{"product_id":"country-style-brat-seasoning","title":"Country Style Brat Seasoning","description":"\u003cp\u003e\u003cem\u003eThis brat seasoning combines the distinct flavors of garlic and mustard to create a savory, delicious brat.  Packaged 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, Dextrose, Spices, (including Mustard 3.81%) MSG (6.7%), Garlic Powder, Spice Extractives, not more than 2% Tricalcium Phosphate added to prevent caking. Net Wt. 17oz.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eALLERGENS:\u003c\/strong\u003e Milk, MSG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eGRINDING AND STUFFING OPTIONS:\u003c\/strong\u003e\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\u003eMEAT RATIO: \u003c\/strong\u003e Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\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\u003cstrong\u003eRECOMMENDATION: \u003c\/strong\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\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183760326758,"sku":"wqc1789505052224","price":7.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/country-style-brat-seasoning_1.png?v=1789505059","url":"https:\/\/velourwearfashion.shop\/products\/country-style-brat-seasoning","provider":"My Store","version":"1.0","type":"link"}