GWG8541 There are two ways to win an argument with your wife… Neither one works

Sunday afternoon grill. Bockwurst, Bratwurst, and Polish sausage. All were stuffed and Vac frozen months ago. Tried SV today, 140*, 4hrs, started frozen. Poached great, 5 min on the super hot grill. Great taste. This is how i will be poaching my Hotdogs, and Brats, after vac packing before freezing in the future. Little runt sausages are for the BBQ watching dog

I know that when i poached 25lbs of Bockwurst in the past in the 24qt pot, there was always some fat loss, and strings fm the natural casings in the water. I just poach 20lbs in the sous vide tank “bagged” water was clean. I since used the same water for other cooks… Still clean. That’s a plus+

johnsbrewhouse
Success… Chicken thighs and breasts brined 5hrs, then rinsed… Flashed

Jonathon No contest… Everyone has their own approach, and favorite tools. If prepacks work for you than so be it. There are a lot of variables in the art of making sausage, and processing meats, as you know. I guess I was blessed with having a Father that taught me the basics over 65 years ago, and I lived within walking distance of Rytek Kutas when he finally settled down in Buffalo NY opening the first SausageMaker storefront. There is no doubt that salt is the big guy in sausage making, and again I agree. Usually has to do with inaccurate measurement or weight and table salt instead of coarse sea salt. That all being said, it is interesting to note that great sausage isn’t great sausage if it doesn’t taste the way you remember your past experiences with a particular sausage. I could go on but I’m just blathering. Spent 8+ years in Europe, each town (Dorf), and region had their own taste and recipe for beer and Brats. Now I’ll sit back, as I should, and enjoy this wonderful, enlightening, and informative site. I appreciate your tolerance, and do think this is a great site. Thanks Jonathon.
PS: I an not responsible for my computer’s grammar or spelling errors

Chef I’ve though about it, but too much equipment and way too heavy. I prebatch, vacuum seal and freeze. I have an 80qt freezer in the basement compartment, and a full size household refer in the MH. I do carry a small grill that i can retro-fit with a griddle, and a small smoker box if needed. I had to smile after i wrote that because i remembered when i was 5, back in 1954 . I would sit at the kitchen table while my Dad and Mom made polish sausage. My job was to cut up and peel the garlic. Mom would cut up the pork by hand, Dad would season and stuff the casings by hand using an old horn and his thumb to push the batch in the casing. Good memories. Now i just thought about all the hardware and toys i need to run 25lbs. That is kind of you to pass on your skills. I’ll help local friends with advice and direction with their game meat, but to answer your question: My trips are centered around family and friend visits. After 25yrs in the military we have extended family all over the globe. . … . . We just enjoy the wonders of the USA. Sorry i got wordy
PS: I an not responsible for my computer’s grammar or spelling errors

Chef , I appreciate your comments, and clarity. Breaking down a recipe isn’t that hard . This site: https://www.meatsandsausages.com/sausage-making and his book: Home Production of Quality Meats and Sausages Paperback – Illustrated, March 21, 2012 is a great read. It does break down the norms and tolerances for spices and seasonings (2-3pgs of listings). The site is international and covers just about everything meat, and alcohol Lots, and Lots of whys, not so much how to’s. The spirit of the author is to teach you how to make sausage not read recipes, but the wisdom to spot a good or bad recipe, and why to use metric, not imperial. Rytek Kutas’ auto-bio is a great read as he walks you thru the failures and successes of a sausage maker and how he acquired his recipes throughout his life. Culminating in his efforts for the Sausagemaker business. Sad ending. When I visit the East coast I make 50lbs of brats for their taste, For what they think brats taste like. When i travel to the Left Coast i retool my polish sausage for what they think is a traditional Kielbasa taste… When it comes to Bulgogi, I take into consideration what region of South East Asia they’re from. It is what it is… Cheers
PS: I an not responsible for my computer’s grammar or spelling errors

Jonathon Looks great. I put on 20lbs just thinking how it would taste… Thin sliced would make great “Beef on Wick” Got to have the fresh horseradish with it

processhead Unfortunately social media has turned into a sewer pipe. I won’t be a part of it…

This evening before my road trip. Something to munch on
The little sausage is for my dog

lkrfletcher Man that is a work of art…

Chef Hi, good to hear fm you. There is a hack for the food bags to use the vac chamber bags with food saver. Just have to say it’s all about returns for money spent. What you need vs what you want… For most entry level Sausage Warriors of the first level it is overwhelming. I say start slow and with experience they will find the need vs the want

bedcitty Hi, i own a 2300. Had it for 10yrs+ It has done well for me, vacpacing over a a 1000 packs of sausage with only a few seal failures… 5-6, and they were my fault by oversight. The good thing about the machine is that you have a 16" seal bar for big things like full 7 bone roasts and pork butts which i S.V. Down side is you can’t vacpac liquids or semi liquids that can be vac’d in a chamber. I also have a vp230 chamber sealer. It’s great, but the size of the bags are limited. It will pac my chilies, and soups. It’s quite and faster with little over-site while processing. Bottom line here the money you want to spend and use of the equipment.

My final thought is that the 2300 is a great entry level starter. A vac chamber $1500+ or an upgrade vac sealer $400-$500 is a future thought after you see the need, based on your dynamically changing requirements. It would be and upgrade, but don’t buy if you don’t understand the need… Hope this helps. Ask questions… Joe

PapaSop

johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i hear nothing

Tex_77 YOU’RE THE MAN… WOW!!!

rlammers that’s too bad… you missed all the gun cleanup

Sounds great. Will you freeze some vacpak or use ?

johnsbrewhouse that looks fantastic. How thick will you slice the bacon?

rlammers Looking real good. Did you stuff the mushrooms with a jerky gun?