Pit Smoked BBQ Pork

This bratwurst is the perfect option for a classic Smokey BBQ flavor. Enjoy a rich, pulled pork taste with every bite. This brat has quickly become a family favorite.

INGREDIENTS:

• Brown Sugar, Molasses Powder (Cane Sugar, Cane Molasses, Cane Caramel), Sea Salt, Spices, Dried Vinegar, Natural Hickory & Mesquite Smoke Flavors, Grill Flavor Powder (Tapioca Dextrin, Salt, Grill flavor, Smoke flavor), Onion & Garlic Powder.  Net Wt. 38.9 oz. (2 lb. 6.9 oz.)
• Allergens: None

DIRECTIONS:

GRINDING AND STUFFING OPTIONS:

• Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
• When mixing add 1 1/2 cups water.
• Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
• Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

MEAT RATIO:  Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

TIPS:

• Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
• In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
• Order a new knife and plate, and keep the set together instead of mixing knives and plates.
• The plate and knife must run tightly together. Add or replace thrust washers if needed.
• Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

RECOMMENDATION:  We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.