What's your next Meat Project?
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner 
was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol 
. Really they are a perfect gift size. 
cdavis Looking awesome. You’ve been busy.
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cdavis You have been busy. All looks very good.
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cdavis Summer sausage is looking good.
I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.
processhead I’ve had really good luck with my top and bottom Temps staying equal with this setup. Which makes for better product.
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twilliams we loved the smaller ones. There will be more in the future.
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cdavis Very nice, very industrious. Looks like you have a whole lot of good looking things there, let me know if there is a supply overload.
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cdavis Looking awesome. You’ve been busy.
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cdavis Looks great!!! Awesome particle definition. I am sure it tastes great
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twilliams said in What's your next Meat Project?:
cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly
I am still working out the perfect size for a Club Cracker as they as preferred over Ritz,
Jamieson22 never had those, I prefer townhouse but they are oblong. Sausage would still fit on the cracker
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calldoctoday will do. Thanks
cdavis You are very welcome, just real nice product. We are always here to help!
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Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
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Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.Paul
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calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.processhead said in What's your next Meat Project?:
calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.
Paul
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processhead said in What's your next Meat Project?:
calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.
processhead So the remedy here would just to be wrap the bacon around the brat and cook on the cast iron griddle like a Sonoran hotdog.
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processhead So the remedy here would just to be wrap the bacon around the brat and cook on the cast iron griddle like a Sonoran hotdog.
HerbcoFood said in What's your next Meat Project?:
processhead So the remedy here would just to be wrap the bacon around the brat and cook on the cast iron griddle like a Sonoran hotdog.
Yes, that would be one solution. Or how about have ground bacon as part of the meat block for a fresh brat?
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HerbcoFood said in What's your next Meat Project?:
processhead So the remedy here would just to be wrap the bacon around the brat and cook on the cast iron griddle like a Sonoran hotdog.
Yes, that would be one solution. Or how about have ground bacon as part of the meat block for a fresh brat?
processhead I have done the bacon in the link sausage and pan sausage. For me I like to have it separate, because as you know sometimes ingredients get lost. Having the crispy texture of the bacon around a hotdog/sausage is what I would rather have. Then as you bite you can easily tell, there is the bacon and now there is the sausage.
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processhead said in What's your next Meat Project?:
calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.
processhead Thanks Paul, I really appreciate your thoughts & that is the sort of things I am trying to sort out. The Nitrite issue is the big one I was worried about as well. Maybe Jonathon or Austin or JohnG5 may have some thoughts on this too. I have a little bit of time, but wanted to start the thought process soon. Was hoping to take the Blue Ribbon to the next level with the idea.
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calldoctoday
I would add sure cure instead of a “complete cure” or some sort of maple bacon cure. Our blue ribbon maple bacon cure is 0.60% nitrite but sure cure is 6.25%. that means the maple bacon cure has a ton of salt and sugar in it. Adding that to your brats will definitely make them too salty because you would be using 10 times more of the “cure” to get the right amount of ingoing nitrites. A long time ago, we sold some sausage seasonings that were designed to be used with a “complete cure” like the maple bacon cure and we had to formulate them with a lot less salt…A LOT less salt. I’d dont think you’ll pick up enough flavor from a complete cure to justify using that over sure cure. Your flavor comes from the brat seasoning and smoke flavor. So, I’d use sure cure (1oz per 25lb batch) and the you don’t have to worry about the small amount of extra salt that would include. Let me know if you have more questions about anything there.
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