Adding Pineapples to brats
harpo79 last edited by
So I am making some of the Supreme Pizza Brats with chicken thighs. Can I add some pineapple tidbits to the mixture and use the pineapple juice or apple juice in place of the water?
@harpo79 Using pineapple chunks/juice can be a bit touchy as it contains a enzyme that denatures protein and makes binding difficult. You will find bromelain, which is in pineapple in most meat tenderizers because of this, it is why your mouth sometimes gets sore after eating lots of pineapple, if it breaking down the lining in your mouth!
If you are going to add pineapple I would used dehydrated chunks and you will want to eat them quickly, don’t try to store them for future use, only make as much as you are planning on eating right away.
Anyone else have any input or advice?
harpo79 last edited by
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.