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Brian Makes Bratwurst - Page 3

post #41 of 48
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

How impressive! This is really fun to see, and it's terrific to view the authentic making/process! You must have had such fun doing it!!! (And a great break from travel). Cheers! - Leah

Thanks Leah.  It was a blast to make. 

post #42 of 48
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

Not bad at all for a first run, You got the twist down too on making the links. Great job fella !

 

Hoity Toit

Hoity  Thank you.  Not quite up to New Braunfels standards but pretty darn good. 

post #43 of 48
Thread Starter 
Quote:
Originally Posted by Dutch View Post

Brian-great looking first run of Brats. I have to second ShooterRick's Attitude Brats as well-they're another great Brat to make and eat. I've got about 10 pounds of rib trimmings that I need to make into brats. All of my go-to sources for pork fat have just enough for their sausages or they're fresh out; even the Mexican markets are slim on pork fat.

I'll give that recipe a try on the next batch.  This is great fun. Wish I had started doing it sooner! We have a Mexican market here in town.  They have it pork fat on Wednesdays but it is usually gone by thursday afternoon   Not sure why only those days....  hmmm b

post #44 of 48
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Quote:
Originally Posted by Foamheart View Post
 

 

That is why my butcher told me that they basically changed the hamburger standard from 27% fat to 80/20, there just isn't enough fat and it really had nothing to do with Healthy. They said health and charged more and had less fat!

 

I miss my hamburger, I miss not needing a binder!  Sure they shrink but they taste good too! 95/5 is ridiculous its pre-chewed steak. If you tell the butcher you want 27% 9 times out of ten you hear, we just don't have the fat, or we'd have to dirty the grinder for a small amount, etc etc etc....

 

Where have all the real butcher gone! I believe that there would be a HUGE market for custom butchers doing "specialty" work if promoted properly. Put together a three building duplex with an open air market in the middle. One building a custom butcher, one and artisan baker, the last a fresh local produce stand in the quadrangle w/ specialty green grocery items in the third building. Local meats, homemade bread, fresh produce. You would have to have trouble keeping the stalls/booths/building stocked! AND if produce is seasonal and you can not find fresh, close the doors till you can. Make it seasonal.

 

Sorry...... <steps off the soapbox>

You tell em buddy while I slap my knee. 

yeahthat.gif

post #45 of 48
Quote:
Originally Posted by BDSkelly View Post
 

You tell em buddy while I slap my knee. 

yeahthat.gif


IT's A CONSIRACY I TELL YOU!!!!

post #46 of 48

Brian

 

I'm afraid you lost me (NOT a diffucult thing to do these days) so pls just tell an old man WTH you're talking about

Gary

post #47 of 48
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post
 

Brian

 

I'm afraid you lost me (NOT a diffucult thing to do these days) so pls just tell an old man WTH you're talking about

Gary

LOL  Gary, as usual Kev and I banter back n forth on crap that begins to stray off the topic.  These  moments are usually for our own amusement because we are the only folks that think we are funny!   

Anywho... The brats turned out great! Thanks for reading. 

b

post #48 of 48
These moments are usually for our own amusement because we are the only folks that think we are funny!


Others think you guys are funny also.....
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