Smoked Pizza Brats

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BGKYSmoker

Nepas OTBS #242
Original poster
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Dec 25, 2010
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Rineyville, KY
Here is a play by play of some pizza brats.

Doing some pizza brats today.

5 Lbs mixed beef/pork

Got 32mm hog casings in distilled water.
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Plates and blade all greased up.
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Got pork cubed up.
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Ready to grind thru med plate 1x
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Fine plate grind.
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Beef fine plate grind.
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If y'all aint never used the Excalibur mixes, you should try them. This mix is fro brats but aint no reason i cant smoke em.
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1 tsp cure 1 and 7 Tbs pizza brat mix. Dissolve the cure into 1/4 cup of distilled water for better delivery into the meat.

After mix and taste if i need more i will add 1 Tbs pizza mix.
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BBL cuz the casings need more soak time.
 
Had a couple things to do but i got em stuffed.

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Hanging now. One i figured i didnt tie well and it fell, inverted it. I keep a rack lower just in case
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I have a 2 1/4" fan at the back of my Bradley, There is a C frame motor in the back. Pretty constant even temps. Its turning, ya just cant tell.

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Got some time yet to get a good IT.

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Got my AMZNPS going with hickory blend.
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I gotta get me eyes checked. I missed poking a bunch of air pockets  :o

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Looks great Rick..... How  were they. Did they taste like pizza. Would you add some cheese to compliment the sausage........

Joe
 
 
Looks great Rick..... How  were they. Did they taste like pizza. Would you add some cheese to compliment the sausage........

Joe
 
Thanks Brian & Joe

I aint cut into em yet
 
Here we have em.
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Can ya taste em.
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OTR Again
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