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Off Topic TN Forums
Cooking Forum
Picked up a P/T job
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<blockquote data-quote="DntBrnDPig" data-source="post: 4342416" data-attributes="member: 2581"><p><strong>Re: Picked up a P/T job</strong></p><p></p><p></p><p></p><p>I am planning on making some brats today. I have some fresh ground up venison (that I just froze this weekend) and am picking up a boston butt that has been ground for me by the butcher at my local grocery store. I'm going to follow this recipe and see how it goes. I'm used to a Wisconsin style Brat but I'm interested in trying the German style. </p><p></p><p>I plan on poaching them in beer before grilling them but my question is my family won't eat 5#'s of brats in one sitting. So can I poach for 10-15 minutes, cook what I want, then let the remaining dry out for a day (in the fridge), then vacuum seal and freeze them for later?</p></blockquote><p></p>
[QUOTE="DntBrnDPig, post: 4342416, member: 2581"] [b]Re: Picked up a P/T job[/b] I am planning on making some brats today. I have some fresh ground up venison (that I just froze this weekend) and am picking up a boston butt that has been ground for me by the butcher at my local grocery store. I'm going to follow this recipe and see how it goes. I'm used to a Wisconsin style Brat but I'm interested in trying the German style. I plan on poaching them in beer before grilling them but my question is my family won't eat 5#'s of brats in one sitting. So can I poach for 10-15 minutes, cook what I want, then let the remaining dry out for a day (in the fridge), then vacuum seal and freeze them for later? [/QUOTE]
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Picked up a P/T job
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