The brats turned out great and excellent.
The first batch 5.5 pounds of 60/40 mixed skinless boneless thighs and breasts, I used only 8 ounces of water, recommended cold phosphates, carrot fiber and Blue Ribbon Bratwurst-no MSG seasoning and cased them in 30mm collagen casing.
They came out great! Wished I would’ve used more water.
The second batch 5.5 pounds of 60/40 mixed skinless boneless thighs and breasts, I used only 14 ounces of water, recommended cold phosphates, carrot fiber and Supreme Italian Pizza Bratwurst seasoning, 1/2 pound of Mozzarella High Temp Cheese, Cased them in 32mm collagen casing.
This batch came out excellent!
This was my first time using the fresh 30mm and 32mm casings, worked through some minor issues as I was learning how full to fill them. But, I got through it without to much trouble.
I cut the chicken into 1 inch pieces partially frozen, ground 1 time with 3/16 inch plate, mixed in all seasonings, additives and water. Hand mixed for 5-6 minutes got good extraction, cases right away.
We kept 1 pound of the Pizza and Blue Ribbon from the casing process and made into patties for supper tonight. The mixture of the two Seasonings was excellent taste.
Overall experience was great the brats look really good, the taste should be juicy and excellent. Will let you know.
I submitting 3 photos. If I can figure how…
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