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    #1

    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 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: 166 Size: 111.1 KB ID: 1026153
    Tags: None
    • 14 likes
    #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
      • 6 likes

      Comment

      • 58limited
        #3.1
        58limited commented
        May 2, 2021, 03:16 PM
        Editing a comment
        Dick Anderson Thanks, but what is Oly?
      • Dick Anderson
        #3.2
        Dick Anderson commented
        May 3, 2021, 11:45 AM
        Editing a comment
        Olympia beer. Tumwater Washington
        • 2 likes
      #4
      I’m foaming at the mouth!

      Comment

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

        Comment

          #6
          Do you deliver?
          • 1 like

          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?
              • 1 like

              Comment

              • Backroadmeats
                #8.1
                Backroadmeats commented
                May 3, 2021, 03:33 PM
                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 Name: Hank.jpg Views: 101 Size: 62.1 KB ID: 1026643
              • 4 likes

              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.
                • 1 like

                Comment

                • Dick Anderson
                  #10.1
                  Dick Anderson commented
                  May 3, 2021, 03:59 PM
                  Editing a comment
                  Will do. That's the smart move. Thank you!
                • Backroadmeats
                  #10.2
                  Backroadmeats commented
                  May 3, 2021, 04:08 PM
                  Editing a comment
                  I know a lot of people go lower than that.. just posting what my meat inspector says😃😃
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