@roosterndad if you go to the main tab on Walton community about half way down there is a subscribe tab if that helps…

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

@deplorablenc1 I made some fresh chicken brats a couple weeks ago and all I have to say is keep your chicken ice cold
(I used breast) cause I ground it once through a 1/8 plate and after I got done mixing it was kinda loose, it might be a different texture with the pork you’re adding, it won’t take much to get protein extraction I would think, which I’m guessing you want. Also I would use a binder too. Post pics and let us know how they turn out. One other thing I noticed when cleaning the equipment the chicken sausage basically turned into glue it was a pain in the a$$ cleaning. Good luck

@Jonathon so the smokehouse bbq seasoning, does that taste like smoked almonds? Cause I can’t for the life of me find smoked almonds anymore…I use to get them at Sams but of course they quit selling them…they had a brand that I could eat tons of them…Walmart has them but they aren’t the same

@Joe-Hell those look awesome

@Joe-Hell that sounds good too…let us know how they turn out

@Jonathon can’t wait to hear how they are…I was also thinking of adding some of the dill pickle to some burger for dill pickle burgers or to sour cream for chip dip

Sorry if this is f’ed trying to get this picture upload thing to work…

@blackbetty61