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.
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.
@Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.