Swiss Brat Patty's

[BGKYSmoker]

Split up the ground pork and making some swiss brat patties. What makes them Swiss you say

Excalibur Swiss Brat Mix

pswbrat.JPG

• BGKYSmoker
• Jan 13, 2013

pswbrat1.JPG

• BGKYSmoker
• Jan 13, 2013

Now double wrap and in the freezer.

pswbrat2.JPG

• BGKYSmoker
• Jan 13, 2013

My do's and dont's for cleaning my grinder.

Do clean and scrub in cold soapy water, use brushes.

Let drip dry in the dish drain thingy

After all parts are sanitized and dry i store in a container of rice, keeps the moisture out.

Soak after drying in cold bleach water for 1 hour. Brushes too.

grsoak.JPG

• BGKYSmoker
• Jan 13, 2013

Dont's

Freeze my grinder parts

Store with food grade lubricant cuz it collects dust

 

[smokeamotive]

Nepas, Why do you not freeze your grinder parts? Many do this to keep the meat cold while ginding.

And I love Brat patties! I use the leftovers when making brats.......Yum!

 

[BGKYSmoker]

Nepas, Why do you not freeze your grinder parts? Many do this to keep the meat cold while ginding.

And I love Brat patties! I use the leftovers when making brats.......Yum!

Frozen parts shrink, the auger is to tight into the throat that creates friction and heat. When its warmer out i use a frozen sports wrap around the neck of my grinder.

 

[driedstick]

Very informational - Thanks

 

[venture]

Freeze grinder parts?  No, I don't do that.

I do put them in the freezer for a few minutes to get them good and cold.  One exception is the "big nut".  Technical term right there.  When the "big nut" on my grinder gets cold, it will not "thread up".  'Nother technical term there.

Tempting as it is, I don't grease things up for storage.  I do put my grinding plates in a 200 deg oven for a few minutes to be sure they are dry before storing them.

Good luck and good smoking.

 

[s2k9k]

I'm heading to the freezer to get that stuff out of there!

Rick, when you said "a container of rice" did you mean full of rice like the parts are submerged in rice? or just a little rice in a container?

 

[diggingdogfarm]

I learned my lesson a long time ago!!!
Many years ago I had a chip come off of a grinder plate from having it in the freezer.
It doesn't seem possible and it's hard to believe, but apparently the plate and blade fused enough so that a chip came out of the face of the plate when the auger started turning.
15 lbs. of sausage (and the elusive chip) tossed in the garbage!!!!! :mad


~Martin

 

[venture]

Hmm?  Crunchy sausage?

Trip to the dentist?

I think we need to learn from Martin, a sausage master!

Good luck and good smoking.

 

[couger78]

Good advice!

Frozen =not good; but well-chilled is a definite for keeping everything at cooler-than-room temp.

Only takes about 10 minutes (or less) for metal kept in fridge or freezer to drop to a desirable temp (quite cold to the touch).

I would not recommend long-term or prolonged metal part exposure to sub-zero temps.

Kevin

 

[boykjo]

Freeze what?............ I use my toilet bowl brush.. "suprise everybody".....

 Thats the secret seasoning...LOL

 

[diggingdogfarm]

I like to soak the grinder parts in ice water, that makes them very cold, but not too cold.


~Martin

 

[BGKYSmoker]

Freeze what?............ I use my toilet bowl brush.. "suprise everybody".....

 Thats the secret seasoning...LOL

Yeah that sure was some good sausage you had at last years gathering. The toilet bowl brush musta been the secret ingredient 

 

[BGKYSmoker]

If i need to have my grinder cold i use one of them frozen sports wrap thingys around the grinder neck. I have to re usable frozen packs so when one gets to be not as cold i can swap em out.

Here is the wrap around my stuffer canister.

DSCF7341.jpg

• BGKYSmoker
• Jan 20, 2013

Wrap around my grinder neck as i used it on some sticks.

DSC00069.jpg

• BGKYSmoker
• Jan 20, 2013