Juicy chicken brats



  • Hello
    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!


  • Walton's Employee

    @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°.

    Other Seasonings I really like to use with chicken are Supreme Pizza Brat, Habanero Mango, Reuben Flavored and Feta Cheese & Spinach which is interesting because I hate both Feta Cheese and Spinach!

    I think I covered all of your questions but if not let me know!



  • Hello
    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!


  • Walton's Employee

    @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.


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Recent Posts

  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

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  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

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  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

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  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

    read more
  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

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  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

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