Mettwurst Sticks in sheep casings. Getting things ready now. Dry cure using cure #2 and Bactoferm F-LC
Stay tuned.
Stay tuned.
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Up Next Mettwurst Rings
- Thread starter BGKYSmoker
- Start date
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I thought you were over on the coast!
You doing this in the backseat of your car?
Al
You doing this in the backseat of your car?
Al
Nice!
Just remember, when you go to your closet to get a shirt, don't grab a sausage instead.
This one should be interesting.
Sounds like the "closet" traveled with you...
Sounds like the "closet" traveled with you...
How to keep sheep casings from tangling?
Keep them in water.
This is a full hank.
None getting tangled or knotted.
Only the hank ring left
Few drops of lemon juice before stuffing.
Keep the rest in salt brine and fridge.
Keep them in water.
This is a full hank.
None getting tangled or knotted.
Only the hank ring left
Few drops of lemon juice before stuffing.
Keep the rest in salt brine and fridge.
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
Going with F-LC instead of LHP
1/4 cup cold distilled water. You dont have to do this but it mixes better into the meat. Add last before stuffing.
1/4 cup cold distilled water. You dont have to do this but it mixes better into the meat. Add last before stuffing.
All mixed up with the KA and dough hook.
Back into the container, clean my mess and get ready to stuff.
Back into the container, clean my mess and get ready to stuff.
Stuffing time. 3/8 od tube with sheep casings.
WOOO HOOO
And i found my little stomper even.
WOOO HOOO
And i found my little stomper even.
Just a few.
Decided to do rings
Am i going to have room? Might have to hang some in the smoker.
Decided to do rings
Am i going to have room? Might have to hang some in the smoker.
Whew
This was almost an i dont have room hang.
Already starting to ferment.
This was almost an i dont have room hang.
Already starting to ferment.
That's the "Wurst" when you almost run out of room!
bladeguy
Meat Mopper
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
Bladeguy
Last edited:
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
Mettwurst rings are looking good. Hang time around another 2 weeks. Cure #2 use here.
Maybe some cold smoke next week?
Maybe some cold smoke next week?
bladeguy
Meat Mopper
Had to cut one open.
Maybe another 2 days but they taste good.
Maybe another 2 days but they taste good.
Looking really good!
Are you going off weight loss or feel on this batch?
Are you going off weight loss or feel on this batch?
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