Bratwurst

Iron Kettle Beer Brats

Beer Style Bratwurst

Iron Kettle Beer Brats is a bratwurst built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Finish at an internal 160°F (71°C), stuff into 32-35 mm all natural hog casings, grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Beer replaces the ice water here, which does two things: carries malt flavor into the meat, and keeps the mix cold enough to emulsify properly as long as it goes in ice cold. Use something you would actually drink and skip anything heavily hopped, because the bitterness concentrates once cooked.

• Savory
• Herb
• Beer

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
• Ground Coriander
• Celery Seed
• Mustard Powder

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

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Grind pork and fat through a 1/4" plate. Keep very cold.
2. Mix all dry seasonings together.
3. 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.
4. Stuff into natural hog casings (32-35mm). Twist into 6" links.
5. Refrigerate for a few hours.
6. Vacuum seal and freeze for storage, or simmer in beer and onions for 15 minutes, then finish on a hot grill.
7. Internal temp should reach 160°F.

Wood

Apple · Cherry

Before you start

• Venison to pork fat ratio