tjohnson
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Here's what I've got so far:
5 lbs. Corned Beef
5 lbs. Pork Butt
2 lbs. Good Quality Swiss Cheese
14 oz Can Frank's SauerKraut - Drained
Additional McCormic Pickling Spice - Thru Spice Grinder
32mm Hog Sausage Casings
Possible Mixing Ratio = 80% Corned Beef 3/8 grind to 20% Pork Butt 1/4" grind.
Gonna make up a 5lb. batch tonight.
I'm thinking the texture of the sauerkraut may be kinda wierd inside the sausage, so I plan on chopping up to 1/2" or so.
How well will the sauerkraut freeze?
Any other ideas before I take the plunge?
THANKS!
Todd
5 lbs. Corned Beef
5 lbs. Pork Butt
2 lbs. Good Quality Swiss Cheese
14 oz Can Frank's SauerKraut - Drained
Additional McCormic Pickling Spice - Thru Spice Grinder
32mm Hog Sausage Casings
Possible Mixing Ratio = 80% Corned Beef 3/8 grind to 20% Pork Butt 1/4" grind.
Gonna make up a 5lb. batch tonight.
I'm thinking the texture of the sauerkraut may be kinda wierd inside the sausage, so I plan on chopping up to 1/2" or so.
How well will the sauerkraut freeze?
Any other ideas before I take the plunge?
THANKS!
Todd