got a few pics from sausage making this weekend we did some volume…
40# bologna (50% venison/50% pork) using Walton’s 32mm smoked casing my own spice mix, half regular and half hot with habanero powder and Walton’s pepperjack cheese.
20# fresh sausage (50% venison/50% pork) using walton’s fresh 32mm casing and basil, feta cheese, and basil + some randon spices
20# maple breakfast sausage using Walton’s 26mm fresh sheep casings and Sausagemaker spice
30# regular breakfast sausage Walton’s 26mm casing and Sausagemaker spice mix, in coils in the smoker
I use the Weston #22 grinder, fine plate, and the Weston 44# mixer that attaches to the grinder.
I use Walton’s 8x12" chamber vac bags
![alt text](![6_1516639505163_vac pack.jpg](Uploading 100%) ![5_1516639505163_smoker.jpg](Uploading 100%) ![4_1516639505163_sausage coils.jpg](Uploading 100%) ![3_1516639505162_grinder.jpg](Uploading 100%) ![2_1516639505162_fresh sausage.jpg](Uploading 100%) ![1_1516639505162_casings.jpg](Uploading 100%) ![0_1516639505161_bologna.jpg](Uploading 100%) image url)
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)
I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.