Rookie Move & Texture- Bavarian Brat. & Pepperoni Stick
Not sure if I am not adding enough pork fat or? I made 1/2 Goose, 1/4 Pork Fat & 1/4 Pork Loin. I used Pepperoni seasoning and E citric acid. The flavor is great but dry, crumbling, cakey.
The same with the Bavarian, only with 1/2 lean pork, 1/4 lean beef , 1/4 Pork Fat and Bavarian Seasonings and powdered buttermilk. Thet bavarian recipe I have is not smoked just put in almost boiling water to pre-cook.
Here is the rookie move, I ran out of natural casings and used collogen casings on the last few pounds of the Bavarian. (You all know what probably happend) I heard a pop in the hot water bath opened the lid to find a casing had blown off. So I looked at the other sausages and seen a few air pockets so I stuck one with a steak knife and it blew hot water from my chin to chest. 2nd degree burns. Lesson learned.
Thank You in advance for your response’s. Smart elic responce’s assumed LOL
A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics
Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!
A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.
Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s