Those look and sound amazing!!
Johnsonville clone Wisconson style Brats
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Dave in AZ they look great
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Thanks for the recipes. They sound delicious!!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
Made some more with slight variations.
Copied most recent recipe above, or here is link to jump up:
https://meatgistics.waltons.com/post/102266
Then I added 0.1% mace,
1 egg yolk per kg,
1.5T heavy cream per kg meat.
And compared to original recipe in 1st post, this has sure gel binder (nfdm, phosphate, gelatin), and brisket fat added.I liked this as good as either variation above. I do like the mace. Also liked the sliceable texture. Not totally sure I can detect the egg yolk and cream, but it definitely doesn’t hurt.
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Dave in AZ you should have Ben a sciencetest
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
gus4416 if only I could get a National Science Foundation grant to pay me for sitting around testing sausages and beer, hey?
ahhh the dream job!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Dave in AZ All you have to do is phrase the application right, (critical to the planet) and you could probably get a grant.
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bocephus Grant Applications aka Creative Writing.
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Clasko2 in the Wisconsin style brats recipe, so am I to understanding this correctly all the left side ingredient measurements are for 2.25 lbs of meat and all the grams measurements on the right side are for 5 lb of meat?
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Jesser I believe it is just converting the English measure to metric. 2.25lbs = 1020.58 grams.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
Jesser said in Johnsonville clone Wisconson style Brats:
Clasko2 in the Wisconsin style brats recipe, so am I to understanding this correctly all the left side ingredient measurements are for 2.25 lbs of meat and all the grams measurements on the right side are for 5 lb of meat?
No, he just gives his recipe for 2.25 lbs which is 1kg. The right side just is a conversion to grams, and then expressed as a % of meat block. 1kg is really 2.204 but close enough. Each line is just converting spices percentages, so the recipe is scaleable like he said.
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Exactly what Dave said. I have my recipe in an Excel sheet, so it’s scalable based on meat block. It just happens to show it at 2.25 lbs or roughly 1kg. When I’ve seen recipes, both here and on some Polish sausage making websites, base recipes seem to be always based on 1kg of meat, so that was the reason that amount was shown.
When I originally put the recipe in, where is says 5 lbs, is just hardcoded text.
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