First time with the horseradish brat, smells pretty good mixing and stuffing will throw some on the grill for samples here shortly!

Hopefully these pictures will come thru I have been making my sausage out of 73/27 ground beef since I have found out I have allergic reactions to pork. The cheapest in the bulk tubes I find work the best. Depending on the seasonings used determines the color change in your sausage. I save my briskets for beef bacon.

calldoctoday

I think they turned out pretty good. 1st time using the patty maker on the stuffer little tricky but I managed! Thanks again for the advise!

Thanks everyone got it done stuffed in bulk packs just fine with no water!

We really like the Colorado spicy from Walton’s that one is hard to beat when you do not have all the extra seasonings.

EDaniels unfortunately I am showing my age I can remember hearing this segment in 1971-72!

HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!

Jonathon Yes it is beef! I was kind of disappointed it didn’t have more of a horseradish bite and taste however when I slapped it on a bun and dressed it up using habanero pepper jack cheese it made it snap. With that being said I think it could use more horseradish flavor. All in all another great brat!

Very accurate on what is taking place! I remember listening to Paul Harvey with my grandpa!

Thank you processhead!

Welcome aboard enjoy the community!

calldoctoday

I think they turned out pretty good. 1st time using the patty maker on the stuffer little tricky but I managed! Thanks again for the advise!

Thanks for the advice doc!

Thanks doc it turned out great the wife even liked it and she’s not a fan on stout or dark beer!

Calldoctoday unfortunately the liquor store here doesn’t have a great selection or variety of beer. But fortunately the Guinness stout was not to harsh for my taste buds so I am hoping it pairs up good-great! Thanks for the input everyone and I never considered an October fest beer dah‍️

Thanks calldoctoday I found Guinness stout

Good evening all! I am planning on making the Bavarian octoberfest tomorrow, any input on adding a stout beer instead of water yay or nay? This is my first time with this recipe from Walton’s, I plan on making 1/2 into patties and the other stuffed in casings. Will the beer be too much or should I stick to 12oz of water?
Thanks

calldoctoday Thank you so far I have not had any complaints we (my wife& I) really enjoy the finished products. But as usual I learned something new, add the sure cure to eliminate browning color. I followed Walton’s instructions on the seasoning pack and if the brats seasoning didn’t recommend the sure cure I never added it unless I planned to smoke it.

Hopefully these pictures will come thru I have been making my sausage out of 73/27 ground beef since I have found out I have allergic reactions to pork. The cheapest in the bulk tubes I find work the best. Depending on the seasonings used determines the color change in your sausage. I save my briskets for beef bacon.

I have the vertical pit boss pro 7 for the 1st hour I leave the door cracked open and damper wide open until they dry out then I close the door and close the damper and gradually bump up temp.