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!

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!

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!