I don’t agree with the suggested volume measures. Using weights and percentages is the only way to go. As such, it would be nice if Walton’s would include the percentages.

I do agree that the various files should be downloadable in standard formats - pdf, Excel, Word.

One last comment, some of the seasoning packages need better labels. Ex. Holly PSS - I had no idea that is was the breakfast sausage seasoning that I ordered.

I believe there is an error in your Meat Block/recipe. The Meat block lists 10 pounds of Pork. However, all other ingredients are then based on 25 pounds of meat. Example: 1 ounce of Cure is enough for 25 pounds. Same for Citric Acid. Assuming the recipe should be 25 pounds of meat, 1 oz cure and 1 bag of Citric Acid - then you should consider a mixer with a capacity of at least 25 pounds.

I would like to make sausage like the picture on page 5 of the Walton’s 2020 Home Processors Catalog. I am not concerned about the flavor or recipe. I am very interested in the exact process to achieve the results and look.

I believe there is an error in your Meat Block/recipe. The Meat block lists 10 pounds of Pork. However, all other ingredients are then based on 25 pounds of meat. Example: 1 ounce of Cure is enough for 25 pounds. Same for Citric Acid. Assuming the recipe should be 25 pounds of meat, 1 oz cure and 1 bag of Citric Acid - then you should consider a mixer with a capacity of at least 25 pounds.

I believe there is an error in your Meat Block/recipe. The Meat block lists 10 pounds of Pork. However, all other ingredients are then based on 25 pounds of meat. Example: 1 ounce of Cure is enough for 25 pounds. Same for Citric Acid. Assuming the recipe should be 25 pounds of meat, 1 oz cure and 1 bag of Citric Acid - then you should consider a mixer with a capacity of at least 25 pounds.

I believe the is an error in your Meat Block/recipe. The Meat block lists 10 pounds of Pork. However, all other ingredients are then based on 25 pounds of meat. Example: 1 ounce of Cure is enough for 20 pounds. Same for Citric Acid. Assuming the recipe should be 25 pounds of meat, 1 oz cure and 1 bag of Citric Acid - then you should consider a mixer with a capacity of at least 25 pounds.

I don’t agree with the suggested volume measures. Using weights and percentages is the only way to go. As such, it would be nice if Walton’s would include the percentages.

I do agree that the various files should be downloadable in standard formats - pdf, Excel, Word.

One last comment, some of the seasoning packages need better labels. Ex. Holly PSS - I had no idea that is was the breakfast sausage seasoning that I ordered.