First time making fresh brats and smoked sausage (pic heavy)

[WI 5D WiFi]

This weekends fun was a 25# batch of 50/50 beef & pork jalapeno and peppadew cheddar smoked sausages and 25# of Sheboygan style fresh pork brats.
Ran the Bella and James full time.
https://youtu.be/5BUXeACBoaw
https://youtu.be/MdiKLr5NFGo
https://youtu.be/O4w8SOOFEyo
https://youtu.be/KNtvzTp7SYM
https://youtu.be/Ek3zWxIpNT8
https://youtube.com/shorts/ZZ-Xr5e_i9g?feature=share

 

[Lonzinomaker]

Good looking sausage. Did you have enough room in the 5D to hang the sausages well in the 5D?

 

[old sarge]

WOW!

 

[WI 5D WiFi]

Good looking sausage. Did you have enough room in the 5D to hang the sausages well in the 5D?

Thanks!
Not sure what you mean, thats 25# and it would easily hold 100#

 

[tpcdelisle]

Looks great Rich. As newer sausage maker, more recipes (like your snack sticks) or techniques would be greatly appreciated. Is that non-fat milk powder for a binder in your Jalapeño sausage? I watched your videos. How do you like the carrot binder? I have some but haven’t tried it yet.

 

[WI 5D WiFi]

I have been using the high heat dry milk powder in my recipes that I blend my spices, I have been using the carrot fiber along with pre packaged seasonings and on the snack sticks I used sure gel. Don't bother with grocery store powdered milk as it's low heat, some really good info on the difference here https://youtu.be/R_H5h14Wrq0
The Sheboygan style brats I used the carrot fiber in and they were super juicy, no taste or odor at all.
The recipe for the Jalapeno cheddar brats is as follows and I will be making it exactly the same next time.

 

[tpcdelisle]

Thanks so much Rich. I like the videos from 2Guys and a Cooler. I’ve seen that one. I just need to order some milk powder and then I’m good to go. I’ve got your recipe saved. I love Peppadew peppers.