Wisconsin Beer Brats
Автор: Wurst Barbeque
Загружено: 2024-06-07
Просмотров: 112
40 lbs of Wisconsin Beer Brats from 2 Guys and a Cooler. I tried making a slurry with the cream and spices to mix in the meat, but this recipe calls for about 6% cream by weight of meat and the mixture was too thick for a slurry. I added enough beer to get closer to 10% liquid to get a good slurry to mix in with the meat. I was concerned that the beer might curdle the cream or denature the protein but that did not happen. I mixed the meat in the 50lb Meat mixer. the 40lbs of ground meat filled it to the brim so I mixed in 2 batches. I would recommend not more than 35 lbs with that mixer. I used 32-35mm hog casings from the Sausage Maker and let them rest overnight before portioning and freezing. Eric says to make a test patty prior to casing so you can taste for flavor but he is being humble. His recipes are dead on. No need to waste time with that.
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