kyle I agree this is where I get away from all the BS in the world…I’ve had to unfollow some friends on Facebook nothing but political $hit

Made a few brats on the first day of the hopefully better new year…24 lbs pork butts with half Sheboygan bratwurst seasoning other half Lem bratwurst seasoning. Had a bit of carrot fiber left over so I threw that in with them. Ground through 3/8 then 3/16 plate and stuffed in natural 32-35 tubed casing. Turned out great

Hey fellow meatheads i never did introduce myself, I’m Jeremy from North Dakota. Been here for awhile just never really asked anything or posted anything till recently…I have a few posts on here. I love to read all the recipes/stories /and information… there’s a bunch. I been making sausage for probably 10 yrs just the usual sticks/jerky/brats/and ring sausage. If anyone has any info on a homemade propane smoker I’m all ears…I have one that I used a side burner off a grill…but it gets way to hot…it’s not insulated basically a 1/8 thick metal 2x2x4 box… I’ll post pics in a few days

I like the grey/black best but if that’s not a choice…gotta go team blue

MTArcher I smoke mine horizontal in my green mountain with the bull rack system…they stay round…I can get bout #10 or so only thing is I have to rotate the racks but it works for me

Tommie I just bought a inkbird ibt -4xp from Amazon I like it cause you can set a high and low temp alarm it has 4 probes 3 for meat and one for ambient I used one of the meat probes along with the ambient one to see if I had any differences in my temp and sure enough I did there’s a app for it I think it was around $50

Welcome @NDMike good looking setup there I’m from ND too…a lot of great people here with excellent info

chippewa we lost our thrust washer once, in a pinch we just made one outta a 5 gallon bucket lid…I think we still use it like that

JohninPa I don’t tie the ends I’ll just pinch how ever long I want my sticks to be…for me my sticks are probably 16-18 inches long so when I get that length I just pinch and cut with a scissors if that makes sense

@NDMike I use a pellet grill set it at 150° pull summer sausage when it hits 130-140° finish in water with electric roaster

Deep fried is the only way to eat them

samspade I emailed them and they had no way of doing that

IVERYAN I emailed them yesterday and asked if I could get my account history emailed to me and some Angie said they have no way of getting that info to me

Jonathon I deleted my post on what I was making I think it was snack sticks almost a year ago (got tired of trying to rotate them on my phone) no biggie just seen others having the same issue….thought maybe I was too dumb 😂

Man all this meat porn is making me wanna break out the mixer,grinder,and stuffer

Jonathon cool nice stuff for rewards

ND Mike nice looking sticks…glad it all worked

ND Mike yes happened to me a while back got tired of trying to fix them so I deleted them….frustrating

Mix some salted peanuts with it and have yourself a salted nut roll candy bar😂

BubbaSmoke1963 I have a ink bird ibt-4xp has 4 probes 3 for meat one for ambient temp with rechargeable battery runs off an app….I like it wasn’t too bad on price think it was $60 or so