Reuben Brats with Swiss Cheese
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Sounds good! I’m surprised on the 100% pork though, I would think some beef with the cured/salted/corned aspect would help the reuben corned beef flavor?
How did they taste? What was in the seasoning to give it a reuben flavor? -
Well I’ve got my local favorite Brat bun ready with spicy stone ground mustard and fresh made kraut awaiting!!
“Where’s the Brat!”
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Pre-tubed are so easy got to try them if you haven’t
May cost more but golly they are great. -
I tried the pretubed, didnt work great on conical plastic tubes… definitely would work better on straight tubes, stainless. Bought some stainless tubes because of it.
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I tried the pretubed, didnt work great on conical plastic tubes… definitely would work better on straight tubes, stainless. Bought some stainless tubes because of it.
Dave in AZ I still kind of manually thread the casing onto the tubes. Have never been able to just push the handle side of the casing tube onto the horn and just pull them on. I usually put the blunt end of plastic maybe an inch of so onto my tube and slide on much like you would a regular casing.
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Sounds good! I’m surprised on the 100% pork though, I would think some beef with the cured/salted/corned aspect would help the reuben corned beef flavor?
How did they taste? What was in the seasoning to give it a reuben flavor?Dave in AZ said in Reuben Brats with Swiss Cheese:
Sounds good! I’m surprised on the 100% pork though, I would think some beef with the cured/salted/corned aspect would help the reuben corned beef flavor?
How did they taste? What was in the seasoning to give it a reuben flavor?I guess I am a much bigger fan of $.99/lb pork butt than $3.99/lb chuck
I could def see maybe adding 20% or so cured corned beef to the meat block though and will maybe try that in future.
As for now have not yet tried them as they needed to cure overnight. Plan to grill some up this eve.And here is seasoning ingredients. Was weird when mixing as it smelt JUST like a reuben on rye.
Ingredients
Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: Milk -
Pre-tubed are so easy got to try them if you haven’t
May cost more but golly they are great.samspade said in Reuben Brats with Swiss Cheese:
Pre-tubed are so easy got to try them if you haven’t
May cost more but golly they are great.I had never really done the math so am curious:
The 30/32 hog casing on Walton’s are $42.80 for 105/lb of product so $.407/lb.
The 30/32 tubed casings are $44.99 and do 105lb for $.428/lb.
So for a 25lb batch it will cost you $.525 more at $11.98.I tend to use the 32/35mm for $35.99 or the 35/38mm for $36.99 mostly. Those each do 125lbs.
So like $.287/lb for the 32/35mm or $7.20 for a 25lb batch. -
Well I’ve got my local favorite Brat bun ready with spicy stone ground mustard and fresh made kraut awaiting!!
“Where’s the Brat!”
@dennyo-s Brats are all grown up and moved out.
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Dave in AZ said in Reuben Brats with Swiss Cheese:
Sounds good! I’m surprised on the 100% pork though, I would think some beef with the cured/salted/corned aspect would help the reuben corned beef flavor?
How did they taste? What was in the seasoning to give it a reuben flavor?I guess I am a much bigger fan of $.99/lb pork butt than $3.99/lb chuck
I could def see maybe adding 20% or so cured corned beef to the meat block though and will maybe try that in future.
As for now have not yet tried them as they needed to cure overnight. Plan to grill some up this eve.And here is seasoning ingredients. Was weird when mixing as it smelt JUST like a reuben on rye.
Ingredients
Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: MilkJamieson22 thx for taking the time to write that all out, much appreciated
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Dang, I cannot wait for these to be ready as they smell just like a Reuben on Rye.
25lb pork butt with a single 4.5mm grind and 2.5lb hi-temp Swiss. Used 24oz of water and the seasoning mix and sure cure from Excalibur. Currenting in fridge curing overnight and will vac seal tomorrow or Monday.
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Dang, I cannot wait for these to be ready as they smell just like a Reuben on Rye.
25lb pork butt with a single 4.5mm grind and 2.5lb hi-temp Swiss. Used 24oz of water and the seasoning mix and sure cure from Excalibur. Currenting in fridge curing overnight and will vac seal tomorrow or Monday.
Jamieson22 I made the Philly cheese steak today 25 pounds half with high temp Swiss
The only thing I do different from most icube my meat the night before and put the flavor pack in it mig it up and leave in the fridge over night then grind the next day and mix and stuff -
Do most of you dry your fresh sausages before vac sealing and freezing? I normally leave overnight in fridge in a covered meat lug with a towel in bottom. Then I just vac seal the next day.
Today I figured I’d fry them a bit first. But imagining once vac sealed they will exude liquid anyway and defeat the purpose.
What’s the right answer?
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Dang, I cannot wait for these to be ready as they smell just like a Reuben on Rye.
25lb pork butt with a single 4.5mm grind and 2.5lb hi-temp Swiss. Used 24oz of water and the seasoning mix and sure cure from Excalibur. Currenting in fridge curing overnight and will vac seal tomorrow or Monday.
Jamieson22 Ooooooooooh that sounds good, looks good too, & I bet it tastes even better.
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Do most of you dry your fresh sausages before vac sealing and freezing? I normally leave overnight in fridge in a covered meat lug with a towel in bottom. Then I just vac seal the next day.
Today I figured I’d fry them a bit first. But imagining once vac sealed they will exude liquid anyway and defeat the purpose.
What’s the right answer?
Jamieson22 I lay them out on a large pan and stick the full tray in the freezer. Then I vacuum seal the next day.
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Jamieson22 I lay them out on a large pan and stick the full tray in the freezer. Then I vacuum seal the next day.
pepperettes with 25lb batches I don’t have any space to handle that unfortunately.
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Ready for the freezer! Ended up using the suction sealer so I could watch the tournament as I can’t see the TV where the chamber is in basement. 77 sausages in total (4 not pictured on plate to cook).
Also, can’t believe it took me so long to switch from rolls to pre-made bags. Makes process so much easier.
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Dang, I cannot wait for these to be ready as they smell just like a Reuben on Rye.
25lb pork butt with a single 4.5mm grind and 2.5lb hi-temp Swiss. Used 24oz of water and the seasoning mix and sure cure from Excalibur. Currenting in fridge curing overnight and will vac seal tomorrow or Monday.
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Okay. These are really good.
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Okay. These are really good.
Jamieson22 nice, I guess that will go on the Walton’s shopping list.
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Jamieson22 I lay them out on a large pan and stick the full tray in the freezer. Then I vacuum seal the next day.
pepperettes said in Reuben Brats with Swiss Cheese:
Jamieson22 I lay them out on a large pan and stick the full tray in the freezer. Then I vacuum seal the next day.
I’m with pepperettes. same here I prefer to freeze first to hold in the moisture and not to squeeze the Charmin out of it. ;<)
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