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Brats
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I know a lot of people go lower than that.. just posting what my meat inspector says😃😃
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The cream should not negate that. Smoke em!! They will be great!!
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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.
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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?
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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??
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All this sausage is gettin outta hand! Let’s keep it goin! 🕶
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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
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Looks great, I've been wanting to do brats for awhile. Would you share the recipe?
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