Ridley Acres it was many years ago in Burns Flat Oklahoma

1/4 lb cure
1 qt water
1 qt wine (port is sweeter or chianti ) i used port
16 oz honey (dissolve in warm water)
1 oz (1/8 cup) cinnamon

12 1/2 lb turkey
have to keep stirring the brine unless you get soluble cinnamon
inject, leaves cool looking streaks in the meat

In class we used 4 lbs. of wild rice (rehydrated) in 25 lbs. of protein
we rehydrated the wild rice 3 times the weight of the rice with water/boil/let sit/drain water and weigh

If it is a fresh brat, why are you concerned with protein extraction? be mindful that commercial chicken that is already pumped with water and salt, and phosphate. With boneless leg and thigh meat try 15-20% skin for fat

PaPaSmokes brining is fine. injecting with a spay needle especially with a multi-needle works great. inject and tumble. or inject and brine. As to the “dancing like a hot fart” that is usually due to commercial bacons and excessive water. If you are more comfortable with brining, go for it. keep it cold

Have you considered injecting

I need a drink. Sometimes knowing a little is bad. I volunteered at the Lord’s diner this morning and I cubed up some amazing steaks and briskets for stew. I wish I didn’t know what great selections of meat they were. Oh well they are going to a good cause

Kavon traditionally if you were creating a recipe from scratch you would use .4 ounce in 25 lbs of meat. Some recipes use much more but garlic is the prominent identifier of the product.
Equal parts is a good place to start. Same with red paper flakes and ground red pepper

Kavon I always recommend using both. They have different affects on the flavor profile

Bob Stehlik funny as hell. he was one of the best ones on the “Roast Crew”

dull plates and knives
warm meat
auger is worn and there is no compression

I prefer restructured to whole muscle. I think the flavor disperses better as you eat and it is easier on this old man’s teeth. Remember to really lean it out and mix it well

Tex_77 no, not a savant, a tall, skinny, bald guy with a stupid beard who really enjoys eating dead animals

Denny O just the apple brat and apple PSS that Walton’s sells

Departing Contestant …282

Well last week I learned something new…and remembered it. A customer had a really good apple brat and I complimented him on it. He said he used my pie filling idea for awhile but now he uses frozen apples soaked in apple juice and uses the apple juice instead of water. You can’t argue with the results, they were tasty. He still uses my idea of cinnamon toast for the breakfast sausage but not the brats. Alright you guys time to make some and let me know what you think…I have no idea

PaPaSmokes if you want to send Venmo info or your address - kurt@waltons.com

PaPaSmokes aint you clever

where do we send the check

dawg incredible that looks great, better if I was there