…an old favorite
Wings…just comfort food to wrap up Sunday.
Wow. This got lengthy. Sorry. Cheers:clinking_beer_mugs:
PapaSop I used to make fresh sausage only on special occasions because using a stand mixer for processing was such a pain in a*s. I accidentally found these guys about 6 months ago…now I’m a meat processing addict. Walton’s and this online community offer an invaluable resource. Mmmm…sausage
Totally agree. Been here a couple years but never posted much. Upgrading equipment, watching videos and reading all the posts. Finally took the plunge. :+1:
PapaSop same here, found this board about a little over two months ago and can’t seem to stop coming. I used to process once a year, obviously deer season, one year my brother in law and I made 200 lbs of kielbasa! Now, with all the great info here I am making stuff all the time.
Great pics too! I would make fresh when we were tired of smoking and would vacuum pack them then too. I bought all my stuff over the last 20 years to make the once a year a little faster, now it just helps to make my weekends faster!
Yep. We’re on the same page.:+1: