Bacon Pepper Jack Brats

Smokey, juicy, delicious brats stuffed with bacon and pepper jack cheese!
Pork - 3lb
Kosher Salt - 22g
Curing Salt - 4g
White Pepper - 8g
Ginger, ground - 4g
Mustard, ground - 5g
Nutmeg - 2g
Thyme, ground - 2g
Coriander - 5g
Caraway - 5g
Sugar - 3g
Milk Powder - 60g
Beer/Water - 140ml
Bacon, diced - 7oz
Pepper Jack, Hi Temp - 6oz
How to Make Homemade Bacon -
• How to Make Homemade B...

[@Panzerman1951]

Staggering recipe! Will have to make these. Monterrey Jack is easy to obtain in the UK thankfully. Keep up the good work. Sid and Nicola, Rugby UK

[@douglasthompso]

Looks so good, will have to try this one for sure

[@andrepatterson7058]

Great recipe. I will give this recipe a try. Thanks for sharing 👍🏽

[@scottmc1178]

I have made the same sausage. I add pineapple chunks. Be careful not to add to much smoke or you cannot taste the bacon.

[@wakeuptoBlessings]

What milk powder do you use? Non-fat or full milk powder??

[@phoenixkitchen]

I use non-fat.

[@cydrych]

Dang, that’s one thick pork belly you used for that bacon. I’m lucky if I find belly half that thick. This sausage looks good.

[@phoenixkitchen]

That end was thick. The other half of it is much thinner. I get mine at Costco, and they usually run 1 1/2 - 2 inches thick. This one had a thick end at 3 inches.

[@cydrych]

@@phoenixkitchen thanks for that, I’ve never looked at Costco I’ll do that for sure. I get mine from a place in Detroit called Cattlemen’s Meats and it’s very hit and miss on the size they have. They make their own bacon so I’m guessing they keep the big boys for themselves, understandably. I make 12-15 pounds a month because I eat about 1/3 pound every day on my diet. Thanks again, I’ll have to borrow mom’s membership card and check it out. ✌🏻