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Merry Christmas!

Good moring, What a great weekend with friends preparing essentials for our Christmas Gift bags. 25lbs of (1lb) German Summer, 15lbs of (4 varieties) of smoked cheeses, 2 batches of caramels, 2 batches of caramel corn, and 75 lbs of ($0.99) pork shoulder all ground and packed. A couple late...

Welcome from Green Bay!

@nepas Thanks for your reply, want to confirm that I didn’t suggest ECA was required to cure the meat - hope I didn’t imply that. My concern reading this post was the quality and food safety issues related to underprocessed summer sausage. Suggestion was to err on the side of safety and not...

@WI_GameMeats looks great - what can you tell me about how you smoked that batch? New to this as well (and also from WI) and have only tried summer sausage so far, thinking about snack sticks next and need to get my head around how bet to hang/smoke in my MPS 44.

Here you go - all inclusive. https://www.sausagemaker.com/The-Original-Jerky-Gun-p/23-1029.htm

My meat block was 50% ground beef, 50% pork, both 80% lean. I used Waltons high temp cheddar at 10% of the meat block, also used 50 g of freeze dried/reconstituted jalapeño Per 8lbs meat. Followed Walton’s reconstitution method to the letter. Would probably go a bit heavier on both the...

Hands down, the Jalapeño Cheddar!

Hi Jarod, are you sure this is paint and not creosote or fat build-up? I get similar buildup on the inside of my stainless steel grill, so much so sometimes that it sheets off and looks like high gloss black paint. The pics seem to show this is mostly along the bottom edge, door seal. On some...

@miamited, A couple questions- in the meantime I would suggest holding off eating this batch. 1. 90% is way on the lean side for summer sausage to achieve proper protein extraction - are you sue of the lean/fat ratio? The reason I ask is low fat sausage is typically dry and crumbly. 2...

Thanks to all on this forum from whom I have learned a lot in a short time. Geared up for the inaugural summer sausage production post-Thanksgiving and am pleased to say it was a huge success. 80/20 (Beef & Pork 50/50), Walton’s H Seasoning Unit, ECA, Walton 2.40” x 12” Fibrous casings and...

Update from Wisconsin... Thanks for the warm welomce, first experience with the new MPS 250S was much better than expected (25lb batch of venison bacon). 1. AMNPT: Bit the bullet and bought 2ea 12” AMNPTs and a small bag of store brand hickory pellets. Following Todd’s instructions exactly...

Thanks Tom K, odd coincidence, I am also “Tom K” from Green Bay. Thanks for the offer to meetup and cook, I do all of my smoking at our cottage near Crivitz, given the size of the new unit I consider it now a permanent fixture, there. Let me know if you organize something on the cold-smoke...

Hi everyone - was lurking in the shadows reading all the great posts on gas smokers. Thanks to all for the thoughts and recommendations on your various experiences. Long time WSM owner, looking for additional capacity for large family functions - demand for smoked meat is off the chart in my...