Tex_77 Thanks Tex, I know that the farmers markets here in TX are doing well selling locally raised meats, thanks for the article.
Beef brats
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Father in law and I made 75# of beef brats today. 50# mushroom and 25# Philly with swiss cheese. The 50# mixer did a perfect job on the 25# batches and the 33# stuffer worked well. I was extremely happy with how well the suction cup feet I added to the stuffer worked. It stayed in place the whole time. Really enjoyed working with all the Waltons equipment today.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Deepwoodsbutcher Great looking brats.
Curious as to what mushroom seasoning you used -
glen said in Beef brats:
Deepwoodsbutcher Great looking brats.
Curious as to what mushroom seasoning you usedPs seasonings makes it. It’s just mushroom and onion flavors to it. Good though
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Deepwoodsbutcher Thank you
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
Deepwoodsbutcher great looking sausage. I’ve never had a mushroom sausage before. Heard a few folks mention that here though. Mushroom seems like a fairly subtle flavor, I’m interested,
you really taste the mushroom? -
Deepwoodsbutcher you were busy! Great looking brats.
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Dave in AZ yes you can taste it. It isn’t a strong flavor but adds umami. The blend contains lots of onion and reminds me of Salisbury steak.
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kyle Thank you
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Deepwoodsbutcher
Great looking brats. I don’t think I have ever had all-beef fresh brats before. I would think they would have a different flavor profile from all-pork, and in a good way. -
Has anyone tried adding cordyceps mushroom to any beef to see if it ups the umami flavor? I have some ground cordyceps at my house and maybe I should try rubbing a steak with that?
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
Deepwoodsbutcher great looking brats. Yall were busy. Congrats
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Jonathon said in Beef brats:
Has anyone tried adding cordyceps mushroom to any beef to see if it ups the umami flavor? I have some ground cordyceps at my house and maybe I should try rubbing a steak with that?
I had not heard of cordyceps until just now. When I googled it, most of the references were for dietary supplements, not as a food per-se.
Researching where it comes from is not exactly for the faint of heart. Wow.
[link text]https://www.google.com/search?q=cordyceps&rlz=1C1CHBF_enUS894US894&sourceid=chrome&ie=UTF-8(link url) -
Deepwoodsbutcher - Very nice!
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processhead Thats what I have it for, I take a spoon full of it before leg days…NOOOOOOOOO I thought it was just a mushroom! WTF!
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Jonathon said in Beef brats:
processhead Thats what I have it for, I take a spoon full of it before leg days…NOOOOOOOOO I thought it was just a mushroom! WTF!
Always do your homework with nutritional suppliments, Jonathon.
At least it will put the lead in your pencil. lol -
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cdavis Thanks. Going to be an even bigger day today
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
Deepwoodsbutcher good luck
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
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Deepwoodsbutcher where did you get the suction cups
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