Processing your own meat is the only way to go. The breakfast sausage mix from catalog is really good. I am going t
BJONES7802 last edited by
Processing your own meat is the only way to go. The breakfast sausage mix is excellent from the catalog. I am building a pneumatic sausage stuffer for this year.
Boone last edited by
I agree with processing your own meat. I have found a few seasonings here at Walton’s that I really like and will be placing an order soon for this falls sausage making.
Is there any current coupons? Thanks
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.