Jalapeño Popper brats from Livestream
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Jonathon those brats looked good. Was there a ton of flavor there? These ones really have me interested!!!
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Sounded like they were going to taste fantastic. Great video. Tks
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Jonathon may have to give this a try. Thanks
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I’m gonna OPT out on this one
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I’ve made jalapeño popper sausages from scratch seasonings. Ground 5# of bacon (smoked but not fried or baked) with 15# of pork trim and shoulder. Grinding them together really blends the bacon flavor pretty evenly. I used some jalapeño powder to avoid the pepper crunch and added that to my base bratwurst seasoning blend. Froze a block of cream cheese and hand mixed the cubes (1/4” cubes) into the seasoned meat mixture. Also added a little Sure Cure to the blend. It was super delicious!
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I’ve made jalapeño popper sausages from scratch seasonings. Ground 5# of bacon (smoked but not fried or baked) with 15# of pork trim and shoulder. Grinding them together really blends the bacon flavor pretty evenly. I used some jalapeño powder to avoid the pepper crunch and added that to my base bratwurst seasoning blend. Froze a block of cream cheese and hand mixed the cubes (1/4” cubes) into the seasoned meat mixture. Also added a little Sure Cure to the blend. It was super delicious!
fallis10 just wandering why you added Sure Cure. Did you smoke them?
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 sometimes we add sure cure just to get the red color.
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GWG8541 I smoked them at a very low temp (150ish?) for about two hours with cherry wood chunks. It gave a little more bacon smokiness and also helped set the casing to the sausage inside. I was aiming to also get a little more moisture level to account for the pepper juice in a fried popper but it didn’t come out in that regards. Still was a great addition to smoke them though!
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GWG8541 I smoked them at a very low temp (150ish?) for about two hours with cherry wood chunks. It gave a little more bacon smokiness and also helped set the casing to the sausage inside. I was aiming to also get a little more moisture level to account for the pepper juice in a fried popper but it didn’t come out in that regards. Still was a great addition to smoke them though!
fallis10 did you use a binder
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