Smoked bratwurst questions
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I want to make some braturst next week but want to smoke them. I am planning on using a 50/50 mix of venison and pork butts. Obviously I know I will need to add a cure to the bratwurst seasoning. Would I use the same amount that I would in making snack sticks? Also can I use the same cooking schedule I do for the snack sticks. Lastly I ordered both natural and collagen casings (not the fresh) . Can I link the sausage in short lengths and hang in my smoker or should I just do two links and hang on my sticks so there is one link on each side. My other option is to lay them in individual links on the racks. I just don’t want the casings to break on me. So any suggestions on which casings to use and method to putting them in the smoker. Thanks
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I want to make some braturst next week but want to smoke them. I am planning on using a 50/50 mix of venison and pork butts. Obviously I know I will need to add a cure to the bratwurst seasoning. Would I use the same amount that I would in making snack sticks? Also can I use the same cooking schedule I do for the snack sticks. Lastly I ordered both natural and collagen casings (not the fresh) . Can I link the sausage in short lengths and hang in my smoker or should I just do two links and hang on my sticks so there is one link on each side. My other option is to lay them in individual links on the racks. I just don’t want the casings to break on me. So any suggestions on which casings to use and method to putting them in the smoker. Thanks
JohninPa I use natural casing on my Texas hot links, Kielbasa and Bratwurst. When I smoke them, I loop them in around 18" links and tie them back end to end and hang them with no problems. These are the hot links before and after.
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JohninPa I use natural casing on my Texas hot links, Kielbasa and Bratwurst. When I smoke them, I loop them in around 18" links and tie them back end to end and hang them with no problems. These are the hot links before and after.
johnsbrewhouse said in Smoked bratwurst questions:
JohninPa I use natural casing on my Texas hot links, Kielbasa and Bratwurst. When I smoke them, I loop them in around 18" links and tie them back end to end and hang them with no problems. These are the hot links before and after.
That kielbasa looks amazing and has my attention. Care to share how you make it.
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johnsbrewhouse said in Smoked bratwurst questions:
JohninPa I use natural casing on my Texas hot links, Kielbasa and Bratwurst. When I smoke them, I loop them in around 18" links and tie them back end to end and hang them with no problems. These are the hot links before and after.
That kielbasa looks amazing and has my attention. Care to share how you make it.
JohninPa That’s my Texas hot link, the kielbasa I have done a couple of ways. Used Excalibur Signature Smoked Kiebasa no msg with 70/30 turkey but un cased, the second batch was a home built recipe with more garlic and made with pork and beef, but cased. I would go with the signature and add more ground fresh garlic the next time. I add cure to all the smoked products. The hot link is really good, has cheese, not a lot of heat from the red pepper flakes. You could add Jalapeno. This is a recipe I made. This is the turkey Kielbasa
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JohninPa I use natural casing on my Texas hot links, Kielbasa and Bratwurst. When I smoke them, I loop them in around 18" links and tie them back end to end and hang them with no problems. These are the hot links before and after.
johnsbrewhouse those look great. I have got to try the kielbasa. I already have the seasoning just have to make the time. What are your thoughts on using venison and pork fat.
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johnsbrewhouse those look great. I have got to try the kielbasa. I already have the seasoning just have to make the time. What are your thoughts on using venison and pork fat.
cdavis I sure that would work as well, but you would probably might have to case it. The turkey is so sticky it stays together on the smoker pretty well. I haven’t got a deer in so long, I haven’t been able to use venison. Venison is lean, so you definitely will need the pork fat content. I would personally add a bit more garlic to the Signature mix, fresh minced or dried. I like a little more garlic flavor.
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cdavis I sure that would work as well, but you would probably might have to case it. The turkey is so sticky it stays together on the smoker pretty well. I haven’t got a deer in so long, I haven’t been able to use venison. Venison is lean, so you definitely will need the pork fat content. I would personally add a bit more garlic to the Signature mix, fresh minced or dried. I like a little more garlic flavor.
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