Corned beef brats with kraut
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Anybody grind and stuff corned beef?
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I have made homemade Reuben Sausages for over 30 years. Generally homemade from Moose bringing the salt down to 10g per kg in an equalization cure. Recognizing that the 10% hand cut additions of Swiss Cheese and the Sauerkraut will bring the total salt up to about 18g-20g per kg.
But I would not attempt it with Corned Beef that was store bought -
If you bought a store corned beef and soaked it in just water replacing the water every so often over the span of a couple of days would that ease up on the saltiness? Then grind and stuff? Just been thinking about that.
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omega50 I’ve been dying to play around with some moose for sausage. Where do you live? Not saying I am going to show up and ask for moose, just curious!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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omega50 I’ve been dying to play around with some moose for sausage. Where do you live? Not saying I am going to show up and ask for moose, just curious!
Jonathon if I had any extra I would send you some moose, to me it is a lot like beef in flavor
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