What's your next Meat Project?

[processhead]

cdavis Summer sausage is looking good.

I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.

[wdaly]

processhead I agree with you. I think cdavis had developed a technique that’s going to be used by me anyway. Glad he shared it.

[Pivodog]

Nice finish product. They look tasty!

[twilliams]

cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly

[Jamieson22]

twilliams said in What's your next Meat Project?:

cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly

I am still working out the perfect size for a Club Cracker as they as preferred over Ritz,

[calldoctoday]

cdavis Very nice, very industrious. Looks like you have a whole lot of good looking things there, let me know if there is a supply overload.

[Bob Stehlik]

cdavis Looking awesome. You’ve been busy.

[bocephus]

cdavis You have been busy. All looks very good.

[cdavis]

processhead I’ve had really good luck with my top and bottom Temps staying equal with this setup. Which makes for better product.

[cdavis]

Pivodog thanks

[cdavis]

twilliams we loved the smaller ones. There will be more in the future.

[cdavis]

calldoctoday will do. Thanks

[cdavis]

Bob Stehlik thanks

[YooperDog]

cdavis Looks great!!! Awesome particle definition. I am sure it tastes great

[twilliams]

Jamieson22 never had those, I prefer townhouse but they are oblong. Sausage would still fit on the cracker

[calldoctoday]

cdavis You are very welcome, just real nice product. We are always here to help!

[cdavis]

YooperDog thanks

[calldoctoday]

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

[processhead]

calldoctoday said in What's your next Meat Project?:

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.

[processhead]

processhead said in What's your next Meat Project?:

calldoctoday said in What's your next Meat Project?:

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.

The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.