I'm gonna try a cheddar garlic brat need advice...
- Thread starter matlocc
- Start date
-
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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.
Similar threads
Hot Threads
-
Yay! Oyster mushrooms are out!
- Started by indaswamp
- Replies: 34
- General Discussion
-
Remember folks. And have a Happy New Year!!!!
- Started by Steve H
- Replies: 26
- Blowing Smoke Around the Smoker.
-
A Redneck Happy New Year to All!!
- Started by Rafter H BBQ
- Replies: 24
- Blowing Smoke Around the Smoker.
-
Featured Cornbread
- Started by mr_whipple
- Replies: 24
- Breads
