Russell Rogers
Before I came across this list I was and am still using Freebind from L*m. Once my stock depletes I intend to try the Waltonâs version. I canât say if there is any difference because I have always used the Freebind. I can say it does work.
Sausage anyone
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Russell Rogers great looking sausages
congrats 
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Grimpuppy yours looks great as well. Congrats to you. By the way howâs the fishing
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Grimpuppy those are beautiful!
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Denny O yes. I always freeze them. They do tend to get damaged by vacuum when fresh. I will also break the seal before they thaw when I go to make them. Just keeps them looking a little better
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Grimpuppy Yummy!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Denny O I freeze mine before vac seal, it keeps them from getting crushed and being spaced apart, they freeze faster.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Russell Rogers Very Nice
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
bocephus said in Sausage anyone:
I freeze mine before vac seal, it keeps them from getting crushed
That is exactly what I do, I put them in the vacuum bag with a clothes pin on to keep them from drying out until they freeze then I vac and seal. Some commercial operations mist with water, rapid freeze, then vac pack them.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
mrobisr Sounds like that will be the way I will do mine.
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Denny O froze first
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Froze first
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Russell Rogers both of those sound and looks great!!
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Grimpuppy Looks great. I tried using collagen casings for the first time to make some smoked Brats I have been thinking about for a while. I have a lot to learn with them. They were a headache to me compared to Hog that I have been using a long time & are easy, but they are supposed to be easier than Hog. I have a lot to learn. Your naturals look great though, perfect.
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Definitely prefer natural
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Russell Rogers Yours look fantastic too!
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calldoctoday said in Sausage anyone:
Grimpuppy Looks great. I tried using collagen casings for the first time to make some smoked Brats I have been thinking about for a while. I have a lot to learn with them. They were a headache to me compared to Hog that I have been using a long time & are easy, but they are supposed to be easier than Hog. I have a lot to learn. Your naturals look great though, perfect.
Did you use the âfresh collagenâ casings? They are great for brats.
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Grimpuppy No, I used the smoked as I wanted to try something. I think I would have been better off using the fresh, as you mentioned, for the smoked brats & keeping the smoked for some serious pepperonis.
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