There is nothing like a smoked bratwurst. Grill like a champ with raving reviews.
We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. See our Quick Reference Guide under the Preparation Directions.
Encapsulated citric acid is included with some of our seasoning mixes such as Lebanon Bologna to give it a "tangy" taste. Do not re-grind meat after citric acid has been added or you risk breaking the encapsulation prematurely. The citric acid then breaks down the meat protein which results in dry and crumbly bologna.
The Seasoned Butcher crew possesses knowledge passed down through years of tradition. They have gained experience from getting their hands dirty while working with friends and family, making home butchered meats.
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