Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Sideswipe on May 14, 2009, 09:25:48 PM
-
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.
-
That sounds really yummy !!! :drool:
-
Only thing that could have been better would be if the cheese had come from Wisconsin.
My hunting buddy is going to WI for three weeks. I bet he could bring you some cheese back!!
Brandon
-
:bash: Pics man, Pics! :EAT: Sounds really good!
-
Yeah, but what cheese factory back there? I am going to try and get back for a Packer game this season....
-
I'll be leaving for there at the end of June for several weeks, if any one wants something from there let me know !!!
-
If you happen to be in the Lena area (NE corner) stop in at Kugel's. They make some killer spiced cheese curds. Bieri's in Jackson and The Beechwood cheese factory (SE, Northwest of Milwaukee) are also a couple of my favorites.