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.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?