or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Greetings from TN, USA
New Posts  All Forums:Forum Nav:

Greetings from TN, USA

post #1 of 7
Thread Starter 

Been lurking for quite awhile and decided time to post.  Been Qin' and smoking for a few years, mostly weekend beer parties icon_smile.gif.  Currently I own a Big Block and a MES 30 smoker, Weber kettle, Med Big Green Egg, and a Kenmore gas grill.

 

While I'm here, I have a question about making brats.  The last couple batches didn't come out well enough for me to feel like I wanted to share with friends.  Kinda dryish.  I'm trying again today using ShooterRicks Attitude Brats recipe.  Don't have any soy concentrate.  I'm using an 8lb grocery store bought pork butt.  My question is how much fat should I be adding?  It's hard for me to guess the pork/fat ratio with a Swift Premium butt.  I have extra pork fat that I got from a local slaughterhouse.  Any suggestions are appreciated.

 

Nice to be part of a great forum!!

 

Thanks

post #2 of 7
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!

You want about an 80/20 ratio of lean meat to fat. Pork butts are usually about that but the first time I made sausage I had a really lean butt and it came out real dry. now when I cube a butt I will trim all the fat then weigh the fat and meat and figure my ratio and add fat if needed.
post #3 of 7

Welcome to the forums!  You've found a great place for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looks like Dave got you covered on your brat question...Good luck!  Looking forward to seeing your qview and to your input on the forums.

 

Red

post #4 of 7
Thread Starter 

Sounds like the thing to do.  Think I'll go back and cut and seperate, then weigh.  Thanks.
 

post #5 of 7
Oh yea, before I stuff I always do a fry test now just to make sure the meat/fat ratio seems right and the seasonings are right.
Stick around here, there are some Great sausage makers on here!! I don't know much but I am learning and everything I do know came from the Pros on here!
post #6 of 7

welcome1.gifto SMF!  We are so glad you joined us! 

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #7 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Greetings from TN, USA