Freezer is full of pork butt and needed some more brats. We picked up the Bratwurst Sausage Seasoning from Penzey's (yeah they are in Colorado Springs). Since it's a seasoning we haven't tried I opted to only make 5 lbs (4 lbs pork, 1 lb veal).
10 lb pork butt, trimmed and boned. All I have to do it chunk it for the grinder.
Here's the 4 lbs ground with a coarse plate
Added 1 Tbsp/Lb of Penzey's Bratwurst Sausage Seasoning, 1 Lb ground veal, and 1 t Cure #1 then ran it through the coarse plate on the grinder again.
Natural Hog Casings soaking in Vinegar and Water
Stuffing alone
Man I really gotta work on getting the lengths uniform, but I like the smaller ones and he'll like the large ones!
Here's his plate - Cold smoked for 2 hours with 70/30 Apple and Mesquite. Grilled them, made some sauteed onions, homemade cole slaw and some chips.
My plate - the sauteed onions and horseradish mustard are on bottom
Here's the inside.
These were just as good as some a friend brought us from a local butcher in Wisconsin. Just a hint of smoke flavor, moist and delicious. Needless to say I asked him to stop at Penzey's and pick up more seasoning so I can make more before elk hunting. I'll be giving 6 large links to the single parent dad with the 2 teen age boys, first year they get to hunt and they will be elk hunting with us, so who better to be taste testers!!!
Thanks for looking and for all the wonderful help I have received here.
10 lb pork butt, trimmed and boned. All I have to do it chunk it for the grinder.
Here's the 4 lbs ground with a coarse plate
Added 1 Tbsp/Lb of Penzey's Bratwurst Sausage Seasoning, 1 Lb ground veal, and 1 t Cure #1 then ran it through the coarse plate on the grinder again.
Natural Hog Casings soaking in Vinegar and Water
Stuffing alone
Man I really gotta work on getting the lengths uniform, but I like the smaller ones and he'll like the large ones!
Here's his plate - Cold smoked for 2 hours with 70/30 Apple and Mesquite. Grilled them, made some sauteed onions, homemade cole slaw and some chips.
My plate - the sauteed onions and horseradish mustard are on bottom
Here's the inside.
These were just as good as some a friend brought us from a local butcher in Wisconsin. Just a hint of smoke flavor, moist and delicious. Needless to say I asked him to stop at Penzey's and pick up more seasoning so I can make more before elk hunting. I'll be giving 6 large links to the single parent dad with the 2 teen age boys, first year they get to hunt and they will be elk hunting with us, so who better to be taste testers!!!
Thanks for looking and for all the wonderful help I have received here.
