Another Batch of Philly Cheese Steak Brats
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Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.
Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.
And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.
Jamieson22 Looks like you have a solid stock of great looking brats to warm you up during the Winter.
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Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.
Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.
And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.
Jamieson22
Nice! Will be doing some myself next month. The Philly has become a crowd favorite. -
Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.
Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.
And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.
Jamieson22 They look great.
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Yum…one of my favorites. Where did you get your casings? Not sure I have ever seen one that long!
Woody1551 Usually when you buy a full hank, you get them that long.
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Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.
Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.
And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.
Jamieson22 good looking batch of brats!
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Yum…one of my favorites. Where did you get your casings? Not sure I have ever seen one that long!
Woody1551 said in Another Batch of Philly Cheese Steak Brats:
Yum…one of my favorites. Where did you get your casings? Not sure I have ever seen one that long!
32/35mm tubed casings from Walton’s!
That big reel is my entire 15lb stuffer. Small reel is what was still left on my stuffing tube after refilling the stuffer, and the medium reel was what was left on the casing tube I started with. So all of those could have been run as a single length if my stuffer and tube were big enough. Boy if that isn’t a TWSS joke there…
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Excellent job! BTW, I have a #7 Weston manual stuffer similar to your gigantic stuffer. When I’m cranking and the arm gets to about 90° it is extremely hard to go further so I remove the handle and reset to the top. Any suggestions?
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Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.
Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.
And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.
Jamieson22 Just a suggestion, if you have room under your countertop you might want to turn the clamps 180, less things to get in the way on top. Again, just a suggestion.
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Jamieson22 Just a suggestion, if you have room under your countertop you might want to turn the clamps 180, less things to get in the way on top. Again, just a suggestion.
bocephus Good point and definitely giving me a “duh” kind of feeling. LOL
I think two of them will be fine to flip but one of them clips where a drawer is so guessing it will get in way. Luckily as they are they don’t interfere with crank or removing the stuffer tube but would definitely be even better with a 180 flip. Thanks! -
Excellent job! BTW, I have a #7 Weston manual stuffer similar to your gigantic stuffer. When I’m cranking and the arm gets to about 90° it is extremely hard to go further so I remove the handle and reset to the top. Any suggestions?
cafisherman said in Another Batch of Philly Cheese Steak Brats:
Excellent job! BTW, I have a #7 Weston manual stuffer similar to your gigantic stuffer. When I’m cranking and the arm gets to about 90° it is extremely hard to go further so I remove the handle and reset to the top. Any suggestions?
Kind of perplexing. Is it a change in resistance required for sure and not a strength/mobility type issue? Also is it like this for all sausage/tube sizes such as brats vs small snack sticks? When you say 90 degrees do you mean crank handle at 3’o’clock when you started at 12 o’clock so you only get quarter turns?
Is yours a two-speed stuffer and you are using wrong gear? Only one should be used for stuffing and the other is used to reverse it faster once tube is empty.
Also do you have a air vent that is not functioning properly/clogged? This could create a lot of resistance.
Also, did it ever work properly?
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bocephus Good point and definitely giving me a “duh” kind of feeling. LOL
I think two of them will be fine to flip but one of them clips where a drawer is so guessing it will get in way. Luckily as they are they don’t interfere with crank or removing the stuffer tube but would definitely be even better with a 180 flip. Thanks!Jamieson22 Not a problem, just another set of eyes looking.
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