Beautiful day to make some Blue Ribbon Brats + tubed casing question
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Butts were $.99/lb so grabbed some to do a 25lb batch. Came back from the pool with the family, opened the windows, cranked up some Grateful Dead and went to work. Blue Ribbon smells amazing. Have enough that didn’t stuff to grill up a patty for dinner to try it out.
Now to my question: assume it is okay to re-use tubed casings I soaked but didn’t need? I seem to be terrible at guesstimating so often end up with lots of extra. Ive just rinsed them in cold water and packed in a sandwich bag with like 1/2 cup kosher salt to stash back in fridge. Any issues? I am cautions when threading to not let the excess touch meat.
Jamieson22 I’m beginning to think that your no first timer in the meat processing business…lol.
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You should be good on the casings since you repacked in salt.
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You did all the right things for storage and reuse. Keep them clean, salted, sealed up, and refrigerated and all its all good.
Like twilliams said, your brats look great. Very nice.
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Jamieson22 I’m beginning to think that your no first timer in the meat processing business…lol.
twilliams said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
Jamieson22 I’m beginning to think that your no first timer in the meat processing business…lol.
I can assure you my 2nd sausage batch was like a month ago. The first batch was 30lb with a Kitchen-Aid mixer to grind and stuff about 15 years ago - and it sucked. But I am no slouch in kitchen when it comes to curing/bbq - been doing so for decades. But when it comes to sausage - I am gonna need some guidance!
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Tex_77 said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
You should be good on the casings since you repacked in salt.
processhead said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
You did all the right things for storage and reuse. Keep them clean, salted, sealed up, and refrigerated and all its all good.
Thank you both, much appreciate the confirm I wasn’t doing something unsafe. I swear the 32-25mm tubes I got can each fill 50lb and the 35-38mm tubes can each do 15lb. Hard to estimate how many to soak without more experience so always end with extras.
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they came out great
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Tex_77 said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
You should be good on the casings since you repacked in salt.
processhead said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
You did all the right things for storage and reuse. Keep them clean, salted, sealed up, and refrigerated and all its all good.
Thank you both, much appreciate the confirm I wasn’t doing something unsafe. I swear the 32-25mm tubes I got can each fill 50lb and the 35-38mm tubes can each do 15lb. Hard to estimate how many to soak without more experience so always end with extras.
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They look really good. Worst thing I did was try to stuff using my kitchen aid. It made me go out and fins a grinder and stuffer. Then convince the boss that we really needed them.
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The stuffer is a real game changer. Cant imaging making sausage with the KA again! Those were some real LOOOOONG days.
If the women don’t find you handsome, they should at least find you handy - Red Green
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The stuffer is a real game changer. Cant imaging making sausage with the KA again! Those were some real LOOOOONG days.
smokinbubba said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
The stuffer is a real game changer. Cant imaging making sausage with the KA again! Those were some real LOOOOONG days.
Of course now I keep casually browsing electric stuffers. It is a sickness.
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The stuffer is a real game changer. Cant imaging making sausage with the KA again! Those were some real LOOOOONG days.
smokinbubba said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
The stuffer is a real game changer. Cant imaging making sausage with the KA again! Those were some real LOOOOONG days.
You took a giant step by purchasing a real stuffer. This will improve the quality of your sausage and open up a lot of options that just aren’t possible when stuffing with a grinder.
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smokinbubba said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
The stuffer is a real game changer. Cant imaging making sausage with the KA again! Those were some real LOOOOONG days.
Of course now I keep casually browsing electric stuffers. It is a sickness.
Jamieson22 I want a water stuffer, $10,000 is a bit on the steep side for my small hobby and don’t sell enough product to justify it at the moment.
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twilliams said in Beautiful day to make some Blue Ribbon Brats + tubed casing question:
Jamieson22 I’m beginning to think that your no first timer in the meat processing business…lol.
I can assure you my 2nd sausage batch was like a month ago. The first batch was 30lb with a Kitchen-Aid mixer to grind and stuff about 15 years ago - and it sucked. But I am no slouch in kitchen when it comes to curing/bbq - been doing so for decades. But when it comes to sausage - I am gonna need some guidance!
Jamieson22 I also started with a KitchenAid. Kind of got out of sausage making when I was busy with work. Now I’m retired and have gone to a dedicated grinder and a stuffer. Sure makes life easier. Have been smoking my sticks on a GMG DB. Looking at getting a vertical smoker soon. Think an XXL would be good when they come back in stock.
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Jamieson22 I also started with a KitchenAid. Kind of got out of sausage making when I was busy with work. Now I’m retired and have gone to a dedicated grinder and a stuffer. Sure makes life easier. Have been smoking my sticks on a GMG DB. Looking at getting a vertical smoker soon. Think an XXL would be good when they come back in stock.
Yeah I’ve been doing sticks on my Pitts & Spitts Maverick 1250 pellet smoker but it only goes down to 180F. I ordered a PK 100 to fill that low temp niche my current grills/smokers don’t.
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