Recent content by nappy

I fairly newbie here, but that's about how long it takes for me. When u say bland, are you talking flavor seasoning or smoke?

I can get about 5-6 #s in my MES 30 where I feel comfortably with. I leave the back right corner open though.i also only use the smoke tray in my MES and I like the smoke flavor I am able to get with it( 75/25 apple mesquite). Don't want too much smoke till u find want works for you. I

I've used the LEM smoked color collagens (both 19 and 38) and like them. I have also liked the LEM natural casings and fibrous. Some came with my stuffer kit. The others I've been getting off Amazon

Last month I made Jalapeño and cheddar snack sticks i used 8oz of shredded cheddar to 5 lbs of meat.

Yummy. My whole garden revolves around veggies to pickle for Bloody Mary's. I would love to here more about the eggs and sausage.

As for that websites recipes. I used their homemade smoke polish venison sausage for my first ever sausage and it turned out great. Just a tad too much garlic but I think if I would of use fresh over granulated it would of been perfect.

Grand Marsh. Been making jerky for years, just went all out this year into sausage. 26# over the weekend. I'm real happy making 5# batches

Grand Marsh. Busy weekend made snack sticks, Italians(fresh) and summer sausage

I would like to thank all you guys for a lot of useful info on this forum. New to sausage making, but sure don't feel like a rookie. I'm from central Wisconsin and am using MES 30 to make around 10# batches.