20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder #! (Curing salt, this one calls for 1 Tsp per 5 lbs, always follow the directions with this stuff)
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk
4 tsp caraway seed
After meat is ground (2x though 1/4" plate) I mix everything together really well. Then use Virtical stuff to stuff in hog casings.
The brats were then poaches till they reached 148F (Still require cooking) and frozen in packs of 4.
I only made 9 lbs but per-portions exactly as noted here. Very nice. Brats are poached after being made and then
To serve/cook I Like to fry/bown the outside either in a pan (If a pan I add sauerkraut ) You can also poach them in beer, butter too
I often BBQ them and put on a bun with sauerkraut and home made dijon .. Its important not to cook too much or you can dry them out.they end up being a white/pink color due to the cure .. yummy!
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