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Best brats I've ever eaten
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That does sound good. I've got all of the legs from this season's birds ready to be made into something. Last year I did breakfast sausage, but was thinking of doing something else this year. I've made a lot of venison brats and don't see any fat in this recipe. Did you cut the mixture with any type of fat?
31 grams of salt? Am I reading that correctly?
Quote from: mikejd on May 20, 2017, 01:35:20 PM
31 grams of salt? Am I reading that correctly?
Yes. Grams is a more precise way of measuring, metric system is the way to go with any type of sausage, brat, salami,etc. was listening to one of hank shaws podcasts where he had a culinary instructor that taught charcuterie and that's best way to get the best product.
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Quote from: mikejd on May 20, 2017, 01:35:20 PM
31 grams of salt? Am I reading that correctly?
Yes grams are more precise than volume measures.
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Quote from: J-Shaped on May 20, 2017, 11:02:16 AM
don't see any fat in this recipe. Did you cut the mixture with any type of fat?
Yeah where it says 5 lbs turkey ground with chicken thighs. I grind skin on chicken thighs with the turkey at about 70:30 turkey:chicken. Then I use 5 lbs of the ground mixture. Plenty of fat with the chicken skins. Also the Dry milk helps with fat retention when cooking. Make sure to keep a meat thermometer handy when cooking and pull them from the heat at 165. That way you don't lose the fat to the pan. I've got a killer mild or hot Italian recipe that is outstanding too if you want that as well. For my breakfast links I prefer the AC Leggs southern belle mix. I can't make one that's better.
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Thanks. Poor me shot 2 older birds this yr so I chose to grind them up which works really well. I made some good burgers last night. Can u share your Italian recipe?
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Sub turkey for deer
Quote from: WNCTracker on May 20, 2017, 01:58:41 PM
Quote from: mikejd on May 20, 2017, 01:35:20 PM
31 grams of salt? Am I reading that correctly?
Yes grams are more precise than volume measures.
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Thanks