Was jonesing for some Brats on the grill so fished out an old recipe for a batch. I must say these were a HUGE hit at the VFW with beers and spicy mustard. Probably some of the best Brats I've made, perhaps from the NFDM & milk addition rather than using the usual beer (?). Regardless, stayed very moist with a great snap from the Waltons 32/25 MM hog casings and I got bonus points from the GF who ate TWO while congratulating me for finally making something not flaming hot that she could enjoy. Go figure.....Willie
5 pounds of pork cushion from Cash & Carry I scored for $1.28 a boneless pound, ground once through fine plate
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 that all dry goodies were dissolved in for mixing
Mixed all and rested overnight, stuffed next morning and air dried about an hour. Poached in beer till about 145 IT, finished on the grill over Kingsford Competition brix
5 pounds of pork cushion from Cash & Carry I scored for $1.28 a boneless pound, ground once through fine plate
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 that all dry goodies were dissolved in for mixing
Mixed all and rested overnight, stuffed next morning and air dried about an hour. Poached in beer till about 145 IT, finished on the grill over Kingsford Competition brix