First shot a Bratwurst with Q-view

[wes w]

I made some of the best brats today that I've ever eaten!   

The credit goes to Shannon127!   Thanks for the recipe.

These brats blew my mind.   My wife even loved them.  We pan fried what was left in the tube.  Beer flavor comes through with perfect harmony with the spices.  

I do have a question.   They are finished and in the frig.   Do I need to let them sit in there for a while, or can I go ahead and freeze them?

I've heard guys talk about letting there meat "bloom"?   I don't know what blooming meat  looks like but thought I had better ask.  

Q-view in a few. 

 

[couger78]

Do I need to let them sit in there for a while, or can I go ahead and freeze them?

I've heard guys talk about letting there meat "bloom"?   I don't know what blooming meat  looks like but thought I had better ask.  

It wont hurt them to sit for a day or so in the fridge. They'll tend to firm up a bit. If you plan on vacuu-sealing them, some place the links in the freezer for about 30 minutes to an hour before vac-sealing. They''ll retain their shape better & avoid "Foodsaver-Squish."

"Blooming" sausages simply means to let them rest or hang for a period post- smoke & cooling. The links will tend to darken and achieve a richer color.

Glad to hear you had great brat results! Look forward to the pix!

Kevin

 

[wes w]

 

It wont hurt them to sit for a day or so in the fridge. They'll tend to firm up a bit. If you plan on vacuu-sealing them, some place the links in the freezer for about 30 minutes to an hour before vac-sealing. They''ll retain their shape better & avoid "Foodsaver-Squish."

"Blooming" sausages simply means to let them rest or hang for a period post- smoke & cooling. The links will tend to darken and achieve a richer color.

Glad to hear you had great brat results! Look forward to the pix!

Kevin

Thanks for the advice Kevin.   I would have done just that too.

 

[wes w]

I have another question too.   Sorry for so many questions.   With the brats no being smoked (cooked)  will they stay in the link if I cut them apart? 

Here is my second shot at stuffing.  I used the big tube this time.  It worked a lot better and I got a way better uniform job.

IMG_0321.JPG

• wes w
• Feb 16, 2013

I'm ready to roll!

IMG_0322.JPG

• wes w
• Feb 16, 2013

Round and round we go....

IMG_0324.JPG

• wes w
• Feb 16, 2013

Done and into the frig

Thanks for looking!

 

[mickey jay]

Hog casing?

 

[pgsmoker64]

Look great Wes.

Don't forget in process q-view!  Show us how you did it and what it looked like when it was done.

Basically, we want an end-to-end process!

Great job!

Bill

 

[tomolu5]

Is the recipe on here somewhere? I stuffed and smoked my first fresh sausage last night and now I'm hooked, I wanna do brats!!!!

Sent from my XT907 using Tapatalk 2

 

[wes w]

Is the recipe on here somewhere? I stuffed and smoked my first fresh sausage last night and now I'm hooked, I wanna do brats!!!!

Sent from my XT907 using Tapatalk 2

Here is my Bratwurst recipe. This is Shannon127 recipe

Bratwurst
Meats	Gr/Kg	Actual	Ratio
Pork	1000	1600	1600
salt	15	24.0	1.6
sugar	1	1.6	1.6
pepper	2.25	3.6	1.6
Nutmeg	1.25	2.0	1.6
Caraway	1	1.6	1.6
Mustard	0.75	1.2	1.6
Beer	100	160.0	1.6

Shannon, I hope you don't mind me passing your recipe along.  Its totally awesome!  Thanks

 

[wes w]

Hog casing?

Yes,  they are 32-35mm hog casing.  

Look great Wes.

Don't forget in process q-view!  Show us how you did it and what it looked like when it was done.

Basically, we want an end-to-end process!

Great job!

Bill

Thanks Bill.   Its really hard to do process shots when no one is around.   Its pretty much grinding the meat.  I started with a 7lb. shoulder.  Remove the hid leaving as much fat on as possible.  Put the hid in the freezer to make pork skins with later.   I grind through the course plate first, then season. I don't have a mixer, so I just play in it (with santi gloves) till its mixed very well.  Grind through the med. plate.   Mix in the beer when your set and ready to stuff.

Tom, sausage making is very additive!   I started with simple breakfast sausage.  This is my second stuffed sausage.  Already trying to decide what sausage I want to do next.

 

[woodcutter]

Very nice!                 

 

[driedstick]

Them Look good

 

[wes w]

Very nice!                 

Them Look good

Thanks guys.     I got a pack out this morning to grill tonight.   We've has some serious crappy weather here lately.   I'm tired of waiting.  I'm grilling brats tonight come hell or high water! 

 

[shannon127]

I made some of the best brats today that I've ever eaten!   

The credit goes to Shannon127!   Thanks for the recipe.

These brats blew my mind.   My wife even loved them.  We pan fried what was left in the tube.  Beer flavor comes through with perfect harmony with the spices.  

I do have a question.   They are finished and in the frig.   Do I need to let them sit in there for a while, or can I go ahead and freeze them?

I've heard guys talk about letting there meat "bloom"?   I don't know what blooming meat  looks like but thought I had better ask.  

Q-view in a few. 

Thanks for the shoutout.  The Brats look great.

  No need to bloom if not smoking

It wont hurt them to sit for a day or so in the fridge. They'll tend to firm up a bit. If you plan on vacuu-sealing them, some place the links in the freezer for about 30 minutes to an hour before vac-sealing. They''ll retain their shape better & avoid "Foodsaver-Squish."

x2 Great idea Kevin

 

[shannon127]

Is the recipe on here somewhere? I stuffed and smoked my first fresh sausage last night and now I'm hooked, I wanna do brats!!!!

Sent from my XT907 using Tapatalk 2

Here is a link to my recipe calculator.  It is an excel spreadsheet which calculates the spices needed based on the wieght of meat

http://www.smokingmeatforums.com/attachments/166

Here is my Bratwurst recipe. This is Shannon127 recipe

Bratwurst
Meats	Gr/Kg	Actual	Ratio
Pork	1000	1600	1600
salt	15	24.0	1.6
sugar	1	1.6	1.6
pepper	2.25	3.6	1.6
Nutmeg	1.25	2.0	1.6
Caraway	1	1.6	1.6
Mustard	0.75	1.2	1.6
Beer	100	160.0	1.6

Shannon, I hope you don't mind me passing your recipe along.  Its totally awesome!  Thanks

No worries ever.  You are more than welcome to share with anyone you like.