Brats Q


  • Every one knows when you make chili or home made chicken noodle soup wt home made noodles it all ways taste better the next day soooo. when making brats would it be better to put them in the frig or in a cooler for a day or two before freezing ??? A test for Jon ???

    My next Q is for Jon I’m going to be making the supreme pizza brat, 10 lbs batch wt 1 lbs high temp hot pepper cheese , ( how much pepperoni should i use ??? i was thinking 1 lbs ???

  • Team Blue Power User Traeger Primo Grills PK Grills Canning

    How to you plan to store the brats kn the freezer? If vac sealing you need to get them semi frozen before doing that so they aren’t flattened by the vacuum.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    tim cahill I dont think that would work the way you are hoping. With Snack Sticks I think they almost always taste better a day or two later, same thing with other cured sausage that you would eat cold. The reason is I think the flavor is developing in soups and chilis more while it sits more water is going to be removed, so you have more intense flavors since the water amount is slightly less. With Brats I don’t think that will work but sure, it is something we can absolutely check out and I’ll report back.

    I added a 18 oz pepperoni to a 12 lb batch so I would say a 10-1 ratio of brats to pepperoni should be right on!


  • you are right tex_77, i guess my thought would be to grind, mix in seasoning then hold in frig over night before stuffing

    Thanx Jon going to give it a shot let you know how it comes out

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    tim cahill Be careful when you are grinding mixing and then holding before stuffing. The meat can start to “set up” and that can damage your stuffer when trying to stuff. Now, with a larger diameter sausage like a Bratwurst it is probably less of an issue but it still might hurt your stuffer.


  • Thanx for that info, never thought of that hurting the stuffer

Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    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”!

  • Meatgistics University

    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.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

27 users active right now (1 members and 26 guests).
craigrice

Board Statistics

Our members have made a total of 22.5k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, jameslee2.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

27
Online

10.6k
Users

2.4k
Topics

22.5k
Posts

About Meatgistics

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.