• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Brian Makes Bratwurst

bdskelly

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,727
1,631
Joined Feb 3, 2013
 
How impressive! This is really fun to see, and it's terrific to view the authentic making/process! You must have had such fun doing it!!! (And a great break from travel). Cheers! - Leah
Thanks Leah.  It was a blast to make. 
 

bdskelly

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,727
1,631
Joined Feb 3, 2013
 
Not bad at all for a first run, You got the twist down too on making the links. Great job fella !

Hoity Toit
Hoity  Thank you.  Not quite up to New Braunfels standards but pretty darn good. 
 

bdskelly

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,727
1,631
Joined Feb 3, 2013
Brian-great looking first run of Brats. I have to second ShooterRick's Attitude Brats as well-they're another great Brat to make and eat. I've got about 10 pounds of rib trimmings that I need to make into brats. All of my go-to sources for pork fat have just enough for their sausages or they're fresh out; even the Mexican markets are slim on pork fat.
I'll give that recipe a try on the next batch.  This is great fun. Wish I had started doing it sooner! We have a Mexican market here in town.  They have it pork fat on Wednesdays but it is usually gone by thursday afternoon   Not sure why only those days....  hmmm b
 

bdskelly

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,727
1,631
Joined Feb 3, 2013
 
That is why my butcher told me that they basically changed the hamburger standard from 27% fat to 80/20, there just isn't enough fat and it really had nothing to do with Healthy. They said health and charged more and had less fat!

I miss my hamburger, I miss not needing a binder!  Sure they shrink but they taste good too! 95/5 is ridiculous its pre-chewed steak. If you tell the butcher you want 27% 9 times out of ten you hear, we just don't have the fat, or we'd have to dirty the grinder for a small amount, etc etc etc....

Where have all the real butcher gone! I believe that there would be a HUGE market for custom butchers doing "specialty" work if promoted properly. Put together a three building duplex with an open air market in the middle. One building a custom butcher, one and artisan baker, the last a fresh local produce stand in the quadrangle w/ specialty green grocery items in the third building. Local meats, homemade bread, fresh produce. You would have to have trouble keeping the stalls/booths/building stocked! AND if produce is seasonal and you can not find fresh, close the doors till you can. Make it seasonal.

Sorry...... <steps off the soapbox>
You tell em buddy while I slap my knee. 

 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
8,996
2,356
Joined Jun 20, 2013
Brian

I'm afraid you lost me (NOT a diffucult thing to do these days) so pls just tell an old man WTH you're talking about

Gary
 

bdskelly

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,727
1,631
Joined Feb 3, 2013
 
Brian

I'm afraid you lost me (NOT a diffucult thing to do these days) so pls just tell an old man WTH you're talking about

Gary
LOL  Gary, as usual Kev and I banter back n forth on crap that begins to stray off the topic.  These  moments are usually for our own amusement because we are the only folks that think we are funny!   

Anywho... The brats turned out great! Thanks for reading. 

b
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,574
4,003
Joined Nov 12, 2010
These moments are usually for our own amusement because we are the only folks that think we are funny!


Others think you guys are funny also.....
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.