Up Next Mettwurst Rings

[BGKYSmoker]

Mettwurst Sticks in sheep casings. Getting things ready now. Dry cure using cure #2 and Bactoferm F-LC

Stay tuned.

 

[SmokinAl]

I thought you were over on the coast!

You doing this in the backseat of your car?

Al

 

[BGKYSmoker]

 
I thought you were over on the coast!

You doing this in the backseat of your car?

Al

Yeah ft pierce still

going to hang on my side of the sausage closet.

 

[redheelerdog]

 

 
I thought you were over on the coast!

You doing this in the backseat of your car?

Al

Yeah ft pierce still

going to hang on my side of the sausage closet.

Nice!

Just remember, when you go to your closet to get a shirt, don't grab a sausage instead. 

 

[crankybuzzard]

This one should be interesting.  

Sounds like the "closet" traveled with you...

 

[BGKYSmoker]

How to keep sheep casings from tangling?

Keep them in water.

This is a full hank.

wsheep.jpg

• BGKYSmoker
• Dec 16, 2016

None getting tangled or knotted.

wsheep1.jpg

• BGKYSmoker
• Dec 16, 2016

Only the hank ring left

wsheep2.jpg

• BGKYSmoker
• Dec 16, 2016

Few drops of lemon juice before stuffing.

wsheep3.jpg

• BGKYSmoker
• Dec 16, 2016

Keep the rest in salt brine and fridge.

wsheep4.jpg

• BGKYSmoker
• Dec 16, 2016

 

[BGKYSmoker]

 
This one should be interesting.  

Sounds like the "closet" traveled with you...

Been here for 2 years now. 5th wheel got delivered last Dec and has not moved..

Just go up the steps to the closet, my tshirts are in the drawer as i dont want to fill up my hanger bar with non sausage items 

 

[BGKYSmoker]

Going with F-LC instead of LHP

flc.jpg

• BGKYSmoker
• Dec 16, 2016

1/4 cup cold distilled water. You dont have to do this but it mixes better into the meat. Add last before stuffing.

flc1.jpg

• BGKYSmoker
• Dec 16, 2016

 

[BGKYSmoker]

All mixed up with the KA and dough hook.

mwshep.jpg

• BGKYSmoker
• Dec 16, 2016

Back into the container, clean my mess and get ready to stuff.

mwshep1.jpg

• BGKYSmoker
• Dec 16, 2016

 

[BGKYSmoker]

Stuffing time. 3/8 od tube with sheep casings.

metwsheep7.jpg

• BGKYSmoker
• Dec 16, 2016

WOOO HOOO

And i found my little stomper even.

metwsheep8.jpg

• BGKYSmoker
• Dec 16, 2016

 

[BGKYSmoker]

Just a few.

Decided to do rings

metwsheep9.jpg

• BGKYSmoker
• Dec 16, 2016

Am i going to have room? Might have to hang some in the smoker.

metwsheep10.jpg

• BGKYSmoker
• Dec 16, 2016

 

[BGKYSmoker]

Whew

This was almost an i dont have room hang.

Already starting to ferment.

metwsheep11.jpg

• BGKYSmoker
• Dec 16, 2016

 

[dirtsailor2003]

That's the "Wurst" when you almost run out of room!

 

[BGKYSmoker]

 
That's the "Wurst" when you almost run out of room!

Good one.

 

[bladeguy]

On hank storage, so instead of packing them with salt and bagging them in the fridge, you store them in a salt brine in the fridge? I am kind of tired of spending 30 minutes untangling a hank from my package every time I make brats. I'm assuming the brine is just water and salt? How much salt? Thanks.


Bladeguy

 

[BGKYSmoker]

On hank storage, so instead of packing them with salt and bagging them in the fridge, you store them in a salt brine in the fridge? I am kind of tired of spending 30 minutes untangling a hank from my package every time I make brats. I'm assuming the brine is just water and salt? How much salt? Thanks.


Bladeguy

Distilled water and some pure salt (pickling is good) get it from the canning jar area in the store. Put 3/4 cup in the bottom of the container, add water, casings fill water as needed then add salt to the top of the casings, put the lid on and your good in the fridge until you use em all.

Before stuffing if you put your hank in water, let the casings soak for 45 mins you should be able to pull each strand out with no issues.

I been doing this for while. Your results may vary

 

[BGKYSmoker]

Mettwurst rings are looking good. Hang time around another 2 weeks. Cure #2 use here.

Maybe some cold smoke next week?

hmetw.jpg

• BGKYSmoker
• Dec 18, 2016

 

[bladeguy]

I been doing this for while. Your results may vary.

Exactly why I ask, Nepas. Thank you.

Bladeguy

 

[BGKYSmoker]

Had to cut one open.

dcmettw.jpg

• BGKYSmoker
• Dec 21, 2016

dcmettw1.jpg

• BGKYSmoker
• Dec 21, 2016

Maybe another 2 days but they taste good.

dcmettw2.jpg

• BGKYSmoker
• Dec 21, 2016

 

[crankybuzzard]

Looking really good!

Are you going off weight loss or feel on this batch?