vBCms Comments

Welcome To Hunting Country

    Site News & Announcements (34)
    New Member Introductions (142)

General Hunting Forums

    After the Hunt - Recipes / Cooking (59)
    Waterfowl, and Small Birds (15)
    Big Game General (47)
    Turkey Hunting (60)
    Small Game (11)
    Whitetail / Mule Deer Forum (149)
    Pigs & Exotics (11)
    General Gear and Hunting Accessories (59)

Archery & Bowhunting

    Archery Gear Talk - Compounds (80)
    Archery Gear Talk - Accessories (28)
    Bowhunting (153)
    Archery Gear Talk - Crossbows (7)

Shooting Sports

    Gun / Rifle Target Shooting (17)
    Archery Target/Tournament Shooting (5)

Manufacturers' Corner

    Product Announcements (2)
    Promotions and News (6)

Firearms

    Black Powder (1)
    AR Talk (15)
    Guns & Rifles (88)
    Reloading (12)

Classifieds

    Fishing Gear (1)
    General & Misc (3)
    Archery Equipment (17)
    Guns & Firearms (11)
    Camping & Hiking (0)

Not Hunting / General Chit Chat

    Podunk Corner (1588)
    Photography (118)
    Fishing Chat (46)
1.) bluecat - 04/05/2021
Always wanted to see if I could do bratwurst so with the opportunity to smoke a brisket for Easter, I decided to smoke brisket and bratwurst at the same time.




Mixed 50% venison with 50% pork. Twelve pounds total mixture.




Did a two plate grind - coarse and fine.



Did a lot of research to determine the spices for bratwurst. There is a little bit of variance between traditional german and other varieties.
Where it called for mace, I substituted nutmeg, which to me has that classic bratwurst taste. Backed off the salt initially a bit and then cooked a little before stuffing. Ended up putting in a touch more. This amount was still less than the original recipe. This was something I should have done when making the summer sausage for the first time based on internet recipes. Had to suffer through 20 pounds of overly salted summer sausage.
Added the pink cure as well.







I let the ground meat and spice mixture sit in the fridge overnight before stuffing. Not sure if that is required or not with the cure.


Used a natural collagen casing. Tried to twist the casing after it was stuffed and ended up splitting the casing. So either they do that on natural casings or they back off the stuffing a bit to allow more room.
It's really not necessary.




Smoked with cherry wood until internal temps reached 155 then it got an ice bath.

Brisket had already reached 165 and was wrapped in the brown sugar honey wrapping mixture.



Haven't eaten the bratwurst yet but will package tonight and eat some this week.
2.) DParker - 04/05/2021
Awesome. I'm betting my cheddarhead wife would love it if I made homemade brats (without screwing them up, of course), so I might have to give this a try if you report success once you've tasted them.

Which curing salt and how much of it did you use? I presume it was Cure #1 (sodium nitrite only, no nitrate) since you didn't cure the sausage for any significant amount of time.
3.) bluecat - 04/05/2021
I used InstaCure #1. It was 1 tsp / 5 pounds of meat so I used 2 1/2 tsp.

You can get high temp, low melt cheese to mix into the mixture for cheesy brats. I'm sure that would be good.


After doing a little research I realized I overstuffed the sausage which is why it split when twisting. After packaging tonight I'll see if that created a problem when cutting to length. I'm guessing not.
4.) DParker - 04/05/2021
Excellent. I look forward to a beer-soaked review.
5.) bluecat - 04/06/2021




6.) bluecat - 04/06/2021
I cut and packaged last night. Am planning on giving it a fair review tonight.
7.) Swamp Fox - 04/06/2021
Any concerns that there's not enough fat in that mix?

Run the basics or link for the brown sugar/honey wrapping mixture past me (again?), please...


:tu:
8.) bluecat - 04/06/2021
[QUOTE=Swamp Fox;63527]Any concerns that there's not enough fat in that mix?

Run the basics or link for the brown sugar/honey wrapping mixture past me (again?), please...


:tu:[/QUOTE]

Yes, there are concerns. I should put in a 20% mix and it looks a little light. Will give it the taste test though.

When brisket reaches 165, I coat it in brown sugar and honey, wrap it in foil and then continue to cook it until it reaches 205 or so. By then everything is broken down. No recipe necessary.
9.) Swamp Fox - 04/06/2021
10.) bluecat - 04/07/2021

More of this.


Less of this.
11.) bluecat - 04/07/2021
The flavor was great. Just a little dense, partly due to overly stuffed and not enough fat. Salt was perfect. The smoke flavor was perfect. The casings provided a nice little snap when you bit into it.

My next question is do I need to smoke to 155 or can I smoke lightly and package so that final cooking is done later?
12.) bluecat - 04/07/2021
I also didn't use milk powder as the recipe called for but will next time.

Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product.
13.) DParker - 04/07/2021
[QUOTE=bluecat;63532]My next question is do I need to smoke to 155 or can I smoke lightly and package so that final cooking is done later?[/QUOTE]

I'd think that you could smoke to a lower temp so long as the ambient temperature in your smoker is at/above a level needed to kill any nasties on the surface of the casing that might otherwise grow and become a hazard. Say, 130F or higher. (Technically, you could go as low as 128.5F, but I wouldn't trust a smoker/BBQ thermometer to be that accurate, or the temperature to be uniform enough.) Given how thin brats are it's not going to take long for the interior to hit that same temperature, so they'll still end up partially cooked. But that shouldn't be a problem.

Of course I'm assuming here that you don't have a refrigerated cold smoking setup.
14.) bluecat - 04/07/2021
[QUOTE=DParker;63534]Given how thin brats are it's not going to take long for the interior to hit that same temperature, so they'll still end up partially cooked. But that shouldn't be a problem.
[/QUOTE]

Are you talking about the interior of the casing?
15.) DParker - 04/08/2021
[QUOTE=bluecat;63535]Are you talking about the interior of the casing?[/QUOTE]

No, the exterior. I'd assume that the salt and Cure #1 is taking care of everything on the inside.
16.) Swamp Fox - 04/08/2021
[QUOTE=bluecat;63531]
More of this.


Less of this.[/QUOTE]


LOL ....


You're a sick, sick man ....
17.) Swamp Fox - 04/08/2021
"Now this one is just right ... "


18.) Swamp Fox - 04/08/2021
You're welcome ...


:grin:
19.) bluecat - 04/08/2021
[QUOTE=DParker;63536]No, the exterior. I'd assume that the salt and Cure #1 is taking care of everything on the inside.[/QUOTE]

Gotcha, I think we were both in agreement just the language was getting in the way. I was meaning the underside of the casing but not into the meat yet.

I also found out that nutmeg and mace are parts of the same tree. So I might include both next time.

Overall, I came close but a few tweeks and I will be on target.
20.) bluecat - 04/08/2021
Note:

Nutmeg is illegal in Kuwait. ... Nutmeg is surprisingly a very strong narcotic when used for that purpose. A fairly small dose of 20grams can cause a very strong LSD trip full of audio/visual hallucinations that lasts well over 36 hours.Nov 18, 2018

Sure glad I don't live there...the colors, the colors.
21.) DParker - 04/08/2021
[QUOTE=bluecat;63541]Note:

Nutmeg is illegal in Kuwait. ... Nutmeg is surprisingly a very strong narcotic when used for that purpose. A fairly small dose of 20grams can cause a very strong LSD trip full of audio/visual hallucinations that lasts well over 36 hours.Nov 18, 2018

Sure glad I don't live there...the colors, the colors.[/QUOTE]

That's true...but you'd have to already be tripping in order to eat 20 grams of nutmeg at one time.
22.) bluecat - 04/08/2021


That ain't right man.
23.) DParker - 04/09/2021
One of the many reasons that pumpkin pie is [I]best[/I] pie.
24.) Swamp Fox - 04/10/2021
[QUOTE=bluecat;63540]

Overall, I came close but a few tweeks and I will be on target.[/QUOTE]



[I]Tweeking is bad, m'kay?[/I] .....
25.) DParker - 04/10/2021
At least he wasn't offering to twerk for us. So we've got that going for us...which is nice
26.) Swamp Fox - 04/10/2021
Tru dat ...

:shocked:


27.) Swamp Fox - 04/15/2021
I've figured it out.

LOL ... Maybe here's why some people have a problem with this place :p:p:



[QUOTE=Swamp Fox;63538]"Now this one is just right ... "


[/QUOTE]

[QUOTE=bluecat;63535]Are you talking about the interior of the casing?[/QUOTE]

[QUOTE=DParker;63536]No, the exterior. I'd assume that the salt and Cure #1 is taking care of everything on the inside.[/QUOTE]

[QUOTE=bluecat;63540]Gotcha, I think we were both in agreement just the language was getting in the way. I was meaning the underside of the casing but not into the meat yet.

I also found out that nutmeg and mace are parts of the same tree. So I might include both next time.

Overall, I came close but a few tweeks and I will be on target.[/QUOTE]

[QUOTE=Swamp Fox;63537]LOL ....


You're a sick, sick man ....[/QUOTE]
28.) bluecat - 04/15/2021
I think the problem is that some people are very one-dimensional and can't grasp the idea that most people are varied in their interests and passions. Oh, and they fail to see the humor in all things.

I think that about sums it up.
29.) bluecat - 04/15/2021
[QUOTE=Swamp Fox;63537]LOL ....


You're a sick, sick man ....[/QUOTE]

I'm getting better.
30.) Swamp Fox - 04/17/2021
You're not foolin' anyone, you know ... :wink