Bratwurst Seasoning Profile Matching Trader Joe's German Brats
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JoeB That was the first book I bought when I started expanding out in sausage making, still a go to reference for me. Recently bought the one Jonathan references a lot, it is also a very good book for ideas.
bocephus what book was that?
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cdavis Home Production of Quality Meats and Sausages by Stanley and Adam Marianski.
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Had some for lunch today. Wife is a fan of these. Need to get some more on the schedule.
Paul
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Had some for lunch today. Wife is a fan of these. Need to get some more on the schedule.
processhead they look awesome. Bet they’re as good as they look
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processhead they look awesome. Bet they’re as good as they look
.cdavis said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead they look awesome. Bet they’re as good as they look
.I am very happy with them. Great flavor, juicy, and good snap. The fact that they are uncured gives them a very un-hotdog like flavor which is correct for these.
Of course like any uncured product, you need to either eat them or freeze them since shelf life is limited.Paul
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cdavis said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead they look awesome. Bet they’re as good as they look
.I am very happy with them. Great flavor, juicy, and good snap. The fact that they are uncured gives them a very un-hotdog like flavor which is correct for these.
Of course like any uncured product, you need to either eat them or freeze them since shelf life is limited.processhead Can’t beat that.
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Had some for lunch today. Wife is a fan of these. Need to get some more on the schedule.
processhead They sure look good, I am still working out the seasoning for mine, I am close but still working on it.
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processhead They sure look good, I am still working out the seasoning for mine, I am close but still working on it.
bocephus said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead They sure look good, I am still working out the seasoning for mine, I am close but still working on it.
I would be interested to see what you come up with once you have it dialed in.
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JoeB That was the first book I bought when I started expanding out in sausage making, still a go to reference for me. Recently bought the one Jonathan references a lot, it is also a very good book for ideas.
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
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processhead Thanks for the upvote
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bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
Paul
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JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
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JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
processhead I do have the 1st addition, and was privileged to know and befriend him. Well i say that but it was really my Dad, and me by his side making polish sausage, wine, and Rytek’s talks that were so valuable. I agree… A must text book for anyone making sausage. His Bio, sadly had to be finished by others…
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bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
JoeB I have that one also, one of the first books I got when I got more serious about this craft.
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JoeB I have that one also, one of the first books I got when I got more serious about this craft.
bocephus I’m glad you said that. It is a craft… I take copious notes when i batch or cook. When you make something that you like it’s so important to make it again. I measure everything by weight (gms) tooooo many spices have different grinds. IE table salt vs course… 50% deference in amounts. Makes or breaks results. BTY a little too much salt can be balanced with some sugar. Cheers
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Just for conversation: i pay little attention to recipes that are created by spoons and cups. They’re three different size spoons globally (i think), and many more size cups… Weight is the only precise method to be repetitiously successful. BTY, grams and kilos are so much easer to work with… Easy math. Just what i do…
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Just for conversation: i pay little attention to recipes that are created by spoons and cups. They’re three different size spoons globally (i think), and many more size cups… Weight is the only precise method to be repetitiously successful. BTY, grams and kilos are so much easer to work with… Easy math. Just what i do…
JoeB I also started weighing all ingredients. Many years measured with tsp, Tbsp and cup, I think I get far more consistent end results weighing ingredients. Also easier to making adjustments with grams although still working conversions to metric.
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Just for conversation: i pay little attention to recipes that are created by spoons and cups. They’re three different size spoons globally (i think), and many more size cups… Weight is the only precise method to be repetitiously successful. BTY, grams and kilos are so much easer to work with… Easy math. Just what i do…
JoeB Yep, Weights are the only way to go and as you say, metric is so much easier. As I make my sausages, and in fact all my recipes in general, converting everything to metric.
Last count, I hade converted 297 recipes. A few more hundred to go.
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I recently got a third digital scale, a precision scale that I use for reloading and now measuring spices. It easily switches units from grams, grains, troy ounces, standard ounces and pennyweight.
It’s max capacity is less than 16 ounces, so pretty good resolution on light weights like seasonings and smokeless powder.
Yes, volume measurement are fine for liquids, but not dry ingredients.
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