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
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.
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
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
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.