Oh no, mix issues

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nomoreusmc

Meat Mopper
Original poster
Oct 24, 2024
194
247
Sw Missouri
I for the first time Made a 23 lb batch. My favorite brats. I made 3 wurst loaf and made a bunch 2 wiener packs. I made the first wurst loaf that night and was kind of disappointed. Not spiced enough. So today I made up one of the 2packs for breakfast this morning (best way to eat brats is with eggs, it's super yummy 🤤) and I got the same taste. So the recipe didn't change, I use 2 guys and a cooler website to calculate the spices so that seems like an easy way to go. So I'm wondering if I didn't mix it enough or maybe my scales malfunctioned? And how to tell. And if it does need more spice should I cut open all that sausage and remix it. My arms are still Jell-O from doing it last time. I used to make fun of the guys with the electric stuffers and the big mixers and I'm really starting to understand!!.
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Yes, you can uncase, add more spices, and recase. This time, fry up a small sample patty to check the seasoning before you stuff into casings. You may need to add just a tad of liquid to the sausage paste to loosen it up a bit so the spices get distibuted evenly. Will make restuffing easier too.
 
I didn't taste because I know the recipe. I make it about once a month. My scales have to be off.
 
I didn't taste because I know the recipe. I make it about once a month. My scales have to be off.
If you don’t have check weights to test the scale just use a nickel, they weigh right at 5g it may be off a tiny bit like 4.95g but generally right at 5g
 
No way in he!! I would put a zink plated drywall mud mixer in my sausage mix.
But thats just me.
 
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