First time with the horseradish brat, smells pretty good mixing and stuffing will throw some on the grill for samples here shortly!

Thanks everyone got it done stuffed in bulk packs just fine with no water!

HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!

EDaniels unfortunately I am showing my age I can remember hearing this segment in 1971-72!

Jonathon Yes it is beef! I was kind of disappointed it didn’t have more of a horseradish bite and taste however when I slapped it on a bun and dressed it up using habanero pepper jack cheese it made it snap. With that being said I think it could use more horseradish flavor. All in all another great brat!

Very accurate on what is taking place! I remember listening to Paul Harvey with my grandpa!

Thank you processhead!

Box mix from Walton’s putting in bulk bags thanks for the info