Do you cook or put in uncooked?

]]>https://waltonsdev.nodebb.com/topic/2468/bacon-in-bratsRSS for NodeFri, 11 Sep 2026 01:33:47 GMTMon, 06 Jul 2020 10:26:12 GMT60Walkeg Jonathan used a double negative. What he meant to say was “it was good” when adding crispy bacon to the mix. Also, we agree that adding raw bacon to a mix is NOT good because it makes it soggy. In addition, I sometimes add “pork belly” to a mix for fat content only if I’m using a lean meat product. That’s not the same as adding raw bacon. It’s just uncured fat content.

]]>https://waltonsdev.nodebb.com/post/32752https://waltonsdev.nodebb.com/post/32752Wed, 10 Mar 2021 19:09:29 GMTJonathon, you added cooked crispy bacon to the brat and it was not eatable?? Thought of doing that or adding partly cooked bacon maybe even with the grease to the mix for a better flavor. I’ve never been happy with the results by just adding raw bacon to the mix!

]]>https://waltonsdev.nodebb.com/post/32634https://waltonsdev.nodebb.com/post/32634Sun, 07 Mar 2021 23:46:45 GMTJonathon That’s exactly what I was thinking. Thanks for the reminder. I’ve only added crumbled cooked bacon in as a seasoning. It never was not eatable.

]]>https://waltonsdev.nodebb.com/post/19310https://waltonsdev.nodebb.com/post/19310Wed, 08 Jul 2020 19:52:14 GMTzbigjeff One other thing to consider is that uncooked bacon has a tendency to become soggy when added to a brat before it has been cooked.

]]>https://waltonsdev.nodebb.com/post/19295https://waltonsdev.nodebb.com/post/19295Wed, 08 Jul 2020 12:49:32 GMTCabelas90 Oh, I agree with you. Especially on the smoking of it. I was just wondering why it was also necessary to “heat treat” it.

]]>https://waltonsdev.nodebb.com/post/19261https://waltonsdev.nodebb.com/post/19261Mon, 06 Jul 2020 21:25:53 GMTzbigjeff I honestly could not answer that. We Do bacon Brats and Burgers as a result of having bacon ends from slicing bacon its a great way to re purpose them instead of selling at a discount.
As far as what makes Bacon “Bacon” Part of it is the thermal process or smoking. part is the curing of a fresh pork belly. Without the smoking weather its hot or cold do you really have bacon? In my opinion if you make a bacon brat with fresh cured pork belly instead of a smoked and cured pork belly its really not a bacon brat. Just food for thought. I would be very curious if you try it though!

]]>https://waltonsdev.nodebb.com/post/19260https://waltonsdev.nodebb.com/post/19260Mon, 06 Jul 2020 21:09:50 GMTSo, the USDA does not want uncooked bacon in sausages? But, they will accept “par cooked”? That supposedly keeps it safer? You definitely are a wealth of knowledge.

]]>https://waltonsdev.nodebb.com/post/19258https://waltonsdev.nodebb.com/post/19258Mon, 06 Jul 2020 20:49:27 GMTTexLaw I should clarify we use 'Heat Treated not fully cooked" Per our Haccap Plan to make USDA happy but it has been smoked to 132. so not totally cooked.

]]>https://waltonsdev.nodebb.com/post/19254https://waltonsdev.nodebb.com/post/19254Mon, 06 Jul 2020 18:09:03 GMTIf I were grinding the bacon, I would go with uncooked (but smoked). However, I admit that I also am intrigued by the idea of putting cooked bacon ends through there.

]]>https://waltonsdev.nodebb.com/post/19251https://waltonsdev.nodebb.com/post/19251Mon, 06 Jul 2020 16:36:06 GMTblrbys2 I would recommend using cooked bacon ends. Being smoked that adds another layer of flavor over just cured bellies.

]]>https://waltonsdev.nodebb.com/post/19245https://waltonsdev.nodebb.com/post/19245Mon, 06 Jul 2020 12:36:23 GMT