What's your next Meat Project?
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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. -
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.Austin Thank YOU very much, I really appreciate that & it is exactly what I needed to know. So much for the idea, but if it really will not work, then that is it. There again, if I wanted a little more bacony flavor I could probably grind some bacon up as Paul mentioned earlier into the mix or just forget about it & keep the brats raw or add the sure cure for the smoked version. Thanks a billion again & have a great evening, what very little is left of it.
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calldoctoday yeah the bacon cure won’t make it taste like bacon. I’d definitely add some chopped and ground bacon if you want to add a bacon flavor to it. Could do that as a fresh or smoked brat still just fine.
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Pivodog I’ve never had it but that is some beautiful stuff
. Great job. 
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That looks great.
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Pivodog Man that looks worthy!!!
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Pivodog Dang that looks good and ready to eat.
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Pivodog Wow, that looks amazing!
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Pivodog Looks perfect!
Are you happy with the flavor? -
Pivodog Yes sir!!!
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Pivodog That is amazing looking meat. You definitely have the process down on that
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Pivodog Looks AWESOME & I’ll bet it has a great taste. I think everyone here would be willing to be a taste tester for this.
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Pivodog said in What's your next Meat Project?:
Finally, tried out my 2-month-old Coppa!
I need this recipe!!! Last coppa I made was a spicy crusted cappicolla which turned out great but the spice crusted coppa looks even more amazing
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processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
Paul
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead How nice that it is a family affair. Good looking family, even the goofy son in law LOL!!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain Good to see you getting back in the saddle. Jerky looks great.
Improvise, Adapt and Overcome! Semper Fi
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