Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat
From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.
bigdave i would say anything sausage wise pork fat is better. Like someone above said if you ground a roast and wanted extra beef fat that would be good. Otherwise if you feed birds you can grate it into a pan melt it down, add peanuts, peanut butter and bird seed. Put in a dish and throw in freezer to solidify again. Can only use it in cold temps though as it doesnt have a preservative in it like store bought and will spoil. The birds love it though
@SteveJonesMO dont know the answers to your three questions but you do not need ECA and smoke stabilizer together. If you want the tang then go with ECA, if no tang then go with the stabilizer. Both those items force you to smoke right after stuffing.
Ok all, i couldnt make up my mind on seasoning limit of 6 flavors. So im gonna order more and drop my batches down on certain flavors. Before i order, couple questions.
Should i add sure gel with freah bratwurst?
Does anyone add Monosodium glutamate(MSG) to enhance flavor?
Any other recommendations on ingredients of recipes for these certain flavors much appreciated.
Are the Hatch green chili as hot as jalapeno, i hope not?
Blue ribbon brat
Hatch green chili brat
Philly cheese steak brat
Supreme pizza brat