Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.
Can I use mahogany casings for braunschweiger? Or do i have to use muslin or collagen?
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
gkimmina We have Braunschweiger Casings that are made from a plastic and are specifically for making Braunschweiger. I don’t think that Mahogany would cause any real issues though. They are certainly strong enough and even though the casings are perforated and Braunschweiger is more of a spread so it does not have a firm consistency I don’t think you would see any real bleeding out the small holes in the casing.
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