Yah...made an Excel spreadsheet for these. Drop in lbs of meat and voila. Made/stuffed 20 lb today with cheddar. Plan to fire up the grill for New Years Eve??
Love your 1/10 Tbsp increments on the spices! LOL....
Thks badgerman. Gonna give that one a try.
These are technically "Hot Italian" but brat genre regardless. I found this online somewhere years ago so can't claim as "mine"...fantastic.
For 10 lb:
Grind venny with medium plate and mix 50/50 with ground pork trim. I get the pork trim 1x ground medium plate from a local butcher; they call it "50/50" so half pork and half pork fat. I rough mix these by hand, then regrind together again using the medium plate, then into the mixer.
- 2.9 tbsp minced garlic
- 5.8 tbsp fennel seed
- 1.0 tbsp cayenne pepper
- 2.7 tbsp red pepper flake
- 5.8 tbsp black pepper (med grind)
- 3.8 tbsp kosher salt
- 0.6 cup cold water
**Add 1 lb high temp cheese per 10 lb sausage for Sconny flavor.
Mix, mix, mix...then stuff into hog casings (I use Lem), vac pac and into the fridge overnight; next day freeze (or hit the grill). I also pack some in bulk for other recipes by grilled is my fav. Enjoy.
Note: The venny I use is NOT trim. Probably shocking to other deer hunters out there but I use the best cuts (sans backstraps which I grill); what I use for my Hot Italians, most would cut steaks and roasts. Hindquarters and frontquarters meticulously cleaned of blueskin. Just my preference.
I use Lems Brat seasoning. Pretty sure you can get it at Gander.
I do a 50/50 mix of pork to veni. I use 1 can of beer per 5lbs of meat. So when I do a 25lb batch that is 5 cans of beer and 1 for me.
Mix the beer and seasoning so it is all dissolved. Then pour into the meat and mix well.
I use hog casings. After all stuffed, I put them in a smoker at about 200, for about 20 min to a half hour. Need to turn half way through. I'm not smoking to cook. I am smoking for flavor and to dry out the casings, so they snap when you eat them. Otherwise they tend to be a bit chewy. They will trun a nice carmel color and casings dry. Don't smoke too hot or too long otherwise you will melt the fat. I then let cool and vaccum seal.
With Veni brats you don't want to pre-boil. They are not as fatty as a regular brat. With the smoked beer brats, it is almost a brown and serve. You know they are done when you see them simmering inside the case.
Can't be beat. I don't add anything else to them.
All the sausage recipes you could ever want. Several diffrent ones for brats.