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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.
There is not much to the process. After I combine the meat and spices (I have been using about 2% salt with cure # 2 @ 1 teaspoon per 5lbs of meat) then stuff it into natural hog casings, I put it in the basement to hang for abut 6 weeks. The humidity is low, so it dries out about half it s weight by then, maybe a little bit less.
Then we eat it. I have only had one hollow batch so far and i think that may be the stuffing issue or maybe the very low humidity combined with temps of around 42 degrees. The good batches came out when the humidity was a little higher and the temperature stayed around 58 degrees.
@jonathon thanks man
@lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck
Thanks: I see for hams they call soaking for3-5 days brining and the bacon recipe calls it pickling. Both mean the same? Thanks for the help
@scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?
@jonathon I used 15 pounds elk and 5 pounds pork butt. No binder.