Bratwurst
Hot Water/Warmed Beer 5C
Powdered Milk 5C
Salt (Omit unless smoking) 3/4C
Sugar 2 1/2 tbsp
Tenderquick 3/4C
Black Pepper 2 1/2 tbsp
Garlic Powder 3 tbsp
Marjaram 2 1/2 tbsp
Cayenne Pepper 1 oz or 4 tbsp
For 25 lbs. of meat. Use 1/3 to 1/2 pork or beef.
Use hog casings.
Smoke at 250 for 2 1/2 hours.
Powdered Milk 5C
Salt (Omit unless smoking) 3/4C
Sugar 2 1/2 tbsp
Tenderquick 3/4C
Black Pepper 2 1/2 tbsp
Garlic Powder 3 tbsp
Marjaram 2 1/2 tbsp
Cayenne Pepper 1 oz or 4 tbsp
For 25 lbs. of meat. Use 1/3 to 1/2 pork or beef.
Use hog casings.
Smoke at 250 for 2 1/2 hours.
Jalepeno & Cheddar Bratwurst / Sticks
Same at Brat recipe except add:
High Temp Cheddar 3C
Dried Jalepeno 1 C
High Temp Cheddar 3C
Dried Jalepeno 1 C
Country Sausage
For 25 lbs. of meat. Use 1/3 to 1/2 pork or beef. Beef is leaner and adds less flavor.
Grind meat with course grinding plate then season.
Season with appropriate amount of Grandpa Josh's Country Sausage seasoning.
Grind 2nd time with medium grinding plate.
Stuff using hog casings.
Smoke at 250 for 2 1/2 hours.
Grind meat with course grinding plate then season.
Season with appropriate amount of Grandpa Josh's Country Sausage seasoning.
Grind 2nd time with medium grinding plate.
Stuff using hog casings.
Smoke at 250 for 2 1/2 hours.
Bacon Burger
Use 1/4 to 1/3 bacon.
Grind meat with course grinding plate.
Mix bacon and trimmings. Add salt, pepper, high temp cheddar, and/or onion seasoning mix.
One package onion seasoning mix per 2 lbs. is good.
Grind 2nd time with medium grinding plate.
Stuff into 1 lb. bags or preform burger patties and freeze.
Grind meat with course grinding plate.
Mix bacon and trimmings. Add salt, pepper, high temp cheddar, and/or onion seasoning mix.
One package onion seasoning mix per 2 lbs. is good.
Grind 2nd time with medium grinding plate.
Stuff into 1 lb. bags or preform burger patties and freeze.
