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Beef Brats Recipe & Plated Shot - Page 3

post #41 of 43
Thread Starter 
Quote:
Originally Posted by EatMyPork View Post

So I need to get a stuffer now ..... lol .... all your fault Richie..... those looked wonderful!

EMP Thanks for giving me the blame I appreciate and know why I get the big bucks.I can't believe My Jerky Cannon makes all them good sausages.LOL

Richie

post #42 of 43

Looks good!  Just curious, you mentioned there was a lot of fat-out during the simmer; how was the texture?  If they ended up grainy at all, I simmer my brats at 170, which helps keep the fat-out to a minimum; you might try that if the texture calls for it.

post #43 of 43
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Quote:
Originally Posted by Mickey Jay View Post
 

Looks good!  Just curious, you mentioned there was a lot of fat-out during the simmer; how was the texture?  If they ended up grainy at all, I simmer my brats at 170, which helps keep the fat-out to a minimum; you might try that if the texture calls for it.

Mickey They were not grainy at all,you can see the cut they retained the moisture.We did enjoy them more after we grilled them.

Richie

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