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Made some "hot" Brats

post #1 of 16
Thread Starter 

Schnucks had butts on sale so I got a few . The butt that I did for the Brats was 9lbs. Added 2lbs of beef to it.

I used Hi Mountain Bratwurst  mix and added a few more goodies to the mix.

 

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Here the 9lbs ready to be chop up for the grinder

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Pork going through the grinder. ( my grinder broke right at the end of grinding. had about one more lbs to grind.)

 

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I like mine with extra stuff in mine and the wife don't so I made his and her brats.

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 I added one TBS of the creole to mine.

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also so put onions, jalapenos and cheese. the wife's just had cheese added to hers.

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used some hog casing

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can see the cheese and the  jalapenos in the casing

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Had enough left over in the bottom of the stuffer for two brats patties so fried them up , little sauerkraut, homemade

BBQ Sauce. taste great !!!!! lot of kick to it.

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braiding them all up

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all done.

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Did a little video when I was braiding them . posted it yesterday . here a link to it if you want to check it out.

http://www.smokingmeatforums.com/forum/newestpost/121233

 

going to fire up the UDS and smoke some brats for lunch.

 

thanks for looking .

post #2 of 16

Great job!  Thanks for the Qview!

post #3 of 16
Quote:
Originally Posted by alblancher View Post

Great job!  Thanks for the Qview!

 

X2

 

Joe

post #4 of 16

looks good, have you tried LEM's brat mix? i think it is pretty good. also how was the texture...the grind looked a little fine in the pics. when i started making brats i went with a finer grind but now i just double grind in a 10mm (3/8) plate and i enjoy the texture much better.

post #5 of 16
Quote:
Originally Posted by alblancher View Post

Great job!  Thanks for the Qview!

X3

post #6 of 16

Looks Really good!!

post #7 of 16

Look tasty!!

post #8 of 16
Thread Starter 
Quote:
Originally Posted by RitaMcD View Post

Looks Really good!!

thanks,

     just put them in the smoker . can't wait until they are done.

post #9 of 16
Thread Starter 

cut up the last stick of my summer sausage (time to make more sausage.gif)

and last of my smoke cheese. ( the cheese on the right is not smoked )

 

 

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all done . was on for  2 hours . keep the temp around 225.

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forgot to take pictures of it on the bun.

thanks for looking.

post #10 of 16

Looks great !! Nice work! .. I am going to attempt summer sausage right soon .. Nervous but I am sure it will be good .. just trying to find the perfect recipe .. think I will do some hot . some with extra pepper corns .. maybe one with both .. and add cheese th_dunno-1[1].gif

post #11 of 16
Thread Starter 
Quote:
Originally Posted by RitaMcD View Post

Looks great !! Nice work! .. I am going to attempt summer sausage right soon .. Nervous but I am sure it will be good .. just trying to find the perfect recipe .. think I will do some hot . some with extra pepper corns .. maybe one with both .. and add cheese th_dunno-1[1].gif

thanks ,

summer sausage is a must !!! its so much better then what you get at the store . 

I think its gets even better after a few weeks after making it. I will be adding cheese on my next ones.

post #12 of 16

  Great looking brats!  Were you happy with the fine grind, or do you prefer a courser grind?

 

 

Mike

post #13 of 16
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

  Great looking brats!  Were you happy with the fine grind, or do you prefer a courser grind?


Mike

Thanks,
I like the fine grind .
post #14 of 16

Brats are on my todo list. Just can't seem to find my roundtoit. Smoker has been cold for 60 days now. Not good

post #15 of 16

Great Brats. On my list of things to make as well.

post #16 of 16

Great looking brats! How's the Hi Mountain seasoning? 

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