@PapaSop @Tex_77 Hey did you guys get your invite from Walton’s for the First Annual Color War Sausage Cookoff? I just got a plane ticket and hotel reservations from my team captain @Austin …it’s for February 29th oddly enough…@Team-Orange
Came from backwoods of PA raising and processing hogs
Currently we process about 25 deer a year.
Slim jims 17/19mm collagen, ring bologna 32mm collagen, Italian sausage-some with herbs, some with wine 32mm fresh casing, breakfast sausage 21mm fresh casing-all the above done hot/mild & cheese/no cheese just about everything goes in the smoker.
Dried Venison-it's cured and cold smoked
The Crew: Jason, Tommy, Billy, RJ, Dave, Allan, and myself and whoever else stops by because the door is open and the beer is cold…
8'x10' walk in cooler running off a coolbot
30# hydraulic stuffer
Minipak 31 vacuum sealer
44# Weston mixer
1.5hp Weston #22 grinder
stainless steel tables-one has poly butcher block top
Smokers: Weber Smokey Mtn 22.5", custom built 4'x4'x2' propane assist smoker set up to hang 24" slim jims-holds about 60# per run and it has 4-2'x2' removable shelves-capable of 16 pork butts or 100ish halves of chicken.
Newest edition PK 100 electric smoker
Posts made by Parksider
Mixer issue continued....
Last batch I ended up hand mixing because my Weston #44 couldn’t move #20 of my slim jim mix, yes it does have cure in it…
So here’s my options, I got a line on a #50 meat mixer at a reasonable price, or I could spend a touch more and get a Hobart 20qt mixer.
Here are my thoughts…meat mixer mixes meat…should handle it like a pro. Looks like ones here on Walton’s, not sure of the brand. Hobart is reliable as the day is long, dealer here in Rochester where i’m sure i could get parts/service if i needed it. If i wanted to ever sell it the Hobart would be gone tomorrow, the meat mixer-not too sure about. I’ve been dickering with this guy since fall and neither of us have flinched to this point. Clearly i haven’t made an offer that inspired him…
I’m really looking for some feedback on which direction to go. FYI, I’m not a baker!!!
RE: Grinder comparison help
I upgraded to the Weston #22 and I’ve owned every size down from there… I have a #12 gander mtn 3/4hp in moth balls right now as my backup and it can’t hold a candle to the #22. Plus if you’re doing a small batch it does a great job stuffing off the 2nd grind. #teamorange