No not really. Or I guess if there is we dont notice it . But usually a batch gets ate up pretty quick for us. I would say we use ours up in 4 months or less. And a lot of time I give several packs away to friends and family. Also I originally would only do 8g of the lemon zest. These are pretty lemony with the extra amount but that's how we like them. Taylor it to your liking.
I use the finer stuff. I usually get it from butcher packer. But I have used the store baught stuff before after grinding it to a finer powder so i get the same results. I should weigh it out so i can note it in the recipe for those wanting to use the store baught stuff.
Interested in your results .
Sowsage
, we talked a little about weisswurst . Well I did a batch . Glad you posted this thread , gave me the nudge I needed .
Looks good Dan , the weisswurst I did matches his recipe spices , but adds a few things for color and texture . I agree the flavor is fantastic . I used 25mm cellulose , stuffed tight ( they came out around 32 ) and then cooked SV .
They look great!
Glad you liked the flavor! I'm happy I helped you make the decision to go ahead and do a batch. I'm interested to know what changes you decided on. I've often thought about adding some red pepper flakes to give them a little zing. Oh and the stadium mustard is a definite yes with these brats. Actually any kind of mustard is good with these. We really like a sweet Bavarian mustard with ours.
I think the Cincinnati area is the only place that calls them Mets. Years ago I searched and searched for a metwurst recipe only to find out what I thought was a metwurst was really a white brat. Or stadium brat. Lol. Not sure how they ever came about calling them mets.Sowsage,
Are you taking orders?
As I really miss my white brats, as I grew up in Cincinnati and they are staples along with Cincinnati Chili, and White Castle.
The rest of the world thinks brats are brown....
Back home we call those mets.
I am sure there are other differences other than the color, but that is the easiest way for me to refer to them.
John
I used a formula from Len Poli's site for weisswurst . The spice he uses matches yours almost exact , so I'm sure the flavor is really close . He adds cream ( I used milk ) and phosphates . He also uses cure 1 at half the rate . I goofed that up and out of habit added the correct amount for the weight of the meat . The color was good , but after I froze some they got darker but not to bad . Taste is awesome . I also use whole eggs in my brats , and in these .
Finally ! I've asked a few guys on here from Ohio about Stadium mustard , and no comments . I guess you have to go to a Reds game ? Have a buddy that travels around to different cities to watch the Cardinals . He had the mustard at a Reds game . We used to order it by the case and split it . Good stuff .
Yea that's probably the only way to get it is to order it. I have seen it in some stores before but usually right in the Cincinnati area. I'm a couple hours north so I never see it where I'm at. Definitely real good stuff for sure. Anyone that's been to a reds game and has had it I'm sure would agree.
