Jalapeño Popper Brats

[Miller]

30 odd lbs of Jalapeño Popper Brats done today.
21 lbs pork butt, 3.5 lbs bacon, 2.5 lbs high temp mozzarella, stuffed this run I’m 26-28 sheep casings. They sure did turn out good!

[Deepwoodsbutcher]

Miller great work. They look good

[cdavis]

Miller they look great congrats

[glen]

Miller Good work, I like your mixer setup

[Dave in AZ]

Look great!
How do you like to cook them, grill, frypan, boil, or sous vide,

[gus4416]

Miller those brats look great and the mixer is awesome

[bocephus]

Miller Very nice looking brats.

[Miller]

Dave in AZ We generally grill them.

[John Belvedere]

Great looking brats. How about a cooked cross section pic of the finished product.

[Miller]

John Belvedere they are all linked and vacuumed packed now. Made patties with what was in the bottom of the stuffer, looks like brat burgers this afternoon…

[zbigjeff]

Miller was the bacon already cooked?

[Miller]

zbigjeff yes, I get it in a 10 box, 2- 5lb bags from a restaurant food supplier.

[tarp]

Man o Man I love Jap. brats, going to have to copy your recipe,lol, Hope they got a good kick.

[kayers69]

Miller Did you use fresh or pickled jalapeno’s and how much? Look great

[Miller]

kayers69 pickled, 1qt

[Denny O]

Miller Care to share how and what you did?

[chippewa]

Miller those sound and look delicious!!

[lkrfletcher]

Miller Yum!

[Miller]

Denny O 21lbs of pork butt (4.5mm grind x2), 3.5 lbs bacon (cooked & chopped), 2.5 lbs high temp mozzarella, 1qt pickled Jalapenos, one package of the Jalapeno popper mix and one 4 oz of carrot fiber. Mixed just long enough to bring it all together and stuffed in 26-28mm sheep casing.
I get the bacon from a restaurant supply, in a 10lb box. It comes cooked and chopped like in the photo.

[gus4416]

Miller they look awesome