calvin They only go in 1 way, but they need to be pushed in all the way. When I was changing the plate I unscrewed the ring took off the bigger plate then just put the smaller one on. What I should have done was take off the plate, knife, remove the left over meat. Pushed the auger back in tight the put on the knife, smaller plate, screw the ring back on. I feel by not cleaning out the meat, it had play because of the meat. Just my thought. Since I do it the other way, now. I haven’t made mush.
I just ordered Excalibur’s Jambalaya Brat seasoning. What kind of recipe has everyone done with it? I am sure ya’ll have done some awesomeness.
calvin my favorite breakfast sausage for links in sheep casings or 3# patties is Holly flavor. Brats in hog casing favorite is supreme pizza, Hatch and specialty sausage is Boudan in Hog casing. The Kentucky Bourbon sweet is good in Patties.
Grimpuppy: this is my first try at Boudin used your recipe. Now I need to decide if I should use my mixer or grinder tomorrow after it is cooked.
calvin if you really enjoy making Sausage, Brats, snack stick etc and sharing with your friends I would tell you from experience with A #32 grinder. Buy a #22 they are on sale they make grinding a breeze you will not use the stomper they are so smooth. They attach to a 50# mixer. I wish I was younger so I would have more time to have fun with my Walton’s equipment. I totally trust Walton’s quality.
Dave in AZ Thank you, I am going to try this. A Rueben brat just sounds amazing to me.
Grimpuppy Your recipe for Boudin rocks! Took it to the party and everyone said it was some of the best they have ever eaten…thanks for the help
calvin They only go in 1 way, but they need to be pushed in all the way. When I was changing the plate I unscrewed the ring took off the bigger plate then just put the smaller one on. What I should have done was take off the plate, knife, remove the left over meat. Pushed the auger back in tight the put on the knife, smaller plate, screw the ring back on. I feel by not cleaning out the meat, it had play because of the meat. Just my thought. Since I do it the other way, now. I haven’t made mush.
I have had this problem also, but I feel it was my fault because when I changed the plate I believe I did not have the auger in the splines correctly and the head ring not as tight as it should have been. When I stopped it and cleaned it all out and reset it, all was good.
processhead I also could cut down the cook time.
I used Dr Pains recipe also, but I shredded the pork after it was cooked. I left the liver in bigger pieces and when it was cooked I did grind that. The texture was a wonderful surprise. I will always shred the pork the flavor was so good just a little bite. House smelled so good. I need to make it again.
calvin my favorite breakfast sausage for links in sheep casings or 3# patties is Holly flavor. Brats in hog casing favorite is supreme pizza, Hatch and specialty sausage is Boudan in Hog casing. The Kentucky Bourbon sweet is good in Patties.
calvin if you really enjoy making Sausage, Brats, snack stick etc and sharing with your friends I would tell you from experience with A #32 grinder. Buy a #22 they are on sale they make grinding a breeze you will not use the stomper they are so smooth. They attach to a 50# mixer. I wish I was younger so I would have more time to have fun with my Walton’s equipment. I totally trust Walton’s quality.
zbigjeff just curious do you take a statin? Mike’s doc took him off for a couple weeks and the pain stopped. Now they are thinking about what they could use instead.
Dave in AZ Thank you, I am going to try this. A Rueben brat just sounds amazing to me.
Dave in AZ Interesting…when you made the Ruben/corned beef brats, how did you do it? Sounds really good.
johnsbrewhouse ??? Is the Sure Gel you use for meat, the same as the Sure Gel used for canning?
