So I just finished stuffing my natural hog casings. I did about 12 and a half pound of regular blue ribbon brats and about 12 and a half pound of blue ribbon brats with high temp cheddar. Twisted them up into links and now what? Do I have to let them sit out and dry a little bit before I cut the links and package them or should I cut and freeze them now? Will the moisture on the outside be bad if I freeze them right now? Please help thanks.

Denny it’s all good. I ended up buying one I really liked.

srg158 thank you! I’ll try making a small batch the next time I need chorizo. I appreciate it!

Denny that didn’t do anything

Denny I don’t see why not. I’m intrigued myself. I love diy stuff. That’s why I’m here lol. Diy sausage, diy jerky, diy bacon, etc lol.

@J-B-Mac yeah I know lol. But when it comes to these bacon wrapped rolls of deliciousness, gotta spread the love.

Jonathon thanks! I’ve made a bunch of Fatty’s over the years and they’re always pretty good. Sometimes sausage, sometimes ground beef, and in this case chorizo. I’ve done Italian ones, breakfast ones, cheeseburger ones, and now a Mexican one that I really enjoyed. Thanks for the IG post. I gotta go check it out!

Mexican Chorizo fatty with cilantro lime rice, black beans, and cheese inside. Can’t forget the bacon weave exterior

Decided to try using some of the Mexican Chorizo I made two weeks ago to make a fatty. I stuffed it with some cilantro lime rice, black beans, and shredded cheese. I was hoping to smoke this fatty tonight to add that smoky flavor but the rain didn’t help. So I opted to just make it in the oven. An hour at 350° with it wrapped in foil. Then I pulled the foil and cooked it at 450° for about 15 or so minutes to crisp up the bacon. Came out awesome!

BobbyMac I’ve actually been looking very hard at that exact grinder as well. I’ve got basspro money and points to burn and it gets fantastic reviews. Thanks. I’ll hit you up if I need to check one out. Thanks!

Thanks ziek . I appreciate it.

Jonathon ok thanks

Jonathon thanks for the advice. Guess I’ll be waiting a while for new stock. Any ideas on how long that’ll be?

twilliams and there aren’t any in stock

twilliams I don’t think that will be an option. That’s a little pricey bumping up to a #22. Hmmm damn

Tex_77 Austin Jonathon would this serve me well for what I’m looking for above?

Tex_77 I’m actually already on the correct team. Just can’t figure out how to get it to show up so people see it.

Tex_77 that’s perfect. Thank you!

So I’m torn on what grinder to get and could use some help. I don’t own a business but I also don’t do little batches either. Usually when I’m making sausage of any kind I’m doing a minimum of 10lbs but typically 25lbs and other times 50lbs. I’ve had a cheap kitchen grinder that I’ve had for a couple years and have never upgraded even though I’m doing significantly more than when I started. My last 50lb batch of Chorizo essentially wore it out. I’m thinking 3/4hp? Too small? Too big? Butcher series or Pro series? And why do I see some 3/4hp grinders on the Walton’s page that are #8 and some are #12? Hopefully this isn’t one of those topics that has been beaten to death because I don’t wanna be that guy:man_facepalming_light_skin_tone: . Thanks everyone.

Right on! Thanks Jonathon