Dry Bratwurst after stuffing?

[GatorAGR]

Just finished stuffing and linking a batch of Bratwurst’s. Should I dry on refrigerator overnight before vac sealing/cooking?

 

[SmokinEdge]

Just finished stuffing and linking a batch of Bratwurst’s. Should I dry on refrigerator overnight before vac sealing/cooking?

I’d par freeze them which dries them a bit, before vac sealing. This firms them up so they don’t flatten out on the vac seal.

 

[GatorAGR]

So straight to the freezer on a rack rather than refrigerator?

 

[SmokinEdge]

So straight to the freezer on a rack rather than refrigerator?

Correct. Just get them good and firm before vac sealing. They don’t need to be frozen, and I prefer them only partially froze so that they will still form slightly when vac sealed they just don’t flatten out like warm/fresh.

 

[Fueling Around]

As tutorial @SmokinEdge posted on freezing.

Just finished stuffing and linking a batch of Bratwurst’s. Should I dry on refrigerator overnight before vac sealing/cooking?

If you want to cook some in the next couple of days they don't need to dry. Just ziplock bag and fridge until you are ready

 

[GatorAGR]

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.

 

[SmokinEdge]

Fantastic work. Looks great.

 

[Fueling Around]

Welcome down the rabbit hole.

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 ripe and link with no blow outs. Progress! Thanks for all the help.

Always a learning experience

 

[chopsaw]

Should I dry on refrigerator overnight before vac sealing/cooking?

I go a couple hours at room temp on a rack . Helps control the surface moisture .

Then covered on a sheet pan , and in the freezer overnight .

They vac up tight completely frozen , and little to no residual
moisture .

 

[GatorAGR]

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.

 

[chopsaw]

sizing was a little more inconsistent

That comes with time . I had the same issue when I started . When you cut them apart , just match them up for size . Yours look fine to me . Nice job .


I figured you had them packed up all ready . I recently got a Lem max vac 100 . It has a pulse feature on it . Last batch I did , I dried on the racks , then skipped the freeze and vac'd using the pulse feature . Worked great .

 

[mr_whipple]

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 ripe and link with no blow outs. Progress! Thanks for all the help.

Lookin' good! About time for a batch myself.

 

[hoity toit]

So straight to the freezer on a rack rather than refrigerator?

yep

 

[DougE]

I’d par freeze them which dries them a bit, before vac sealing. This firms them up so they don’t flatten out on the vac seal.

What he said. That is how I freeze my fresh sausages. In the freezer long enough to firm them up, then bag and seal.

 

[jcam222]

Looks dang good to me. I'd be pleased with those link results

 

[chopsaw]

pulse feature

Last batch of breakfast that I did with the pulse feature .
Sausage was at room temp . If your sealer has that feature , try it out .
You can also use " auto " and just hit the seal button at the right time .

 

[GatorAGR]

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.

 

[Fueling Around]

Woo Hoo!

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.

We love kraut cooked in brat fat. Never tried adding onions.
Meat grind is great, but controlling the spices (especially salt) is my goal.

 

[crazymoon]

GAGR, Very nice job on your sausage, you're hooked now as homemade beats store bought anytime !!

 

[GatorAGR]

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.