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…
Equipment:
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
Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
Jonathon Austin 
How can we have so many awesome people on this wonderful community and have the worst emoji’s ever!?! There isn’t even a sausage…how can I get my message clearly across to my meatgistics brethren without proper selection of emojis…just sayin’ 
haha apparently emoji isn’t spelled with an “i” …
Joe Hell There is something about fire that meat just likes…
I know this thread started something about working opening day…so my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, it’s been cold here so we haven’t used the new walkin cooler much but did come in handy for early archery. So far we have a 10 point dressed out at 156# in the lead this year. Clubhouse record was last year a 12 point dressed out at 192#, that thing was a beast! Goal is to process 25 this year. Now that gun season is open they’ll be dropping like flies soon enough. May seem like a lot but we never tag out. Our deer management region is in the high rent district so not much hunting pressure so we get a ton of tags. Just trying to thin the herd before winter hits!
Jonathon Invite is open, come see the clubhouse anytime!!
Volume vs Weight
There is a fundamental difference between cups and ounces. I have family recipes that are at least 75 years old and all are by weight. I think we need to keep in mind that Walton’s is a commercial supplier that has entered the retail market. My digital scale is a mandatory piece of equipment in my operation. I also feel Walton’s is vetting the spice mixes so doing a test run of prepackaged mixes is a waste of time. If you want small batches a little math will get you there. Rock on fellas best customer service around!!!
We made a run Thursday night, 80# of venison/pork Black Run Original Sticks and 25# of Walton’s breakfast. Used 21mm casings and 26mm collagen for the breakfast. Had some trouble keeping them twisted but in the smoker on Friday.
Had a chunk of frozen cheese jam up the horn and it came out the end and shot my buddy in the back, he went down like a soccer player!!! It was awesome…
akdave Yes, I do have a SF 260 hydraulic stuffer. Came from a butcher shop who worked it over pretty good but still gets the job done! Beats hand cranking 19mm sticks that’s for sure.
Jonathon the bowl trick is pretty cool. That has to be 30" in diameter. Sit’s on a lazy susan, but here’s the magic…you have to put a wet cloth or paper towel so the bowl sticks to the lazy susan. I keep one edge of the bowl straight in front of the horn so it will push the bowl around so I can stuff by myself while everyone drinks beer and videos me… I know there is a video on my instagram.
Yeah, it’s odd, like i said i do like the flavor plenty of smoke but something about seeing that smoke ring…
Yeah that sounds big… but if you have them on hand use them. Or if your ordering get the 32-35. That’s what I normally use.
Brianh Mozzarella would be fine but it want to kick it up try the pepper jack. I’m not a fan of the ghost too hot for me to enjoy.
YooperDog I’m currently knee deep in a bottle of Tito’s right now. Buddy retired today so the 4 roses were drink of choice!
Ok, so I’m working from home AKA experimenting with some spice profiles for jerky. I just did some Chipotle ranch and it has absolutely no flavor. Now…I know it’s a marinade bought I thought this may work for jerky. I used the recipe on the bag, added cure, followed the thermal processing chart and the flavor is just not there. So I took evasive maneuvers and but some of the spice in a shaker, but the jerky in a zip lock and let it sweat for a minute, then did the shake and bake in the bag. Not bad…not was i was looking/hoping for, but edible… I’m sorta patiently waiting for my Walton’s shipment to get some more spices to try. Any thoughts on this one?
HAHAHAHA, That’s awesome, gotta put that on the watchlist. I also need to rewatch Tombstone “I’ll be your huckleberry!”
I learned from a friend…that you can load rock salt for a “non lethal” or cut up pennies into pie wedges, excellent home defense load for people that have ability to reload.
