I made another batch of bear brats. Hot smoked them w/applewood pucks. Used beef fat this time & increased fat content to 10%. From a 5.5# batch I got 23 chubby 3.5" to 4.5" links using hog casings. Served some last night to a house full of people. Sliced them like slicing a carrot & served them close to room temperature w/cheddar cheese & crackers.
To the point: This AM I had one link left from last night (the rest of the batch is vacuum packed & in the freezer). My wife took 6 fresh eggs from our daughter's henhouse & mixed them w/3 big dollops of sour cream, added some shredded cheddar cheese, sliced up 1/2 a small, sweet onion, 4 fresh mushrooms. I sliced the bear brat & then cut each slice into small cubes. Sprinkled a little garlic/pepper over it & scrambled in the frying pan. Tasty & keeps me amused between hunt'in seasons (most of which I prepare bear tag soup). Only thing that could have been better would be if the cheese had come from Wisconsin.
