Doing some pizza brats today.
5 Lbs mixed beef/poke
Got 32mm hog casings in distilled water.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb.jpg)
Plates and blade all greased up.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb1.jpg)
Got my poke cubed up.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb2.jpg)
Ready to grind thru med plate 1x
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb3.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb4.jpg)
Fine plate grind.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb5.jpg)
Beef fine plate grind.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb6.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb7.jpg)
If y'all aint never used the Excalibur mixes, you should try them. This mix is fro brats but aint no reason i cant smoke em
![Grin ;D](https://letstalkbbq.com/Smileys/akyhne/grin.gif)
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb8.jpg)
1 tsp cure 1 and 7 Tbs pizza brat mix. Dissolve the cure into 1/4 cup of distilled water for better delivery into the meat.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/expb9.jpg)
BBL cuz the casings need more soak time.