Fresh Cheddar Brats

[OU812]

Made up some brats this weekend.

Started with 6 lb ground deer, 3 lb ground pork butt and 3 lb ground fat.



The seasonings mixed with 1 1/2 cup water.



All the ground stuff mixed together.



The seasonings mixed in.



Time to stuff.



The pinch technique.



Squirt out another and pinch.



When the casing is full twist every other one.



Till done.







Allow to dry a bit then package.

Only had 1 blow out.



With the blow out and what was left in the stuffer made 3 brat patties.



Ready for packaging.



Didnt get a money shot, packaged it all and threw in the freezer.

Taby came home and we sat around chattin.

[cobra6223]

Looking good Curt, and I see my new rack is getting good use, did you make that? I made smoked cheddar brats bu t never fresh, keep up the good work and as always thanks for sharing .
Tim

[classicrockgriller]

Your were a busy person over the week-end.

Looks mighty good.

[OU812]

Looking good Curt, and I see my new rack is getting good use, did you make that? I made smoked cheddar brats bu t never fresh, keep up the good work and as always thanks for sharing .
Tim

Yepr...............made one outta steel but when it was full of meat it was kinda heavy.

This one is all aluminum and has 18 shelfs, just like my smoker.  ;D

Your were a busy person over the week-end.

Looks mighty good.

Yes sir, made some cheddar brats, ham sticks, Tri-Tip, a big ole pizza pie and some jerky.

Changed the oil in Tabys car too.  ;)

[grnhs]

Heck ya!

[ghost9mm]

Darned if them brats didn't come out lookin really good, couple of them and a cold beer, I would have a meal... :D

[pikeman_95]

OU812 Those look mighty good. How did the pinch method work for you. It looks like you only had one blow out. I have wanted to make a batch of brats but always find something else to make. What spice blend did you use??

Kirby

[OU812]

Kirby

The pinch method works great, just pinch the casing when its to length and hold wile the casing fills again then pinch again.

When you get the hang of it you dont have to stop the stuffer, just pinch, fill, pinch, fill.

When I was washing out the casings I noticed one of them had a hole in it and I think thats were the blow out came from.

The spice blend I get here local,drive by there store every day, but they do ship.

http://www.friscospices.com/category/SASE/Sausage-Seasonings/1.html

For $5.00 to season 25 lb of meat you cant go wrong.

I have found when using there seasonings when they say makes 25 lb I do 24, has a better flavor.