Reuben Brats with Swiss Cheese
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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.
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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.
Tom Mitchell Honestly they may store forever. I just keep them in the bag they came in, inside of a ziploc in the fridge. On top of that if you soak more than you need, you can just re-salt them with kosher salt and put back in fridge for future use.
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I find the same with all those HT cheeses! The creamy texture is great, but I get excited to make sausage with it, and I’m never really happy when I try it! But others love it!
pepperettes that is good to know about the cheese, thx! I’m the only one in family who likes the store cheddar brats, so I might not put these cheese mix styles in my “next to make” slot.
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@dennyo-s
squeeze the charmin!pepperettes said in Reuben Brats with Swiss Cheese:
@dennyo-s
squeeze the charmin!They look really squeezable don’t they!
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Lol, not sure what to say to that? I have a thousand comments, but decided to take the fifth.
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pepperettes said in Reuben Brats with Swiss Cheese:
@dennyo-s
squeeze the charmin!They look really squeezable don’t they!
@dennyo-s said in Reuben Brats with Swiss Cheese:
pepperettes said in Reuben Brats with Swiss Cheese:
@dennyo-s
squeeze the charmin!They look really squeezable don’t they!
#StopTheSqueeze!
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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.
Tom Mitchell just keep them well salted and refrigerated and you will be okay.
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@dennyo-s said in Reuben Brats with Swiss Cheese:
pepperettes said in Reuben Brats with Swiss Cheese:
@dennyo-s
squeeze the charmin!They look really squeezable don’t they!
#StopTheSqueeze!
Jamieson22 Aww come on a little snuggle if ya please!
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