No. 294 Butter Garlic Bratwurst Seasoning

294 butter garlic seasoning

I liked it very much . I made 10 lbs. all pork butt sausage . Ground once through 3/8" plate , added seasoning mixed well , kept in fridge 3 days , re-ground through 1/4 " plate added 3/4 cup potato starch to 1 cup water dissolved and added to seasoned meat and mixed well . Stuffed into hog casings , twisted into 8 " links , placed into fridge over night . The next day placed in 100 degree preheated smoker for one hour , then raised the heat up to 150 degree's added hickory and postoak chips to smoke pan and smoked untill internal temp reached 154 degree's . Removed and placed in ice water bath to a reduced temp of about 100 Degree's , then hung at room temp for 2 hrs. to bloom . The sausages tasted really smooth , moist , and delicious . Great seasoning , worked wonderfully . Thank You.

Great for venison

This was my first time to make my own meats and do anything with venison. I got this seasoning mix. My daughter claims it was better than her Uncle’s (who’s a lifetime hunter and own processing). I definitely recommend as it was easy to follow and premixed.

294 Butter Garlic Bratwurst Seasoning

Had a very unique flavor