Joe Hell
Thanks Joe!
That’s what I thought…

Hello all,
This is my first time at making bratwurst. I am using the 32mm collagen casings. I looked at the video, and am trying to roll then into links. The issue is they burst when I roll them. Any thoughts on why? I am guessing the casings are too full. Without, re-stuffing, how can I savage this batch. It’s a 3lb batch.

So I am making snack sticks for the first time. The batch will be a 5lb try. I have figured out all the amounts for a small batch except the Sure Gel.
The pkg says .375 lb per 25 lbs. Holy $hit what would it be for a 5 lb batch. For some reason I am coming up with .075 lb per 5 lbs using ratio and proportion. when I convert that to ounces it comes it to 1.2 ounces. Does this make sense.

snack sticks-- buffalo bleu cheese. 5lbs First time

I was just up at the store. Wish you guys stayed open on the west side. So my next question is for 5lbs does 12.8 oz of water sound correct.

Austin, I found the seasoning chart for 1 & 5lb. But what about the other ingredients such as cure and eca for a 5lb batch. Any help is appreciated.