German Bratwurst NFPM

[brown274]

I am going to make some German bratwurst for a camping party next month since I have about half of the hog casings left over from my andouille. The directions call for cooking in a beer bath with onions until 145 and then grilling them over direct heat for a few minutes.
I see some recipes call for NFPM and some do not. Should I add it and will it help with moisture if I am starting off cooking them in a beer bath? I also might add some pink salt just to be safe if I smoked some.

Here is the recipe I am going to use

4 pounds boneless pork shoulder butt, cubed
1 pound pork fatback, cubed
2 tablespoons Kosher salt
1 tablespoon ground white pepper
2 teaspoons ground ginger
2 teaspoons of dry mustard
1 1/2 teaspoons ground nutmeg
2 large cold eggs, lightly beaten
1 cup ice cold heavy cream

 

[Gwanger]

I am going to make some German bratwurst for a camping party next month since I have about half of the hog casings left over from my andouille. The directions call for cooking in a beer bath with onions until 145 and then grilling them over direct heat for a few minutes.
I see some recipes call for NFPM and some do not. Should I add it and will it help with moisture if I am starting off cooking them in a beer bath? I also might add some pink salt just to be safe if I smoked some.

Here is the recipe I am going to use

4 pounds boneless pork shoulder butt, cubed
1 pound pork fatback, cubed
2 tablespoons Kosher salt
1 tablespoon ground white pepper
2 teaspoons ground ginger
2 teaspoons of dry mustard
1 1/2 teaspoons ground nutmeg
2 large cold eggs, lightly beaten
1 cup ice cold heavy cream

Brown, I like to brown the brats first on grill and then put them in a foil pan on a low grill with sliced onions butter and beer, Any shrinkage caused by grilling, the brats will plump back up and then you don't have to tend the grill every time someone wants a brat, they are all done, just keep them on a low simmer.

 

[pmorton62]

I use NFPM when I make brats. It does help with moisture retention.

 

[chopsaw]

I add milk powder and cure 1 . Like the eggs and cream , I use them as well .

 

[brown274]

Thanks guys. I will go ahead and use it. Thanks for the tip on grilling them then putting them in the bath. That makes more sense for how we will be serving them.

 

[Gwanger]

I am going to make some German bratwurst for a camping party next month since I have about half of the hog casings left over from my andouille. The directions call for cooking in a beer bath with onions until 145 and then grilling them over direct heat for a few minutes.
I see some recipes call for NFPM and some do not. Should I add it and will it help with moisture if I am starting off cooking them in a beer bath? I also might add some pink salt just to be safe if I smoked some.

Here is the recipe I am going to use

4 pounds boneless pork shoulder butt, cubed
1 pound pork fatback, cubed
2 tablespoons Kosher salt
1 tablespoon ground white pepper
2 teaspoons ground ginger
2 teaspoons of dry mustard
1 1/2 teaspoons ground nutmeg
2 large cold eggs, lightly beaten
1 cup ice cold heavy cream

what is nfpm, I am a sausage maker, not code decipherer

 

[JckDanls 07]

what is nfpm, I am a sausage maker, not code decipherer

Non Fat Powdered Milk

 

[Gwanger]

I am going to make some German bratwurst for a camping party next month since I have about half of the hog casings left over from my andouille. The directions call for cooking in a beer bath with onions until 145 and then grilling them over direct heat for a few minutes.
I see some recipes call for NFPM and some do not. Should I add it and will it help with moisture if I am starting off cooking them in a beer bath? I also might add some pink salt just to be safe if I smoked some.

Here is the recipe I am going to use

4 pounds boneless pork shoulder butt, cubed
1 pound pork fatback, cubed
2 tablespoons Kosher salt
1 tablespoon ground white pepper
2 teaspoons ground ginger
2 teaspoons of dry mustard
1 1/2 teaspoons ground nutmeg
2 large cold eggs, lightly beaten
1 cup ice cold heavy cream

No veal in your brats?I know there are just pork brats but adding veal shoulder takes them over the top