Author Topic: First time making fresh brats and smoked sausage (pic heavy)  (Read 922 times)

WI 5D WiFi

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This weekends fun was a 25# batch of 50/50 beef & pork jalapeno and peppadew cheddar smoked sausages and 25# of Sheboygan style fresh pork brats.
Ran the Bella and James full time.
https://youtu.be/5BUXeACBoaw
https://youtu.be/MdiKLr5NFGo
https://youtu.be/O4w8SOOFEyo
https://youtu.be/KNtvzTp7SYM
https://youtu.be/Ek3zWxIpNT8
https://youtube.com/shorts/ZZ-Xr5e_i9g?feature=share
« Last Edit: July 03, 2022, 05:49:52 AM by WI 5D WiFi »
Rich from NW Wisconsin
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Lonzinomaker

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Re: First time making fresh brats and smoked sausage (pic heavy)
« Reply #1 on: July 03, 2022, 12:09:13 PM »
Good looking sausage. Did you have enough room in the 5D to hang the sausages well in the 5D?
Dave
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old sarge

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Re: First time making fresh brats and smoked sausage (pic heavy)
« Reply #2 on: July 03, 2022, 12:37:00 PM »
WOW!
David from Arizona
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WI 5D WiFi

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Re: First time making fresh brats and smoked sausage (pic heavy)
« Reply #3 on: July 03, 2022, 01:24:54 PM »
Good looking sausage. Did you have enough room in the 5D to hang the sausages well in the 5D?

Thanks!
Not sure what you mean, thats 25# and it would easily hold 100#
Rich from NW Wisconsin
LSG IVC
Yoder YS640S
SI 5D WIFI
FEC120
R&V Works Cajun Fryer 6 Gal
BGE LG & MM
Blackstone 36"
PK 360
MES 340G
Carson Rodizio / Royal Gourmet 24"
Weber 26"
Uuni Koda 16

tpcdelisle

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Re: First time making fresh brats and smoked sausage (pic heavy)
« Reply #4 on: July 03, 2022, 11:04:17 PM »
Looks great Rich. As newer sausage maker, more recipes (like your snack sticks) or techniques would be greatly appreciated. Is that non-fat milk powder for a binder in your Jalapeño sausage? I watched your videos. How do you like the carrot binder? I have some but haven’t tried it yet. 👍
« Last Edit: July 04, 2022, 12:47:28 AM by tpcdelisle »
Tony too!
From Southeast Indiana / Greater Cincinnati

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WI 5D WiFi

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Re: First time making fresh brats and smoked sausage (pic heavy)
« Reply #5 on: July 04, 2022, 12:04:39 AM »
I have been using the high heat dry milk powder in my recipes that I blend my spices, I have been using the carrot fiber along with pre packaged seasonings and on the snack sticks I used sure gel. Don't bother with grocery store powdered milk as it's low heat, some really good info on the difference here https://youtu.be/R_H5h14Wrq0
The Sheboygan style brats I used the carrot fiber in and they were super juicy, no taste or odor at all.
The recipe for the Jalapeno cheddar brats is as follows and I will be making it exactly the same next time.

Rich from NW Wisconsin
LSG IVC
Yoder YS640S
SI 5D WIFI
FEC120
R&V Works Cajun Fryer 6 Gal
BGE LG & MM
Blackstone 36"
PK 360
MES 340G
Carson Rodizio / Royal Gourmet 24"
Weber 26"
Uuni Koda 16

tpcdelisle

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Re: First time making fresh brats and smoked sausage (pic heavy)
« Reply #6 on: July 04, 2022, 12:50:22 AM »
Thanks so much Rich. I like the videos from 2Guys and a Cooler. I’ve seen that one. I just need to order some milk powder and then I’m good to go. I’ve got your recipe saved. I love Peppadew peppers.
« Last Edit: July 04, 2022, 12:52:55 AM by tpcdelisle »
Tony too!
From Southeast Indiana / Greater Cincinnati

Smokin-It 3D WiFi
Smokin-It 3 Analog
Bella’s Cold Smoke Generator
Recteq B380 Bullseye
Meat Your Maker 1 hp #22 Grinder
Beswood 250R 10” Slicer
Former Air Force
Retired FAA Air Traffic Controller
Anova Sous Vide
Super foodie of world cuisines