Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links
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lkrfletcher These are just tubed casing from Walton’s. I can usually do my entire 15lb stuffer in a single run. I just keep counter wet while I stuff and coil myself as I am usually doing this solo.
Jamieson22 - Jeez, I have trouble with the smaller casings, just keeping them on the counter top. You are good! I have heard of these small round rotating boards you can turn as you stuff, but looks like you really have it down. Your a Pro!
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Did a 10mm then 4.5mm grind for these yesterday with 50lb of pork shoulder - thanks to recent $.99/lb sale. Mixed and stuffed today. Will vac seal tomorrow.
Did the Philly Cheese Steak and added 2.5lb of hi-temp Swiss in a 32-35mm hog casing.
Did a quick clean and followed with Maple PSS into 22-24mm sheep casings.
Jamieson22 wow those look great.
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Jamieson22 - Jeez, I have trouble with the smaller casings, just keeping them on the counter top. You are good! I have heard of these small round rotating boards you can turn as you stuff, but looks like you really have it down. Your a Pro!
lkrfletcher I bought a thin lazy susan and a big pizza pan to run the coil of sausage out on, I have nit tried it yet but I think it should work good for coiling a run of sausage.
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lkrfletcher I bought a thin lazy susan and a big pizza pan to run the coil of sausage out on, I have nit tried it yet but I think it should work good for coiling a run of sausage.
bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
lkrfletcher I bought a thin lazy susan and a big pizza pan to run the coil of sausage out on, I have nit tried it yet but I think it should work good for coiling a run of sausage.
Sheesh! Hey Jonathon I think we need a Hacks section so people can share information like this (and pretty pictures)
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Did a 10mm then 4.5mm grind for these yesterday with 50lb of pork shoulder - thanks to recent $.99/lb sale. Mixed and stuffed today. Will vac seal tomorrow.
Did the Philly Cheese Steak and added 2.5lb of hi-temp Swiss in a 32-35mm hog casing.
Did a quick clean and followed with Maple PSS into 22-24mm sheep casings.
Jamieson22 wow! That is good looking stuff! I need to buy some pork butts! I wish they would go on sale here!!!
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Always nice to be reminded that vac sealing is almost as much work as making 50lbs of sausage! I tend to forget this until I pull the lugs out of the fridge to start.
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Always nice to be reminded that vac sealing is almost as much work as making 50lbs of sausage! I tend to forget this until I pull the lugs out of the fridge to start.
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Always nice to be reminded that vac sealing is almost as much work as making 50lbs of sausage! I tend to forget this until I pull the lugs out of the fridge to start.
Jamieson22 - It is a lot of work, but the juice is worth the squeeze.
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Jamieson22 Wait a second… hard with a vac chamber? Send that nasty thing to me and let me send you my cheapo amazon pain in the butt. This will be my next upgrade!!
Dr_Pain said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 Wait a second… hard with a vac chamber? Send that nasty thing to me and let me send you my cheapo amazon pain in the butt. This will be my next upgrade!!
Not hard. Time consuming.
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Dr_Pain said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 Wait a second… hard with a vac chamber? Send that nasty thing to me and let me send you my cheapo amazon pain in the butt. This will be my next upgrade!!
Not hard. Time consuming.
Jamieson22 That was what I was going to say.
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Jamieson22 That was what I was going to say.
bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 That was what I was going to say.
- Cut all links to separate and stack on lug lid (slippery things they are)
- Start Multithread Loop…
- Load them into vac bags
- Add one to chamber and start 40s seal process
- Find sharpie and label each bag
- Cut excess material from top
- …End Loop
- Grab other 25lb lug
- Repeat at Step 1
It is like a 4 beer job.
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bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 That was what I was going to say.
- Cut all links to separate and stack on lug lid (slippery things they are)
- Start Multithread Loop…
- Load them into vac bags
- Add one to chamber and start 40s seal process
- Find sharpie and label each bag
- Cut excess material from top
- …End Loop
- Grab other 25lb lug
- Repeat at Step 1
It is like a 4 beer job.
Jamieson22 said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 That was what I was going to say.
- Cut all links to separate and stack on lug lid (slippery things they are)
- Start Multithread Loop…
- Load them into vac bags
- Add one to chamber and start 40s seal process
- Find sharpie and label each bag
- Cut excess material from top
- …End Loop
- Grab other 25lb lug
- Repeat at Step 1
It is like a 4 beer job.
Ok… NOW I understand. I did not realize the sealing process is 40s
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bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 That was what I was going to say.
- Cut all links to separate and stack on lug lid (slippery things they are)
- Start Multithread Loop…
- Load them into vac bags
- Add one to chamber and start 40s seal process
- Find sharpie and label each bag
- Cut excess material from top
- …End Loop
- Grab other 25lb lug
- Repeat at Step 1
It is like a 4 beer job.
Jamieson22 yeah but the good part of it is it’s a four beer job.
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Did a 10mm then 4.5mm grind for these yesterday with 50lb of pork shoulder - thanks to recent $.99/lb sale. Mixed and stuffed today. Will vac seal tomorrow.
Did the Philly Cheese Steak and added 2.5lb of hi-temp Swiss in a 32-35mm hog casing.
Did a quick clean and followed with Maple PSS into 22-24mm sheep casings.
Jamieson22 Nice wheels!
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Beautifully done!
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Did a 10mm then 4.5mm grind for these yesterday with 50lb of pork shoulder - thanks to recent $.99/lb sale. Mixed and stuffed today. Will vac seal tomorrow.
Did the Philly Cheese Steak and added 2.5lb of hi-temp Swiss in a 32-35mm hog casing.
Did a quick clean and followed with Maple PSS into 22-24mm sheep casings.
Jamieson22 I think I saw one minor defect on the 1 mile of stuffed items. Thinking I must’ve been blinded by the light. Yep, real nice job.
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Great results from a high volume solo effort. I bet you slept good that night. lol
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