Grinding And Mixing for Breakfast Sausage and Brats
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Got the brats and breakfast sausage stuffed and linked this morning. Opted not to do any bulk packages of breakfast sausage so all 12.5 lbs are done as fresh links. I like to let them partially freeze before packaging. Seems to make it easier to get them in the bags.
processhead that looks great. Congrats
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processhead that looks great. Congrats
cdavis said in Grinding And Mixing for Breakfast Sausage and Brats:
processhead that looks great. Congrats
Thanks! That post is a year and one day old as of today. lol
Paul
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cdavis said in Grinding And Mixing for Breakfast Sausage and Brats:
processhead that looks great. Congrats
Thanks! That post is a year and one day old as of today. lol
processhead never noticed the date but it looks as good today as it did back then. Congrats again.
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processhead never noticed the date but it looks as good today as it did back then. Congrats again.
cdavis
I’ve read through and forgotten so many posts that when something like this happens it’s kind of refreshing. Get to look back and go, oh yeah, now I remember. Or it’s just CRS. LOL -
Looks like a good days work! I’m still struggling with making links. I’ve been using my grinder with a foot switch to stuff & Ithink I’m just filling them too full. I’m getting a stuffer for my b-day so hopefully that’ll help.
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Looks like a good days work! I’m still struggling with making links. I’ve been using my grinder with a foot switch to stuff & Ithink I’m just filling them too full. I’m getting a stuffer for my b-day so hopefully that’ll help.
bleathery A stuffer should definitely help, I think it is easier to control.
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cdavis
I’ve read through and forgotten so many posts that when something like this happens it’s kind of refreshing. Get to look back and go, oh yeah, now I remember. Or it’s just CRS. LOLPapaSop Every once in a while, I just go to the random tab and look at old posts just for fun.
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cdavis
I’ve read through and forgotten so many posts that when something like this happens it’s kind of refreshing. Get to look back and go, oh yeah, now I remember. Or it’s just CRS. LOLPapaSop thanks that makes me feel better
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Looks like a good days work! I’m still struggling with making links. I’ve been using my grinder with a foot switch to stuff & Ithink I’m just filling them too full. I’m getting a stuffer for my b-day so hopefully that’ll help.
bleathery I use to use my grinder to stuff, a long time ago. You will have a better product with a stuffer. With a grinder you are working your farce again and heating it up. It will take some practice with the stuffer and the casing to know what you are looking/feeling. It is better to under stuff slightly because you can tighten up with linking.
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bleathery I use to use my grinder to stuff, a long time ago. You will have a better product with a stuffer. With a grinder you are working your farce again and heating it up. It will take some practice with the stuffer and the casing to know what you are looking/feeling. It is better to under stuff slightly because you can tighten up with linking.
YooperDog said in Grinding And Mixing for Breakfast Sausage and Brats:
You will have a better product with a stuffer
I too have been there and done that.
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