Jonathon Thanks

How much carrot fiber and water if any should I add? Making 6lbs. of burgers.

Jonathon,
When I did that when I made chicken patties I found that it was to sticky to form the patties. It all stuck to my hands. Any suggestions for that?
Thanks

I bought the Roasted Garlic and Onion Patty Mix seasoning and wanted to use it with turkey breast. Do you think I should add carrot fiber also with the mix? If so how much. Can I add the seasoning to the meat after grinding then freeze the mixture instead of making the patties now or should I make the patties after mixing in the seasoning.
Thanks

Jonathon Thanks

So I am making some of the Supreme Pizza Brats with chicken thighs. Can I add some pineapple tidbits to the mixture and use the pineapple juice or apple juice in place of the water?
Thanks

Snack Stix
I am getting ready to make some snack stix using these

ADDITIVES
1 package Mandarin Teriyaki snack stick
1 oz Sure Cure
4 oz of Carrot Fiber
4oz Encapsulated Citric Acid
19mm Collagen Casings
2 Quarts Ice Cold Water
Would I use more water since i’m using carrot fiber?
Would I mix the sure cure and carrot fiber with the water?
Thanks

Jonathon So if I understand what you are saying, I prefreeze before sealing in rows of 6 then cut in individual links when I final seal.
Thanks

Jonathon I watched the hot dog video. I am making chicken brats, then vacuum seal them six in a bag to cook at a later time. So would I twist then in links of six then seal them. Can you twist then cut individually?
Thanks

Jonathon Thanks

Jonathon In one of your videos for 5# of turkey you say you would use 5 lb of store bought ground turkey, 1/4 a package of Supreme Pizza Brat (a full package would normally season 25 lb of meat) 1/4 a package of carrot fiber and 0.4 oz of cold phosphate. Now, for a 25 lb batch of regular brats we recommend 12 oz of cold water, since I am using 5 lb of turkey I should use about 2.7 oz of water but since I am using both carrot fiber and cold phosphate I am going to double that and use 4.5 oz of water. Would this be the same for 5# of chicken?
Also you prefer to run it through a 3/16th plate first and then a 1/8th plate twice over doing 3/8 twice?
And last would you hand tie the links or twist them. Is there a video on how to do that?

Thanks

Saw a post earlier about what gloves to wear while mixing meat and seasoning. Can’t find it now. Any suggestions?
Thanks

Jonathon Would you use cold phosphate in the brats?
Thanks

Jonathon Thanks

Jonathon What does adding the cure have to do with freezing them? When I make my snak stix I’ll freeze what I am not going to use up right away.
Thanks

Jonathon I also noticed in one of the videos that you cooked all the brats before you sealed them in a bag. Is there a benefit to doing it that way vs. freezing them, then sealing them to cook on the grill as needed?
Thanks

Jonathon Thanks for the answer. I have watched the videos. I am confused on the protein extraction. When making the brats and sausage patties do I need to mix to get the extraction? And when I make the snak stix do I need it then? In one of the videos it says when making the brats you don’t need the extraction. And was there much difference in the brats when you ground them through the 3/8 then 3/16 plate vs. when you ground then several times thru the 3/16 plate?
Also would you use the cold phosphate with the snak stix and the brats/Patties?
Thanks

Wanted to make some brats and breakfast sausage out of chicken/turkey breast. Didn’t want to add any fat or if I had to, as little as possible as we are trying to eat healthy. I am going to use the Parmesan Garlic Bratwurst Seasoning and the carrot binder. Also was thinking on making patties out of these to replace hamburgers. Has anyone tried making these using all white meat? If so any suggestions. Thanks

Richard Russell What did you do? I am looking at making some snak stixs with turkey or chicken breast. Was wondering how yours turned out.
Thanks