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processhead said in What's your next Meat Project?:

calldoctoday said in What's your next Meat Project?:

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.

The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.

calldoctoday said in What's your next Meat Project?:

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.

chrispbrown27 yes I recommend the #22 in the 1 hp motor. You will never look back

Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?

chrispbrown27 I would at least go to #12 for that much processing. I use a #32 for big projects & a #8 for smaller ones. Either works real well. I have heard that the #22 is extremely popular & helpful & that may work well for you too. I think the #22 is a 1HP, but I am not certain. Stick around for some more real good answers from folks that use all of the equipment & can guide you right in.

twilliams I don’t know. I long time ago I used to use the oven to smoke things with my old cast iron smoke box. Of course we have that heavy duty commercial range hood too. Most folks would say their wive’s would never let them do that, but Margaret did not mind at all as the wood & meat smelled light & sweet & she loved taking part in the final results.

calldoctoday he was actually getting to his camera to get a picture of the hotdogs cooking…lol!

kzwisconsin so did the processor make it or did you? I understand that they ground the meat but kinda sounds like you added ingredients, stuffed and smoked it.

This one has me stumped a bit, was it a coarse grind? Possibly used beef suet fat and not primal fat. Also protein extraction might have been a little on the light side.

HerbcoFood Yes, that is another good one that we like to use fairly regularly.

ND Mike That looks great. Is your son getting the latest reports & weather with that telephone? Show him how to fry that Walleye up light, so he will have to catch another one!