Brats
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Made my first batch of venison brats using Jerrys brat seasoning yesterday and they turned out great. A little bit of tweaking on amounts and they will be out of this world. I made 15 lbs. half of which were with hi temp cheddar and half had the cheddar and some jalapenos. I do have one question though. What do you guys use for adding jalapenos to a sausage? The little cans I bought were convenient but the taste didn’t come through on the final product very well. In fact you couldn’t even taste them.
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Made my first batch of venison brats using Jerrys brat seasoning yesterday and they turned out great. A little bit of tweaking on amounts and they will be out of this world. I made 15 lbs. half of which were with hi temp cheddar and half had the cheddar and some jalapenos. I do have one question though. What do you guys use for adding jalapenos to a sausage? The little cans I bought were convenient but the taste didn’t come through on the final product very well. In fact you couldn’t even taste them.
hinoon I would recommend using either dried or fresh peppers. Dried peppers should be rehydrated with any liquid (beer, wine, water, broth) and fresh should be diced small and sweated for a few minutes in a fry pan. I add fresh/cooked peppers with my second grind. You can also mix in by hand. Waltons Jalapeno patty mix may boost the flavor but would also add salt so you would want to keep that in mind.
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hinoon I agree with Joe Hell on using either fresh or dehydrated. The Dehydrated Jalapeno Pepper Flakes work great. One of the most disappointing things is that the pickled taste of jalapenos (which I love) just won’t come through in a sausage, in fact, it could denature the protein right around the jalapeno chunks in the sausage!
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silver721 A pork butt with the fat cap will almost always be in the 70/30 range, without the fat cap it is depressingly lean. As for a way to accurately test it you need a fat analyzer like the FA73 and as you can see they are fairly expensive.
The only way I can think to do it would be to weigh everything then render the fat at low(ish) temperature and weigh the fat. Obviously, the meat is useless to you at this point though so that is less than ideal! Anyone have any other ideas?
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Sight and taste. It is all about your taste. Fat is flavor, so use a visual sight of what you would think 70% out of a PIE would be for meat. Now that is a rough explanation with very little science. How’s that? It is all about experimentation anyway!! I keep a note book and photos all the time for going back to recreate…since a lot of times i get lazy on righting recipes down.
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The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
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The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
MAD KK if you are trying to get a more accurate protein/fat ratio that would be the way to go. Depending on how hard they trimmed the butts I will add additional fat or not. You could fry up a patty and see if you need more fat. Most of the butts recently around here recently have been in the 80/20 range, for my sausages I like to be closer to the 70/30 range. So I will add enough to reach that range, sometimes I will add belly, but that is soft fat not the fat back kind that will give you nice particle definition in a cured sausage.
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Is there a good way to judge when I have a 70/30 lean to fat ratio?
If you are worried about being on the low side of fat then cook slower and you will never know the difference. Speaking from 40 years ago, but in the turkey industry we worked with extremely low fat sausages and hams and it was all about low and slow. Mind you I just made a very low fat summer sausage that was very acceptable, but I cooked it low and slow with a finish in a water bath.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
Grimpuppy thanks for the jalapeños scale. I can use that.
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The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
I think it would be a real challenge to trim out all the fat in a pork butt.
Quite a lot of the fat is intra-muscular (marbled) fat that you just can’t trim out. Judging the fat to lean is usually just a swag without instrumentation to measure it.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
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