Bratwurst
Iron Kettle Beer Brats
Beer Style Bratwurst
- Internal temp
- 160°F (71°C)
- Casing size
- 32-35 mm
- Casing
- All Natural Hog Casings
What goes in it
- Kosher Salt
- White Pepper
- Ground Nutmeg
- Mace
- Ginger
- Marjoram
- Garlic Powder
- Onion Powder
- Sugar
- Beer
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder
How it's made
- Grind pork and fat through a 1/4" plate. Keep very cold.
- Mix all dry seasonings together.
- Reduce beer by simmering to half volume. Cool completely. Add seasoning and reduced beer to ground meat. Mix until well combined with good protein extraction.
- Stuff into natural hog casings (32-35mm). Twist into 6" links.
- Refrigerate for a few hours.
- Vacuum seal and freeze for storage, or simmer in beer and onions for 15 minutes, then finish on a hot grill.
- Internal temp should reach 160°F.
Wood
Apple · Cherry
Safety
- 100% Pork Butt or Pork Shoulder works great on its own — it has the right lean-to-fat ratio naturally.
- Keep meat very cold during grinding and mixing
- Do not overwork the meat or it will become tough
- Cook to 160°F internal temperature