<![CDATA[Rookie Move & Texture- Bavarian Brat. & Pepperoni Stick]]>Not sure if I am not adding enough pork fat or? I made 1/2 Goose, 1/4 Pork Fat & 1/4 Pork Loin. I used Pepperoni seasoning and E citric acid. The flavor is great but dry, crumbling, cakey.

The same with the Bavarian, only with 1/2 lean pork, 1/4 lean beef , 1/4 Pork Fat and Bavarian Seasonings and powdered buttermilk. Thet bavarian recipe I have is not smoked just put in almost boiling water to pre-cook.

Here is the rookie move, I ran out of natural casings and used collogen casings on the last few pounds of the Bavarian. (You all know what probably happend) I heard a pop in the hot water bath opened the lid to find a casing had blown off. So I looked at the other sausages and seen a few air pockets so I stuck one with a steak knife and it blew hot water from my chin to chest. 2nd degree burns. Lesson learned.

Thank You in advance for your response’s. Smart elic responce’s assumed LOL

]]>https://waltonsdev.nodebb.com/topic/1815/rookie-move-texture-bavarian-brat-pepperoni-stickRSS for NodeFri, 11 Sep 2026 01:48:36 GMTMon, 09 Dec 2019 17:11:38 GMT60<![CDATA[Reply to Rookie Move & Texture- Bavarian Brat. & Pepperoni Stick on Mon, 04 Jan 2021 17:02:05 GMT]]>Wow, tuff way to learn,

]]>https://waltonsdev.nodebb.com/post/27766https://waltonsdev.nodebb.com/post/27766Mon, 04 Jan 2021 17:02:05 GMT<![CDATA[Reply to Rookie Move & Texture- Bavarian Brat. & Pepperoni Stick on Mon, 04 Jan 2021 16:35:20 GMT]]>We all do stupid things without thinking sometimes. Thanks for sharing so others can learn from your mistake.

]]>https://waltonsdev.nodebb.com/post/27764https://waltonsdev.nodebb.com/post/27764Mon, 04 Jan 2021 16:35:20 GMT