Decided to do the Wisconsin brats for these butts.
Boston butts i got at a meat mkt yesterday.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00982.jpg)
Cut n ready for grindage ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00984.jpg)
Secret receipt wisconsin brat mix :D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00985.jpg)
No i dont freeze the meat. I keep the neck of my grinder cold.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00983.jpg)
Adding the brat mix here. Since these are fresh sausage i had to taste the mix. I taste raw.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00986.jpg)
In the bowl overnight so it all comes together. In the morning before stuffing i will taste again and add more mix if needed.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00987.jpg)
Getting the KC ready for stuffing brats today.
I told my wife that i cant stuff in the rain and need to use the KC inside today.
Silence 1001....1003....1011
OK BUT ITS YOUR MESS..........DOH :o
I was using Pam for the O rings/piston but was finding that the Pam was getting sticky. So i went with Crisco which seems to be better. No you will not taste it.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00997.jpg)
While getting the KC ready i rinsed and soaked my casings.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00996.jpg)
Got the brat mix out and tasted. As i thought no extra seasoning needed.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00998.jpg)
Re mixed the mix and now ready for stuffing.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00999.jpg)
Mix in the tube.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01000.jpg)
I pushed the mix down into the tube with the push rod and i have around 3 lbs that didnt fit.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01001.jpg)
Got all my connections tight (THIS TIME :D) Bulk head and front screw on. I'm using tall cooling racks to elevate the stuffer.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01002.jpg)
Water catch for the rear vent.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01003.jpg)
I cut down a few of the tubes to make em smaller. Here is on i cut with the casing on ready to stuff. The cooling racks under the stuffer give just the right height so i can stuff right into the meat lug.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01004.jpg)
Oh yeah.....BRATS
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01005.jpg)
Time to put the rest of the brat mix in the main tube.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01006.jpg)
Twisted. Now time to clean up some before bagging.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01007.jpg)
Cut into lengths for bags.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01008.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01009.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01010.jpg)
Top freezer getting full.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01011.jpg)
Real Nice, you are soon going have to get something bigger to store things in or have a sale...lol
Nicely done. 'Beautiful' brats!
re: the KC— Don't ya love making 10+lbs of sausage with NO cranking & having 2 free hands? ;)
Rick
I wished that I would have gotten that mixer to you sooner. I had to make another as one of my local customers bought the last one on the spot. I now have a second one built so I will be sending it with lump's stuffer.
KC
Nice looking fresh sausage.
That freezer looks like it is outside, address?
I think the next thing you need is a walk-in freezer.
(http://alsort.com/cmsupload/sized/1_GalleryBatch200walk%20in%20freezer.jpg)
Give him time and I think he would fill it ;D ;D
His neighbor will find him one for free. ;) ;D ;D ;D
Rick did you happen to add a can of beer to the brats? 1 can per 5 lbs is the ratio I use.