| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Pork butt; (everything but the bone) {YES, skin too if there is any} |
| 5 |
lb |
Blade roast or any beef with about the same; (20 to 25%) fat ratio. |
| 1 |
pt |
Milk |
| 3 |
|
Eggs; (whole but minus the shell unless you want it crunchy) |
| 2 |
c |
Powdered buttermilk |
| 1 |
tb |
Lemon Pepper |
| 1 |
tb |
White Pepper |
| 1 |
tb |
Mace |
| 1 |
tb |
Ginger |
| 1 |
tb |
Nutmeg |
| 5 |
tb |
Salt |
| 1 |
tb |
Mustard |
INSTRUCTIONS
FOR 10 POUNDS
This is for the fresh recipe... and is AWESOME in the original recipe
that led to the thread Bra grease. Did it last night and am in love
even more with
Brats...
If you want to smoke them, then add 2 level teaspoons of cure... I use
Prague Powder #1, since I cannot find Morton's Tender Quick locally
(and have no idea as to it's equivalent...)
I cube, then grind then spice... mix until my hands are frozen then
get the kids to mix some more, then mix again... until there is no
pockets of spice laying within the meat. I usually add all the spices
except the buttermilk powder to the eggs/milk then pour them together
after some serious stirring. I pack into hog casing, then link then
about a hands spread, package about 6 to the pound, then put in the
freezer if for personal use, or back into the fridge if selling...
I also like them simmered on the stove top, in mustard powder, water
and about 4 onions, then as they start to brown, take them out and
toss on the grill.
If I add the hot spices, then I think that I'd really like them
simmered to firm up, then sliced and added to chili instead of
hamburger meat.... but that's another project/topic that is open for
discussion.
Posted to bbq-digest by Jerry <rednck@sprintmail.com> on Jun 26, 1999,
converted by MM_Buster v2.0l.
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