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BGKYSmoker

BGKYSmoker

Nepas OTBS #242
Original poster
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Dec 25, 2010
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Rineyville, KY
Mettwurst Sticks in sheep casings. Getting things ready now. Dry cure using cure #2 and Bactoferm F-LC

Stay tuned.
 
SmokinAl said:
 
I thought you were over on the coast!

You doing this in the backseat of your car?

Al
Click to expand...
Yeah ft pierce still

going to hang on my side of the sausage closet.
 
nepas said:
 
SmokinAl said:
 
I thought you were over on the coast!

You doing this in the backseat of your car?

Al
Click to expand...
Yeah ft pierce still

going to hang on my side of the sausage closet.
Click to expand...
Nice!

Just remember, when you go to your closet to get a shirt, don't grab a sausage instead. 
sausage.gif
 
CrankyBuzzard said:
 
This one should be interesting.  

Sounds like the "closet" traveled with you...
Click to expand...
Been here for 2 years now. 5th wheel got delivered last Dec and has not moved..

Just go up the steps to the closet, my tshirts are in the drawer as i dont want to fill up my hanger bar with non sausage items 
laugh1.gif
 
On hank storage, so instead of packing them with salt and bagging them in the fridge, you store them in a salt brine in the fridge? I am kind of tired of spending 30 minutes untangling a hank from my package every time I make brats. I'm assuming the brine is just water and salt? How much salt? Thanks.


Bladeguy
 
Last edited:
Bladeguy said:
On hank storage, so instead of packing them with salt and bagging them in the fridge, you store them in a salt brine in the fridge? I am kind of tired of spending 30 minutes untangling a hank from my package every time I make brats. I'm assuming the brine is just water and salt? How much salt? Thanks.


Bladeguy
Click to expand...
Distilled water and some pure salt (pickling is good) get it from the canning jar area in the store. Put 3/4 cup in the bottom of the container, add water, casings fill water as needed then add salt to the top of the casings, put the lid on and your good in the fridge until you use em all.

Before stuffing if you put your hank in water, let the casings soak for 45 mins you should be able to pull each strand out with no issues.

I been doing this for while. Your results may vary
 
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Mettwurst rings are looking good. Hang time around another 2 weeks. Cure #2 use here.

Maybe some cold smoke next week?

hmetw.jpg

hmetw.jpg

 
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