Ground Pork 5 lbs
salt 3 tsp
onion 2 tsp
garlic 2 tsp
pepper 1 tsp
white pepper 1 tsp
red pepper 1 tsp
sage 1 tsp
Paprika 1 tsp
ground mustard 1 tsp
marjoram 0.5 tsp
cure 1 tsp
tomato juice 1 cup

Grated Sharp Cheddar 3 cups
Fresh Jalapenos seeded and diced 2 cups

Case into Natural Hog Casings for an original bratwurst.

Case into Cellulose casings if you wish to make a pre-cooked Bratwurst (Johnsonville style). Then smoke with water pan at 180 degrees until an internal temperature of 160 degrees is reached. Cool in ice bath immediately. Into fridge overnight, next day peal off casing, then vacuum seal and freeze.

SmokingSausageBratwurst Salt Creek Style