BLUE RIBBON BRATS

[lkrfletcher]

I did a 25 pound batch of the blue ribbon brats yesterday, I have to say that I am real impressed with this seasoning. In a word it is EXCELLENT! - Highly recommend you give it a try if you have not already. I added a little high temp cheddar.

[Austin]

lkrfletcher That is awesome! Great pictures! The links look like perfection!

[twilliams]

Austin is there a tool that measures the perfect length? Im guessing 7" links. I just haven’t perfected the eyeball technique. With using the 35-38mm casings and seem to make them longer than typical you can imagine that, well lets just say peoples eyes get pretty wide when they see them.

[Austin]

twilliams I would have said/guessed about 6" for the normal sausage link.
We have a new linker, but I’m not seeing it online. I’ll have Jonathon or one of his team members get it put online. It is based off the “Z Linker” which is an incredible machine, just quite expensive. This unit is much smaller and less expensive, but still costs a lot. I think it is $200.

It has a ruler on it to make links the same size everytime. Only thing I can think of that directly helps with just eyeballing things.

Here is a picture of it:

[Tex_77]

Austin I’d like to hear more about that linker, have Jonathon cover it in the Livecast tomorrow.

[Austin]

Jonathon Let the people get what they want! You could pretty easily show one of these off tomorrow for sure.

[blackbetty61]

If you do it long enough and make enough you get pretty good at eye balling the links… we usually have the same guy make the links every year he’s a pro now. …or you can do like someone mentioned in a different thread make marks with a sharpie on your table

[Austin]

blackbetty61 We do the sharpie marks on a poly top table when we are cutting snack sticks. That works great. Probably similarly effective when making links too.

[lkrfletcher]

I just eyeball it

[Mcjagger]

Just use a bench scraper.

[PapaSop]

Marks on the table or just eyeball it in my case.