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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