Pastrami Brats

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Corn Beef is on sale here for $1.88,I had a few packs from last year in the freezer.Took 2 out to make sausage 

  

Sliced while they were still mostly frozen


Soaked for 2 days ( that is to long ) had to add some salt to my rub mix


My kitchener #12 made quick work out of grinding,I like using the freeze pack


Ground only once 


That went into the fridge over night

Stuffed on Friday,being Lent we do not eat meat on Friday


Making sausage is easier now with the new stuffer


Had to reload the tube


Linked 


Decided to cook these in the oven,being as the meat was previously frozen


That took almost 8 hrs.


They do taste like Pastrami 

They could have used a little more fat

I made these last year with fresh Corned Beef

http://www.smokingmeatforums.com/t/243775/pastramibrats

Thanks for looking

Richie
 
They sure look good Richie!

I wonder how they would taste if you put some cubed Swiss cheese in them.

Kinda like a Reuben without the kraut.

Point!

Al
 
 
They sure look good Richie!

I wonder how they would taste if you put some cubed Swiss cheese in them.

Kinda like a Reuben without the kraut.

Point!

Al
I may be able to put some Swiss on when I heat them Thanks for the point I appreciate it

Richie
 
I would be all over those! Great idea for brats and well worth Corning an extra flat just for them!

ETA: pointing for the idea!
 
Last edited:
I would be all over those! Great idea for brats and well worth Corning an extra flat just for them!

ETA: pointing for the idea!
Charlie I almost missed your reply, The ones I did last year with the fresh Corned Beef,is the better way to go you can freeze them without cooking. 

I made these so I could make room for some new stock. Last years 

http://www.smokingmeatforums.com/t/243775/pastramibrats

Thanks for the point I appreciate it

Richie
 
This is a great idea.

How was the bind? The cut pic looks kinda crumbly.

I can imagine all kinda ideas with this.



Points
 
This is a great idea.

How was the bind? The cut pic looks kinda crumbly.

I can imagine all kinda ideas with this.



Points
Adam when I ground the meat it seamed really wet,I added more NFDM then norm. It most likely was to lean of a mix,I am getting a few more to do another batch.I want to see if it was from being frozen.Thanks for the point I appreciate it

Richie
 
 
Richie, Nice idea for some tasty looking brats ! Points!
CM Thanks I made them last year and liked them,these the casing are chewy from the oven.Thanks for the point I appreciate it

Richie
 
 
Adam when I ground the meat it seamed really wet,I added more NFDM then norm. It most likely was to lean of a mix,I am getting a few more to do another batch.I want to see if it was from being frozen.Thanks for the point I appreciate it

Richie
OK, I didn't mean any disrespect.  Hope you didn't take it that way.  

Just what I seen in the pic.
 
 
 
Adam when I ground the meat it seamed really wet,I added more NFDM then norm. It most likely was to lean of a mix,I am getting a few more to do another batch.I want to see if it was from being frozen.Thanks for the point I appreciate it

Richie
OK, I didn't mean any disrespect.  Hope you didn't take it that way.  

Just what I seen in the pic.
Adam There is No Way I thought that was disrespect,if you said they look great I wouldn't believe you.

I picked up 2 more today,probably do it again tomorrow.Not going to soak to long this time.

Thank You

Richie 
 
A little late, (Been under the weather)  What a great idea had to be tasty I'll have to put that on my list  
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points1.png


Gary
 
 
A little late, (Been under the weather)  What a great idea had to be tasty I'll have to put that on my list  
icon14.gif
   
drool.gif


points1.png


Gary
Gary I hope you are feeling better. I bought some casings from a local super market,decided to check them,a lot of small pieces.Had to run to a store I've been getting casing for years.I'll probably cook these on the grill in beer with kraut

Thanks for the point I appreciate it

Richie 
 
I picked up 2 more packs of Corned Beef,ground and seasoned did a test fry


That was cut with a wooden Spatular,leave me to believe the frozen corned beef, may have been the cause of the crumbly sausage

Richie 
 
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