Time to use up more venison. 12# batch of brats and 7# of andouille.
Just used the kitchen aid for this small batch.
Brats, 6# venison - 6# pork butt ; Owens Philly Cheese Steak seasoning
Andouille, 4# venison - 3# pork butt; TSM Andouille seasoning
Everything mixed up and back in fridge for an hr while cleaning up.
Ready to roll out some sausage.
Only hog casings I had on hand was 32-35 mm, wish I would have had smaller size as these brats stuffed full are huge. Definitely gonna only need 1 at a setting.
And the andouille all stuffed.
Into the fridge for overnight to dry.
Following morning took advantage of the cold weather (12°), and decided to cold smoke them.
Set the Auber at 30° just for an air draw in the MES 40, and filled two rows of my tray with Pecan dust. Let them roll for 4 hrs.
Fridge overnight and ready to vac seal.
All sealed, ready for freezer.
Just used the kitchen aid for this small batch.
Brats, 6# venison - 6# pork butt ; Owens Philly Cheese Steak seasoning
Andouille, 4# venison - 3# pork butt; TSM Andouille seasoning
Everything mixed up and back in fridge for an hr while cleaning up.
Ready to roll out some sausage.
Only hog casings I had on hand was 32-35 mm, wish I would have had smaller size as these brats stuffed full are huge. Definitely gonna only need 1 at a setting.
And the andouille all stuffed.
Into the fridge for overnight to dry.
Following morning took advantage of the cold weather (12°), and decided to cold smoke them.
Set the Auber at 30° just for an air draw in the MES 40, and filled two rows of my tray with Pecan dust. Let them roll for 4 hrs.
Fridge overnight and ready to vac seal.
All sealed, ready for freezer.