• Hello
    I’m new to meatgistics
    I have a question for Austin
    I noticed on your finished chicken brats that the ends where open
    Do you tie them? Or just cut to length?
    And what length?

    Thanks for all the great information you provide!

    Stan Kaminski

  • Team Orange Walton's Employee Admin

    stan
    I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking.
    If you just twist link and cut, the ends may open up a bit as you cook.

    For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.

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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.

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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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