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Got another case of Butts today so had to make a little more polish and somejalapeno cheddar Jack Brats

post #1 of 14
Thread Starter 

few friends wanted some of my jalapeno cheddar jack brats  and had to make a little more smoked kielbasa

also doing apple smoked prime rib for the guys at the firehouse but that's another thread I will do later.

ingredients.   making about 20 # this will yield me about 25# finished product

brats and rib 002.jpg

all mixed up

brats and rib 005.jpg

stuffed

brats and rib 008.jpg

 

linked

 

brats and rib 009.jpg

Bagged up and ready

 

brats and rib 010.jpg

little 10# batch of kielbasa I will smoke tomorrow these will rest in the cooler til tomorrow

brats and rib 007.jpg

thanks for watching

 

post #2 of 14

Both look good. Have you posted your recipes or would you mind sharing them? 

post #3 of 14

drool.gifLooks-Great.gif

post #4 of 14

Looks good unc.

post #5 of 14
Dang them jalapeno cheddar jack brats are the nicest things I've seen, color wise in a long time. I bet they are good
post #6 of 14

drool.gifgot recipe

post #7 of 14

how long you smoke them

post #8 of 14
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Both look good. Have you posted your recipes or would you mind sharing them? 

I use the brat recipe in Rytek's book with a few modifications

for 25# I add 1.5 TB of granulated garlic. I use half the dry milk or soy protein it calls for

and I add  1 cup of parsley flakes.

I use 1 jalapeno seeded and cored out per pound of meat and 1 cup of cheese per 4# of meat

I get my shredded high temp cheese from a local cheese shop. I used half cheddar and half pepper Jack for this batch
 

 

post #9 of 14
Quote:
Originally Posted by uncle_lar View Post

I use the brat recipe in Rytek's book with a few modifications

for 25# I add 1.5 TB of granulated garlic. I use half the dry milk or soy protein it calls for

and I add  1 cup of parsley flakes.

I use 1 jalapeno seeded and cored out per pound of meat and 1 cup of cheese per 4# of meat

I get my shredded high temp cheese from a local cheese shop. I used half cheddar and half pepper Jack for this batch
 

 



Thank you, thank you! I don't have the book yet but picking it up tomorrow.

post #10 of 14

Looks Delicious!

post #11 of 14
Thread Starter 
Quote:
Originally Posted by cdldriver View Post

how long you smoke them


I dont usually smoke my brats, I just grill them. low heat so they get cooked through

usuallly takes about  half hour til they are nice and golden
 

 

post #12 of 14

looks great lar... Dont know how I missed this one......

 

Joe

post #13 of 14
Quote:
Originally Posted by uncle_lar View Post


I dont usually smoke my brats, I just grill them. low heat so they get cooked through

usuallly takes about  half hour til they are nice and golden
 

 



X2.  Great job, these look fantastic!

 

post #14 of 14

Looks

 

Looks-Great.gif

 

Bro

 

laugh1.gif

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