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Help dry sausage

post #1 of 28
Thread Starter 
Looking for a little help. A friend of mine has a deal where he gives a farmer cut wood and then the farmer gives him a butchered hog. The farmer made up a bunch of spicy bratwurst and must not have put enough fat or something in it. I tried smoking some and taking it off early but it still came out really dry and the longer it's off the smoker it just got even drier! It's in links if that helps.

Thanks in advance!
post #2 of 28
Sorry to hear that, best wat to cook them babies is on the grill and then into a beer bath, keeps em moist!PDT_Armataz_01_18.gif
post #3 of 28
Agree. Or try the opposite. ***** links with fork, soak in beer bath, grill, then back into the bath.
post #4 of 28
Thread Starter 


Thanks Crewdawg52 and BBQ Bubba! On the second beer bath do I want it heated up? Keeping the warm to serve? Now the more important question how many beers do I bathe my insides with! LOL!!
post #5 of 28
There is no right or wrong way. The way I suggested is how I do all brats.
And yes, I do heat the beer bath up while the brats are on the grill.

At least a couple of Fosters Oil cans would be a starting point! PDT_Armataz_01_34.gif
post #6 of 28
Thread Starter 

Thanks Crewdawg52!

Thanks Crewdawg52! I'm going to give it a try! So far a few people have tried and everybody has failed! I'll let you know how it turns out! He's been buggin me to come up with a way to make em juicy! Ah Foster's Oil Cans!! Haven't had those in a long time!!!
post #7 of 28
wrap them in bacon or in a fatty ?? pork hugged by pork... has possibilities.
post #8 of 28
Thread Starter 

I thought about that!

I thought about wrapping them in bacon....I mean it is the candy of meat and makes everything taste better! I didn't think about wrapping them with a fatty! He's got a ton of it so I just might have to try them all!! Or maybe..... soak them in beer put them in a fatty and wrap it in bacon!!!
post #9 of 28
crewdawg52 is on the $$. ***** links with fork, cook in beer bath with onions, grill, then back into the bath. This will have them flavored, cooked, and remain moist.
post #10 of 28
Thread Starter 

Thanks Richoso1

Thanks Richoso1 I do believe that's what I'm going to try first! I've got to come up with a way to keep these moist for a Bud of mine! He's got a whole freezer full!!
post #11 of 28
Can you try injecting them? Maybe render some pork fat and squirt it in the middle, when it cools down it will thicken up again...maybe cut up and use in stew or something...there's also the alternative of dipping the cooked sausage in a lot of ketchup!! icon_lol.gif
post #12 of 28
Two other ways I can think of to use them would be to cook and slice them, then put in a crock pot with bbq sauce like you would Little Smokey’s or another recipe I know that is good but sounds odd is to mix two parts peach jelly to one part mustard. Honestly, this is a good concoction. Of course, have a few beers also !!!
post #13 of 28
Inject with some bacon fat or do the beer and onion bath.

With pork there is always hope.
post #14 of 28
Sausage stew maybe?
post #15 of 28
Thread Starter 


Thanks for all of your suggestions! I tried putting a vinegarette on them and they were still dry as heck! I did smoke them though and I think that really dried them out. I'm going to give it a try this weekend I'll let you know and try to get some q-view! Thanks again you guys and gals are the greatest!
post #16 of 28
heres how i do all my brats....

store bought brats = boil in a good beer for 20 minutes - i use a honey brown or similar - then onto the grill

on the smoker i dont boil them - i just make sure my water pan is always full and bring the temp up slightly higher then the usual 225* - smoke in cherry wood - spritzed with a combo of apple juice/capt morgan/beer -- drink a couple of beers, spritzed a couple of times enjoy brats

am currently in Wisconsin, brats everywhere u look..lol
post #17 of 28
Shorts ,you could take the casings off ,get some fattier ground pork and mix it in by hand and re-shape into sausage size links or fatty size then cook as wanted,if you choose to go with sausage size you might want to cook them on top of some foil to aid in turning them ( so they don't break up ) just my .02 worth ,Tim.
post #18 of 28

Here's how I do Mine

Just did 6 doz for cook out at work

Get good Beer. Light not dark. Depending on how many brats you are doing you can start with 6 of your favorites. Pour the beer in add 1 medium sized yellow onion, several tbsp of butter, few cloves of minced garlic, pinch of salt and a 1/4 tsp of fresh ground pepper. Bring to a simmer. Do Not Boil, Add brats and cook for 15 - 20 minutes. They will be fully cooked at this point and are ready for the grill. All you are doing on the grill is browning them. My 25 guys were all stuffed to the gills.

post #19 of 28
Thread Starter 

Thanks Again!

I was thinking about adding the extra pork and doing it in a fatty the only problem is they seasoned really hot and very good!! I just don't know how you don't get enough fat in them!!! This is the first time I have ever seen this happen!

Thanks again! You guys and gals are the greatest!! No matter what the emergency you guys are there with answers!!! PDT_Armataz_01_34.gif
post #20 of 28
Brats have to be cooked in beer, onions and BUTTER and then grilled to get the skin brown and full of goodness. Then, ot's up to you if you want to put them back in the beer bath. I don't.. Slap it on a bun with some homemade sauerkraut and some homemade mustard and ..

Oh my goodness.. I'm hungry now..icon_razz.gif
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