Got a lot of sausage to make.
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processhead here’s a few more pics of my machine.
Very nice. You are set up for commercial-level production there.
Did I read correctly the mixer tub comes off for wash down? That would be a handy feature.
Paul
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Very nice. You are set up for commercial-level production there.
Did I read correctly the mixer tub comes off for wash down? That would be a handy feature.
processhead Yes it breaks down completely. I take it apart and use a small pressure washer on it then wash and sanitize in the sink.
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processhead here’s a few more pics of my machine.
Lance nice, I think there is some processing envy going on here. Man that is a sweet set up.
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have never seen one like that very top notch setup
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processhead here’s a few more pics of my machine.
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Dr_Pain Well it definitely helps. With the labor shortage around here I’m having to upgrade equipment every way I can to help keep things moving.
You never work a day in your life if you love what you do.
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Dr_Pain Well it definitely helps. With the labor shortage around here I’m having to upgrade equipment every way I can to help keep things moving.
Lance Wish I was closer. I’d come volunteer for you just to learn some of your skills.
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wdaly i would sure take you up on that.
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I’ve got a small batch in the smoke house this morning.
You never work a day in your life if you love what you do.
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Time to pull the links. The summer sausage has about 3 hours to go.
You never work a day in your life if you love what you do.
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Lance Good looking end product. Is that a smoked brat/polish or kielbasa? What ever it is it looks fantastic!
Improvise, Adapt and Overcome! Semper Fi
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Lance Good looking end product. Is that a smoked brat/polish or kielbasa? What ever it is it looks fantastic!
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
You never work a day in your life if you love what you do.
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Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Lance said in Got a lot of sausage to make.:
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Awesome, just simple ingredients, perfect! I remember the first time I took a fresh brat and indirect smoked it on the Weber. Incredible. Totally different flavor and texture profile. Long time ago.
You have a beast of a smoker setup there.
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Lance said in Got a lot of sausage to make.:
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Awesome, just simple ingredients, perfect! I remember the first time I took a fresh brat and indirect smoked it on the Weber. Incredible. Totally different flavor and texture profile. Long time ago.
You have a beast of a smoker setup there.
PapaSop Thanks this is a recipe you can find all over the Texas hill country brought over when the Germans started settling here i copied it down from my great granddads smoke house wall.
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Lance With a hunk of mesquite like that I bet it smokes for many hours. In your situation it may not matter much, but if you can let that mesquite age enough that the bark slips off it will produce a cleaner better tasting smoke.
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Lance Those are some nice-looking brats.
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Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
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Lance What are your amounts for salt and pepper per lb or block? I know the garlic and flakes are to your liking (aka: light to heavy)
zbigjeff
This is what I do for 100 lbs of 50/50 venison and pork. ( will work real well with beef).
Salt 12.5 oz
Pepper 11oz
Red pepper .75 oz
Garlic .5 oz
I use 3.33 oz of cure
And 20 oz of milk powder
My smoke schedule is
100° for one hour
120° for one hour
140° for one hour
170° to finish.You never work a day in your life if you love what you do.
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zbigjeff
This is what I do for 100 lbs of 50/50 venison and pork. ( will work real well with beef).
Salt 12.5 oz
Pepper 11oz
Red pepper .75 oz
Garlic .5 oz
I use 3.33 oz of cure
And 20 oz of milk powder
My smoke schedule is
100° for one hour
120° for one hour
140° for one hour
170° to finish.Lance Thank you for the details. I just smiled at your use of milk powder because I do the same. Will also use the Salt/Pepper amounts to make Slovenian sausage which by the way uses garlic juice from boiling and squeezing raw garlic for the amount of meat by the ratio of 1 oz per pound. Yep, very garlicky. If one wants to make it “hot”, then add the red pepper. Just never knew how much salt and pepper they used in their old style recipes (they just said to add the salt and pepper). Now I know. Thanks again.
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