Wisconsin Brats

Discussion in 'Sausage' started by nepas, May 17, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Mixing up some Wisconsin style brats tomorrow for the June smokeout.

    Boston butts ready for triming/grinding.

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

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    My Brat mix.

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    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.

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  2. bloc004

    bloc004 Fire Starter

    Looks good, cant wait to see the finished product. 

    Being from Wisconsin, i am curious as to what makes it a "Wisconsin Style" brat? [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Nepas!

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  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    My God Nepa's, your killing me with your post. I just LOVE brats. You are the man!! [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start NEPAS !

    I think we can call these "Lehighton Brats" !

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    Bear
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    After mixing this by hand i feel braty HA

    bloc

    I'm thinking maybe its the mix? Has savory in it.
     
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Okay, nepas-what's in your brat spice mix?  Looking good so far!
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    I think Nepas should be banned!!![​IMG]

    Every time he posts I gain 1.3784589273 pounds[​IMG]
     
  9. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    my goodness, YET, another gut-wrenching Q-view from Nepas--I wanna be your opfficial taste tester.. plz???  LOL[​IMG]
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great nepas.....
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking great as usual...
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    I was thinkin' the same thing, I'm sure we'll find out! [​IMG]
     
  13. roller

    roller Smoking Guru SMF Premier Member

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  14. nogoer

    nogoer Meat Mopper

    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!
     
  15. nogoer

    nogoer Meat Mopper


    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!
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Nepas you are killing us with all this sausage. When do you three sleep?
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Well nepas#1 sleeps around 4 hours.

    nepas#2 around 1.5

    nepas#3 never...HA
     
  18. couger78

    couger78 Smoking Fanatic

    "Rust Never Sleeps..."   .......and neither does Nepas!
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Stuffing the brats this morning.

    Got some crisco on the piston and O rings.

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

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

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    Re mixed the mix and ready for stuffing.

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

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

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    Stuffer is ready, bulkhead in, all connections tight.

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    Stuffer tube on with casings. Now stuff em.

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    MMMMMM

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    Set these aside and re fill the tube.

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    All done and twisted.

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    Bagged and ready to freeze.

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

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  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    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???  [​IMG]

    Bear
     
     

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