The vinegar in the Franks will cause you a lot of issues getting good protein extraction
works ok for jerky but problems in snack sticks. At least that’s been my experience Others should chime in here if they have a way

Swedish meatloaf is when all the guys sit down and refuse to work because their gefilte fish lunch was too cold

Jonathon it will look better in ORANGE

Jonathon said in Something we forgot during the livestream!:

Gigawatt hot with High Temp Hot Pepper Cheese

its 60% deer 40% pork butt . So looks like I will freeze it and feed little by little to dog
100 lb German Shepherd… don’t think it will her her as she chews on deer legs that are weeks old without issue

I made 10 lbs of H summer sausage. Forgot to add sure cure. 14 hrs smoking. Did i just make dog food or is there a way to make safe for human consumption

Swedish meatloaf is when all the guys sit down and refuse to work because their gefilte fish lunch was too cold

The vinegar in the Franks will cause you a lot of issues getting good protein extraction
works ok for jerky but problems in snack sticks. At least that’s been my experience Others should chime in here if they have a way

Jonathon it will look better in ORANGE

if you are using a commercial snack stick mix its formulated for 25 lbs of MEAT … adding cheese will be extra final weight

Had a mes 135 electric for years … Its ok
Just got a Pitt Boss 3 series electric. Wow what a difference. 5 year warranty as well.
If cost is not an issue a new pit boss pellet smoker is what i would look at. Again a 5 year warranty.
Keep in mind an electric is far less cost to operate but a pellet smoker WILL give you a better tasting product

lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post back

Just wanted to give an update … I switched up to a meat mix of 50% deer 50% pork butt . Eliminated the liquid smoke
now grinding twice , mixing spices and sure cure.
refrigerate for approx. 6 hrs
then stuff in casings and refrigerate overnight
in the morning smoke according to waltons schedule
last 2 batches have come out awesome
many thanks