This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.


  • Filter
  • Time
  • Show
Clear All
new posts


    Twenty-five pounds of Bratwurst this morning. I stole ideas from @Meathead,J.Kenji, and Len Poli. I have never used cream in sausage before, and i like it. It is noticeable (creamy?) Click image for larger version

Name:	IMG_20210502_121608789.jpg
Views:	184
Size:	114.0 KB
ID:	1026151Click image for larger version

Name:	IMG_20210502_105905343.jpg
Views:	161
Size:	143.8 KB
ID:	1026152Click image for larger version

Name:	IMG_20210502_123156985.jpg
Views:	164
Size:	111.1 KB
ID:	1026153

    Looks great, I've been wanting to do brats for awhile. Would you share the recipe?


      To get 25 lbs of meat, i added 3.5 lbs of hard back fat to picnic shoulders
      2/3 cup of Kosher salt
      28 grams #1cure
      4T Dextrose
      2T ground black pepper
      3T white pepper
      1/4 cup garlic powder
      1/4 cup mustard powder
      2T ginger powder
      4t mace
      4 eggs
      4 cups of heavy cream
      1 can of Oly


      • 58limited
        58limited commented
        Editing a comment
        Dick Anderson Thanks, but what is Oly?

      • Dick Anderson
        Dick Anderson commented
        Editing a comment
        Olympia beer. Tumwater Washington

      I’m foaming at the mouth!


        All this sausage is gettin outta hand! Let’s keep it goin! 🕶


          Do you deliver?


            Heavy cream? Interesting.. I use milk powder in all my sausages as it helps the sausage retain moisture,. I wonder if the cream does the same thing. Are you gonna smoke them?? Or leave them fresh??


              I'm going to smoke a strand (maybe two), just to see. I wanted the cure mainly for color development, but all that cream kinda negates that.
              Should I smoke them to fully cooked (155*), or just for color?


              • Backroadmeats
                Backroadmeats commented
                Editing a comment
                The cream should not negate that. Smoke em!! They will be great!!

              I think Hank may come out of retirement Click image for larger version

Name:	Hank.jpg
Views:	100
Size:	62.1 KB
ID:	1026643


                I would smoke them to 160. That is the temp that is considered fully cooked according to the department of health meat inspector that comes to my shop.


                • Dick Anderson
                  Dick Anderson commented
                  Editing a comment
                  Will do. That's the smart move. Thank you!

                • Backroadmeats
                  Backroadmeats commented
                  Editing a comment
                  I know a lot of people go lower than that.. just posting what my meat inspector says😃😃


              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Finally, A Great Portable Pellet Smoker

              Green Mountain Grills Trek smoker

              Green Mountain Grills Trek smoker

              Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

              Click here to read our detailed review and to order

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker