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Homemade pinapple brats!
- Thread starter shawnthomas
- Start date
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actech
Meat Mopper
Looks good. Lots of pork !
ST, Good looking batch of sausage ! like
Pineapple brats.... Interesting. Care to share a recipe?
Real nice job on the sausages. They look great.
I'm with Brian. I'd like to hear more on the pineapple brats.
Gary
I'm with Brian. I'd like to hear more on the pineapple brats.
Gary
Everything looks & sounds great!
Nice job on the linking!
Al
Nice job on the linking!
Al
shawnthomas
Fire Starter
seasoning (good without pineapple also)
I make enough for 100lbs at a time so ratio as you wish. I measure by weight.
2lbs canning/pickling salt
1/4lb white sugar
5oz ground Black pepper
3.5oz rubbed sage
2.5oz ground ginger
2oz ground white pepper
.7oz Coriander
.7oz Nutmeg
.6oz ground celery seed
.6oz Caraway
.6oz Cardamon
.25 oz Savory
I then blend it all in a blender. This is seasoning for 100lbs.
For the meat i use 70/30 purebred Berkshire (raise my own and have local locker butcher and do the first course grind)
For the brats I grind meat once through a course plate. I then add appropriate amount of my aforementioned seasoning. I add frozen dehydrated pineapple, 1 pound pineapple per 5 pounds of meat. 1 cup of powered milk per pound of meat. 1 8 oz can of pineapple juice per 5 pounds of meat, 1 bottle ginger beer per 20lbs meat and several scoops of ice. I then mix the shit out of it! Next i line saran wrap on a trays and spread meat mixture onto them. Place in freezer till firm enough to cut into strips that feed through my grinder with the fine grind plate. After that i stuff into natural hog casings.
I make enough for 100lbs at a time so ratio as you wish. I measure by weight.
2lbs canning/pickling salt
1/4lb white sugar
5oz ground Black pepper
3.5oz rubbed sage
2.5oz ground ginger
2oz ground white pepper
.7oz Coriander
.7oz Nutmeg
.6oz ground celery seed
.6oz Caraway
.6oz Cardamon
.25 oz Savory
I then blend it all in a blender. This is seasoning for 100lbs.
For the meat i use 70/30 purebred Berkshire (raise my own and have local locker butcher and do the first course grind)
For the brats I grind meat once through a course plate. I then add appropriate amount of my aforementioned seasoning. I add frozen dehydrated pineapple, 1 pound pineapple per 5 pounds of meat. 1 cup of powered milk per pound of meat. 1 8 oz can of pineapple juice per 5 pounds of meat, 1 bottle ginger beer per 20lbs meat and several scoops of ice. I then mix the shit out of it! Next i line saran wrap on a trays and spread meat mixture onto them. Place in freezer till firm enough to cut into strips that feed through my grinder with the fine grind plate. After that i stuff into natural hog casings.
shawnthomas
Fire Starter
shawnthomas
Fire Starter
shawnthomas
Fire Starter
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