Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links
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Did a 10mm then 4.5mm grind for these yesterday with 50lb of pork shoulder - thanks to recent $.99/lb sale. Mixed and stuffed today. Will vac seal tomorrow.
Did the Philly Cheese Steak and added 2.5lb of hi-temp Swiss in a 32-35mm hog casing.
Did a quick clean and followed with Maple PSS into 22-24mm sheep casings.
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oh such a beautiful sight
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 They look great - Nice and uniform. I can’t ever seem to get mine the same size. LOL.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to lkrfletcher on last edited by
lkrfletcher I was same. Then I started cutting a piece of the casing tube and using that as a template for sizing. Doesn’t really take any more time and they turn out similar in size.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 I have never seen wheels that big. Where did you find those long casings? The ones I always buy are shorter. You have someone coil them as you stuff em?
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to lkrfletcher on last edited by
lkrfletcher These are just tubed casing from Walton’s. I can usually do my entire 15lb stuffer in a single run. I just keep counter wet while I stuff and coil myself as I am usually doing this solo.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 - Jeez, I have trouble with the smaller casings, just keeping them on the counter top. You are good! I have heard of these small round rotating boards you can turn as you stuff, but looks like you really have it down. Your a Pro!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jamieson22 on last edited by
Jamieson22 wow those look great.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to lkrfletcher on last edited by
lkrfletcher I bought a thin lazy susan and a big pizza pan to run the coil of sausage out on, I have nit tried it yet but I think it should work good for coiling a run of sausage.
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bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
lkrfletcher I bought a thin lazy susan and a big pizza pan to run the coil of sausage out on, I have nit tried it yet but I think it should work good for coiling a run of sausage.
Sheesh! Hey Jonathon I think we need a Hacks section so people can share information like this (and pretty pictures)
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jamieson22 on last edited by
Jamieson22 wow! That is good looking stuff! I need to buy some pork butts! I wish they would go on sale here!!!
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Always nice to be reminded that vac sealing is almost as much work as making 50lbs of sausage! I tend to forget this until I pull the lugs out of the fridge to start.
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Jamieson22 Wait a second… hard with a vac chamber? Send that nasty thing to me and let me send you my cheapo amazon pain in the butt. This will be my next upgrade!!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 - It is a lot of work, but the juice is worth the squeeze.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to Dr_Pain on last edited by
Dr_Pain said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 Wait a second… hard with a vac chamber? Send that nasty thing to me and let me send you my cheapo amazon pain in the butt. This will be my next upgrade!!
Not hard. Time consuming.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 That was what I was going to say.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to bocephus on last edited by
bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 That was what I was going to say.
- Cut all links to separate and stack on lug lid (slippery things they are)
- Start Multithread Loop…
- Load them into vac bags
- Add one to chamber and start 40s seal process
- Find sharpie and label each bag
- Cut excess material from top
- …End Loop
- Grab other 25lb lug
- Repeat at Step 1
It is like a 4 beer job.
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Jamieson22 said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
bocephus said in Another 50lb day: Philly Cheese Steak Brats with Swiss Cheese and Maple Breakfast Links:
Jamieson22 That was what I was going to say.
- Cut all links to separate and stack on lug lid (slippery things they are)
- Start Multithread Loop…
- Load them into vac bags
- Add one to chamber and start 40s seal process
- Find sharpie and label each bag
- Cut excess material from top
- …End Loop
- Grab other 25lb lug
- Repeat at Step 1
It is like a 4 beer job.
Ok… NOW I understand. I did not realize the sealing process is 40s
