Last week was MEAT WEEK at my house.
Had 154 LBS combined Venison/Pork (Ground weight) to turn into Brats and Wieners.
I had never attempted Wieners before and it worked out great.
I joined a new hunting party last fall for opening shotgun weekend. The landowner requested that i help out one day this coming year, so a week ago i filled that request and helped him plant food plots etc. Found some Morels and caught some trout. Had a big walleye fry at the end of the day to boot.
I’ve shared my homemade brats with him and his family before and he asked if I’d make him some. I said yes before i found out how much meat he had. 
Well, he had 77 LBS of venison trim and i had 26 LBS myself so it turned into quite the job.
My grinder is undersized for such a batch (1/2 HP), so I’ll be getting a new one of those soon. I plan on Tim the Tool Man Upsizing, maybe a 1-1/2 or 2 HP.
My mixer broke on the first batch, so i was forced hand mixed 175 LBS of sausage. 
WOW that sucked! I vow to never hand mix meat again…Even though i had vowed that two years ago and bought a nice 44 LB mixer. You don’t have many choices when you’ve got 150+ LBS of meat ground and ready to be mixed…except to MIX IT!
I dismantled the mixer yesterday and have engineered a fix that should make it bulletproof. Just need to bring to a fabricator. Was a really dumb design and a clear failure point. Oh well, what don’t kill ya makes you stronger!
This years batch:
PSC Seasoning Hot Dogs
Waltons Chili Dogs
Waltons Franks and Bologna Hot Dogs
Waltons Blue Ribbon Bratwurst, I call these “Garden Brats” I add fresh diced Green & Red Peppers, and Onion to. This was landowners favorite and his main request. I personally don’t desire the Blue Ribbon.
Waltons Cheeseburger Cheddarwurst Brats
Everything got 13% HT cheese, which was a mixture of Mozz, Ched, and Pep
Everything had some bacon grease added.
Most everything had some Black Pepper and Cayenne pepper added for additional Heat and…Well i love black pepper.
I also used a binder which I’ve never done before, rice flour at 3%.
All fresh sausage. I don’t smoke anything.
I borrowed a custom made 22 LB stuffer from a co-worker. It is a simple piston design powered by compressed air. That worked very well. Was great having two hands available to fill casings. I only have a 5 LB stuffer. I’ll be looking to upgrade to the 25-30 LB range this year.
I have always used Natural Hog casings and made brats. Never used Sheep before, well, i tried it once but they weren’t rinsed so it was a disaster cleaning them and i walked away before stuffing any. Waltons casings on a tube worked very well. I also tried a mix of Collagen and Natural casings just to see what collagen is like.
Played around with the grind a little on some of the wiener batches. I’m not one for emulsified meat, so mine is no where near emulsified, but i did do various grinds to experiment.
Previously my biggest batch in a weekend was 150 LBS (Last year) and this year was even bigger yet. Although i don’t have the right equipment to make this an easy task, it is always rewarding when complete.
~175 vacuum sealed packages to complete the weekend.
I am confident they’ll be great tasting (I’ve tried PSC before, and the only other new seasonings were Walton’s Franks and Chili dogs), though after a weekend of MEAT I’m simply NOT hungry for any of them, and probably won’t be for a week or three. Tonight will be a Steak!
Few photos of the product.
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Nice job, those look terrific. 
