Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Made some brats.....w pics
Reply
 
LinkBack Thread Tools
Old 01-20-2013, 10:15 PM   #1
haeffnkr
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: St Peters Mo, MISSOURI
Posts: 393
Liked 21 Times on 19 Posts
Likes Given: 3

Default Made some brats.....w pics

I made some brats last Sunday.

Tested my new stuffer and tweaked my Brat recipe a bit.
It all worked out very well.











Enjoy the sausage porn

thanks Kevin

__________________
haeffnkr is offline
Tiber_Brew Likes This 
Reply With Quote Quick reply to this message
Old 01-21-2013, 01:03 AM   #2
Hammy71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hammy71's Avatar
Recipes 
 
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,626
Liked 420 Times on 324 Posts
Likes Given: 639

Default

I swear...I was expecting you to say you made some babies......but congrats on the sausage. Lol

__________________
Hammy71 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 01:09 AM   #3
masskrug
Shooting for 80%
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
masskrug's Avatar
Recipes 
 
Join Date: Sep 2012
Location: , Florida
Posts: 1,132
Liked 155 Times on 108 Posts
Likes Given: 71

Default

Sausage and beer. Sausage and beer. Sausage and beer. Sausage and beer.

__________________
Google Maps Water Report
masskrug is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 03:07 AM   #4
haeffnkr
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: St Peters Mo, MISSOURI
Posts: 393
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by masskrug View Post
Sausage and beer. Sausage and beer. Sausage and beer. Sausage and beer.
that is what I was thinking too
__________________
haeffnkr is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 12:49 PM   #5
Oak_Brook_Brewing_Company
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oak_Brook_Brewing_Company's Avatar
Recipes 
 
Join Date: Jan 2013
Posts: 52
Default

I made some today! Great minds. I made Italian venison sausage in natural casings.

image-1857821394.jpg  
__________________
Oak_Brook_Brewing_Company is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 06:10 PM   #6
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 31 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,045
Liked 222 Times on 186 Posts
Likes Given: 3355

Default

Are you guys in the food industry? Do you cook for an army? or just bulk freeze.
OP your prep table/area/stuffer looks amazing. Wish i could have something like that.

__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 06:15 PM   #7
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 1,988
Liked 48 Times on 40 Posts
Likes Given: 23

Default

We need more info on that DIY stuffer!

__________________
Gaptooth Brewhouse
pickles is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 07:50 PM   #8
bdawson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bdawson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: St. Louis Area
Posts: 106
Default

Looks like a good time. About a month ago my dad, and friend, and I made about a hundred pounds of different sausages with pork. We made some regular links, some cooked sausage, we smoked some pork sausage, and just keep some in bulk. It is always a good time. We usually make around 800 pounds of sausage a year between us and some family.

I like your water stuffer, we have one that is very similar that is an air stuffer. It works pretty well, But we normally use a geared stuffer.

__________________
bdawson is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 11:51 PM   #9
haeffnkr
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: St Peters Mo, MISSOURI
Posts: 393
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Johnnyhitch1 View Post
Are you guys in the food industry? Do you cook for an army? or just bulk freeze.
OP your prep table/area/stuffer looks amazing. Wish i could have something like that.
That was just 15 pounds... by the time I gave a few packages away and cooked some up the next day that left me with 6 packages.
Pork was on sale for .99 so that was some cheap sausage.

CL is your friend for stainless tables.
Ebay for an old Enterprise grinder that you can motorize.
Any one can make a water stuffer.

Quote:
Originally Posted by pickles View Post
We need more info on that DIY stuffer!
Pretty simple...sort of
Go to lowes and get a 6" pvc pipe, glue cap, and male clean out.
Glue it all together.
Tap a couple of fittings in the side at the bottom in the cap... I used 1/2" this is your water in and water out.
You will need to control the water in and out so you will need a valve on both the in and out side. I used a foot controlled switch to run a water solenoid so I can stuff hands free.

Go to a kitchen store and/or McMasterCarr and get some 1/2 cutting board type material and some 1/4 Silicon Orings, I got some that were 6" or a bit under that, cut 3 circles to rough size of 6 1/8" of the plastic.
Have a friend with a lathe cut the 6" down to size and turn an oring grove in them also. ( I have been told that this can be down by hand on a drill press but I have not tried it )

Now for the lid you sausage tube you have a few options -
I over did it and used sanitary fitting sandwiched up under the clean out lid.
You can use 1 or 3/4 pvc fittings and tap a hole in the lid as an option.
I think the simplest way would be to drill a hole in the lid, about 1" and push a plastic tube in through it so the collar of the tube would be on the inside of the lid...

I am working on version 2 and 3 currently, bigger and better This one was just a proof of concept design really.

I can post some details in another thread of someone wants to see more of the current and future stuffers.

You can google water powered stuffer and hydro stuffer and find some good stuff.
There is one video on a floridasportsman forum that was great DIY source.
Using the 2" sanitary fittings and a #8 sausage stuffer tube set was my idea though... I did not copy that one !

thanks Kevin

__________________
haeffnkr is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 11:57 PM   #10
haeffnkr
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: St Peters Mo, MISSOURI
Posts: 393
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by bdawson View Post
Looks like a good time. About a month ago my dad, and friend, and I made about a hundred pounds of different sausages with pork. We made some regular links, some cooked sausage, we smoked some pork sausage, and just keep some in bulk. It is always a good time. We usually make around 800 pounds of sausage a year between us and some family.

I like your water stuffer, we have one that is very similar that is an air stuffer. It works pretty well, But we normally use a geared stuffer.
Last year we did close to 1500 pounds in one day with a 2 gear stuffer.
I am tired of that so time to upgrade equipment.
The stuffer is the bottleneck of the process.

This year will be 2 days about 650ish both days.

The smoke house gets too crowded when it goes over 900 pounds.

Why would you use the geared stuffer over the air one?

thanks Kevin
__________________
haeffnkr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Black bear brats dmcoates Meat Smoking, Curing and Sausage Making 6 07-04-2011 04:15 PM
Bacon Jalapeņo Brats Homercidal Cooking & Pairing 18 05-13-2010 06:20 PM
beer brats amishland Cooking & Pairing 2 06-10-2009 01:15 AM
Brats and beer ThreeDogsNE Cooking & Pairing 20 05-30-2009 08:23 AM
Salsa Brats BrianP Cooking & Pairing 6 11-13-2007 06:10 AM