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.
@renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.
4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.
@Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.
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There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.
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@dc2lane For carrot fiber add it to your meat just before, or after, you add the water to mix in the seasoning and cure. For water you can add 2 qt of ice cold water and 4 oz (or a full package, might be just below 4 oz) of carrot fiber. Now, if you are stuffing into larger diameter (19 or 21mm) casings then you don’t really need to add the full 2 qts. It will make stuffing much easier but it will increase your cook time as you will need to cook that out of snack stick during the cooking process.
I’m making a 7lb batch of willies snack sticks. I am going to use carrot fiber instead of sure gel.
My question is how do I use the carrot fiber? Do I as it to water or to the meat itself? If I use water how much?