Bowfineater
New member
I am going to make 5 lb of bratwurst.
I will be using the ranch bratwurst seasoning from Walton’s Inc, and using natural hog casings 32-35 mm. I will be using already ground pork, and stuffing using my kitchen aid mixer, I still do not have a stuffer, or good grinder.
The procedure that Walton’s recommends is grinding twice through a 3/16 plate, mixing the seasonings by hand, then stuffing.
https://meatgistics.waltonsinc.com/topic/756/fresh-sausage-106-basic-bratwurst-processing
Would you recommend I just season the meat, and stuff it, or possibly, season, then grind/stuff through the 4.5 mm plate at the same time?
I will be using the ranch bratwurst seasoning from Walton’s Inc, and using natural hog casings 32-35 mm. I will be using already ground pork, and stuffing using my kitchen aid mixer, I still do not have a stuffer, or good grinder.
The procedure that Walton’s recommends is grinding twice through a 3/16 plate, mixing the seasonings by hand, then stuffing.
https://meatgistics.waltonsinc.com/topic/756/fresh-sausage-106-basic-bratwurst-processing
Would you recommend I just season the meat, and stuff it, or possibly, season, then grind/stuff through the 4.5 mm plate at the same time?