Taking a week off work during a lock down is actually kinda boring. No where to go and not much to do. Ok, enough about that. Time to make some sausage.
All seasonings going forward were Excalibur except the cracked pepper and garlic.
Five pounds each.
#110 southern pork
Hatch green chili
Last three done as brats.
Bagged and let them set overnight to meld the flavors. Still need some practice on the sizing and twisting but whatever.
Tried a patty test on the three new ones. #110 is a repeat. The Hatch is very good, the andouille as well. The Philly brat is exceptional. Wow. Almost a creamy taste profile. Can’t wait to grill these.
10# H unit
5# each of Willie’s/with pepper cheese, Gigawatt and Habanero BBQ. These for sticks. First two, summer sausage.
My son and wife came over to help with mixing and stuffing on these. Huge help, went must faster.
The smoked summer and sticks were all finished in a hot water bath. Sous Vide style.
Final results came out very well. Matt & Jen were most impressed with the Hatch, Philly, and Habanero BBQ.
A good few days work. It’s time.
No idle there! Looks great.
Looking good. A good way to stay busy
PapaSop way to get to it!!!
PapaSop the philly has become a lot of Walton’s employees favorite everyday brat. It’s really good without being overpowering. I still want to get my hand on some of the wiz cheese that they actually use there and try that with a beef brat made from the Philly. You at least did something to get yourself in a better position in case this continue. I heard emperor Cuomo in NY extended the lock down for Parksider and Retired RailRoader until June 6th?!
Will probably use the rest of the seasoning for a 20# batch of just those. Awesome.
Wiz cheese?? Better explain further.
You mentioned the Sure Gel in the Bologna Question and I totally forgot about that. Used it in all the smoked meats. Game changer! Highly recommend.
PapaSop Wiz cheese=cheese wiz or essentially with cheese I believe.
PapaSop I was in Philladelphia a few years ago to visit some people and I wanted to get the most authentic Cheesesteak I could so they sent me to some market and I had heard that “with” or “without” was the big debate and it was cheese wiz…it sounded disgusting to me but when they guy was making it he could tell what I was thinking and said “we wouldn’t add it if it was disgusting, it’s not the [censored] you are thinking of” and he was right, I am still not 100% sure what was in that cheese but it was delicious and not the stuff from the can.
Somehow, that just does not sound right!
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