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BRADLEY SMOKER | "Taste the Great Outdoors"
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Smoking Techniques
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Sausage Making
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Brats
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Topic: Brats (Read 7463 times)
sherlock
Sr. Member
Posts: 508
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
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sherlock
Sr. Member
Posts: 508
Re: Brats
«
Reply #1 on:
December 17, 2008, 12:10:55 pm »
Just realized that I started the first thread on this board.
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Habanero Smoker
Member Extraordinaire
Posts: 15,335
KCBS - Master Certified Barbecue Judge
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.
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drano
Full Member
Posts: 429
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
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sherlock
Sr. Member
Posts: 508
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
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Habanero Smoker
Member Extraordinaire
Posts: 15,335
KCBS - Master Certified Barbecue Judge
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.
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Father Tom
Jr. Member
Posts: 118
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.
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BRADLEY SMOKER | "Taste the Great Outdoors"
»
Smoking Techniques
»
Sausage Making
»
Brats