Dill Pickle Seasoning
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Make a small 5 lb batch to test for flavor several weeks ago. My Testers, grand kids said they were good but needed more dill pickle flavor. This past weekend I made about 100 lbs of deer products including the second round of the Dill Pickle stick seasoning. Went for the gold on this seasoning. Ground up a jar of dill pickles and added the juice to the block. My gosh! those kids ate 10 lbs of sticks already. This seasoning is unreal good.
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Make a small 5 lb batch to test for flavor several weeks ago. My Testers, grand kids said they were good but needed more dill pickle flavor. This past weekend I made about 100 lbs of deer products including the second round of the Dill Pickle stick seasoning. Went for the gold on this seasoning. Ground up a jar of dill pickles and added the juice to the block. My gosh! those kids ate 10 lbs of sticks already. This seasoning is unreal good.
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lefty We just made 100 lb of it to give as samples for the Pheasant Fest in Minneapolis this February! It is the only one that I don’t like adding cheese to! When did you add the pickle juice? End of the mixing? Did you use a binder? GLad it came out well!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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lefty We just made 100 lb of it to give as samples for the Pheasant Fest in Minneapolis this February! It is the only one that I don’t like adding cheese to! When did you add the pickle juice? End of the mixing? Did you use a binder? GLad it came out well!
Jonathon I added the pickle juice when mixing.Also i used carrot fiber as a binder. First time using the carrot fiber, impressed with the results. I also agree on not adding cheese to the pickle seasoning, think it would take away from the pickle flavor.
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lefty Did you notice any odd texture issues? I just wonder if the vinegar in the pickle juice would have denatured any of the proteins. I guess 1 jar of pickles for a 100 lb batch is low enough? Or did you make other flavors as well? If so, how many lb of meat did 1 jar go into? I’m intrigued with this idea but I don’t want to ruin a batch either!
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lefty Did you notice any odd texture issues? I just wonder if the vinegar in the pickle juice would have denatured any of the proteins. I guess 1 jar of pickles for a 100 lb batch is low enough? Or did you make other flavors as well? If so, how many lb of meat did 1 jar go into? I’m intrigued with this idea but I don’t want to ruin a batch either!
Jonathon I’m eating the pickle sticks right now. Have a crew of workers in my kitchen snacking on the sticks too. Vinegar had no effect on the 12.5 lb batch I made. The guys said they are really good, couldn’t believe I made them. If you are making 100 lbs I’d go with more than 1 jar.
I also made a 12.5 lb batch of Willies sticks using cheddar cheese. Those are my favorites -
lefty Thanks! So a jar to 12.5 lb batch is fine, I will give it a shot!
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lefty We just made 100 lb of it to give as samples for the Pheasant Fest in Minneapolis this February! It is the only one that I don’t like adding cheese to! When did you add the pickle juice? End of the mixing? Did you use a binder? GLad it came out well!
Jonathon
Is Walton’s having a booth there since you’re giving out samples? -
PapaSop Yup, we have a nice big booth right next to the wild game cooking exhibition where we will be giving out Willies with Cheddar, Dill Pickle (with no pickles like lefty did, shoot!) and habanero bbq with a mix of ghost pepper and cheddar, hope to see you!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
It’s on the calendar!
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