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 have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
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