michael those look awesome! I must have missed that recipe in Rytek’s book, I’ll have to go find it!

A tip on linking sausages - watch this guy’s 3 link video, since I’ve started doing this I no longer dread twisting & linking. Works great with larger 32mm casings too, a little slower though…
https://youtu.be/lQGKqVgl84o

I’ve been making bratwurst for a pretty long time and I’ve always mixed my seasonings with the cut up meat added water & ice and then ground it. I give it a good folding/mix after and it’s ready to stuff.

Every book and recipe out there says to grind then mix in seasonings, why??

It’s always seemed far more efficient to me to mix then grind since the grinder is going to “mix” it together far better and quicker than by hand or a mixer, right?

Also the slurry helps the meat slide down the chute much easier, i haven’t had to use a pusher in so long I seriously don’t know where it’s at…

Am I missing something in the process that adding seasoning after grinding helps with?

And if it means anything, it’s usually batches of 50+lbs at a time that I’m working with.

Thx!

Jonathon interesting points on proteins and particle definition… I think part of my lack of issues with doing it my way is that I grind once through a 5/16" plate. It gives a more rustic bite and been pretty popular around here… I might try mixing in after and see if I notice a difference.

Thanks!

Heck, if Walton’s doesn’t have anything in the works, I’ve got a 15lb horizontal that I’ve outgrown and need to upgrade to something larger… let me know if you’re interested in a used one that’s in great shape, I’ll send pics.