Juicy chicken brats
stan last edited by
I’m new to this community and want to say thank you for the great information and videos and recipes
I’m going to be making my first batch of brats ever!
I just watched your latest video using chicken thighs
Please tell me exactly the amounts of ingredients for this recipe
I will use south of the border seasoning, do I use 20 or 25 pounds of thighs?
Amount of cold phosphate?
Amount of carrot fiber?
And amount of water or can I use chicken broth?
And do I need to slowly ramp up smoking temperatures to 200 degrees and remove at what temperature?
You mentioned in your video that you do not want over cook the brat either,to prevent drying out
Also will this work with any of the other seasonings you recommended for brats?
Thank you again!
@stan Glad to have you here! Going with chicken thighs for bratwurst is a good idea, the taste and moisture difference is significant in my mind.
So for South of the Border with Chicken thighs use 25 lb of thighs and the entire bag, if it was breast I would say use the entire bag to 20 lb of meat.
Use 2 oz of Cold Phosphate for every 25 lb of meat
Use 4 oz of Carrot Fiber
For water, since you are using both cold phosphate and carrot fiber, you can use 16-24 oz of water. As for using chicken broth my only fear would the extra sodium from the broth, you can try it, but if I were you I’d maybe do a small batch out of the 25 lb with it first.
So, this is not a cured product so you don’t really want to smoke it per say. I’d start them out at around 200° for about 5 minutes or so and then I’d set the heat up to 350° or so to finish them. Since it is chicken you should cook to an internal temperature of 165°.
I think I covered all of your questions but if not let me know!
stan last edited by
I recently just made 25 pounds of all chicken thigh brats
Purchased and used all your recommended products
Brats came out great!
I used 38 mm casings
Next time I will use 30 mm casings
My question is about link tying
Do you have any videos on brat link tying? Or just twist and cut?
Thanks for all the great information!
@stan We currently don’t have a video dedicated but I think we are going to have to make one as it’s a fairly common request! For a good example of how to twist casings go to the 4:35 mark of this video https://www.youtube.com/watch?v=q_FgktFx4Xg Austin is twisting cellulose casings here but it shows how to twist.
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.