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Getting a good casing bind
Thanks! I'll give this a watch. On the brats for sure the meat temp was perfect all the way through the grind/mix/stuff process. I probed it at between 32-34 degrees all the way through to make sure my process was good. -
Getting a good casing bind
Thanks guys. The brat was my first grind. The others were store bought. I think I do need to dry the casing out better as @indaswamp mentioned and develop a better pellicle prior to smoking. -
Getting a good casing bind
Here is a snack stick. Collagen casing I realize but shows what I’m seeing with my natural casings as well. -
Getting a good casing bind
These pics don't show the "bind" I'm asking about. The meat bind has looked good to me as well, but when you bite into a sausage, the casing doesn't appear to be binding to the meat. Basically doesn't have the snap. -
Getting a good casing bind
Cooking temps start out 100 for drying, bump up 15 degrees each hour or so until 175. Cook until 152 or after it's held at 135 or more for an hour and a half. Whichever is sooner. -
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Getting a good casing bind
Bumping this up to see if anyone has any thoughts. -
Hello from Sunny Florida
You're starting off with good gear which will help. I've been looking at the RecTeq for a while in the event I move to a pellet smoker. Good luck! -
Smoke Groundhog day- Pork roast with French Onion Baked potato
Haha. Me too! And on this forum, it was a very real possibility I was going to scroll down and find a smoked groundhog. -
Smoke Groundhog day- Pork roast with French Onion Baked potato
At first glance, I thought your post said "Smoked Groundhog" :emoji_laughing: -
Grinding own 16 Mesh
I got them on Amazon, https://a.co/d/hJ86CIb I wouldn't say it's a consistent grind, but definitely can tell the difference from Coarse to Fine. Not sure how it could get much more consistent though milling your own. I like them, but they don't crank out much volume so coating a whole brisket...- GatorAGR
- Post #6
- Forum: General Discussion
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Grinding own 16 Mesh
I have the electric gravity grinder with adjustable particle size. Not sure what my mesh is, but for coarse, I just open it all the way.- GatorAGR
- Post #4
- Forum: General Discussion
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Getting a good casing bind
I am still having some issues getting my sausage meat to bind with the casing. I believe I’m getting good protein extraction with mixing. Any suggestions or thoughts on why my casings aren’t binding well to the meat? Not stuffing enough?? -
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Trying to find my way around the site... All I have accomplished is registering and putting something in the "About" section of my profile...
Welcome! I started by using the search box at the top and then weaved my way around to different topics and asked a lot of questions. Everyone here is so helpful.- GatorAGR
- Post #11
- Forum: For New Members
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BJ's general thoughts?
We tried the introductory $20 deal as well to compare with Costco. Didn't see any advantages over Costco and a few disadvantages (smaller, no food court). Just didn't see a reason to make the change other than it is a bit closer and more convenient.- GatorAGR
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Dry Bratwurst after stuffing?
For sure. I knew it would be better, but was shocked at how much the difference was. Store bought 80/20 or 70/30 is no where close to being accurate. Probably because they use so many different cuts to grind. My fat content was much higher which led to more flavor and moisture. -
Dry Bratwurst after stuffing?
Brats turned out so good I forgot to take pics! Uses a base recipe, added the cream and egg (winner!), braised in beer, onions, kraut and finished in the grill. Grinding my own meat made all the difference in the world. -
Dry Bratwurst after stuffing?
Those look great. I did the par freeze and vac'd them up. Cooking some for dinner tonight. While bagging them up, I did notice that my sizing was a little more inconsistent than I originally thought. Will have to shore that up next time. Hope the taste profile turns out. -
Dry Bratwurst after stuffing?
Thanks guys! Really happy with the way they look so far. Hope they taste good tomorrow. First time grinding my own meat with my new grinder and first time I’ve been able to stuff a full rope and link with no blow outs. Progress! Thanks for all the help.
