Coronacation ???
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Taking a week off work during a lock down is actually kinda boring. No where to go and not much to do. Ok, enough about that. Time to make some sausage.
All seasonings going forward were Excalibur except the cracked pepper and garlic.
Fresh sausage
Five pounds each.
#110 southern pork
Hatch green chili
Andouille
Philly
Last three done as brats.
inBagged and let them set overnight to meld the flavors. Still need some practice on the sizing and twisting but whatever.
Tried a patty test on the three new ones. #110 is a repeat. The Hatch is very good, the andouille as well. The Philly brat is exceptional. Wow. Almost a creamy taste profile. Can’t wait to grill these.Smoked sausage
10# H unit
15# CPG
5# each of Willie’s/with pepper cheese, Gigawatt and Habanero BBQ. These for sticks. First two, summer sausage.
My son and wife came over to help with mixing and stuffing on these. Huge help, went must faster.
The smoked summer and sticks were all finished in a hot water bath. Sous Vide style.
Final results came out very well. Matt & Jen were most impressed with the Hatch, Philly, and Habanero BBQ.
A good few days work. It’s
time. 
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
No idle there! Looks great.
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Looking good. A good way to stay busy
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PapaSop the philly has become a lot of Walton’s employees favorite everyday brat. It’s really good without being overpowering. I still want to get my hand on some of the wiz cheese that they actually use there and try that with a beef brat made from the Philly. You at least did something to get yourself in a better position in case this continue. I heard emperor Cuomo in NY extended the lock down for Parksider and @Retired-RailRoader until June 6th?!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
Very impressive!!
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Jonathon
Will probably use the rest of the seasoning for a 20# batch of just those. Awesome.Wiz cheese?? Better explain further.
June 6th, that’s insane. Parksider , @Retired-RailRoader, hang in there.
You mentioned the Sure Gel in the Bologna Question and I totally forgot about that. Used it in all the smoked meats. Game changer! Highly recommend.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to PapaSop on last edited by
PapaSop Wiz cheese=cheese wiz or essentially with cheese I believe.
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PapaSop I was in Philladelphia a few years ago to visit some people and I wanted to get the most authentic Cheesesteak I could so they sent me to some market and I had heard that “with” or “without” was the big debate and it was cheese wiz…it sounded disgusting to me but when they guy was making it he could tell what I was thinking and said “we wouldn’t add it if it was disgusting, it’s not the c**p you are thinking of” and he was right, I am still not 100% sure what was in that cheese but it was delicious and not the stuff from the can.
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Somehow, that just does not sound right!
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The Philly brats were such a hit people are asking for more. Ok. Done deal. 17.5 lbs.
Had to fry up some patty’s for a little snack.
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PapaSop Either this week or next I am doing the Philly brats from beef and adding the cheese wiz to it!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Mixing cheese wiz into your meat mixture?
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glen No, the plan is to eat it in a bun and put the cheese wiz on as a topping or condiment!
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by
Jonathon You have got to use the real thing, nothing but the real thing, even on a bun. No Cheese Wiz.
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calldoctoday The cheese whiz is what they put on Philly cheesesteaks in Philly, I know it sounds weird but it was good!
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by
Jonathon Wow, I had no idea! I guess I have never eaten one in Philli, even though I have been there before more than once. Mainly flying in & out & then on to Jersey though each time or just driving through quickly.
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calldoctoday Yeah, I had heard of it and when I went that was the big thing, they would ask with or without and it was cheese wiz, I decided to try it after the guy said “listen we wouldnt put it on if it was gonna suck” It was great
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by
Jonathon That’s kinda funny. I guess I will have to try it some time. Philli must be one of the only places you will find it though, other than home. Well, have a good evening what is left of it. I have had enough & have to go cook something for everyone tonight. It has been a long solid 6 day run here & I am about worn out. Have a good evening, what is left of it. Dave
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Jonathon
Can I assume this is not the name brand you buy in a jar and spread on crimp bread and add Lay’s chips to? AKA open faced sandwiches? AKA funeral or church sandwiches. They are wonderful… Recall many moon’s ago, my son and I cleaned up an entire loaf.
