Gluten Free Beer Bratwurst
last week i took 2 hogs to the butcher to make my GF brats. in order to sell them when we were done the hogs needed to be killed and inspected in a USDA inspected slaughter house. i was able to use Royal Gorge Packing located in Canon City CO. this was my first time taking animals to slaughter as i have always done all my own slaughter and processing. Dave Ademic, the owner there was very helpful and considerate of my requests. My biggest concern was keeping the animals stress free. for there sake and for the quality of the meat. I brought the hogs in the day before and he had a pen waiting for them with a nice cool mud hole and plenty of fresh water. i dont think the mud hole was on purpose, but my pigs enjoyed it none the less. the reason Dave had me bring them in the day before, was so they could calm down from the ride and relax. rather then being all hot and bothered and worked up from a ride and being in a new place. i saw no fear or stress when i dropped them off and Dave said everything went well the next morning.
on friday i picked up the chilled carcasses and took them up to Jeff at the chop shop in westcliffe CO. when i got to the shop Jeff and his assistant Josh got them unloaded and hanging in the cooler. they planed to cut and grind the next Tuesday.
i wanted to use the best possible ingredients for these brats i was making i ordered bulk organic spices from Frontier and bought out Vitamin Cottage of there stock of Celtic Sea Salt. i then mixed up the proper spices and salt in batches to make 25 pounds each and placed them in glass canning jars. from the bottom up, you can see the salt, white pepper, black pepper, nutmeg and mace. i was really impressed with the freshness of the bulk spices from Frontier and they were very helpful and courteous when i placed the order. Of course as usual i had procrastinated and ended up having to ship the spices overnite...ouch. but it was worth it.
on tuesday i brought Jeff the spice mix and offered some brats for lunch to him and his crew. i returned around 11 and we all enjoyed some of the fresh brats on some Hoagie rolls from the westcliffe market. unfortunately i didnt get any pix of us enjoying the brats, they disapeared rather quickly. i did get this shot of jeff as he was making the links. check out my brats page
on friday i picked up the chilled carcasses and took them up to Jeff at the chop shop in westcliffe CO. when i got to the shop Jeff and his assistant Josh got them unloaded and hanging in the cooler. they planed to cut and grind the next Tuesday.
i wanted to use the best possible ingredients for these brats i was making i ordered bulk organic spices from Frontier and bought out Vitamin Cottage of there stock of Celtic Sea Salt. i then mixed up the proper spices and salt in batches to make 25 pounds each and placed them in glass canning jars. from the bottom up, you can see the salt, white pepper, black pepper, nutmeg and mace. i was really impressed with the freshness of the bulk spices from Frontier and they were very helpful and courteous when i placed the order. Of course as usual i had procrastinated and ended up having to ship the spices overnite...ouch. but it was worth it.
on tuesday i brought Jeff the spice mix and offered some brats for lunch to him and his crew. i returned around 11 and we all enjoyed some of the fresh brats on some Hoagie rolls from the westcliffe market. unfortunately i didnt get any pix of us enjoying the brats, they disapeared rather quickly. i did get this shot of jeff as he was making the links. check out my brats page Labels: bacon, gluten free, good eats, hogs, homestead, homesteading, pastured pork, pork, sausage, slowfood, sustainable
posted by kenny at the ranch at
10:41 PM
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