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Brats

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  • Backroadmeats
    commented on 's reply
    I know a lot of people go lower than that.. just posting what my meat inspector says😃😃

  • Dick Anderson
    commented on 's reply
    Will do. That's the smart move. Thank you!

  • Backroadmeats
    commented on 's reply
    The cream should not negate that. Smoke em!! They will be great!!

  • Backroadmeats
    replied
    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.

    Leave a comment:


  • Dick Anderson
    replied
    I think Hank may come out of retirement Click image for larger version

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    Leave a comment:


  • Dick Anderson
    commented on 's reply
    Olympia beer. Tumwater Washington

  • Dick Anderson
    replied
    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?

    Leave a comment:


  • Backroadmeats
    replied
    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??

    Leave a comment:


  • bbqLuv
    replied
    Do you deliver?

    Leave a comment:


  • 58limited
    commented on 's reply
    Dick Anderson Thanks, but what is Oly?

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

    Leave a comment:


  • Richard Chrz
    replied
    I’m foaming at the mouth!

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  • Dick Anderson
    replied
    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

    Leave a comment:


  • 58limited
    replied
    Looks great, I've been wanting to do brats for awhile. Would you share the recipe?

    Leave a comment:


  • Dick Anderson
    started a topic Brats

    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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