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.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.