I’m Matt and I hunt and fish and I have been processing my game meat for 7 years. I’m in Loveland co and love making sausage.

Followed the Walton guide for making polish sausage and it turned out great!! The only problem I had was that it finished in the smoker at 2am so work was rough the next day!! No more making cured sausage during the week!

What a tease!

mrobisr that sounds like a great idea. I am thinking that it should be piped in copper to the smoker and I hope someone can give this a shot.

Thanks Jon!

Thanks glen!

Quick and dirty!
Pulled 1.5” pepperoni out of the smoker at 135f to finish with sous vide. In 2 hours I had come up to 171f ( over cooked) is there any way to estimate cook times so I don’t have to babysit as much?

I have a 11lb stuffer and the only problem I can see is if you you don’t get the piston tight or it comes loose then it will tare out treads. This happened to me last week. I have also broken the small stuffer tubes so l switched to a jerky gun for those smaller stick. Also they are a lot Cheaper to replace. Good luck!

What a tease!

That’s great!!!

Thanks Jon! I am going for a sweet heat but more sweet then heat. Never made apple sausage before. Maybe I will test it on pork before I use it on game meat.

Anyone ever use the apple sausage seasoning and mixed it with another kind? I was thinking Cajun apple sounds good but afraid of commitment. And I just messed up 10 lbs of elk pepperoni so I’m looking for a win.

Followed the Walton guide for making polish sausage and it turned out great!! The only problem I had was that it finished in the smoker at 2am so work was rough the next day!! No more making cured sausage during the week!