7.5# Bratwurst from salami pork scraps...

[indaswamp]

So, when I buy boston butts for salami, I trim the class 1 meat out for the salami and end up with quite a bit of class 2, 3, and 4 meat. I have been saving it up for our big processing day, but I now have enough in the freezers. So decided to make some brats with the seasoning I had left on had. And it was just enough to do 7.5# of meat...perfect.

 

[Sowsage]

Looks good indaswamp!! I save sraps from everything. Always a use for them in something. Can you give us a run down on what the difference between class 1,2,3 and 4 meats are??

 

[indaswamp]

Looks good indaswamp!! I save sraps from everything. Always a use for them in something. Can you give us a run down on what the difference between class 1,2,3 and 4 meats are??

Here ya go sowsage...
https://www.meatsandsausages.com/sausage-making/meat-selection/classes

 

[indaswamp]

The classes are for commercial producers and for most applications the type of fat does not matter, like in say ground meat. But it DOES matter when making salami. By blending soft belly fat with back fat and the Norcini can achieve varying degrees of firmness of the salami upon drying. Intermuscular fat is really soft and will tend to grease out in a salami from microbiological and enzymatic breakdown. Not the soft fat you want in a salami, the grease will coat the casing and impede the salami from drying.

 

[chef jimmyj]

Geez, there is so much that goes in to product development, no wonder so much Salumi is $25+ per pound!...JJ

 

[indaswamp]

Geez, there is so much that goes in to product development, no wonder so much Salumi is $25+ per pound!...JJ

My friend, there is a reason the PDO status of a particular salami starts with the area where the pigs are born, and covers how it must be raised and what it can eat and how big it must be when slaughtered...even age of the pig matters as older hogs have less inner-cellular water...i.e they have tighter muscle fibers (tougher). Older pigs make the best salami. All this is done because it affects the meat and fat of the final salami. Certain diets can create cellular fat characteristics that make it very easy to grease out...even the hard back fat.

And I mention all this to say that this is the reason why I want that salami pig from my buddy in Michigan!!!

 

[indaswamp]

Ended up with 7# of links, 3 per pack...

I had roughly 1/2# of sausage left in the stuffer hopper and stuffer horn. I ate a bratwurst patty sandwich for dinner tonight. Simple meal, but it was good!

 

[Sowsage]

Indaswamp, thanks for all the info! Good stuff for sure.

 

[TNJAKE]

Looks amazing bud

 

[indaswamp]

Indaswamp, thanks for all the info! Good stuff for sure.

No problem Sowsage, that's why we are all here...to help out each other.

Looks amazing bud

Thanks TNJAKE.

 

[crazymoon]

IDS, Nice job and my address is .......

 

[indaswamp]

IDS, Nice job and my address is .......

Thanks crazy!

 

[indaswamp]

FYI, Marianski's bratwurst recipe...sub heavy cream for the milk, 6 Lg. eggs per 25# meat.