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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Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?
@ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.
Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!
Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.