Brats and sticks
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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.
processhead
LOL. Austin and Jonathan had given me a little grief about showing a competitors logo on a pic. Better now.
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PapaSop I love it! Looks fantastic!!!
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processhead
LOL. Austin and Jonathan had given me a little grief about showing a competitors logo on a pic. Better now.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.
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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.
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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.
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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.
@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.
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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.
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!
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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.
@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.
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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!
Joe Hell
Yep. Had a very cheap one years ago. Thinking the Walton’s #8 for $99 should work just fine. -
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?
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.
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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!!!
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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.
@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.
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