How To Make A Juicy Homemade Turkey Bratwurst
How To Make A Juicy Homemade Turkey Bratwurst
Learn if cold phosphate will help us make a juicy low fat bratwurst with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Can I use Cold Phosphate to make a juicy low fat brat?
We have done a few videos showing you how to prepare a Turkey a few different ways for your holiday meal. That got me thinking about using Turkey to make other products so we are going to do some Turkey Brats. At 9 grams of fat per 4 oz of meat turkey is going to have a fat content that is just slightly higher than chicken but lower than ground beef, so we are going to try to make a juicy product without adding any additional fat to it. If you wanted to add pork fat to your bratwurst or sausage you absolutely could do that.
Now, instead of buying another turkey and processing it I just went to the store and bought 10 lb of already ground turkey. This is something you can do at home as well with pork or beef or chicken if you don’t want to grind your own product at home. Since we are making bratwursts with this and we don’t need protein extraction we can take it right out of the package and begin mixing in our seasonings and additives.
Choosing your seasoning when making a low fat product is important. Fat acts as a vehicle for the seasoning, it helps coat your mouth and tongue and lets the seasoning linger and increases the taste. So you need to choose something with a fairly strong taste and I like to add a little more seasoning that I normally would if I was making a product with a higher fat content. For this one I am going with Supreme Pizza Brat seasoning and I am going to add Hi temp cheese. The last time we tried something like this we used chicken and added lots of carrot fiber and extra water. This time we are going to follow a similar recipe but we are going to add cold phosphate as well to see if that will help it retain even more moisture like it did in the smoked and cured Turkey that we just made.
So all in all I am using 5 lb of store bought ground turkey, 1/4 a package of Supreme Pizza Brat (a full package would normally season 25 lb of meat) 1/4 a package of carrot fiber and 0.4 oz of cold phosphate. Now, for a 25 lb batch of regular brats we recommend 12 oz of cold water, since I am using 5 lb of turkey I should use about 2.7 oz of water but since I am using both carrot fiber and cold phosphate I am going to double that and use 4.5 oz of water.
So I have mixed in the seasoning, water cold phosphate and carrot fiber and have made sure that is evenly dispersed, lastly I mixed in the cheese and now we are going to mix in the cheese and go to stuffing.
I am going to stuff these into Natural Sheep Casings, normally I like to use collagen casings but I am going to use our Walton’s Manual Sausage linker on these and that works best with Natural Casings. To prepare the casings I have let them soak in water and rinsed in the inside of the casings as well. The best way to do this is to turn on a faucet to just above a trickle and hold the end of one of the sheep casings underneath that. The water will find its way in there and down through the casing, much easier than trying to hold the end of a small sheep casing open.
As I pack my cannister I am making sure that I am not leaving any air pockets here so I am filling it at alternating angles, from left to right and then from right to left and packing it down with my fist. Of course I have lubricated the top of the cannister with white oil to make sure this gasket is working properly.
Since it is poultry I cooked them until an internal temperature of 165°, undercooked poultry is nothing to mess around with so be sure to get them all up to 165°. Adding the cold phosphate and the carrot fiber did a great job in helping this product retain more moisture and seem much juicer, from now on I will be adding cold phosphate to any poultry or low fat product I make!
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@skipdiggidy Hi, I’m not sure if you meant to leave a note or a reply but there is no text in the message?
@Jonathon I wanted to know how much carrot fiber per lb without phosphate
@skipdiggidy The recommended usage for Carrot Fiber is 4 oz to 25 lb of meat. If you are selling your product then there are some restrictions as to how much you can use. If you are making this product for yourself and your friends then there really is no restriction on how much you could use. I have doubled that and added half again as much water and had no issues. Carrot Fiber holds 26 times it’s weight in water so adding even more water really shouldn’t be a concern. If you add more than the recommended amount and extra water and they turn out juicy make sure you take pics and post them!
Check out this post https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats for more information on using just carrot fiber to make a juicier product.
Let us know if you need anything else!
@skipdiggidy I wanted to ask how important is the cold phosphate in a juicier poultry sausage,how big of a diffe fence if I just used the carrot fiber?
@skipdiggidy When I compare this to the chicken one I did with just Carrot Fiber there was a noticeable difference. However, using Carrot Fiber without the Cold Phosphate is absolutely going to help you with water retention. When you add the two together in your poultry bratwurst you really do get a better finished product in my mind. The cold phosphate shifts the PH of the meat and provides more negative protein charges for the water to bind with so the water is bound to the meat more effectively.
@Jonathon thank you,and it’s the cold phosphate sodium?
@Jonathon you said cold phosphate, just on the store it had sodium next to it,i tried the csrrot fiber with chicken but used a smokedrecipe with cure,wasnt the juiciest but not too bad,i guess i would have better results if I did a fresh sausage?
@skipdiggidy To a certain extent that would depend on cook schedule. If you add a cure and smoke it you can cook it slower and at a lower temperature which will not dry it out as much as if you were to grill it at higher temperatures. So if you are wanting to make a fresh product I would definitely recommend adding cold phosphate to help with the moisture!
@Jonathon I did have them on the smoker 220°, I would have a better result if I had smoked them at 160° ?
@skipdiggidy If you started them at 220° then that might have played a part in drying them out. If you add cure I would recommend a smoke schedule of 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°. This schedule should give you a a finished product with more moisture.
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?