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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.
@Parksider If that isn’t already in your possession I’m disappointed!!! That’s the smoker equivalent of a Hobart mixer!!!
@Joe-Hell This is what I’m talking about…someone needs to talk me down off the ledge or I’m going to get this TOMORROW!!! Give me just ONE good, and it better be good, reason why I shouldn’t go get this??? Thought so…crickets…
@Joe-Hell My brother is building a BBQ trailer rig as we speak 500 gallon propane tank set up and I may have told him I’d give it to him and it was easy to sell my wife on “this one isn’t for me” speech…I’m may be regretting offering it up. Seems like it would be the perfect sausage stuffing/linking table.