Retired from the US Navy in 1997. Moved back to my hometown and owned a propane business. Served as Fire Chief until December 31st when I retired. Still maintain my EMT license but trying to cut down on number of calls. Great to see so much diversity on here. Glad I found Walton’s recently. Enjoy everyone’s comments/advice/recipes.

Tex_77 Wish I would have thought of that. My son always told people I “sold propane and propane accessories”.

Finished some Bloody Mary Pepper Jack snack sticks. I tried the paddle blade. Thanks for the tip processhead. Cleaning the blade was necessary. I think NDMike is right. Hand mixing if probably the way to go and using suregel was a great idea. I did get did good protein extraction though. Thanks for the inputs. I appreciate them and the sticks are great.

Last time I made liverwurst, I used 2 1/2 X 20 orange plastic casings. They worked fine. I think I either googled “braunschweiger casing” or got mine from the local processing plant.

Bill

I couldn’t get more that 4 lbs in my mixer bowl.

PapaSop After having conducted the experiment, I will probably hand mix from now on. Your last sentence out it all in perspective!

Bill Daly from Arthur, Nebraska
I’m pretty new. Have smoked some summer sausage, snack sticks, and made some liverwurst. I smoke on a Green Mountain Grill Daniel Boone.

twilliams I enjoyed it a bunch. Worked with a great bunch of people in a great community. They sorted us well. Just got to be time to let the younger guys run with it.

Has anyone tried using the paddle blade on a Kitchenaid stand mixer to mix a small batch of meat for snack sticks?
I’m looking at about 3# of meat.

Mcjagger Hadn’t thought of the dough hook. Makes sense though.

cdavis Thanks. Made two batches of sticks this week. Always looking for tips. I left mine in the GMG DB until 160°IT. Have done but spots, though, so some may get a little over temp. I’m doing smaller batches for variety so hand mix. Thanks Jonathan for the tip of wearing cotton gloves under the nitrile ones. What a difference. No you have good protein extraction when it pulls your gloves off.

cdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.

PapaSop Great combination. Wine and smoked meat. That’s the good life!

JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.

Tex_77 I have the same one. Also have the single burner model. Use them mostly when camping. You can feed alot of people with the double burner model.

twilliams I enjoyed it a bunch. Worked with a great bunch of people in a great community. They sorted us well. Just got to be time to let the younger guys run with it.

Tex_77 Wish I would have thought of that. My son always told people I “sold propane and propane accessories”.

Retired from the US Navy in 1997. Moved back to my hometown and owned a propane business. Served as Fire Chief until December 31st when I retired. Still maintain my EMT license but trying to cut down on number of calls. Great to see so much diversity on here. Glad I found Walton’s recently. Enjoy everyone’s comments/advice/recipes.

processhead Thanks. There’s some great info and recipes there.

You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.