rhjbarney so is it just a matter of plug to SSR? Nothing in between them? Then the Fireboard to trigger the SSR?
Assume you complete the circuit for the SSR. Do you have an earth on the cabinet itself?
gerry johnson Looking good! I love me some caraway!
gerry johnson That sounds pretty delicious and I’d like to see some after you have grilled them up! Do you always use carrot fiber when making bratwurst? Ive seen and read more and more people doing so and ive done it myself but I think only when I am making chicken brats.
It’d still increase the water holding capacity of the meat so it would be juicier and it would increase your yield by a good amount, which is what I think the main benefit would be on a pork brat!
Haluski is what my polish friend calls this dish.
Have used carrot fiber in my last 3 bratwurst batches. Definitely moister and helps give a good consistency or “mouth feel”. Used carrot fiber in summer sausage and moose bacon also . Great stuff but tough figuring the exact amount of water to use. If in doubt I use a little extra water.
gerry johnson Thanks for the pictures! Is that saur kraut, egg noodles or what? As a community, we need to come up with a better name for mouthfeel. I’ve said it numerous videos but I hate that term for some reason!
Jonathon , lol, agree, texture perhaps. Cooked cabbage with the bratwurst.
Jonathon I’ve spent too many years in the wine industry to give up on mouthfeel just yet…how about palate appeal?