{"product_id":"blue-ribbon-brat-seasoning","title":"Blue Ribbon Brat Seasoning","description":"\u003cp\u003eAdd a unique flavor to any brat with Blue Ribbon Brat Seasoning. This classic seasoning packs an unforgettable punch. Delicious, savory, and versatile, you'll love the authentic taste. Perfect for family gatherings, backyard cookouts and tailgate parties. You can't go wrong with Blue Ribbon Brat Seasoning! \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Nonfat Dry Milk Powder, Spices, Dextrose, Autolyzed Yeast. Net Wt. 1lb. 6oz.\u003c\/li\u003e\n\u003cli\u003eAllergens: Milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183867019366,"sku":"jas1789505312793","price":11.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/blue-ribbon-brat-seasoning_1.png?v=1789505316","url":"https:\/\/velourwearfashion.shop\/products\/blue-ribbon-brat-seasoning","provider":"My Store","version":"1.0","type":"link"}