EDaniels
I have added kraut and let it drain like you did while getting set up. I substituted the drippings in place of water which really amped up the kraut flavor. Just a thought for next time…

Joe Hell
Thanks for the Kudos!
I have to admit that my wife thinks I am nuts!
When I try something new or have friends that give me something new that they have made and ask for my opinion I will take a piece, break it apart in my hands and look it over before eating it and evaluating the taste and mouth feel. I am looking at the grind, texture, moisture, overall appearance etc. I am always told to “stop playing with my food” by my wife. LOL

I am always honest whether it is good or bad and insist that anybody that tries something new I have come up with to do the same for me.

You will NOT be hurting my feelings if you don’t like it but rather giving me bad information that I am relying on to make a better product.

The day we stop learning is the day we stop improving!

You are limited only by your imagination.
ALWAYS use canned pineapple or you will repeat finn and I’s mistake. We offer a couple flavors that use canned pineapple. Our ratio is 1 #10 can (drained)/25# meat spice but cut back on the meat 2-3 pounds or you will end up with flat tasting brats due to not enough spice.

Also no harm will come from mixing spices together, just make sure you have an accurate scale and keep the spice/lb ratios correct. Keep in mind that just because a spice is labeled as sticks, brats, summer sausage etc. does NOT mean that it can only be used for that. For example Jalapeno stick spice work great in brats, summer sausage, jerky etc., the only difference would be eliminating the cure if not going into the smokehouse, OR stuffing your favorite brat spice into a stick casing and adding cure before smoking.

You will inevitably ruin some meat along the way but play with it and have fun!

You should not add ECA until ready to smoke. it will dissolve in the moist meat and give you a mushy product. Sometimes a pain in the butt but if you are after a top notch quality product it’s best to mix spices and cure day 1 and then add the ECA and Cheese just before stuffing. I also keep HT Cheese frozen until it’s mixed in. Helps keep the mix cold with less smearing going through the stuffing horn.

Sorry for the absence but makes me happy to know I was missed.
Deep into Processing season so I have been “elbow deep in meat” since mid October. I have been keeping tabs on the forum but 14 hrs a day 7 days a week makes for a tired old stuffer! LOL

Also, if you want a good color development dissolve your cure in a little bit of water, mix it into the meat and allow it to work for 24 hours or more.

Department of Agriculture regulations call for 4oz/100#. 1oz/25# and 1oz is VERY close to 5 tsp if you don’t have an accurate scale so your looking at 1tsp/5#

kayers69 said in Processing laws???:

I am a former USDA Compliance Officer and you should contact your local health department for guidance. You cannot sell your brats to restaurants or retail stores only end users under USDA regulations

What I posted earlier is to sell to the end user.

In order to sell your product to a “reseller” (restaurant/retail stores) gets very involved and definitely NOT the place to start.

To give you an idea:
There is an entirely new process you have to go through. Your facility will have to be inspected once again and then be issued a plant number. You will have to submit your labels for approval which will need to have EVERYTHING listed (safe handling, $/#, total weight, total, etc.), you need to develop flow charts and process charts for everything from receiving meat/spices through the final packaging process and refrigeration.

The kicker to sell to a reseller is once you and your facility are approved you now must have a state inspector onsite watching the process that you submitted to the state to verify you are following your state approved process. In order to get the inspector onsite you will have to schedule it and make sure that they are available when you plan to process (keep in mind they have set hours they are available).

Inspectors are very accommodating but also very busy and overworked so you may sometimes have to alter your schedule around theirs.

Hope this helps shed a little light on what it would take to sell your product legally whether it is to the end user or a reseller.

For anyone that has run a double grind through an 1/8" plate knows what a pain it can be. Try your 1/8" plate first and THEN run it through a 1/4"-3/8" a couple times. You end up with the same consistency in way less time.

Also make sure to let the grinder do the work.
What I mean is don’t force meat in the chute and push it in with the stomper. If you drop in just enough so the auger can grab it and pull it through there is no need to push it in and is just as fast if not faster than forcing it in.

Definitely too hot and a lack of binder.

Fat will start to flow around 162’ish. We start at 135 and step up 10 degrees every hour with 165 being the final smokehouse temp.

The Department of Agriculture requires 155 degrees for a final internal temp which was actually lowered from 156 awhile back.

Binder is a must in wieners. Mustard flour is what we use although carrot fiber or Non Fat Dry Milk (sausage NFD milk NOT Carnation) will work. The binder helps hold in the moisture.

sbtech said in Hard Willie's Snack Stick Seasoning.:

Dan Vesel If I see it is losing it punch will give your suggestion a try. Thank s

Some of our blends come in either 10# or 50# Bulk and are not sealed and fade pretty quick so Depending on how much it’s lost 2-3# off a 25# Meat Block will usually do it.