Reuben Brats with Swiss Cheese
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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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Okay. These are really good.
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Those look good. I ate a reuben today from a Philly deli, and I was skeptical about the flavors making it in the pork brats. But dang those do look good! I just did a $300 Walton’s order last week, wish I’d seen this and ordered the seasoning. It looks like that HT swiss really makes it!
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They look like they are missing something!
And I know what it is!
You didn’t invite me over for the meal! -
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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Okay. These are really good.
Jamieson22 Those look delicious. My stomach is growling & I’m drooling!
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My dog does that to me, if I don’t share my food with her!
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Those look good. I ate a reuben today from a Philly deli, and I was skeptical about the flavors making it in the pork brats. But dang those do look good! I just did a $300 Walton’s order last week, wish I’d seen this and ordered the seasoning. It looks like that HT swiss really makes it!
Dave in AZ I didn’t notice any issue at all using all pork with these. Flavor is incredible.
And I think I am in the minority, but the Swiss hi-temp isn’t the best hi-temp cheese. It isn’t really “swiss” in flavor, just gives a really nice creaminess.
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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.Jamieson22 how long can you store natural casings? Do you freeze them or just refrigerate? If I have to buy 100# worth of casing I would have to store it for a long time as I usually only make 25# or so of sausage at a time.
squeeze the charmin!
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