I’m new to meatgistics
I have a question for Austin
I noticed on your finished chicken brats that the ends where open
Do you tie them? Or just cut to length?
And what length?
Thanks for all the great information you provide!
I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking.
If you just twist link and cut, the ends may open up a bit as you cook.
For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.
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