25# Batch

1. Grind meat through a 3/16″ plate.
2. Add mixture of seasonings, binder and water and mix thoroughly until product is well bound (tough 0and sticky)
3. Stuff into 29/32 hog casings or a 30 mm Coria casing and link.
4. Product ready for sale.

For a Smoked Bratwurst  add 1 oz. Super cure seasoning mixture and refrigerate overnight, place in smoker and smoke until internal temperature reaches 155 degrees.

For a Jalapeno Bratwurst  add 1/4 of one #10 size can of sliced jalapeno peppers, pour off all but 1/8 of the juice first.

For a Beer Bratwurst add 1 can of beer to mix.

For a Turkey or Poultry Bratwurst use ground turkey instead of pork/beef.