Wisconsin Brats

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BGKYSmoker

Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Dec 25, 2010
14,119
11,732
Rineyville, KY
Mixing up some Wisconsin style brats tomorrow for the June smokeout.

Boston butts ready for triming/grinding.

b0fe19d2_DSC00982.jpg


Since i dont have A/C in my house and dont like to freeze the meat I keep my grinder neck cold.

0bc74ec4_DSC00983.jpg


15897827_DSC00984.jpg


My Brat mix.

70bad394_DSC00985.jpg


140dad9d_DSC00986.jpg


Ready for a cover and fridge overnight so it all comes together. Tomorrow i will re mix and taste and make adjustments if needed. Rinse and soak the casings and get busy.

1e55efac_DSC00987.jpg
 
Looks good, cant wait to see the finished product. 

Being from Wisconsin, i am curious as to what makes it a "Wisconsin Style" brat? 
icon_biggrin.gif
 
Great start NEPAS !

I think we can call these "Lehighton Brats" !

popcorn.gif


Bear
After mixing this by hand i feel braty HA

bloc

I'm thinking maybe its the mix? Has savory in it.
 
 
Okay, nepas-what's in your brat spice mix?  Looking good so far!
 
Can i make a request for a post final mix pic? I'm still trying to regain my proper mixing techniques and seeing the proper mixed product from the master will help me gauge where i am messing up. I think i went  from not enough to too much...see my dried italian thread on that one!
 
Looks good, cant wait to see the finished product. 

Being from Wisconsin, i am curious as to what makes it a "Wisconsin Style" brat? 
icon_biggrin.gif


I think it's the texture more than anything else. German brats are typically emulsified and use a high percent of veal along with additional fat and pork which gives it the white color. Nepa's appeared to use only pork with no additional fat and the texture is just a course grind. His will look like the typical johnsonville beer brat appearance, all speckled with red and white...although they will taste like an beautiful angels kiss i'm sure!
 
Nepas you are killing us with all this sausage. When do you three sleep?
 
Stuffing the brats this morning.

Got some crisco on the piston and O rings.

ad318412_DSC00997.jpg


Have my casings rinsed and soaking while getting ready. I soak in cold water with 1 Tbs of vinegar.

ddfdab15_DSC00996.jpg


Got the brat mix out and tasted to see if i needed to adjust. None needed.

2ac1d97e_DSC00998.jpg


Re mixed the mix and ready for stuffing.

1ff763b7_DSC00999.jpg


Pushed the piston all the way down the tube and filled with brat mix.

6a710e6a_DSC01000.jpg


About 2 1/2 - 3 lbs left for the second round of stuffing.

a54977f2_DSC01001.jpg


Stuffer is ready, bulkhead in, all connections tight.

75424bcd_DSC01002.jpg


Stuffer tube on with casings. Now stuff em.

e51093c0_DSC01004.jpg


MMMMMM

1765a415_DSC01005.jpg


Set these aside and re fill the tube.

51eaa549_DSC01006.jpg


All done and twisted.

daa1095c_DSC01007.jpg


423d1bc3_DSC01008.jpg


Bagged and ready to freeze.

895b90fd_DSC01009.jpg


512faf92_DSC01010.jpg


My wife is going to blow a butt gasket when i tell her we need another freezer. The other 3 are full.

86693d89_DSC01011.jpg
 
My wife is going to blow a butt gasket when i tell her we need another freezer. The other 3 are full.
Tell her the other 3 are one for each of the NEPAS triplets, so the new one will be for her !!!!

Hey what do you expect for FREE advise???  
biggrin.gif


Bear
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky