Whole Head Sauerkraut
My ancestors came from the Transylvania area of Germany and in addition to regular sauerkraut they made whole head kraut and my uncle would put up a 55 gallon wooden barrel full with about 50 heads of cabbage each year about Halloween time and it would be fermented for the New Years Celebration. Pigs in a Blanket \ Cabbage Roles were the main course. As a kid growing up 60 years ago in addition to the pigs in a blanket we would frequently have sliced head kraut with meals and I always loved it. My cousin simplified the recipe and my brother and I still make it each year in smaller quantities in a food grade plastic barrel. As it is with Jonathon much of it is share with others.

Making snack sticks is the true test of a stuffer and its quality. I now use a 1/2" ratchet as it is a lot easier to pull down than push up and that really makes it easier for the person doing the cranking. Just got my turntable and very large stainless steel bowl and can’t wait to see if that will save time on the sticks and eliminate one person in the operation. Going to place a Waltons order today for supplies for next week. Also my wife is in charge of Vac Sealing our smoked salmon and snack sticks and she has had great luck with VacMaster full mesh Pint size bags in our noncommercial home sealer. they come in package of 50 and only 1-2 non seals in a box. Cant wait till I can afford a commercial Sealer.

Awsome looking burner, but not sure it will let you get to 180 degrees in that big of a smoker, you may want to insulate the outside of the smoker, The other thing that is very important with a burner that big that you have a gas valve with standing pilot so if the flame goes out the gas will shut off and the gas valve will let you hook up a thermostat to control temperature. After a lot of searching on the internet if found a thermostat that goes from 80 degrees to 240 degrees. Propane is heavier than air and sinks to the bottom and then seeps out and stays low and I had flames roll across a floor with a leak on a boiler and luckily I could get to a valve and shut it off.

Fresh!!! Tanner Crab, BBQ Rib Eye Steak, Fresh Steamed Asparagus and Bake Beans!

Thanks to Austin, Jonathon and all the staff a Waltons, I just placed the first order shipped to Alaska USPS and shure that there will be many more to come in the future.

Dave

The strings on both ends could be to be able to switch ends for even heat as before I put my convection fans in my smoker the end closest to the heat would get much hotter faster, but those sticks are short enough that should not be a problem

Home made German whole head Sauerkraut leaves wrapped around cabbage roles

Yes the only ones that I get pertain to topics I have replied to and that is great for me

Making Sasuage is like Life, some Times [censored] Happens, Just like when my Sasuage Stuffer Passed Gas and Exploded 6’ of Snack Sticks

I was pretty sure that is what I read when I researched that grinder, it sounded like a great buy, but having to take 4 screws out each time you use it to clean it compared to one thumb screw is a hassle . You might be able to get 4 thumb screws which would make it much easier .

Dave

You need to check, but I think to clean there grinder tube assembly you have to unscrew it from the motor which Is not really convenient , most grinders just have one thumb screw.

Hope for you that it never does burn down, But I have a friend who had his wood smoke house catch fire and had a heck of a time saving his SMOKED chicken and getting the fire out.

Something you might want to consider is that with a wood smoke house you want to keep it far enough away from other buildings incase it catches on fire it does not burn down another building.

I would grind it twice 3/8" and I would spilt the meat in to categories before you grind, Prime and Burger, with the hind quarter and backstraps labeled Prime and the rest just plain burger

Shish-kabobs, Fresh Troll Caught Halibut and Veggies, Marinate halibut and veggies separately in Zesty Italian Dressing for 4-6 hours and put on water soaked bamboo skewers with chunks of pineapple and cook slowly on BBQ

One thing to remember is that when you grind 1/8 for the final grind, it does not mater what grinder you have the meat must be very cold or production slows dramatically .

Packing the stuffer tightly with meat and having an air eliminator on your stuffer plate will greatly reduce your air getting into the casings.

Making Sasuage is like Life, some Times [censored] Happens, Just like when my Sasuage Stuffer Passed Gas and Exploded 6’ of Snack Sticks

For years I used powered milk for a binder as that was all I could get and never had problems, but have since switched to milk based binder because it is cheaper and still get good results.