Rich G
TVWBB Honor Circle
It's been a whole two weeks since I made my last batch of sausage, and I'll be darned if my friends didn't eat it all! 
I'm not mad, of course, that's what I made it for.....BUT, I needed some for my freezer!! Geared up starting yesterday when I found an 11.5lb pork butt on sale locally. I decided I wanted another batch of bratwurst, but spiced up a bit with Jalapeno and Cheddar. Even though stuffing sheep casings can be a pain, more snack sticks were a necessity, too. For the sticks, I blended components of a traditional Polish Kabanosy with my usual snack stick, and came up with a real winner (like, I had to keep myself from eating all five pounds!)
Anyway, I trimmed out and ground the butt yesterday. Just a single grind through my 4mm plate. Boy do I love how fast a #12 grinder eats up meat!!
Split up the ground pork, got my weights for each recipe, and went through the process of weighing spices, mixing with the meat, and getting that good sticky consistency. While that was all back in the fridge staying cold and letting flavors bloom, I set up the stuffing station
Loaded on my casings (still using shirred lengths from Syracuse Casing Co), did a lot of cranking, and managed both batches with just one blow out on the sheep's casing (I need practice filling these evenly!)
Hung everyone up for a bit of air drying....
After getting some chores done around the house, I got the sticks onto the pellet grill running at about 160'ish, and after three hours of smoke finished the in a quick poaching bath to get to my 152/4 IT
After the poach, the sticks went into an ice batch, but I couldn't help stealing one (quality control!)....and, DAMN! These are REALLY good!! Got them chilled, dried, and to make sure they were still good, cut one for a beauty shot (and taste test.....yep, still good!)
Not much to share on the brats, as I didn't smoke those, so they are just chilling out in the fridge until I can get them packaged up and frozen. I did make a Thai Red Curry Shrimp for dinner, though.....
Thanks for hanging out for a bit. Grill on!!
Rich
I'm not mad, of course, that's what I made it for.....BUT, I needed some for my freezer!! Geared up starting yesterday when I found an 11.5lb pork butt on sale locally. I decided I wanted another batch of bratwurst, but spiced up a bit with Jalapeno and Cheddar. Even though stuffing sheep casings can be a pain, more snack sticks were a necessity, too. For the sticks, I blended components of a traditional Polish Kabanosy with my usual snack stick, and came up with a real winner (like, I had to keep myself from eating all five pounds!)Anyway, I trimmed out and ground the butt yesterday. Just a single grind through my 4mm plate. Boy do I love how fast a #12 grinder eats up meat!!
Split up the ground pork, got my weights for each recipe, and went through the process of weighing spices, mixing with the meat, and getting that good sticky consistency. While that was all back in the fridge staying cold and letting flavors bloom, I set up the stuffing station
Loaded on my casings (still using shirred lengths from Syracuse Casing Co), did a lot of cranking, and managed both batches with just one blow out on the sheep's casing (I need practice filling these evenly!)
Hung everyone up for a bit of air drying....
After getting some chores done around the house, I got the sticks onto the pellet grill running at about 160'ish, and after three hours of smoke finished the in a quick poaching bath to get to my 152/4 IT
After the poach, the sticks went into an ice batch, but I couldn't help stealing one (quality control!)....and, DAMN! These are REALLY good!! Got them chilled, dried, and to make sure they were still good, cut one for a beauty shot (and taste test.....yep, still good!)
Not much to share on the brats, as I didn't smoke those, so they are just chilling out in the fridge until I can get them packaged up and frozen. I did make a Thai Red Curry Shrimp for dinner, though.....
Thanks for hanging out for a bit. Grill on!!
Rich
