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I have found an old recipe for Bratwurst which I would like to try but am not to sure about the salt content.
To 1 kilo of mix it uses 1.9grams cure 1 and 15grams of salt.
I would like to know if this sounds alright on the salt content?

Thanks
wallie

Seems OK to me Wallie.

Phil

Forgive me for raising my ----- head.

I agree with Wheels with the salt (I go down to 10g per Kg), but what has got me slightly puzzled is the cure?

With all my recipes for Bratwurst I do not see mention of cure as I have been told it is a frying sausage.

I have known to be wrong more than once, nay lets say most of the time. If some kind sole enlighten me on this one I would be most grateful

Yeh, now you mention it, what is Cure #1 doing in Bratwurst?

wheels wrote:Yeh, now you mention it, what is Cure #1 doing in Bratwurst?

As said before; I see without knowing.

That being said Wallie did say that it was an 'old' recipe which is why I asked

The Rytek Kutas recipe in Great Sausage Recipes.

wallie

wallie wrote:The Rytek Kutas recipe in Great Sausage Recipes.

wallie

Wallie

My Rytek Kutas "Great Sausage Recipes..." book only has one Bratwurst recipe in it, it's on page 191. The actual recipe doesn't include Cure #1, but he adds it if you are going to smoke your brat (at 2 teasp to 10lb).

I think that there is probably a bit of a difference between an original Bratwurst, and what a Bratwurst has been developed into in the US. That said, if it tastes good, it's not a problem - it's only semantics.

Ignore the Cure #1 if you make a fresh sausage - include it if it's smoked.

Either way, the level of salt's OK.

Phil

The recipe I am looking at is on page 195 using 2tsp instacure to 10lbs meat.
Rytek states that it was made for Hofbrau's in Las Vegas.
I remember in my younger days dancing on the tables at Hofbrau's in Newcastle I cannot remember any bratwursts but the booze was good.

wallie

OK, just arrived home and taken a look at mine. I’ll raise you Wallie --- mine is on page 196

Bratwurst: ingredients for 10lb
1 pint whole milk, ice cold
3 whole eggs
2 cups soy protein concentrate
1 tbsp ground white pepper
1 tbsp mace
1tsp ginger
1 tbsp nutmeg
5 tbsp salt
2 lbs boneless veal
5 lbs fresh pork shoulder
3 lbs lean pork trimmings

Note:
Bratwurst is sold in three different ways: fresh, cooked or smoked.

Further down the page is the following.

If you are going to smoke bratwurst, add 4 ozs. of cure (Prague powder No. 1) to the 100 lb. formula or 2 level teaspoons to the 10 lb. formula.

Wallie.

You remember that friend I told you about with the 'special' bratwurst spice??

I just come across a couple of books (I have in my collection) that he wrote for the college out this way. I will copy and post for you (as well as the rest of these fine people). Need to get some shuteye so will post later on

Robert
I am still using the Bratwurst spice you sent me and its good stuff, I just like to experiment now and again.
My Rytek Kurec book must be a different copy as he does not mention smoking.

Regards
wallie

wallie wrote:Robert
I am still using the Bratwurst spice you sent me and its good stuff, I just like to experiment now and again

No problem, as said I found a couple of training books that he wrote for the college over twenty years ago on sausage making.

wallie wrote:My Rytek Kurec book must be a different copy as he does not mention smoking.

My book is a revision of the original one, (by far the best one and IMO has gone downhill since) everything else is an edition witch I believe is up to number three now.