My daughter and father went to South Dakota with me and shot some bison, pheasants and grouse.
(http://img.photobucket.com/albums/v85/halbleib/391cc6a4.jpg)
I made some bratwurst with 80% bison and 20% pork. The recipe called for milk, eggs, mace, nutmeg, white pepper, ginger and salt. I substituted beer for the milk and pan fried a small piece and it was excellent. I was wondering if they are traditionally smoked or just cooked/grilled fresh. All of the store bought brats I have seen always look cooked, or at least hot water bathed.
(http://img.photobucket.com/albums/v85/halbleib/f66e2275.jpg)
-Brian
You have a good looking daughter, and she seems to enjoy being taught the family traditions.
For myself, I feel that brats should be fresh and not smoked, but I prefer most of my sausages to be unsmoked. Sodium nitrite alters the flavor a little too much for my taste, though smoked sausage does taste good; I just prefer fresh.
I prefer my brats fresh as well.
I like fresh Brats smoked at 250 F for an hr with Pecan then finished off on a hot grill. ;D
Good lookin Buffalo and you daughter looks like she was very happy.
I take my kids deer hunting and now my daughter is also enjoying the hunt.
Dont get any better than that.
Quote from: OU812 on December 16, 2011, 09:32:31 AM
I like fresh Brats smoked at 250 F for an hr with Pecan then finished off on a hot grill. ;D
Good lookin Buffalo and you daughter looks like she was very happy.
I take my kids deer hunting and now my daughter is also enjoying the hunt.
Dont get any better than that.
I still like them fresh, non-smoked.
Quote from: Habanero Smoker on December 16, 2011, 01:10:16 PM
Quote from: OU812 on December 16, 2011, 09:32:31 AM
I like fresh Brats smoked at 250 F for an hr with Pecan then finished off on a hot grill. ;D
Good lookin Buffalo and you daughter looks like she was very happy.
I take my kids deer hunting and now my daughter is also enjoying the hunt.
Dont get any better than that.
I still like them fresh, non-smoked.
I have done them both ways myself and still enjoy the fresh better
thats a monster. where did u find him?
Fresh brats!
I bet they are going to be tasty, by the way I substitute beer for just about everything.
Quote from: Habanero Smoker on December 16, 2011, 01:10:16 PM
Quote from: OU812 on December 16, 2011, 09:32:31 AM
I like fresh Brats smoked at 250 F for an hr with Pecan then finished off on a hot grill. ;D
Good lookin Buffalo and you daughter looks like she was very happy.
I take my kids deer hunting and now my daughter is also enjoying the hunt.
Dont get any better than that.
I still like them fresh, non-smoked.
Quote from: Tenpoint5 on December 16, 2011, 02:30:44 PM
Quote from: Habanero Smoker on December 16, 2011, 01:10:16 PM
Quote from: OU812 on December 16, 2011, 09:32:31 AM
I like fresh Brats smoked at 250 F for an hr with Pecan then finished off on a hot grill. ;D
Good lookin Buffalo and you daughter looks like she was very happy.
I take my kids deer hunting and now my daughter is also enjoying the hunt.
Dont get any better than that.
I still like them fresh, non-smoked.
I have done them both ways myself and still enjoy the fresh better
To each there own.
Smoked then finished on the grill,,,,,,,,,,,,,,,,,OH YAAAAA. ;D
For me, a smoked Brat is pretty good eating, but with the cure it is just not the same. I will sometimes cold smoke frozen brats during the defrosting and return to the fridge to cook the next day.
I only do fresh now. Also, when experimenting with things like more heat or garlic or onion powder, the effects seem to be more pronounced without the cure.