| 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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