@joe-hell dang it man my mouth is watering looking at these pics. I can almost taste them with your vivid description. Great job man.

I guess it’s kind of late for this but here goes anyway. I’m Kevin from Howell Michigan. I tinkered with meat making for a long time (40 years or so). Rookie stuff in the oven with the boxed brands, but I really wanted to up my game and found Waltons on the net. Sure glad I did! These guys are great. I am learning a lot and can’t wait to expand my horizons (and my pocketbook). I fish and hunt a lot and plan on making stuff I never even thought about before. Thanks again guys.

Made my first batch of venison brats using Jerrys brat seasoning yesterday and they turned out great. A little bit of tweaking on amounts and they will be out of this world. I made 15 lbs. half of which were with hi temp cheddar and half had the cheddar and some jalapenos. I do have one question though. What do you guys use for adding jalapenos to a sausage? The little cans I bought were convenient but the taste didn’t come through on the final product very well. In fact you couldn’t even taste them.

Mr. A what did you use for the thermal processing? I just did my first batch also and they were dry too. I smoked mine and was told by the guys at Waltons that I dried them out too much by leaving the vents open and not adding the water pan to retain some moisture. I cant wait for my next attempt.

Well for crying out loud, block the replies too. You got me wondering what the heck he posted! Got my curiosity really peaked.Lol

I forgot to add that I used 7 lbs. of venison and 3 lbs. of pork trimmings.

Well just taste tested my very first attempt at making venison snack sticks. I would give myself a C on the end result. I used excaliber jalapeno seasoning and added cheddar cheese (high temp).My ingredients were, 3/4 cup &3 tbsp. of seasoning, 1 cup & 1 tbsp. of carrot fiber binder, 1 1/4 tbsp. ECA, 1 1/4 tsp of sure cure, and 26 oz. of ice water. I followed the smoking time table to a t. My end product was ok taste wise, but the consistency was poor and they were pretty dry. The only thing I might have done wrong is leave my vents open the entire cooking time. I also used no water tray. From everything I have been reading, to prep up for this adventure, the idea is to get all the moisture out of the product. I think I am wrong on that assumption. Please help me out all you sausage gurus. I really want to get this right.

This may sound dumb, but I just made a 10 lb. batch of snack sticks and went to your additives conversion chart for the carrot binder. It says 1 1/2 cups by volume for every 5 lbs. There is only 2 cups in the bag and by your chart it says I need 3 cups for 10 lbs. On the site where it is sold it says 12oz. for every 100 lbs of meat. going by that I needed roughly 1 1/4 oz of binder for 10 lbs. That surely wouldn’t be 3 cups by volume. Help me out here. I ended up using just under a cup of binder figuring 12 oz. will do 100lbs. Are my snack sticks going to be ok? They are on their final leg at 175 as I am writing this.

@austin Thanks Austin I am putting together an order now. You guys are the best!

Thanks story. Much appreciated