Bratwurst Seasoning Profile Matching Trader Joe's German Brats
-
processhead Thanks for the upvote
-
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
Paul
-
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
-
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
processhead I do have the 1st addition, and was privileged to know and befriend him. Well i say that but it was really my Dad, and me by his side making polish sausage, wine, and Rytek’s talks that were so valuable. I agree… A must text book for anyone making sausage. His Bio, sadly had to be finished by others…
-
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
JoeB I have that one also, one of the first books I got when I got more serious about this craft.
-
JoeB I have that one also, one of the first books I got when I got more serious about this craft.
bocephus I’m glad you said that. It is a craft… I take copious notes when i batch or cook. When you make something that you like it’s so important to make it again. I measure everything by weight (gms) tooooo many spices have different grinds. IE table salt vs course… 50% deference in amounts. Makes or breaks results. BTY a little too much salt can be balanced with some sugar. Cheers
-
Just for conversation: i pay little attention to recipes that are created by spoons and cups. They’re three different size spoons globally (i think), and many more size cups… Weight is the only precise method to be repetitiously successful. BTY, grams and kilos are so much easer to work with… Easy math. Just what i do…
-
Just for conversation: i pay little attention to recipes that are created by spoons and cups. They’re three different size spoons globally (i think), and many more size cups… Weight is the only precise method to be repetitiously successful. BTY, grams and kilos are so much easer to work with… Easy math. Just what i do…
JoeB I also started weighing all ingredients. Many years measured with tsp, Tbsp and cup, I think I get far more consistent end results weighing ingredients. Also easier to making adjustments with grams although still working conversions to metric.
-
Just for conversation: i pay little attention to recipes that are created by spoons and cups. They’re three different size spoons globally (i think), and many more size cups… Weight is the only precise method to be repetitiously successful. BTY, grams and kilos are so much easer to work with… Easy math. Just what i do…
JoeB Yep, Weights are the only way to go and as you say, metric is so much easier. As I make my sausages, and in fact all my recipes in general, converting everything to metric.
Last count, I hade converted 297 recipes. A few more hundred to go.
-
I recently got a third digital scale, a precision scale that I use for reloading and now measuring spices. It easily switches units from grams, grains, troy ounces, standard ounces and pennyweight.
It’s max capacity is less than 16 ounces, so pretty good resolution on light weights like seasonings and smokeless powder.
Yes, volume measurement are fine for liquids, but not dry ingredients. -
JoeB I also started weighing all ingredients. Many years measured with tsp, Tbsp and cup, I think I get far more consistent end results weighing ingredients. Also easier to making adjustments with grams although still working conversions to metric.
bocephus Chk the back pages of the books we talked about… I think both have a rough translation from imperial to metric . If i find a good Sausage recipe in imperial quantities i’ll do a rough conversion and see how it looks.
-
bocephus Chk the back pages of the books we talked about… I think both have a rough translation from imperial to metric . If i find a good Sausage recipe in imperial quantities i’ll do a rough conversion and see how it looks.
JoeB Yes it does, I have referenced it often. Love the book.
-
I recently got a third digital scale, a precision scale that I use for reloading and now measuring spices. It easily switches units from grams, grains, troy ounces, standard ounces and pennyweight.
It’s max capacity is less than 16 ounces, so pretty good resolution on light weights like seasonings and smokeless powder.
Yes, volume measurement are fine for liquids, but not dry ingredients.processhead Paul we think toooo much alike. I’ve used my reloading scale for years to measure grains and gms. I also do liquid weight, 30 ml~= 1oz (water) = ~ 30gms. Then ill use a wider range scale for a ltrs . 2-3lbs of a mistake i could live with… I normally batch 20-30lbs (9-13.5 kilos)… That’s a lot of mistake.
-
JoeB Yep, Weights are the only way to go and as you say, metric is so much easier. As I make my sausages, and in fact all my recipes in general, converting everything to metric.
Last count, I hade converted 297 recipes. A few more hundred to go.
Chef WoW that’s a lot of converting. I have some passed down recipes. When i batch, an old recipe i will weigh the amounts for metric… I base and break everything down to 1kg. if i am doing 9kg i just x the kg amount by 9 for all ingredients. So if the recipe is for 50lbs i change it to kgs and divide it down everything down to 1kg after conversion. Thought i sent you an excel template that does that automatically? zbigjeff tuned it up for me. Cheers
-
Chef WoW that’s a lot of converting. I have some passed down recipes. When i batch, an old recipe i will weigh the amounts for metric… I base and break everything down to 1kg. if i am doing 9kg i just x the kg amount by 9 for all ingredients. So if the recipe is for 50lbs i change it to kgs and divide it down everything down to 1kg after conversion. Thought i sent you an excel template that does that automatically? zbigjeff tuned it up for me. Cheers
JoeB I got your template, but couldn’t get it to work. I loved the format you had. Think I’ll work with it some more, likely operator error.
-
If any of you have an android smart phone, the calculator app has a measurements converter that works really well, and is simple to use.
My guess is apple phone probably has something similar.
The app will convert any units of weight, length, temp, back and forth in any direction. I find myself using it more and more and leaving the printed charts alone.
Paul
-
If any of you have an android smart phone, the calculator app has a measurements converter that works really well, and is simple to use.
My guess is apple phone probably has something similar.
The app will convert any units of weight, length, temp, back and forth in any direction. I find myself using it more and more and leaving the printed charts alone.processhead I did an excel spread sheet that does conversions, but I like to also have the book. Always been a book guy, rather read a real one than one on line (old school I guess). Nieces and nephews have a different saying.
-
Yeah books are nice to have. Even if you use spreadsheets, just having something printed out, put in a plastic sleeve and store in 3 ring binder for use in the shop is better. The screensaver never comes on when using a printout.
-
Yeah books are nice to have. Even if you use spreadsheets, just having something printed out, put in a plastic sleeve and store in 3 ring binder for use in the shop is better. The screensaver never comes on when using a printout.
Ridley Acres Recently bought a laminator, works great for recipes. Print them out, laminate and put in three ring binder. I can then just pull the recipe out of binder and wipe it down if I spill on it.
-
So earlier I had mentioned tweaking the seasonings to up the amounts of some of the aromatic spices in the white brat seasoning. The test batch was good but I thought the seasonings were a little understated.
After reviewing the recipe again I noticed that the meat block called for 920 grams of pork and not 1 kg. I put a full 1000 grams of pork in the batch so I am thinking that may account for the discrepancy. Apparently in the recipe they include the egg as part of the meat block.
Meats Metric US
Semi-fat pork* 920 g 2.0 lb
Whole egg 70 g 1 egg
Milk 10 ml 1 Tbsp
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
