Rogers I was gone for the weekend but a few of my favorites that werent mentioned ar Habanero MangoPhilly Brat, Reuben Brat, and perhaps my favorite brat for general purposes Apple Bratwurst! The Apply is best with cheddar cheese but it has a really nice sweetness and (surprise surprise) Apple taste that goes well in a bun, without a bun, cut up and put in stir fry or really anything!
guido69 There is no reason that you should not be able to smoke your bratwursts as long as you add the correct amount of sure cure, which is 1 oz to every 25 lb of meat. Since you are smoking them your process is going to have to change a little. You are going to need to get some protein extraction during the mixing stage or you run the risk of fatting out during the slow smoking process. Fatting out is when the fat separates from the meat and renders out of your sausage leaving you with a dry less tasty sausage. Fatting out happens when you are cooking your product at low temps for a long time like you do when smoking. So, make sure you get enough protein extraction and consider adding a binder like carrot fiber or sure gel.
sbtech I agree some mixes are more sticky than others, just pointing out a method that works consistently for me
Never used corn syrup solids but have made Salmon with brown sugar mixed in
I used to sell beef jerky it and would keep part of large batches in the fridge overnight
Trial and error; moisture content affects the paper as does time on the paper before going into the dehydrator.
I have a 9 shelf Excalibur dehydrator and now I rarely have to keep any in the refrigerator overnight
About hanging up in the All Around Jerky maker; I have found a finer or double grind or works much smoother.
I have never had a batch extrude perfectly and always have to do some “patching” if I want perfect appearance
Meatgistics is brought to you by Walton's (waltonsinc.com).
Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.