michael last edited by
23 pounds of pork and cabbage brats with seasonings. Used a recipe from the Rytek Kutas book. These are tasty. If you like making fresh sausage I would try this recipe.
KnucklHed BBQ last edited by
@michael those look awesome! I must have missed that recipe in Rytek’s book, I’ll have to go find it!
A tip on linking sausages - watch this guy’s 3 link video, since I’ve started doing this I no longer dread twisting & linking. Works great with larger 32mm casings too, a little slower though…
@KnucklHed-BBQ That’s a perfect video, we have a guy here who is good with this method and I just filmed him doing it the other day, we are going to do a post about it but yes you are right, this is a great method if you can master it!
Papa Gale last edited by
That is a great video can’t wait to try it. We do some fresh sausage in lamb casings. Freeze on sheet pans than vacuum package. Also brats in hog casings. But we also smoke - cook some of our sausage links and brats then vacuum pack and freeze.
How would i smoke - cook the sausage if I linked them like in the video?
We have large wire racks for the smoker but where the sausage touches the rack or another sausage their is a different color no smoke color. Any sugestions?
@Papa-Gale You could loop them over smoke sticks if you have a smoker with the vertical space? The picture is on a larger scale but I just smoked 5 lb of chicken brats by linking them and then hanging them over stacks like in this picture.
My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?