Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Finished product

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

1st load Habanero BBQ with mozzarella
2nd load Dill pickle
Sporting the Waltons Team apparel, i need to get a meatgistics hoodie

Jonathon yes you are needed, most of us are just best guess or what we do. You come in with the facts

Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

Jonathon yes i have the SS, I have not learned anyway of being able to reset to a factory temp. Mine also does not beep. I give this gentleman all the kudos in the world being able to do this blind. Quite amazing and remarkable.

Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless

AdamCA

Shegge just to clarify you are talking binder and not the cure correct? If you didnt add cure then your in a bit of a pickle

Shegge should be no issue, i never use it. May be a bit drier depending on how much water you added and meat to fat ratio you had

coladad yes i would say too high of temp and fast cook schedule. Not sure how well you can regulate temp on the cookshack. My schedule is 100° for 1 hour with dampers wide open (drying cycle) then 125° for 5 hours with smoke, dampers 1/8 open on top and 3/4 open on bottom, then 170° dampers closed til IT is 156°. Ice bath right away. Waltons schedule is good too ive done it both ways and end with the same results. Go into the snack stick university section and watch video for detailed smoke schedule

YooperDog i just used the complete seasoning package so no way to adjust salt. I just went ahead and used water. Then i was a knucklehead and forgot to add the hi temp swiss cheese

Jonathon thanks for reply, fresh brat

I sauteed saurkraut to include in my batch of meat, should i use the kraut juice in place of the 300ml of water or just stay with the water? I want a good corned beef flavor and dont want to overpower it with kraut but looking for maximum flavor.

TexLaw thanks for the heads up on the sauce, i will look into it. Im thawing out the corned beef flats right now and will be making the brats Saturday. Im sure it will need to be tweeked but thats how we make the perfect brat, alot of trial and error. I will update Saturday night when i eat one

Jonathon they were wonderful to get on the horn. My horns are plastic. Not sure if they would struggle going stainless steel but i doubt it. As long as you soak, flush and rinse in water as recommended. I just like them being pre cut to lenght vs. Restling with 300 ft or what ever the standard casing length they come in.

Jonathon i went ahead and used the casings. I took them off the blue tube and flushed them like a typical casing. I actually like doing it that way. Did get a couple knots but not terrible. Stuffed 112.50 lbs of brats yesterday and today. A good couple days work.

Jonathon and how was the smell in your opinion of many years of processing. Normal, stronger than normal? Ok to use?