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Documenting various bratwurst experiments here
500g pork shoulder
500g veal trimmings
200g pork fat
2% salt
1% pepper
1% carraway
4x garlic cloves
Course ground once, mix in spices, course grind again. Stuffed by hand using a coke bottle end.
Result:
Grinding on anything except the course grind was impossible. Probably due to the old grinder.
Slightly too much salt, try 1.5% next time
Carraway and pepper good.
Garlic should be crushed or chopped finer next time
Would try with higher fat percentage next time, maybe double?
500g pork shoulder
500g venison
380g pork fat
2% salt
1% pepper
1% carraway
Sharpened grinder blades. Much better now.
Hard to stuff, too warm? Smashed bowl tragedy.
640g pork shoulder
500g veal trim
380g pork fat
=1520g total meat
4x garlic cloves
2% salt = 30g
1% black pepper = 15g
0.5% white pepper = 7.5g
0.5% caraway = 7.5g
2% breadcrumbs = 30g
Very good but cut back on the garlic and pepper next time, add majoram.
561g pork shoulder
340g veal trim
226g pork fat
=1127g total meat
1x garlic cloves
2% salt = 22.5g
0.5% black pepper = 6g
0.5% white pepper = 6g
0.25% caraway = 3g
0.25% marjoram = 3g
2% breadcrumbs = 22.5g
Served with freshly baked Baguettes, delicious, would replicate.
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