[CAN] Oktoberfest Brats today

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Big Guy
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[CAN] Oktoberfest Brats today

Post by Big Guy » Wed Jan 11, 2012 01:08

My Baby sister will be migrating from Canada here to sunny Florida , She just loves my Oktoberfest Brats . so i made a batch

Grinding a boston butt.

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Spices,cases, milk and eggs ready to mix into the meat

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All stuffed

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Linked and ready for a fridge nap then packaging.

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The recipe

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.
Last edited by Big Guy on Fri Jan 13, 2012 01:12, edited 1 time in total.
Keymaster
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Post by Keymaster » Wed Jan 11, 2012 01:17

Those look excellent big Guy, nice Job!!!
crustyo44
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Post by crustyo44 » Wed Jan 11, 2012 02:14

Hi Big Guy,
Those brats look wonderful, is there a special reason why you have included Cure#1/Prague powder if you are not going to smoke them.
If there is one thing I like , it is good bratwurst.
Definitely on my list to make shortly.
Best Regards,
Jan.
ssorllih
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Post by ssorllih » Wed Jan 11, 2012 02:17

Wow ! Twenty pounds? Either you really love your sister or you are planning a hellofbigparty for her when she gets there. Nice work.
Ross- tightwad home cook
Big Guy
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Post by Big Guy » Wed Jan 11, 2012 03:00

Crusty044 you are right that cure is not needed, but I want the pink color in the finished product. If you don't want to add cure leave it out.
Col. Big Guy
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Chuckwagon
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Post by Chuckwagon » Wed Jan 11, 2012 03:52

What?!! :shock: Big Guy got a new grinder and he washed his table! Nice going R.D. You made my whole week! Hey, another 6 weeks and you'll have to start diggin' & plantin' again in Southhampton. Has that Florida sun given you a tan? :lol:

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Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by snagman » Wed Jan 11, 2012 05:34

Hey Big Guy,
Big Guy wrote:place in simmering water for 20 minutes
Nice looking links there mate. Question - what is the purpose of the simmering ? How do you finally cook these ?
Regards,
Gus
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Post by Big Guy » Wed Jan 11, 2012 13:35

Chuckwagon wrote:What?!! :shock: Big Guy got a new grinder and he washed his table! Nice going R.D. You made my whole week! Hey, another 6 weeks and you'll have to start diggin' & plantin' again in Southhampton. Has that Florida sun given you a tan? :lol:

Best Wishes,
Chuckwagon
Chuckwagon Ole Buddy I just knew you would comment on the grinder, I just couldn't bring all my sausage making equiptment down south , so I bought some new stuff. It's just for small batches I picked ap a grinder at Northern tool for $99 and a 5# stuffer for $69 and I had a cupon for $20 off so a grinder and stuffer for $150. I'm all set up to Smoke sausages here too. LOL Once you are hooked you can't stop making sausage. LOL
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Post by Maz » Wed Jan 11, 2012 16:19

Hey not fair Chuck beat me to it I wanted to comment on the grinder. :cry: Good stuff Big Guy. So are you going to be trekking back to Canada soon?
Big Guy
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Post by Big Guy » Wed Jan 11, 2012 17:45

I'll head back about mid April :mrgreen:
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Post by DLFL » Wed Jan 11, 2012 20:29

Very nice ! Now for that special bread, mustard, curry powder, and cold beer!
Dick

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Post by NorCal Kid » Thu Jan 12, 2012 01:24

snagman wrote: Question - what is the purpose of the simmering ? How do you finally cook these ?
Regards,
Gus
Gus, I'm assuming the 20 minute simmer is indeed 'cooking' the brats-provided they reach the desired IT-and one can simply reheat them on the grill, in a pan, etc.

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