Johnsonville clone Wisconson style Brats

[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.

[Clasko2]

Dave in AZ Jesser

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.

[Dave in AZ]

Made 5kg more of these today.
Really a huge fan now of sous vide cooking them at 150, get IT above 145 for the required 5 min (I let it go 20 or 30 min), then separating, partially freezing, then vacuum bagging. To eat either SV or microwave to good temp like 130f, toss in pan to brown a bit.

[Jonathon]

Dave in AZ is that swiss char in the background? Do you like that stuff?

[Dave in AZ]

Jonathon I do like swiss chard OK, if you cook like spinach with a lot of butter. But no, that is bok choy. My wife’s friend gave her a bunch of it, so I used some in her Valentine’s dinner of Thai Pad See Ew last night. Normally it is an asian broccoli called gai lan, but the bok choy worked decent.

I find you have to par boil all of them and dump water so it’s not bitter. I feel bad about dumping those vitamins… but not bad enough to eat kale lol.

[PaPaSmokes]

do you put a probe in one of the sausages to watch temps? i have the same sous vide container and am just getting into making sausage so i think i will start using this method to verify the time/temp meets lethality. have you figured out how many sausage you can put in given the volume of water?

[Dave in AZ]

PaPaSmokes said in Johnsonville clone Wisconson style Brats:

do you put a probe in one of the sausages to watch temps? i have the same sous vide container and am just getting into making sausage so i think i will start using this method to verify the time/temp meets lethality. have you figured out how many sausage you can put in given the volume of water?

Here is a post I made last week about probes, temperature watching in sous vide:
https://meatgistics.waltons.com/post/109599

Here is one I made about quantity of sausage per water volume:
https://meatgistics.waltons.com/post/109324

I see you posted at bottom of that thread… go back and read whole thread, I made like 7 looong posts in there with about everything I know on sous vide, including links to the commercial regs, and I think most of your questions will already be answered there. Tons to remember I know! Bookmark that thread, it has a lot of links in it useful to you.

[mrobisr]

PaPaSmokes said in Johnsonville clone Wisconson style Brats:

do you put a probe in one of the sausages to watch temps?

Or just do this after smoking and know that your product is completely safe and perfectly done.

Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat.

[calldoctoday]

Dave in AZ Swiss Chard is good a lot of different ways & does not have the high oxalates of Spinach. I like Spinach a lot, but cannot eat it.

[Denny O]

calldoctoday Dave in AZ I love them both, I have not found a way as of yet that I do not care for.