Got a lot of sausage to make.
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Lance said in Got a lot of sausage to make.:
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Awesome, just simple ingredients, perfect! I remember the first time I took a fresh brat and indirect smoked it on the Weber. Incredible. Totally different flavor and texture profile. Long time ago.
You have a beast of a smoker setup there.
PapaSop Thanks this is a recipe you can find all over the Texas hill country brought over when the Germans started settling here i copied it down from my great granddads smoke house wall.
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Lance With a hunk of mesquite like that I bet it smokes for many hours. In your situation it may not matter much, but if you can let that mesquite age enough that the bark slips off it will produce a cleaner better tasting smoke.
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Lance Those are some nice-looking brats.
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Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
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Lance What are your amounts for salt and pepper per lb or block? I know the garlic and flakes are to your liking (aka: light to heavy)
zbigjeff
This is what I do for 100 lbs of 50/50 venison and pork. ( will work real well with beef).
Salt 12.5 oz
Pepper 11oz
Red pepper .75 oz
Garlic .5 oz
I use 3.33 oz of cure
And 20 oz of milk powder
My smoke schedule is
100° for one hour
120° for one hour
140° for one hour
170° to finish.You never work a day in your life if you love what you do.
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zbigjeff
This is what I do for 100 lbs of 50/50 venison and pork. ( will work real well with beef).
Salt 12.5 oz
Pepper 11oz
Red pepper .75 oz
Garlic .5 oz
I use 3.33 oz of cure
And 20 oz of milk powder
My smoke schedule is
100° for one hour
120° for one hour
140° for one hour
170° to finish.Lance Thank you for the details. I just smiled at your use of milk powder because I do the same. Will also use the Salt/Pepper amounts to make Slovenian sausage which by the way uses garlic juice from boiling and squeezing raw garlic for the amount of meat by the ratio of 1 oz per pound. Yep, very garlicky. If one wants to make it “hot”, then add the red pepper. Just never knew how much salt and pepper they used in their old style recipes (they just said to add the salt and pepper). Now I know. Thanks again.
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Lance Thank you for the details. I just smiled at your use of milk powder because I do the same. Will also use the Salt/Pepper amounts to make Slovenian sausage which by the way uses garlic juice from boiling and squeezing raw garlic for the amount of meat by the ratio of 1 oz per pound. Yep, very garlicky. If one wants to make it “hot”, then add the red pepper. Just never knew how much salt and pepper they used in their old style recipes (they just said to add the salt and pepper). Now I know. Thanks again.
zbigjeff My wife’s great aunt used to boil the garlic and add the juice. It is very garlicky and I really like it.
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Lance wow that looks great
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Never heard of boiling garlic for the juice, interesting indeed. How long do boil it for?
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zbigjeff My wife’s great aunt used to boil the garlic and add the juice. It is very garlicky and I really like it.
Lance That’s how the better makers did it. These days, they’re getting lazy and adding powder. The juice definitely keeps the demons at bay and won’t come within 5 miles. Plus, the neighbors know that zbigjeff is cooking up a storm once again.
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mrobisr Place the garlic in cheese cloth, boil for about 7-10 mins (until the garlic is soft. It all depends on the type of garlic you buy.), pull out and start squeezing when it’s cool enough to touch. They used to squeeze it by hand. Now, I put about a head of cloves in the cheese cloth and place the garlic pod in a lemon juicer and squeeze it until all the liquid comes out and move onto the next pod. The place does smell garlicky. So, sometimes, I go out and squeeze on the back porch so the whole living space doesn’t wreak for days.
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mrobisr Place the garlic in cheese cloth, boil for about 7-10 mins (until the garlic is soft. It all depends on the type of garlic you buy.), pull out and start squeezing when it’s cool enough to touch. They used to squeeze it by hand. Now, I put about a head of cloves in the cheese cloth and place the garlic pod in a lemon juicer and squeeze it until all the liquid comes out and move onto the next pod. The place does smell garlicky. So, sometimes, I go out and squeeze on the back porch so the whole living space doesn’t wreak for days.
zbigjeff Well, I started a fight in the Slovenian community. The person who boils the “whole” garlic only boils for 2-4 minutes. Then, another guy says he’s full of crap. The best way is to grind the garlic using the smallest hole (fine), place it in a cheesecloth, wrap it up and just dunk it for a couple seconds in very warm water, remove it and squeeze the juice out of it. Keep on doing that till the juice doesn’t smell like garlic any longer. I just laughed when they were discussing the proper method. Any which way, the juice is best for that type of sausage and to get the garlic to shine.
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zbigjeff Well, I started a fight in the Slovenian community. The person who boils the “whole” garlic only boils for 2-4 minutes. Then, another guy says he’s full of crap. The best way is to grind the garlic using the smallest hole (fine), place it in a cheesecloth, wrap it up and just dunk it for a couple seconds in very warm water, remove it and squeeze the juice out of it. Keep on doing that till the juice doesn’t smell like garlic any longer. I just laughed when they were discussing the proper method. Any which way, the juice is best for that type of sausage and to get the garlic to shine.
zbigjeff Sorry I stirred the pot for you, but the method has be very interested, thanks.
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mrobisr Place the garlic in cheese cloth, boil for about 7-10 mins (until the garlic is soft. It all depends on the type of garlic you buy.), pull out and start squeezing when it’s cool enough to touch. They used to squeeze it by hand. Now, I put about a head of cloves in the cheese cloth and place the garlic pod in a lemon juicer and squeeze it until all the liquid comes out and move onto the next pod. The place does smell garlicky. So, sometimes, I go out and squeeze on the back porch so the whole living space doesn’t wreak for days.
zbigjeff Do you put the whole head in the cheese cloth or do you remove the paper?
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mrobisr Oh, stirring the pot is what gets you closer to the finish line. No worries over here. It’s all good to sometimes get the full story out. The future is very garlicky none the less. I’ve been a board member at the Slovenian National Home at 65th and St Clair in Cleveland for many years. The hall and kitchen/bar can fit in around 1,500 people. When we cook up 200+ sausages, we fill the whole place with that garlic smell and people know they are now HOME.
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mrobisr Oh, stirring the pot is what gets you closer to the finish line. No worries over here. It’s all good to sometimes get the full story out. The future is very garlicky none the less. I’ve been a board member at the Slovenian National Home at 65th and St Clair in Cleveland for many years. The hall and kitchen/bar can fit in around 1,500 people. When we cook up 200+ sausages, we fill the whole place with that garlic smell and people know they are now HOME.
zbigjeff said in Got a lot of sausage to make.:
we fill the whole place with that garlic smell and people know they are now HOME.
Oh that sounds like so much fun and delicious too, thanks for the share, I love it.
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mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
zbigjeff said in Got a lot of sausage to make.:
mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
I will be trying it for sure, my next project is kielbasa do you think it would be good to try in that?
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zbigjeff said in Got a lot of sausage to make.:
mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
I will be trying it for sure, my next project is kielbasa do you think it would be good to try in that?
mrobisr Growing up back in Milwaukee, all of the Polish, Czech, Slovenian & Ukrainian sausage markets all would offer their kielbasa in both w/garlic or wo/garlic. My family always got the w/garlic. After poaching it and then frying it up the house smelled so good from frying up the kielbasa w/garlic. Give it a try. If you like garlic you’ll love it.
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We made up 25 lbs of the Excalibur kielbasa today and will be smoking it tomorrow. Smells and looks good now and looking forward to the magic that happens after smoking it tomorrow.
I would like to do a seasoning recipe from scratch with fresh garlic as we are definitely garlic lovers.
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