Bratwurst Seasoning Profile Matching Trader Joe's German Brats
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I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones
fisherman43 BTY there are no sausage police. There is no wrong way. Only rules are safety in food prep
. And 20lbs of sausage that tasted not so good is a lot of sausage. ๐ฅฒ -
JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it
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JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it
fisherman43 it is what it is. When you eat your mistakes it is lessons learned
. Been there, done that and got the tee shirt -
fisherman43 it is what it is. When you eat your mistakes it is lessons learned
. Been there, done that and got the tee shirtJoeB But, as people have said many times: Your mistakes are better than most that Iโve had in restaurants. With that being said, this community will keep on โtrying new ways/methodsโ continually unless itโs for one of their paid group functions (weddings, outings, etc).
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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 bocephus JoeB
My copy of the Kutas book came in the mail today.
Canโt wait to dive in.โA smooth sea never made a skilled sailor.โ
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it has it all and is a good read
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processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Canโt wait to dive in.Surg I think you will really like it, there is a lot of great information in it.
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processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Canโt wait to dive in.Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Canโt wait to dive in.The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.
I canโt imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.
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Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Canโt wait to dive in.The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.
I canโt imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.
processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60โs. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store โThe Sausage Makerโ before passing, but was the catalyst and is a family business.
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processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Canโt wait to dive in.Surg It is a wealth of knowledge. I go back to it often and usually learn something new
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processhead good info, thx
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processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60โs. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store โThe Sausage Makerโ before passing, but was the catalyst and is a family business.
JoeB Itโs always nice to hear the history behind the business. He sounds like many on this site (aka: telling on themselves). All of those types of people are confident enough to admit their mistakes. I like hanging with those types of people.
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Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Canโt wait to dive in.The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.
I canโt imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.
processhead I have had that book for a long time and still love pulling it out and reading it and looking at recipes.
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