Apple brat seasoning
geo315 last edited by
Well I made up some apple brat meat and stuffed it into your sheep casings and hog casings. The hog casing ones were typical “brats”. Very good I must say. However, the ones I stuffed into the sheep casings were well like a slim version of a hot dog. Oh yea they were fantastic. I made them using venison and pork fat. 60-40 mix. Added some high temp cheddar. Better than pork plus I used up some of my venison . I barely got mine. They were gone in 60 seconds, to coin a phrase. When I run out of the present package of seasoning I have, I will be ordering more. Geo.
Yeah the Apple Brat is one that really does deserve more attention than it gets! It’s got a great sweet flavor without being overpowering. I have never tried it in anything other than pork, good to know it works well with venison as well! I really need to try more things in sheep casings, I generally stick to collagen because I am lazy and don’t like to have to rinse and soak the natural casings. Did you have any complaints about the snap of the casings or lack of a snap? Glad it turned out well!!!
geo315 last edited by
@Jonathon No complaints . Its hard to complain when their mouths are full of Apple brat dogs.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.