What's your next Meat Project?
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HerbcoFood said in What's your next Meat Project?:
processhead So the remedy here would just to be wrap the bacon around the brat and cook on the cast iron griddle like a Sonoran hotdog.
Yes, that would be one solution. Or how about have ground bacon as part of the meat block for a fresh brat?
processhead I have done the bacon in the link sausage and pan sausage. For me I like to have it separate, because as you know sometimes ingredients get lost. Having the crispy texture of the bacon around a hotdog/sausage is what I would rather have. Then as you bite you can easily tell, there is the bacon and now there is the sausage.
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processhead said in What's your next Meat Project?:
calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.
processhead Thanks Paul, I really appreciate your thoughts & that is the sort of things I am trying to sort out. The Nitrite issue is the big one I was worried about as well. Maybe Jonathon or Austin or JohnG5 may have some thoughts on this too. I have a little bit of time, but wanted to start the thought process soon. Was hoping to take the Blue Ribbon to the next level with the idea.
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calldoctoday
I would add sure cure instead of a “complete cure” or some sort of maple bacon cure. Our blue ribbon maple bacon cure is 0.60% nitrite but sure cure is 6.25%. that means the maple bacon cure has a ton of salt and sugar in it. Adding that to your brats will definitely make them too salty because you would be using 10 times more of the “cure” to get the right amount of ingoing nitrites. A long time ago, we sold some sausage seasonings that were designed to be used with a “complete cure” like the maple bacon cure and we had to formulate them with a lot less salt…A LOT less salt. I’d dont think you’ll pick up enough flavor from a complete cure to justify using that over sure cure. Your flavor comes from the brat seasoning and smoke flavor. So, I’d use sure cure (1oz per 25lb batch) and the you don’t have to worry about the small amount of extra salt that would include. Let me know if you have more questions about anything there. -
calldoctoday
I would add sure cure instead of a “complete cure” or some sort of maple bacon cure. Our blue ribbon maple bacon cure is 0.60% nitrite but sure cure is 6.25%. that means the maple bacon cure has a ton of salt and sugar in it. Adding that to your brats will definitely make them too salty because you would be using 10 times more of the “cure” to get the right amount of ingoing nitrites. A long time ago, we sold some sausage seasonings that were designed to be used with a “complete cure” like the maple bacon cure and we had to formulate them with a lot less salt…A LOT less salt. I’d dont think you’ll pick up enough flavor from a complete cure to justify using that over sure cure. Your flavor comes from the brat seasoning and smoke flavor. So, I’d use sure cure (1oz per 25lb batch) and the you don’t have to worry about the small amount of extra salt that would include. Let me know if you have more questions about anything there.Austin Thank YOU very much, I really appreciate that & it is exactly what I needed to know. So much for the idea, but if it really will not work, then that is it. There again, if I wanted a little more bacony flavor I could probably grind some bacon up as Paul mentioned earlier into the mix or just forget about it & keep the brats raw or add the sure cure for the smoked version. Thanks a billion again & have a great evening, what very little is left of it.
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calldoctoday yeah the bacon cure won’t make it taste like bacon. I’d definitely add some chopped and ground bacon if you want to add a bacon flavor to it. Could do that as a fresh or smoked brat still just fine.
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Pivodog I’ve never had it but that is some beautiful stuff
. Great job. 
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That looks great.
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Pivodog Man that looks worthy!!!
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Pivodog Dang that looks good and ready to eat.
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Pivodog Wow, that looks amazing!
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Pivodog Looks perfect!
Are you happy with the flavor? -
Pivodog Yes sir!!!
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Pivodog That is amazing looking meat. You definitely have the process down on that
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Pivodog Looks AWESOME & I’ll bet it has a great taste. I think everyone here would be willing to be a taste tester for this.
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Pivodog said in What's your next Meat Project?:
Finally, tried out my 2-month-old Coppa!
I need this recipe!!! Last coppa I made was a spicy crusted cappicolla which turned out great but the spice crusted coppa looks even more amazing
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processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
Paul
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