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Brats

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    Brats

    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

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    #2
    Looks great, I've been wanting to do brats for awhile. Would you share the recipe?

    Comment


      #3
      Sure!
      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

      Comment


      • 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

      #4
      I’m foaming at the mouth!

      Comment


        #5
        All this sausage is gettin outta hand! Let’s keep it goin! 🕶

        Comment


          #6
          Do you deliver?

          Comment


            #7
            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??

            Comment


              #8
              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?

              Comment


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

              #9
              I think Hank may come out of retirement Click image for larger version

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              Comment


                #10
                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.

                Comment


                • 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😃😃

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