Hi All This is the recipe I used. I broke it down too 2 lbs, added some garlic and onion. Didn't really taste ALL the spices? No NFDM, milk or cure.
Thanks Dan
PS I just tasted a a paty for the from what was left over in the struffer.
QUOTE="browneyesvictim, post: 1839148, member: 117513"]Chef Willie VFW Brats come to mind. Those were really good!
https://www.smokingmeatforums.com/threads/bratwurst-dinner-feed-at-the-vets-club.250984/
Chef Willies brats
5 pounds of pork cushion or shoulder
1 tablespoon kosher salt
2 teaspoons ground white pepper
1 teaspoon dried marjoram
1/2 teaspoon ground caraway seed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 tablespoon granulated garlic
1 teaspoon of Cure #1
1 cup of NFDM
1 cup of milk
Coarse grind pork. Dissolve all dry ingredients into the milk. Mix. Rest. Stuff. Air dry 1 hour. Poach in beer (and onions optional) till about 145’ Internal temp. Finish on grill.
http://www.smokingmeatforums.com/t/244670/bratwurst-time[/QUOTE]
Thanks Dan
PS I just tasted a a paty for the from what was left over in the struffer.
QUOTE="browneyesvictim, post: 1839148, member: 117513"]Chef Willie VFW Brats come to mind. Those were really good!
https://www.smokingmeatforums.com/threads/bratwurst-dinner-feed-at-the-vets-club.250984/
Chef Willies brats
5 pounds of pork cushion or shoulder
1 tablespoon kosher salt
2 teaspoons ground white pepper
1 teaspoon dried marjoram
1/2 teaspoon ground caraway seed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 tablespoon granulated garlic
1 teaspoon of Cure #1
1 cup of NFDM
1 cup of milk
Coarse grind pork. Dissolve all dry ingredients into the milk. Mix. Rest. Stuff. Air dry 1 hour. Poach in beer (and onions optional) till about 145’ Internal temp. Finish on grill.
http://www.smokingmeatforums.com/t/244670/bratwurst-time[/QUOTE]
