Sausage making day
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We really don't have a recipe for say ....we buy bulk brat seasoning from local butcher then add other ingredients to taste. We use "restricted " melt cheese from Bongards creamery . Its the cheapest we've found shipped to our door and they have several flavors also. Look them up on the internet they don't advertise the restricted melt cheese there you have to call but it is oh sooo gooood.
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dammit that looks right fine, there!I had no idea that there were two of us sausage makers on this forum, although I have never made more than abour 3 pounds at a time.
I have a small hand stuffer, I could never make anything like that impressive collection!
However, here is one of my home made sausages cooking on the open wood fire:
shmodaddy, that's shmo shmoker than I have ever seen on wheels! probably fit around 4 pigs and 4 deer (and countless beer can chickens) in that bad boy AT THE SAME TIME!
Could some of you experts comment on the use of natural pork casing -vs- colagen style?
We've always used natural, (purchased), but it is extra effort to rinse, soak, load on stuffer, and put up with the various holes and tears. So, have been thinking of switching.
(I see from the photos that both types are used here)
We've always used natural, (purchased), but it is extra effort to rinse, soak, load on stuffer, and put up with the various holes and tears. So, have been thinking of switching.
(I see from the photos that both types are used here)
Lol yes it has 12 ft of cooking surface By 4ft wide! We have put 75 ribs in it on one cook and 400 brats later that day! 35 ribs and 24 halves of chickens on it one day and still had room but our very first cook on it we put 69 - 7to 8lb pork butts on it!! We said some prayers that morning but it cooked them great for 24 hrs. Slow and low is the name of the game for that thing
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Seasoned Oak
Minister of Fire
CageMaster
Feeling the Heat
natural casing is the only thing we use....tried the synthetic, not as good imo
^^^^^^^^
X1000
We started out making brats with a group of guys at a mutual friends house and he kept inviting more and more people. Ended up having 12 r so opinions on how stuff should be made, it became a real clusterF real quick so three of spun off and started our own thing and haven't look back since. The three of us Help each other grind, mix, and stuff their brats how ever they want. Works out great and our wifes help package the brats in vac bags. They bag, vac, then date each bag , it really us a good time enjoyed by all. Our first year we spun off we tried the collagen casings and did not like those at all. All nat-ur-al is the only way to go. Just gotta love that "POP" when you bite! Can't get that with synthetic.
Sent from my rooted and eclipse running X2--thanks nitro--
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