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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 T Lemon Pepper
1 T White Pepper
1 T Mace
1 T Ginger
1 T Nutmeg
5 T Salt
1 T Mustard

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9997
Calories From Fat: 7152
Total Fat: 793.2g
Cholesterol: 2394.7mg
Sodium: 37249.2mg
Potassium: 6586.6mg
Carbohydrates: 59.9g
Fiber: 4.9g
Sugar: 50.3g
Protein: 612.7g


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