Been hunting for a good part of my life. We process our own deer. I make jerky every year and stick occasionally. Wanting to start getting into stick making more. There is lots of options here at Walton’s. Definitely a good place to come and explore. I am going to be slowly stepping up my game and purchasing some better equipment to make my experience less back breaking because right now all I have is a normal kitchen aid mixer for my grinder and stuffer. Kinda weak. And my oven. We will see how things go.
Hello from Geneva, IL
Experience? I have made venison breakfast sausage and summer sausage a few times but they both turned out very dry. I grill and smoke often and would like to get better at making sausages. Have a lot of venison that I need to process further.
Favorite snack or seasoning flavor? I love boudin, snack sticks, jalapeno cheddar smoked links and summer sausage.
Smoker? WSM 22.5 & 18.
Welcome to the community - Some excellent knowledge here.
Welcome you have come to the right place. A lot of helpful people here, and also just plain good people.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
keend0 welcome to the site. Lots of knowledge and experience here. Go Team Orange.