That’s an idea I’ve thought about, but I’m really wondering how the local sausage shop is doing it. It’s about a 45min-1hr drive from me. I was going to go in on Monday, buy some sausage, and try to talk to the owner but I know it’s gonna be too slammed with Superbowl coming up. I’ll go the following week when it hopefully dies down a bit. Whatever method they are using, it’s definitely working very well.
Posts made by armyguy
RE: Different methods of smoking brats?
RE: Different methods of smoking brats?
Thanks for the info. So I’m actually trying to figure out how to smoke them before packaging them up, but keeping them safe and not changing the texture.
Maybe I over mixed when I did the smoked ones, not sure, maybe not enough fat. I guess I should experiment with way smaller batches(maybe 2-3lbs).
Different methods of smoking brats?
Hey guys! So I’ve made a few batches now of brats, both fresh and smoked, collagen casings and tubed natural hog casings. I wasn’t a fan of the texture of the collagen casings. My favorite combo was the fresh brats with hog casings. The problem I’m having is when Indo the smoked brats. I followed all of the directions which was easy to follow since I have the PK100 smoker. I’m not liking the texture of them though vs the fresh brats and not sure where I’m going wrong.
We have a VERY popular sausage place that sells mostly fresh brats, but they have one brat in particular that they make a smoked version of. The texture on theirs is perfect(not to mention amazing flavor). I’m curious if there is another way of smoking brats without cooking them. Like make them fresh but just have them in the smoker long enough to get some smoke on them but not cook them, and not hold them in the danger zone if that’s possible. The place that sells them always has lines out the door and is so busy they don’t have time to answer any questions.
Would cold smoking work? Cold smoke for maybe an hour, then freeze and vacuum pack?
RE: Colosimos jerky press
Wanna sell it? Lol
Yeah I have a jerky gun but I’m looking for something more automated now to hook up to my Walton electric stuffer and plan on doing 25lb batches at a time.
The Colosimos looks pretty solid, but I have a feeling it’s made for the industrial hydraulic vertical stuffers, not the regular ones we have, based on the YouTube videos I watched.
Colosimos jerky press
Anyone have one of these? I’m curious to know if they will mate up to the Walton’s electric stuffer?
The description in Walton’s website just says stuffers and then #34+ grinders.
I’d like to buy it to start making the extruded jerky with my Walton’s electric stuffer since the all around jerky maker attachment has been out of stock for over a year.
Question about brats and smoked sausage
Ok, I’ll try to keep this as short as I can, but it may still be a little lengthy.
There is a VERY popular(lines out the door constantly) meat shop near me that specializes in brats. They have a bunch of different flavors. So one flavor in particular that I’m shooting to make mine like has two versions. On one, the sign says “fresh bratwurst” and the other says “smoked bratwurst sausage” of the same flavor.
So of all the research I’ve done on the net and all watching all of the videos on meatgistics, when someone says “smoked”, it usually means cured and cooked. When someone says “fresh”, it’s referring to brats that got seasoned, mixed, stuffed and thrown into the freezer until ready to cook.
So today I did a little experiment. Me and my buddy made 15lbs of smoked sausage and used the Walton’s 32mm clear collagen casings. These got the sure cure, sure gel binder, accelerator and some basic seasonings with fresh garlic. They got smoked in the PK100 with a water bowl and dry wicking towel like in the videos so we had an approximate 50% humidity.
We also did another batch that was with the same casings and spices, but didn’t have the cure or binder. These got stuffed and thrown into the fridge.
Once the smoked ones were finally done, we cooked the fresh sausage in some boiling water for 10 minutes. We through the smoked sausage in for just a minute or two just to warm it up. For some reason, the casing on the fresh sausage popped off when we took it out of the boiling water. The difference in texture was night and day. The fresh sausage was so juicy and tender. The smoked sausage not so much. Also, I think I’m much more a fan of natural casings vs the collagen casings. The collagen are too chewy to me.
With all that said, and trying to imitate the meat shops brats near me, I’m really curious if they are actually curing and smoking their “smoked brats”. The texture is too tender to have been smoked and brought to 160°. Is there a way to smoke brats just enough to get smoke on them but not cook them while still being safe? Maybe smoke at 120 for an hour, and then into an ice bath and then fridge/freezer? I really feel they are doing something similar to this.