Hosshess I made a really nice brat today using a local ‘smoked ale’ from Water Buffalo Brewery with Walla Walla Sweet Onions, caraway, thyme, mustard seed and the spent ‘smoked bacon’ pepper leavings after slicing several slabs of bacon on the slicer. It’s a great way to use all those bits and pieces left over after slicing!
twilliams I was a 1/2 credit shy in physical Ed to graduate HS. That never stopped me from running the mile. It was mostly the hatred of running. So I didn’t…still don’t.
NDMike 25 years in and out of the wine industry, former sales rep and R&D in Archery manufacturing…currently a full time+ sausage maker (thanks to Walton’s/Meatgistics) and Insurance Agent in my ‘spare’ time. I like vintage Buick’s, Fender guitars and Broccoli.
kzwisconsin I’m betting that the product isnt being cooled quickly enough. Make sure you are going right to an ice bath, not a cold water bath but a 50/50 ice and water bath. Not cooling quickly enough with inedible or fibrous casing will cause the meat to stick to the casing like you are talking about.
processhead It is a combination of that and the fact that the salt content 'needs" to be higher in the cured sausages because the salt plays a functional role as well as taste. Good question.
Hosshess One thing, if you sous vide them the entire time you wont get any drying out of the way and the meat will just cook in the liquid that they expel from the meat. Id recommend starting off for at least 1-2hours in your oven.
I’ve been drinking a mixed 12 from Prarie Artisan Ales, 3 different sours, very good easy drinking beers that have a kick!
smokinbubba NICE score, you are going to be happy with that one and good job with clean up! You shoud see how dirty some of the old equipment that comes in to our service shop is!
Hopefully in the next 14 days or so. I’m going to run some of the CS agents through some processes this upcoming week but we wont do anything as “simple” as brats, more advanced stuff so they actually learn things…where was I going with this?
