SousVide

kyle that sounds great

twilliams My bunch loves mustard seed so I use a tablespoon per lb. on SS
Also don’t overlook the possibility of making custom mustard. My current favorite is coarse grinding the seeds and blending with pureed fresh garlic and caper brine

So I can officially call the batch done as it has been sealed and into the freezer. 22 packs of two and 1 pack of 3.

Bonus of me cleaning out my basement chest freezer to make some more room for these. Doesn’t help I had just added 25lb of Philly Cheese Steak brats last week. I could probably stop making and just start eating and be set for a good long while.

YooperDog Was a single grind and just by hand as well! Did come out nice!

Brezer74 Looking good, I always prefer some heat.

Jamieson22 Looks like you had done a bit of good mixing.

Congratulations mrobisr ans kyle , well done.

GWG8541 Definitely stay hydrated and rested.

Depending on the bacon, you add more salt when you use the bacon whether you intend to or not. Cut back on the seasoning if it is ending up to salty. Some people are more sensitive to salt levels than others. Go 5% less seasoning at a time until you get the level of saltiness you are comfortable with. Try pork fat to, it a much better product for sticks and sausages.

calldoctoday I remember all those, it has been a long while since I have seen any of those. What about Meister Brau?