Thanks for the responses, I’ll keep the packets and use them up!
Posts
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Pink Cure -
Pink CureI have several small sealed 1 oz bags of Pink Cure that are several years old and are turning light yellow from the pink. Are these still good to use?
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Gritwurst or Gritzwurst or Gritwistprocesshead Agree! I got an idea making scrapple was a 2nd or 3rd day process after they butchered and cut up several hogs!
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Gritwurst or Gritzwurst or GritwistGWG8541 I hear you there! Thanks!
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Gritwurst or Gritzwurst or Gritwistgeraldr622 Sure sounds a lot easier! I may have to try it that way! Thanks!
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Gritwurst or Gritzwurst or Gritwistgus4416 If I had it, I would share it.
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Gritwurst or Gritzwurst or GritwistYou might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
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First chicken brats grilled (what not to do)Natural casings, no fillers, no more over stuffed than other brats we make.
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First chicken brats grilled (what not to do)Made some Bacon Brats with cheese this spring and they want to explode if we forget to pierce to brats. Seems to be more of a problem if there is cheese in the brat!
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Bacon in BratsJonathon, you added cooked crispy bacon to the brat and it was not eatable?? Thought of doing that or adding partly cooked bacon maybe even with the grease to the mix for a better flavor. I’ve never been happy with the results by just adding raw bacon to the mix!
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Maple Breakfast SausageWe tried different maple seasonings before trying and staying with the Leggs Brown Sugar Maple Seasoning #171 and add 16oz of pure maple syrup per 25 lbs. Been using this one for years now! We season the meat, pour the syrup over it and mix well before grinding. We have no mixer so several sets of hands do the job. A bit sticky but well worth it! Good luck!
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Walton's GrindersWe had a smaller grinder years ago and often said on bigger runs of summer sausage or brats that was taking so long to grind, “We need a bigger grinder”!
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Walton's GrindersThe bigger, the better when it comes to grinders!