Making Bratwurst (Basic Bratwurst Processing) - Fresh Sausage 106 скачать в хорошем качестве

Making Bratwurst (Basic Bratwurst Processing) - Fresh Sausage 106

https://wltns.link/3Kqz2BB 7 lb Dual Speed Stuffer https://wltns.link/4mAmtBb #22 Grinder https://meatgistics.waltonsinc.com/to... Fresh sausage can be made from pork, beef, wild game, poultry or really any type of meat. One of the best things about making fresh sausage is how easy it is to make, of all the sausage you can make at home fresh sausage is the easiest and requires the least amount of equipment. Another great thing about Bratwurst is the wide variety of flavors of seasoning that are available. This article will focus on how to make Bratwurst, but this same process will also cover Italian Sausage and Mexican Chorizo. The first thing we need to do is break this down into pieces that our grinder can handle, we are using the Weston #12 Butcher series grinder so we need to make the pieces small enough to fit down the throat, the larger your grinder is, the larger pieces it can handle. Grind the meat through a 3/16" plate twice, the second grind will be slower than the first one. If you want to grind once, then mix in your seasoning and grind again that is fine as well. We prefer to do the mixing and the grinding separately though. If you are making this out of venison and you want to add some pork or even beef fat grinding it in at this point is a good idea. Since this is a fresh product we are not concerned with protein extraction which means you can mix this with your hands if you choose, a meat mixer might still make it easier for you. To make stuffing easier you can add 1 pint of cold water per 25 lb batch (or if you are making chorizo add 1/2 pint of cold water and 1/2 pint of 50 grain white distilled vinegar), your seasoning and hi-temp cheese (if you are using any) We are using 6 oz of Excalibur’s Apple bratwurst seasoning and 1 lb of cheddar cheese since we are making a 10 lb batch. Mix until all the seasoning and additives have evenly dispersed into the meat. Walton's Learning Center: https://wltns.link/learningcenter Meatgistics Community: https://wltns.link/meatgistics WaltonsTV YouTube: https://wltns.link/waltonstv Walton's Facebook: https://wltns.link/facebook Walton's Twitter: https://wltns.link/twitter Walton's Instagram: https://wltns.link/instagram Walton's Pinterest: https://wltns.link/pinterest