Philadelphia Swiss Cheese Brats

[Reinhard]

Getting ready for our vacation up north on the Ash River Trail.  One item, these brats.  I will leave them fresh, so it will be the beer and onion simmer and on the grill they go thing.  25 pounds worth.  Going to put the links in the freezer once I stuff them so they can get firm for Vac Packing them.  I did the grind and mix and tomorrow I will stuff  them.  More tomorrow.  good luck.



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[roony]

Do you ever make patties out of them and grill 'em that way?

[Boar]

reiny I want to pay you for just posting that.

[Reinhard]

Boar, no payment needed.  This is what I planned to take to vacation.  Two pork butts tomorrow also to make ahead and smoke for pulled pork for the trip.  Going to get the links stiff enough for me to vac pack also.  Going to make some summer sausage also for the trip to give away.  good luck.

[Boar]

I know lol, but everyone just loves looking at you stuff even tho they cant taste it. Sensie Reiny

[KEN W]

Is that a recipe or a pre mix?

[Reinhard]

Ken, the seasoning is a pre-mix from Curley's.  I added 3 pounds of high temp swiss cheese, 5 cups of powdered milk, 6 cups of water, 1 oz.  cure #1, and extra garlic [I don't measure the garlic but I put about 3 spoons full, the spoons you use to eat soup with]  This is a 25 pound batch.  Stuffing them today.  I will put the links on jerky racks to firm up in the freezer and then vac pac them.  good luck.

[Reinhard]

The links are stuffed and in the freezer for firming up a bit so I can vac pack them so they hold their shape.  Plus I got a couple of links simmering in beer for a sample.  good luck.



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[Rebel SS]

And it just keeps gettin better.....

[Reinhard]

They are tasty!!  good luck.



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[Rebel SS]

I just ate bfast a bit ago and now I need three of those.