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Green Bay Packer Brats - Step-by-Step with LOTS of Q-View - Good for Rookies!

Discussion in 'Sausage' started by princess, Sep 28, 2010.

  1. princess

    princess Smoking Fanatic

    Thank you!
    I cannot encourage a separate stuffer enough.  If you want chunks of cheese (I do!! Cheddar in my brats! Pecorino in my Italian! Feta in my greek!) or large pepper corns... You NEED to have it. Also, it just goes faster, less breakadge and air pockets... LOVE!

    Hope Santa takes care of ya!

    -Princess
     
     
  2. squirrel

    squirrel Master of the Pit OTBS Member

    Very nice Princess! Great tutorial and the pictures are great! You go girl! I might have to give it a try!
     
  3. princess

    princess Smoking Fanatic

    Thanks Mballi!

    Do we have a how-to section? Other than the wiki?  I hope to get a bunch of stuff up there.

    Cheers!

    -Princess
     
     
  4. princess

    princess Smoking Fanatic

    Fresh casings can be bought on line in a lot of great places, but my butcher orders mine for me. I really prefer liquid-pack. I wanted to show salt pack because thats what most of you will find and buy.  If you PM me your address, I can ship a small (50')salt pack off to you in trade for a good recipe of yours? ;)
     
     
  5. princess

    princess Smoking Fanatic

    I am so hooked on sausage making... all my trim meats go into the freezer for grinding. I buy beef when it goes on sale for patties... love it.  Brekkie sausage for the kids? :)

     
     
  6. What is powdered milk solid? Is this just powdered milk?

    Great job and looks great.
     
  7. princess

    princess Smoking Fanatic

    That's what I use!! And since you live nearby, I'll tell you this too: I buy it in bulk at Nature's Pharm on State Rd 38 in Lafayette (by the KMart)

    -Princess
     
     
  8. princess

    princess Smoking Fanatic

    RW Willy, NWDave, Bearcarver, scarbelly, alelover, Beer-B-Q (and anyone else Imay have missed!)... Thanks to ALL of you for taking a peek at this post! And thanks for the great compliments! :)

    I have a ton of fun putting these together...

    -Princess
     
  9. princess

    princess Smoking Fanatic

    Thanks, Squirrel-girl!!  I *really* am enjoying doing the basics. This is fun!

     
     
  10. squirrel

    squirrel Master of the Pit OTBS Member

    Isn't that what it's all about? having fun? and pigging out. And I wonder why my thighs will soon be in the Guiness World Book. Lawsy.
     
  11. nozzleman

    nozzleman Smoking Fanatic

    Excellent post, do you ahve any finished pictures or feedback of how you like the taste?
     
  12. princess

    princess Smoking Fanatic

    Thanks for the compliment, nozzleman!

    No pics of the finished product, sadly. :(   We brought them to a friend's house for a grill-out and I stupidly forgot my camera. BUT! The taste was great!! My sweet husband is in charge of the grill here at Castle Steele and he does a marvelous job. Slow and low..  They were fat and juicy, and the cheese just melted into the meat. The best compliment I got was from a dear friend who was like, "You MADE these?!?"  Love that feeling!

    -Princess
     
  13. nwdave

    nwdave Master of the Pit SMF Premier Member

    Makes it all worth it, doesn't it?