2026 sasuage and processing thread

[WildWill]

Recipe for the snack sticks? Those look tasty

I pretty much follow the waltons recipe with a couple exceptions. First I don't use the sure gel or any cure accelerator (citric acid etc) just let them sit in the fridge for 24 hours before smoking. Second I pull them at 155 degrees not 160 like they recommend. Normally use 19mm casings but this time tried the 17mm casings from bearded butcher. Used their Willie's signature series spice blend this time.

 

[Nick87]

Anyone making brats. I did the jalapeno beer brats from ps seasoning this year. They are awesome. Some of the best flavor ive ever had. Good beer taste with just the right jalapeno hit. Did 10 lbs. Gonna be making a whole lot more

 

[WildWill]

Anyone making brats. I did the jalapeno beer brats from ps seasoning this year. They are awesome. Some of the best flavor ive ever had. Good beer taste with just the right jalapeno hit. Did 10 lbs. Gonna be making a whole lot more

Raised two hogs this year and have only killed one so far and have 100lb ear marked for brats. Gonna do 25lb each of Greek gyro, rustic French onion, cheddarwurst, and sheboygan style. First good cold snap on a weekend I'll get the second pig down and cut up. Not sure other then some breakfast sausage what I'll make with that one yet.