Author Topic: Brats  (Read 4837 times)

Offline sherlock

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Brats
« on: December 17, 2008, 06:50:35 am »
Just received my High Mountain Brat kit.

Going to grind and mix tonight and smoke tomorrow. I know some of you prefer your own blends of spices but I thought I would try this. I have used their jerky mixes and love them. I will let you know how they turn out. I must get a digital camera.

Merry Christmas
nathan

Offline sherlock

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Re: Brats
« Reply #1 on: December 17, 2008, 12:10:55 pm »
Just realized that I started the first thread on this board. :)

Offline Habanero Smoker

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Re: Brats
« Reply #2 on: December 17, 2008, 02:00:04 pm »
Penzey's make a good brat seasoning, and I use it when I make brats; or at least until I run out of it, then I may try some other recipe. If you smoke your brats you will have to add pink salt.


     I
         don't
                   inhale.
  ::)

Offline drano

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Re: Brats
« Reply #3 on: December 17, 2008, 05:30:59 pm »
nathan
Brats are great.  I've been making mine for about 5 years.
I use Beer Brat mix from this place:
http://www.friscospices.com/sausageseasoningmixes.asp

Did your mix come with cure?  If you smoke them, I'm pretty sure you need cure in it to keep bad stuff from growing as it slowly heats up. 

I buy family packs of pork blade steak (butt cut to steaks), so I can debone and cube it up pretty quick.  Brats are a favorite around here. 

get smokin'
drano

Offline sherlock

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Re: Brats
« Reply #4 on: December 18, 2008, 04:25:48 am »
Thanks Habs & Drano

I will just make mine fresh and freeze this time because I used all my # 1 cure last night in the brine for my fresh ham. Didn't realize I was low.
Nathan

Offline Habanero Smoker

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Re: Brats
« Reply #5 on: December 18, 2008, 02:22:21 pm »
I hate to admit this, but I like fresh sausage better then smoked. I will smoke certain sausages, but the pink salt tends to change the flavor.


     I
         don't
                   inhale.
  ::)

Offline Father Tom

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Re: Brats
« Reply #6 on: December 23, 2008, 10:53:13 am »
I agree Hab.

I have been using the recipe out of Bruce Aidells  "Complete Sausage Book" or the Book "Charcuterie".  Both are excellent and haven't decided which is best.  Only make 5# at a time and i have all the mix items on hand.

Merry Christmas

Tom. ::) ::)