Jonathon so I took this challenge on this weekend. Luckily a week ago I made 25 lbs of the Rueben brats with venison and beef with the high temp Swiss in 33mm collagen casings. I did add the sure cure even though I didn’t cook it right away. After stuffing they went to the freezer for a few hours to hold their shape and then I vacuumed packed and froze them. I pulled a couple of pounds to thaw on Friday and smoked yesterday. I ramped up the temp from 130-140-150 and finished the smoker temp at 175 until the internal temp of the brat[censored] 160. They went into the ice bath for about 20 minutes. They came out 100% perfect with no issues at all!

Hey guys,
I want to make breakfast sausage and stuff it into rolls just like jimmy deans with the metal crimped ends. What materials and equipment do I need as far as casings and sizes, tools and material to crimp ends, and what size stuffing tube should I use? By the way I have the 26lb motorized stuffer from Walton’s with the standard size tunes and a real nice grinder.
Thanks,
Ben

Jonathon Just on top using the fresh ones that went straight to the grill and it’s amazing. I thought about mixing it in but wanted to try it without first. Next up is venison hotdogs with the 26mm casing. My wife bought me the Walton’s 26lb electric stuffer for Christmas and it’s pretty awesome. By the way I was just watching one of your YouTube videos and you said the electric stuffers may not be suitable for the smaller diameter casings. Do you think I’ll have an issue with the 26 mm casings using a 16 mm stuffing tube?

Jonathon so I took this challenge on this weekend. Luckily a week ago I made 25 lbs of the Rueben brats with venison and beef with the high temp Swiss in 33mm collagen casings. I did add the sure cure even though I didn’t cook it right away. After stuffing they went to the freezer for a few hours to hold their shape and then I vacuumed packed and froze them. I pulled a couple of pounds to thaw on Friday and smoked yesterday. I ramped up the temp from 130-140-150 and finished the smoker temp at 175 until the internal temp of the brat[censored] 160. They went into the ice bath for about 20 minutes. They came out 100% perfect with no issues at all!