WE Vancouvers Taraneh Ghajar Jerven has fallen in love with brats, bocks, bangers, butifarra and saucisse all over Europe. Shes a regular at Vancouvers very own top-ranked Oyama Sausage, owned by fifth generation charcuterie craftsman John Van Der Lieck. Come barbecue season, with her training from Save On Meats and Van Der Liecks advice, below, shes ready to make that meaty magic happen at home.
1) Smaller is better
Home grinders cant handle big pieces of meat. Take the time to cut meat to thumbnail size pieces to avoid clogging.
2) Keep a cool head
Pause between steps to chill the grinder and the meat mix so the fat doesnt melt.
3) Simply the best
Step up your game with high quality spices such as Indias Malabar black pepper and aromatic Muntok white pepper from Bangka Island in Indonesia.
4) Motion picture
The fresher the meat, the better. If it was walking yesterday, youll taste it.
5) With a Twist
Use lemon zest and herbs instead of garlic for a fresh take on the basic brat.
