Just set up my new toy !!! Can’t wait to see may wife’s reaction when she gets home from visiting her Mom for 2 weeks :) :)

/Users/mcjagger1/Pictures/Photos

Newbie here…just thought I would share a photo of my first attempt at Kielbasa…I should have made the coils smaller…this homemade sausage hobby sure is addictive…I’m going to need a bigger freezer for all of the different kinds I would like to try :)

lkrfletcher

A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!”

Looks great…I wish there was a cloth apron with the Waltons logo on it…easier to clean and not so bulky…@Austin Jonathon Tremblay any plans for that in the future ???

I use the dough hook on my kitchen aid and mix 6.25 pounds at a time…I get great protein extraction mixing on speed #2 for 8 minutes scraping down the sides halfway through.

Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!

Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!

Jonathon …Woot Woot !!! Thanks Jonathan and Waltons !!! One can never have too many toys for the kitchen !!!

Y’all deserve it for all the advice and recommendations y’all give us newbies…keep up the good work

I also have the Cuisinart 14 cup…love it.

processhead I hope you packed your vehicle with some new toys and supplies from the big playground for the ride home…drive safe

Love reading this thread…congratulations and keep up the great posts and good luck on the next competition !!

I placed my order yesterday at 4 pm and it will arrive here in Texas (DFW area) between noon and 4 pm…sweet :) :)

I just ordered and had to change the shipping method to economy as the default was expedited, then the coupon code worked…hope this helps

GWG8541 I couldn’t agree more…my Grandfather paid the ultimate price while serving in the British Army during the last few months of WWII, liberating the country of Greece…I think about him often and would have loved to met him…because of his service and those of countless others, we are able to enjoy the freedoms we have today !!

Branson Tolliver Maybe try adding some maple sugar to your meat block for the flavor you are looking for

Welcome…this is a great place to hang out and learn some valuable information

Definitely something durable with all the bells and whistles :) …I’d be onboard with paying extra for some personalization

Looks great…I wish there was a cloth apron with the Waltons logo on it…easier to clean and not so bulky…@Austin Jonathon Tremblay any plans for that in the future ???

I finally smoked some snack sticks the other day and feel 100 percent better about the temperature swings…guess I got all worked up over nothing…having something in the cabinet really does make all the difference…thanks processhead, lkrfletcher and twilliams …here is the graph from the cook…I would normally take them out at 140’ and then sous vide but wanted to see how long the whole cook would take…won’t be doing that again :)