How To Make Juicier Chicken Brats - Recipe
How To Make Juicier Chicken Brats?
Walton's and Meatgistics demonstrates what can be done to make a chicken brat that is Juicy like a pork Brat! Step by step process from grinding, mixing, seasoning, meat binders, and casings.
Meat Hacks & Recipe
How Do I Make a Juicy Version of a Chicken Bratwurst?
A while ago we showed you guys how to make chicken bratwursts. I love chicken brats and any time anyone here wants to make them I always want to be involved but the last few times we have made them we found ourselves wondering if there was a way to make them juicer without adding fat. I had about 4 lb of chicken breast sitting in my freezer so I decided to see if I could figure out a way to use more carrot fiber and water to help give the brat some extra juiciness. It turns out you can add up to 4% of carrot fiber before you can really taste it, so I am adding every bit of 4% making it 2.56 oz. A 4 oz bag of carrot fiber is enough for 25 lb so….that makes me slightly worried but hey, nothing ventured nothing gained right? We are going to use Excalibur’s CheeseBurger Cheddarwurst seasoning and our brand new Ghost Pepper Hi temp cheese and let me tell you that stuff is not to be taken lightly, it is extremely hot but it has a great flavor.
So normally when I am doing chicken I grind through a 3/16th plate once but this time I am going to basically try to turn the chicken into goup so I am going 3/16th for the first grind and then twice more through a 1/8th plate to really break this down. If I need it I might even do another grind, basically, I want to emulsify it. I am going to use the Weston #12 butcher series grinder for this.
Next, I am going to mix in the seasoning, the water, and the carrot fiber. Even though I am still calling this a bratwurst I am going for protein extraction here. I want the finished consistency of this to be almost similar to a hot dog. The reasoning behind this is I want as much surface area of the chicken as possible exposed to bind to water. Think of a piece of wood that is 1 ft x 1 ft, poor a pint of water on that and see how much it absorbs, now toss that board in a chipper and make sawdust out of it and poor the pint of water over it, it will suck it all up. The same basic effect is what we are hoping for here. With such a small amount of product, I am going to try to use the Weston 20 lb meat mixer but I might have to finish this by hand so I have a clean meat pan here in case I need to do that.
Next, we are going to stuff these into cellulose casings and smoke them. The stuffing process is going to remain the same, it might just be a little messier than normal. I am using the Waltons 7 lb stuffer and as I am stuffing and cranking myself I am being very careful not to overfill the casings.
I am going to tie these off individually since I only have a few pounds I am going to do this by hand instead of using the Walton’s Sausage Linker.
The smoking process, however, is going to be a little different we can’t simply cook these. They need to be very carefully stepped up in temperature so we don’t end up with a bunch of split casings and droopy product. Remember we are adding extra carrot fiber and water to try to make it juicier.
We are going to start out for a half hour at 120 with no smoke, then add smoke and cook them at 130 for a half hour, then 140 for a half hour, then a 150 for a half hour and finally at 200 until the internal temperature is 165. We are using the Grilley Bluetooth Thermometer to monitor the internal temp of the brats.
After taking them out of the smoker and peeling them from the casings I found that adding extra carrot fiber and water plus almost emulsifying the meat really did help the chicken retain more moisture so we are calling this one a success but we are also going to try again and next time we are going to use Cold Phosphate to see if we can’t make them even juicier!
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Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.