I made some Beer Brats with Shiner Wild Hare a month ago and i wanted to share the process and recipe with you guys. Your going to need a meat grinder, that has a sausage attachment and a digital scale to do this.
I started with about 5 lb. of ground pork butt. You will want to grind it all up on a medium grind and then weigh it. This recipe is all in grams so make sure you put your scale over to grams. The weight of the meat should be 2000g, about 4.4 lb, and put it in the freezer for 15-20 min.
- 30g Salt
- 3.5g sugar
- 4.5 pepper
- 3g Nutmeg
- 3g Caraway
- 1.5g Mustard
While you meat is chilling, get your casings ready, generally your going to soak them in water, but just follow the directions on the pack you got.
After you take the meat out of the freezer add all the spices and mix it up. Then pour about half a bottle of your favorite beer in until it gets sticky. I added Shiner Wild Hare, delicious.
When i started looking into buying a smoker i had never cooked that way before, I got a lot of opinions from many different people. Some people are really adament about cooking traditionally with a side burner and others are not. I almost went with a traditional side burner but decided on propane. That was the right decision for me. Let me tell you why.
I didn’t move the post over to the new site, but if you were with us earlier you heard that my meat grinder broke. Well this is what i was doing when it broke, I was making breakfast sausage. I didn’t get pictures of the whole process but i do have a final product image.
I will walk you through this step by step here.
- Cut up pork into 1x1inch cubes, or 1x2inch strips, for the pork this time i was using a butt roast but this is really up to you on what you want to use.
- You want to make sure that the pork sits in the freezer for a little bit. so that its not to soft, it goes through the grinder better that way.
- Grind up all the meat you have, and then divide it up into bowls of 1lb, then mix in the spices (there listed at the end), you can just toss them with your hands, it will get mixed more don’t worry
- Now put the meat back in the freezer for about 20-30 min
- Run it back through the grinder one more time
- You now have breakfast sausage
So today I’m going to walk you through how i smoke a brisket.
First, i get a nice brisket from my butcher. I have already trimmed it up here in this pic. As you can see i leave a nice layer of fat here on top, I like to let that render off during the cook
Next i put my rub on the brisket. In my rub I use 4 parts coarse black pepper, 2 parts kosher salt, and 1 part of my Jalapeño rub. There is another post all about how to make that yourself.
When i am smoking meat like to use Jalapeño powder in my rubs. I have been unable to find any commercially so i have to make my own. I am going to give a step by step on how to make your own.
1. You need to go get some Jalapeños. I try and use my home grown but during the winter i have to go get some from the store. I recommend getting 2-3 pounds.
2. Cut off the stems of the jalapeños and then cut them in half lengthwise. Wear some rubber gloves when you do this, if you don’t your fingers will be spicy for hours. I have forgotten and touched my eye, and that burns.