Made some "hot" Brats

jrod62 · May 6, 2012

Schnucks had butts on sale so I got a few . The butt that I did for the Brats was 9lbs. Added 2lbs of beef to it.

I used Hi Mountain Bratwurst mix and added a few more goodies to the mix.

Here the 9lbs ready to be chop up for the grinder

Pork going through the grinder. ( my grinder broke right at the end of grinding. had about one more lbs to grind.)

I like mine with extra stuff in mine and the wife don't so I made his and her brats.

I added one TBS of the creole to mine.

also so put onions, jalapenos and cheese. the wife's just had cheese added to hers.

used some hog casing

can see the cheese and the jalapenos in the casing

Had enough left over in the bottom of the stuffer for two brats patties so fried them up , little sauerkraut, homemade

BBQ Sauce. taste great !!!!! lot of kick to it.

braiding them all up

all done.

Did a little video when I was braiding them . posted it yesterday . here a link to it if you want to check it out.

http://www.smokingmeatforums.com/forum/newestpost/121233

going to fire up the UDS and smoke some brats for lunch.

thanks for looking .

alblancher · May 6, 2012

Great job! Thanks for the Qview!

boykjo · May 6, 2012

alblancher said:
Great job! Thanks for the Qview!

X2

Joe

chefrob · May 6, 2012

looks good, have you tried LEM's brat mix? i think it is pretty good. also how was the texture...the grind looked a little fine in the pics. when i started making brats i went with a finer grind but now i just double grind in a 10mm (3/8) plate and i enjoy the texture much better.

africanmeat · May 6, 2012

alblancher said:
Great job! Thanks for the Qview!

X3

ritamcd · May 6, 2012

Looks Really good!!

bluebombersfan · May 6, 2012

Look tasty!!

jrod62 · May 6, 2012

RitaMcD said:
Looks Really good!!

thanks,

just put them in the smoker . can't wait until they are done.

jrod62 · May 6, 2012

cut up the last stick of my summer sausage (time to make more

)

and last of my smoke cheese. ( the cheese on the right is not smoked )

all done . was on for 2 hours . keep the temp around 225.

forgot to take pictures of it on the bun.

thanks for looking.

ritamcd · May 6, 2012

Looks great !! Nice work! .. I am going to attempt summer sausage right soon .. Nervous but I am sure it will be good .. just trying to find the perfect recipe .. think I will do some hot . some with extra pepper corns .. maybe one with both .. and add cheese

jrod62 · May 6, 2012

RitaMcD said:
Looks great !! Nice work! .. I am going to attempt summer sausage right soon .. Nervous but I am sure it will be good .. just trying to find the perfect recipe .. think I will do some hot . some with extra pepper corns .. maybe one with both .. and add cheese

thanks ,

summer sausage is a must !!! its so much better then what you get at the store .

I think its gets even better after a few weeks after making it. I will be adding cheese on my next ones.

so ms smoker · May 6, 2012

Great looking brats! Were you happy with the fine grind, or do you prefer a courser grind?

Mike

jrod62 · May 7, 2012

So MS Smoker said:
Great looking brats! Were you happy with the fine grind, or do you prefer a courser grind?

Mike

Thanks,
I like the fine grind .

arnie · May 7, 2012

Brats are on my todo list. Just can't seem to find my roundtoit. Smoker has been cold for 60 days now. Not good

sam3 · May 7, 2012

Great Brats. On my list of things to make as well.

smokinhusker · May 7, 2012

Great looking brats! How's the Hi Mountain seasoning?

Made some "hot" Brats

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