@craigrice I understand I have ordered and actually won some seasoning a couple years ago on the cyber Monday stream. They are great

i make snack sticks in my 26lber. i just add little extra ice water to my mix.

@blackbetty61 make sure you do BEFORE the next one. My name was called for a grinder a couple years ago and had to figure out how to do it in less than 5 minutes, or I would have lost the prize. Lucky for me my wife was home and was able to create and sign me into youtube so I could reply to the livestream

@blackbetty61 glad you have the time to get back here. I hate when life gets in the way of my hobbies.

Excellent looking brats! Great way to start a new year.

@Chef Yes siree. The article may not address “every” aspect. But, it at least it explains what they tested and the results within their parameters. Like sausage making, you hear all the different ways and end up with what works for you in your “tool box”. I always love hearing different approaches from you and others. This bit of info just addressed some of the nuances to get one maybe closer to somewhat perfection. You get to pick the way you cook it (aka: smoker, oven, sous vide) to get to the table. Have another great day Chef.

@blackbetty61 @Jonathon It’s all true!!! @Jonathon -You started this!! 2020 will be known as the bag free water bath year!

@blackbetty61 Yes, my assumption is that you are running into case hardening if the casing is getting too hard, try lowering temps and that should be better! Good luck!

@Jonathon That’s generally the first thing people ask when I talk about it although I didn’t necessarily feel bad about anything other than myself. It was the struggling to complete normal tasks that was tough to deal with. I’ve been in pain for years and it isn’t getting better. The pain just reminds me that I’m still alive I guess. lol

@Jonathon @Joe-Hell Thanks fellas, appreciate the info

@blackbetty61 That would make sense since the proteins haven’t been broken down as thoroughly as they would be with a second grind. Hope it turns out well and I can’t emphasize super cold meat enough, it is a huge time saver on a second grind!

@blackbetty61 you da man! That looks really good! Congrats on your great batch! As a side note with that cheese in there the sodium erthorbate will help keep the color really nice around the cheese as well. Sometimes the meat around the cheese will discolor but erthorbate fixes that! Keep up the great satisfing work!