I guess I never posted this last batch we made last fall. I used my newer foot control system. Plus my friend came up with an interesting way to fill the stuffer.
He made large soft ball sized balls and threw them to the back of the stuffer.
Here are some links to the process.
Notice the new waterproof foot control configuration. I have helped a few guys build these. They put them together and get the parts and I help them wire them over the phone.
now filling the smoker
now hot water bath then hang to bloom. I use the inkbird water temperature controller which is much easier to program and has a waterproof probe.
It was a fun project. We each ended up with 50 pounds of good sausage. I tried to stick some still pictures on here but was not able to figure it out. If anyone has any tricks please share them
