Jonathon
Thank you again for all of your advice and useful information . Next time I will try the fresh collagen
Another question,have you ever played around with a sous vide? With the precise temperature settings and cooking in a bag would surly be the most tender sausages out there!
Anyway , I just ordered a sous vide to try out myself
Thank you!
Hello
My chicken Brats came out Great,
I smoked them at low temp and then ramped up the temp
I used collagen casings ,But the skin came out a little dry and tuff. Is the fresh collagen casings better to use for this application? Or maybe more moisture internally?
Thank you
Jonathon
Thank you !
Hello
I use Walton’s products all the time,
I have not been on this site for a while
And as always, Walton’s has the best customer Support
My question is that I have some seasoning that will be going out of date
And I would like to use them now
I have a pack of south of border cheddar wurst
And a pack of cheese burger cheddar worst,
Which also calls for sure cure
My goal is to make chicken brats
I also have celery juice powder ,carrot fiber,
And cold phosphate
Please remind me of correct quantities of ingredients,water,carrot fiber
And what size casings
Thank you
Stan Kaminski
I also own a GMG and smoked summer sausage with great results
I hung my sausage vertically and also used a smoke daddy smoke generator
Happy holidays everyone!
I would like to experiment makng summer sausage using chicken thighs .
Maybe a little healthier .
I’ll be using Walton’s seasonings
How much carrot fiber for 10 pounds of chicken?
Any cooking changes on the smoking procees?
Or,did I miss any previous written information on this?
Thank you very much for your help
Thank you Jonathon!
Hello everyone,
What are the pros and cons of using the sausage stuffer attachment on a meat grinder verses an actual sausage stuffer?
Seems like the preference is a sausage Stuffer that you hand crank.
Why is that?
If your using the stuffer attachment on a meat grinder,what is the disadvantage?
I’m looking at purchaseing a separate manual stuffer because everyone recommends that it performs better than the attachment type on a meat grinder
Any thoughts would be appreciated
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!
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
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’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