Hello
I’m new to meatgistics
I have a question for Austin
I noticed on your finished chicken brats that the ends where open
Do you tie them? Or just cut to length?
And what length?

Thanks for all the great information you provide!

Stan Kaminski

Hello
I’m new to this community and want to say thank you for the great information and videos and recipes

I’m going to be making my first batch of brats ever!

I just watched your latest video using chicken thighs

Please tell me exactly the amounts of ingredients for this recipe

I will use south of the border seasoning, do I use 20 or 25 pounds of thighs?
Amount of cold phosphate?
Amount of carrot fiber?
And amount of water or can I use chicken broth?

And do I need to slowly ramp up smoking temperatures to 200 degrees and remove at what temperature?
You mentioned in your video that you do not want over cook the brat either,to prevent drying out
Also will this work with any of the other seasonings you recommended for brats?

Thank you again!

Hello
I recently just made 25 pounds of all chicken thigh brats
Purchased and used all your recommended products
Brats came out great!
I used 38 mm casings
Next time I will use 30 mm casings
My question is about link tying
Do you have any videos on brat link tying? Or just twist and cut?
Thanks for all the great information!

Hello and again thanks for all the great information on meatgistics!

I have a question on what would be the number one flavor profile ,casing size and what type of meats that are generally preferred and popular in this country for smoked sausages?
The kind that is served at all the famous and popular BBQ restaurants in Texas?

What is your recommendation and do you carry it?

One that takes in the smoky flavor
One that you always see in pictures on a big giant sample platter!

Thank you!