Homemade Brats. From whole shoulder to finished brats.
In this video I take a whole bone in pork shoulder and turn it into delicious brats!The pork shoulder with bone in was just over 10 lbs. After removing the bone, I had 9 lbs ready to turn into brats.Once the bone is removed, start cutting the meat. Keep an eye out for the glands in the small chunk of fat. They won't hurt you if left in, but they don't really taste that good either. If you leave the glands in, you will know it.
Using the smallest horn on my Hakka Brothers 11lb vertical stuffer, I stuffed some sheeps casings and some hogs casings. The sheeps casing is between 22mm - 24mm in diameter. The hogs casings usually run 30mm - 35mm. The size of the brats you see in the store in the meat case.
After these were stuffed and tied, they went into the fridge to set the casing (bloom the casing) before being placed into vacuum seal bags and frozen for later this fall.
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Benjamin Tissot (also known as Bensound)
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