Beer Brats, Holly & Dixie
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK Good looking sausage and I’ll bet it will taste delicious. How much usable meat on a moose?
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
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MAD KK Good looking sausage and I’ll bet it will taste delicious. How much usable meat on a moose?
Bob Stehlik
We had 160 straight ground and another 75-ish pounds of steaks and round roasts. It was 375# bone in on 4 quarters and ribs. This was a medium to large cow moose. I had to buy another freezer - lol. -
I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK welcome aboard. Glad to have you here. Man that moose has had you busy. Your sausages look great and that pastrami looks awesome. Congrats
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
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gus4416
Yes, I lay them in a 7 gallon tote or other container, then place freezer paper on top, and then place another layer and so on. I put the tote on the freezer shelf or if it is cold enough I put the lid on and then into the back of truck with a tonneua cover. -
I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK nice looking product. I haven’t tried the beer brat yet, but love the Holly and Dixie both.
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK I,ve heard Moose is really good from some guys when on assignment in Montana, better than Elk. Never the less, it all looks great!
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK
Welcome here, forget the forum… Community!! -
I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK Welcome aboard.
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK Welcome to the community. You did that moose proud. Great looking products.
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PapaSop said in Beer Brats, Holly & Dixie:
MAD KK
Welcome here, forget the forum… Community!!good catch. I missed that f word in his post
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK Congratulations on the moose. It looks like you have the processing down with all that meat.
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I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this forum - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the forum’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.
Thank You!
MAD KK Nice looking batch of meat. I don’t know if you know but you can get adapters to convert 18v dewalt to 20 v lithium ion when those 18v batteries die. I have converted all my 18v over to 20v.
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MAD KK Nice looking batch of meat. I don’t know if you know but you can get adapters to convert 18v dewalt to 20 v lithium ion when those 18v batteries die. I have converted all my 18v over to 20v.
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