@glen Please share your final rendition of the recipe once you have it dialed in.

@jonathon Thanks for the clarification. Unfortunately, I can’t hook it up to my commercial grinder anyway. But I’ll give it a go and see if it will work with hand cranking.

I bought the regular/cheap pliers from Walton and they worked great. Saves ya some money too! https://www.waltonsinc.com/hog-ring-pliers-single

My order took a total of 27 hours from order to delivery. I’m impressed

@glen Thank you! The event went well and we hope to do more. In future events what we would like to do is to have some of the product already made. Last night we had to spend a little bit of time making a fresh brat (|Habanero-and-Mango-Bratwurst-Seasoning ) and get that on the grill so people could have something to take home, and if we could have just concentrated on the Cured Meat we could have had a little more involvement from the audience. It was supposed to a $10 event or a BHA membership and it was left off some advertising so Kurt didn’t want to do it, but they ended up with a number of new members and they sold a good amount of merchandise. The “Free with donation accepted” might be the way we go going forward! Thanks for coming Glen, hope you enjoyed it and the sticks just came out of the smoker!

I am a big fan of the step up slow method. To me, the meat cost , labor, and time is too valuable to risk a fat out. Been there, done that. I cook a LOT with SV from bambi dogs to bambi bologna. All to 160degF. I do use hickory powder since I like that flavor profile. I don’t care for my dogs or sandwich bologna to have the “rind” that a smoker puts on them. Only like that on my trail. I also bloom for a couple hours after the ice bath.

Yes Tell me

@glen that is a crazy amount of info. Thanks for the post.

@glen You do not have to pack the entire length. I kind of thread it from the tube it comes on to my stuffer tube and cut it (through casing and plastic tube) when I think I have enough. This leaves the remains on the casing tube as it came and I don’t have to worry about it picking up any sausage meat that may spoil. I then shake off as much water as I can and put in sandwich bag coated in kosher salt.

I accidentally logged out (deleted my search history) the other day and it showed 0 entries when I came back. It took me a few minutes to figure it out, but once I got re-logged back in, it showed my entries

I also have the Auber WiFi PID controller. It has an easy mod to use it. It is basically one jumper wire for mine. My Masterbuilt was also having the crazy temp swings and inaccurate temps. I contacted Masterbuilt and they finally sent me a new controller, but I decided to go with the PID controller instead. The great thing about the Auber WiFi PID controller is it doesn’t have to be used only for a single smoker or unit. It can control other things also. Well worth the investment.

@glen Thanks, that really presents beautifully. I think that has a lot of possibilities.

@glen Yes, I have used them both at the same time in the past. Check out this https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and this https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst Just know, that if you add Cold Phosphate you are increasing the pH which is great for water retention but not good for shelf life, so make sure you are treating everything else with extra care.