I'm gonna try a cheddar garlic brat need advice...

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I generally use 5-10 grams of FRESH garlic per 5# batch.  Depends upon the type of sausage.  Start with 5 grams per pound, mix it all up really well, do a fry test and see if more garlic is needed.  Easy to add more, PITA to cover up too much.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads