How To Make A Juicy Homemade Turkey Bratwurst
-
skipdiggidy Hi, I’m not sure if you meant to leave a note or a reply but there is no text in the message?
-
Jonathon I wanted to know how much carrot fiber per lb without phosphate
skipdiggidy The recommended usage for Carrot Fiber is 4 oz to 25 lb of meat. If you are selling your product then there are some restrictions as to how much you can use. If you are making this product for yourself and your friends then there really is no restriction on how much you could use. I have doubled that and added half again as much water and had no issues. Carrot Fiber holds 26 times it’s weight in water so adding even more water really shouldn’t be a concern. If you add more than the recommended amount and extra water and they turn out juicy make sure you take pics and post them!
Check out this post https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats for more information on using just carrot fiber to make a juicier product.
Let us know if you need anything else!
-
skipdiggidy I wanted to ask how important is the cold phosphate in a juicier poultry sausage,how big of a diffe fence if I just used the carrot fiber?
-
skipdiggidy I wanted to ask how important is the cold phosphate in a juicier poultry sausage,how big of a diffe fence if I just used the carrot fiber?
skipdiggidy When I compare this to the chicken one I did with just Carrot Fiber there was a noticeable difference. However, using Carrot Fiber without the Cold Phosphate is absolutely going to help you with water retention. When you add the two together in your poultry bratwurst you really do get a better finished product in my mind. The cold phosphate shifts the PH of the meat and provides more negative protein charges for the water to bind with so the water is bound to the meat more effectively.
-
skipdiggidy When I compare this to the chicken one I did with just Carrot Fiber there was a noticeable difference. However, using Carrot Fiber without the Cold Phosphate is absolutely going to help you with water retention. When you add the two together in your poultry bratwurst you really do get a better finished product in my mind. The cold phosphate shifts the PH of the meat and provides more negative protein charges for the water to bind with so the water is bound to the meat more effectively.
-
Jonathon thank you,and it’s the cold phosphate sodium?
skipdiggidy That is correct, I might have said sodium phosphate in the video but cold phosphate (https://www.waltonsinc.com/cold-phosphate) is the actual name of what I used.
-
skipdiggidy That is correct, I might have said sodium phosphate in the video but cold phosphate (https://www.waltonsinc.com/cold-phosphate) is the actual name of what I used.
Jonathon you said cold phosphate, just on the store it had sodium next to it,i tried the csrrot fiber with chicken but used a smokedrecipe with cure,wasnt the juiciest but not too bad,i guess i would have better results if I did a fresh sausage?
-
Jonathon you said cold phosphate, just on the store it had sodium next to it,i tried the csrrot fiber with chicken but used a smokedrecipe with cure,wasnt the juiciest but not too bad,i guess i would have better results if I did a fresh sausage?
skipdiggidy To a certain extent that would depend on cook schedule. If you add a cure and smoke it you can cook it slower and at a lower temperature which will not dry it out as much as if you were to grill it at higher temperatures. So if you are wanting to make a fresh product I would definitely recommend adding cold phosphate to help with the moisture!
-
skipdiggidy To a certain extent that would depend on cook schedule. If you add a cure and smoke it you can cook it slower and at a lower temperature which will not dry it out as much as if you were to grill it at higher temperatures. So if you are wanting to make a fresh product I would definitely recommend adding cold phosphate to help with the moisture!
-
Jonathon I did have them on the smoker 220°, I would have a better result if I had smoked them at 160° ?
skipdiggidy If you started them at 220° then that might have played a part in drying them out. If you add cure I would recommend a smoke schedule of 120 with no smoke, then add smoke and cook them at 130 for a half hour, then 140 for a half hour, then a 150 for a half hour and finally at 200 until the internal temperature is 165°. This schedule should give you a a finished product with more moisture.
-
Screamin I wouldn’t. Unless you have an emulsifier plate you are probably going to allow bits through that might be nasty to bite into. I know that sounds disappointing as turkey skin is excellent when left on and eaten but it won’t have that consistency that makes it so good!
-
Hi, Jonathan. This may be a dumb question but is there any reason I can’t use a marinade mix, like Cyclops Greek, as a sausage seasoning next time I make chicken/turkey sausage? Thanks in advance.
-
aaronreste If you are making a fresh sausage like a brat then no, not really. It is not formulated for that, so amount of seasoning per lb of meat might take some trial and error. Now, if you were making a cured sausage like a snack stick/summer sausage then you might need to calculate salt content into your figures more, as salt plays a key roll in protein extraction. But, for a fresh brat that shouldn’t be an issue. Let us know how that goes, Cyclops is my favorite thing to use on Tri-Tips. Everything else gets Pa’s Black Bull!
-
J Jonathon referenced this topic on
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
