<![CDATA[Brats and sticks]]>25# Philly
10# Blue Ribbon
12.5# Willie’s

PXL_20210227_175228641.jpg PXL_20210227_182640239.jpg

PXL_20210227_204606880.jpg PXL_20210227_220322146.jpg

PXL_20210228_193005247.jpg
PXL_20210228_214020369.jpg

]]>https://waltonsdev.nodebb.com/topic/3512/brats-and-sticksRSS for NodeThu, 10 Sep 2026 20:44:22 GMTMon, 01 Mar 2021 23:01:27 GMT60<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 22:11:23 GMT]]>@NDMike
Yes. Smoked to IT 130 then SV the rest of the way. Took about five minutes to go from 130 to 160. Game changer!👍 Was getting a few wrinkles in the smoker, SV took care of that as well.

]]>https://waltonsdev.nodebb.com/post/32354https://waltonsdev.nodebb.com/post/32354Wed, 03 Mar 2021 22:11:23 GMT<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 21:18:52 GMT]]>rich I bet it would be great! We got sick of stuffing snack sticks so we had about 10 lbs left over that we put into 1 lb bags for breakfast sausage. Goes great with eggs as a patty!!!

]]>https://waltonsdev.nodebb.com/post/32349https://waltonsdev.nodebb.com/post/32349Wed, 03 Mar 2021 21:18:52 GMT<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 21:16:59 GMT]]>PapaSop looks great! Did you just smoke the sticks and then sous vide to finish? That is something that I might look at doing for summer sausage and sticks.

]]>https://waltonsdev.nodebb.com/post/32348https://waltonsdev.nodebb.com/post/32348Wed, 03 Mar 2021 21:16:59 GMT<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 20:24:53 GMT]]>Joe Hell
Yep. Had a very cheap one years ago. Thinking the Walton’s #8 for $99 should work just fine.

]]>https://waltonsdev.nodebb.com/post/32341https://waltonsdev.nodebb.com/post/32341Wed, 03 Mar 2021 20:24:53 GMT<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 05:43:39 GMT]]>@M-Saboe I bought a brisket a couple weeks ago and made snack sticks and summer sausage. I did a #3 test batch of the summer sausage first. I used 50/50 brisket and pork butt. I didn’t trim any fat on the brisket. It came out way to fatty for me. It coated the inside of my mouth with fat and not in a good way. After that I trimmed the brisket of most of the fat and mixed 50/50 again with pork butt. The summer sausage and snack sticks were both spot on.

]]>https://waltonsdev.nodebb.com/post/32312https://waltonsdev.nodebb.com/post/32312Wed, 03 Mar 2021 05:43:39 GMT<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 05:43:26 GMT]]>PapaSop It’s a good thing to have on hand. I took mine to the butcher shop as a back up for small orders. We’ve used ours well past it’s expected life. I declared today that it’s time to retire the little one. I’m looking forward to the next gen!

]]>https://waltonsdev.nodebb.com/post/32311https://waltonsdev.nodebb.com/post/32311Wed, 03 Mar 2021 05:43:26 GMT<![CDATA[Reply to Brats and sticks on Wed, 03 Mar 2021 05:10:55 GMT]]>@M-Saboe That sounds like a great deal. I buy brisket when it is on sale and strip out most of the fat and save it to mix with game meat. And grind the meat and enough fat to make about a 80/20 mix and then use that for summer sausage and smack sticks. You could add ground pork butt to the mix if you want but be careful to not over fat the mix. that being said $1.99 sounds like a great deal.

]]>https://waltonsdev.nodebb.com/post/32310https://waltonsdev.nodebb.com/post/32310Wed, 03 Mar 2021 05:10:55 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 22:30:50 GMT]]>My local grocery store / meat counter has brisket on sale for a $1.99 a pound. Would brisket work well when making summer sausage or snack sticks? I would remove the beef fat and mix with a pork butt and extra pork fat to achieve, let say a 50/50 blend. Sorry if this has been asked before but I did a search and could only find the recommendation to use chuck roast as the recommended beef type.

]]>https://waltonsdev.nodebb.com/post/32304https://waltonsdev.nodebb.com/post/32304Tue, 02 Mar 2021 22:30:50 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 22:13:54 GMT]]>Here’s a bone head move from this last meat run. Had some left over venison I was going to grind for burger. Got home today to finish it up. Grabbed the bag from the fridge and did final grind and stuffed ( off the grinder to save some clean up, forgot how painfully slow that is). Cleaned everything up, went to grab a beer and found a second bag in the back… Argh.

Now I wish I had a small kitchen grinder to finish it up. Hmm… only $99. Ok.

]]>https://waltonsdev.nodebb.com/post/32303https://waltonsdev.nodebb.com/post/32303Tue, 02 Mar 2021 22:13:54 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 22:11:36 GMT]]>PapaSop said in Brats and sticks:

processhead
LOL. Austin and Jonathan had given me a little grief about showing a competitors logo on a pic. Better now. 😄

If you do that, remember to flip the lugs around before posting photos.

]]>https://waltonsdev.nodebb.com/post/32302https://waltonsdev.nodebb.com/post/32302Tue, 02 Mar 2021 22:11:36 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 22:06:47 GMT]]>PapaSop I love it! Looks fantastic!!!

]]>https://waltonsdev.nodebb.com/post/32300https://waltonsdev.nodebb.com/post/32300Tue, 02 Mar 2021 22:06:47 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 22:04:12 GMT]]>processhead
LOL. Austin and Jonathan had given me a little grief about showing a competitors logo on a pic. Better now. 😄

]]>https://waltonsdev.nodebb.com/post/32299https://waltonsdev.nodebb.com/post/32299Tue, 02 Mar 2021 22:04:12 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 21:56:42 GMT]]>PapaSop said in Brats and sticks:

Of the 25# of Philly added Swiss and mozzarella to five pounds of each. All were incredible.

No pics of the stuffer but found out the suction cups don’t work on this type of table. A mod coming up.

Jon, Austin did you notice the lugs?

I noticed the lugs Papasop. You are one of those guys who wants to know if he got them clean the last time he washed them down.😊

]]>https://waltonsdev.nodebb.com/post/32297https://waltonsdev.nodebb.com/post/32297Tue, 02 Mar 2021 21:56:42 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 21:41:07 GMT]]>rich
Not yet per say but it should be great. I take what’s left in the stuffer throat and roll into a small log. Set on a rack and smoke till it hits temperature. Slices like a summer sausage. Excellent!

Was going to add mustard seed to this last batch of sticks but… when the time came, I was out.

]]>https://waltonsdev.nodebb.com/post/32296https://waltonsdev.nodebb.com/post/32296Tue, 02 Mar 2021 21:41:07 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 21:26:46 GMT]]>YooperDog pretty much all 🤣

]]>https://waltonsdev.nodebb.com/post/32293https://waltonsdev.nodebb.com/post/32293Tue, 02 Mar 2021 21:26:46 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 14:52:54 GMT]]>PapaSop nicely done sir, nicely done👍👍

]]>https://waltonsdev.nodebb.com/post/32257https://waltonsdev.nodebb.com/post/32257Tue, 02 Mar 2021 14:52:54 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 13:55:46 GMT]]>Looks great

]]>https://waltonsdev.nodebb.com/post/32252https://waltonsdev.nodebb.com/post/32252Tue, 02 Mar 2021 13:55:46 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 08:42:33 GMT]]>has anyone used willie for making summer sausage.

]]>https://waltonsdev.nodebb.com/post/32236https://waltonsdev.nodebb.com/post/32236Tue, 02 Mar 2021 08:42:33 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 04:10:19 GMT]]>PapaSop looks like you have been busy. Which sausage got the Miller treatment?

]]>https://waltonsdev.nodebb.com/post/32225https://waltonsdev.nodebb.com/post/32225Tue, 02 Mar 2021 04:10:19 GMT<![CDATA[Reply to Brats and sticks on Tue, 02 Mar 2021 01:59:02 GMT]]>Looking good

]]>https://waltonsdev.nodebb.com/post/32193https://waltonsdev.nodebb.com/post/32193Tue, 02 Mar 2021 01:59:02 GMT<![CDATA[Reply to Brats and sticks on Mon, 01 Mar 2021 23:16:13 GMT]]>love the sv setup

]]>https://waltonsdev.nodebb.com/post/32172https://waltonsdev.nodebb.com/post/32172Mon, 01 Mar 2021 23:16:13 GMT<![CDATA[Reply to Brats and sticks on Mon, 01 Mar 2021 23:13:03 GMT]]>looks very good I am jealous I have not done anything lately but the weather is warming up in Maine and now getting room in the freezer

]]>https://waltonsdev.nodebb.com/post/32170https://waltonsdev.nodebb.com/post/32170Mon, 01 Mar 2021 23:13:03 GMT<![CDATA[Reply to Brats and sticks on Mon, 01 Mar 2021 23:06:52 GMT]]>Of the 25# of Philly added Swiss and mozzarella to five pounds of each. All were incredible.

No pics of the stuffer but found out the suction cups don’t work on this type of table. A mod coming up.

Jon, Austin did you notice the lugs?

]]>https://waltonsdev.nodebb.com/post/32167https://waltonsdev.nodebb.com/post/32167Mon, 01 Mar 2021 23:06:52 GMT