• Yearling

    Hey guys! Newbie here and a little confused even after watching the videos. I currently have a Cabela’s Carnivore 1HP grinder. I just ordered a bunch of stuff from Waltons so that I can start making brats. I havent made them from scratch before and wasnt exactly sure of the process or what I actually need. I want to make brats that I can smoke in my Masterbuilt smoker and then vaccum seal/freeze for use at later times.

    I ordered the 11lb Waltons sausage stuffer, the Blue Ribbon brat seasoning, the 32-35mm tubed natural hog casings, pink sure cure, smoked meat stabilizer, and the sodium erythorbate.

    I wasnt sure which casings to get or which one of the meat stabilizers to get. I also wasnt sure if I need the meat binder so I didnt order that.

    Any help or guidance is appreciated.

  • Team Blue Admin Walton's Employee Power User

    armyguy glad your starting out, it’s a fun hobby/obsession!

    So, if you want to smoke them then they can’t be bratwurst, brats are a fresh sausage that you don’t add cute to and just grill or cook in a pan or oven. What it sounds like you want to make is cured sausage. The processes are similar but there are 1 or 2 differences that can heavily effect your outcome. The main one being that with cured sausage you want to achieve protein extraction during the mixing process. This will bind up all the meat, fat, water and additives and prevent the fat from cooking out during the smoking process. The other major difference is that you don’t add cure to a bratwurst.

    You should check out the cured sausage section of meatgistics university, then watch the basic cured sausage processing video and article. I think that will answer more of your questions for the type of sausage you want to make! I’d link you right to it but I’m on my phone.

    Good luck and let us k ow if you have any other questions!

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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