<![CDATA[Philly Cheese Steak Brats]]>I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. YummyPhillyCheeseBrats.JPG

]]>https://waltonsdev.nodebb.com/topic/2522/philly-cheese-steak-bratsRSS for NodeThu, 10 Sep 2026 21:44:07 GMTMon, 27 Jul 2020 02:09:28 GMT60<![CDATA[Reply to Philly Cheese Steak Brats on Mon, 27 Jul 2020 14:50:49 GMT]]>deweymeats Great seasoning, love that stuff. Some seasonings like Hab Mango Brat are awesome but you wouldn’t want ot eat a bunch at a time, Philly is a great brat to eat lots of!

]]>https://waltonsdev.nodebb.com/post/19993https://waltonsdev.nodebb.com/post/19993Mon, 27 Jul 2020 14:50:49 GMT<![CDATA[Reply to Philly Cheese Steak Brats on Mon, 27 Jul 2020 13:53:57 GMT]]>I love that seasoning. Made mine with Provolone. Glad you had a good result.

]]>https://waltonsdev.nodebb.com/post/19979https://waltonsdev.nodebb.com/post/19979Mon, 27 Jul 2020 13:53:57 GMT