Recent content by NBraun

I'm glad to hear someone else is experiencing it as well!

Just 12 oz for 15lbs of meat. Whatever the directions called for.

Alrighty, Thanks for the input guys. I've only done a few small batches before this, and they've all gone fine. I have a sous vide machine, would I be able to water bath them up to 155 yet to be on the safe side?

Seriously, I don't know if its me or if this is normal. I'm used to sausage taking a while to finish, but I never ran into a time where it took almost 24 hours. I made 20lbs of venison sausage using 2 1/2" fiborous casings. I had my small propane smoker filled to the max. I used my fireboard...