Hi I cook them in a smoker for about two hours when the brats are fresh. What I don’t use I freeze on a tray and then vacuum seal. Just heat back up however you normally heat up frozen foods. They taste like that just came off the smoker. Yum

@twilliams- Ha Ha righhhhhht. Just say yes dear. Happy wife equals happy life. Ha Ha

@ndmike
Hi great post. Thank you for your public service. I worked as an aircraft mechanic, then building maintenance mechanic for 40 plus years, now retired.

Hey thanks, interesting info.

Water is usually around 2 quarts for 25 pounds of meat. So around 2.6 ounces per pound of meat. ( 13 ounces of water to 5 pounds of meat.)

Doing the math it looks like .24 oz per pound of meat. (Waltons on line under sure gel product information recommends 6 oz per 25 pounds)

Thanks all for the suggestions

Hi I’ve been making snack sticks for about two years. Last
batch used Willy’s with 80/20 ground beef plus sure gel. I used 10 lbs of meat and 1 qt. Of water. Mixed in meat mixer for good protien extraction. Smoking schedule used was as recommended by Jon from Waltons. Taste and texture turned out great. Trying to get a great snap I dehydrated them for about 6 hours. Came out with great snap. Put the finished sticks in the refridge overnight using a sealed contaner layered with paper towels. By morning snap was gone. Am i expecting too much in wanting a great snap? Or what is the secret here? I vac pack sticks after processing. Casing comes out soft. Any ideas would be appreciated. Thanks all.

last time i used collagen casings to make brats. was not able to twist kept blowing out, maybe stuffed too much. what
I did do was tie the links with butcher twine, smoked them and then cut into links. this worked well.

Hi Waltons sells the meater single probe unit. Not sure if they sell the meater block (the 4 probe unit) yet. I also use the ThermoWorks brand. Initially had a bad probe but their customer service sent me a new probe right away. Since then it works good. Bought the meater to get additional temperature monitoring. Also meater works well with rotisserie.

I use the meater. Each probe has 2 sensors built in. The product sensor and the ambient temp sensor. Very happy with it. Not sure if it meets your criteris though for multi channels. They make a 4 sensor pack
also

I have not had very good luck with mine either. I assume it is user error on my part so I have not given up yet.

Hi. I used the Excaliber Chicago Brat Seasoning that Waltons sells. Have not eaten one yet but they smell very good. Brats tommorrow for sure if I don’t freeze running my smoker in Minnesota.

Made some Chicago style brats out of a pork butt. Trying to figure out how I want to finish. May smoke them first.

Hi thanks all for the reply. I am just looking for something to help ease the crank pressure on the upward swing. A ratchet would allow you to put the swing wherever you wanted to. I also gave the drill use some thought.

Hi last time I used 19mm casings I used a #12 stuffing tube.

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The link was removed. Description from Amazon hstech French fry suction cup feet.

They work great although moving the stuffer when stuck to the table getting all the suction cups to release can be a fun challenge

These are the suction feet I ordered from Amazon

https://www.amazon.com/dp/B082TX86BT/ref=cm_sw_r_cp_apa_fabc_nO9ZFb104SFBD