Making brats
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How about adding high temp bleu cheese to the buffalo wing brats.
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What size tubed hog casing should i order for my brats. I currently have 38-42 in the fridge but not sure i want them that big
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PapaSop I was kinda thinking the same thing on the mozzarella. I agree on trying new flavors straight to begin with, I only make 4 lbs of each this go around. Have Garlic Parm thawed to try tomorrow.
Brianh Mozzarella would be fine but it want to kick it up try the pepper jack. I’m not a fan of the ghost too hot for me to enjoy.
John C.
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Brianh Mozzarella would be fine but it want to kick it up try the pepper jack. I’m not a fan of the ghost too hot for me to enjoy.
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Yeah that sounds big… but if you have them on hand use them. Or if your ordering get the 32-35. That’s what I normally use.
Parksider i just went back to start of January when i ordered and i got the 35-38.
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Brianh Mozzarella would be fine but it want to kick it up try the pepper jack. I’m not a fan of the ghost too hot for me to enjoy.
Parksider pepper jack has zero heat. If you wanted a little i suggest the hot pepper cheese. Probably not as hot as jalapeno maybe close to it. You could always just throw half the amount of cheese in it to cut it down. Ghost pepper is hot
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Parksider The Hot Pepper Cheese doesn’t really have any noticeable heat either so I’d say ghost pepper but that’s a serious amount of heat. Adding some red pepper flakes might be your best bet if you are looking to add some heat!
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Brianh that is another one that I feel like others liked more than I did, I just didn’t take away a lot of flavor from it but a few people here told me I was crazy!
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Brianh that is another one that I feel like others liked more than I did, I just didn’t take away a lot of flavor from it but a few people here told me I was crazy!
Jonathon That’s the beauty of all the flavor choices Walton’s offers, something to suit everyone. I made 4 lbs each of apple, buffalo wing, and garlic with the intention of narrowing it down to one or two before making a bigger batch. I can’t really cut one out, I like them all!
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Brianh yeah, that’s what happens, anytime I am making something I always feel bad somehow for the ones I didn’t choose…maybe I look at them like they are my children or something? Clearly I am getting too attached to all of this!
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Jonathon im starting the brats this weekend. On the beer brats, do you recommend adding beer in place of the water for mixing? Or will it goof up the taste after cooking from the pasteurized process of the beer?
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Jonathon im starting the brats this weekend. On the beer brats, do you recommend adding beer in place of the water for mixing? Or will it goof up the taste after cooking from the pasteurized process of the beer?
twilliams when we made beer brats, we didn’t add any extra liquid to the mix
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Jonathon im starting the brats this weekend. On the beer brats, do you recommend adding beer in place of the water for mixing? Or will it goof up the taste after cooking from the pasteurized process of the beer?
twilliams I don’t have experience with the Excalibur Beer Brat Seasoning but the description indicates that if you want extra beer flavor that you can use that instead of water. 99% of the sausages I make are from scratch and vary wildly in style. The one thing they all have in common is liquid. An old time sausage maker suggested this to me about 20 years and explained that the steam produced when cooking ensures even and thorough cooking and a juicy sausage. Seems to make sense. I will add 250-300 ml of water or beer to every recipe per 11 lbs. ground. Wine can be a little overpowering so I will mix it 50/50 with water at the same 25-300 ml ratio. I will always dissolve my dry mix into the water and let it rest about 10 to 15 minutes to fully hydrate. There are times at the shop where nearly all of our brats will have some sort of booze in them. lol.
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twilliams I don’t have experience with the Excalibur Beer Brat Seasoning but the description indicates that if you want extra beer flavor that you can use that instead of water. 99% of the sausages I make are from scratch and vary wildly in style. The one thing they all have in common is liquid. An old time sausage maker suggested this to me about 20 years and explained that the steam produced when cooking ensures even and thorough cooking and a juicy sausage. Seems to make sense. I will add 250-300 ml of water or beer to every recipe per 11 lbs. ground. Wine can be a little overpowering so I will mix it 50/50 with water at the same 25-300 ml ratio. I will always dissolve my dry mix into the water and let it rest about 10 to 15 minutes to fully hydrate. There are times at the shop where nearly all of our brats will have some sort of booze in them. lol.
Joe Hell thanks for replying joe, definitely gonna take this into consideration
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Tex_77 and you feel you got a very well dispersed mix with not adding any liquid to help with mixing? No brats with stronger flavor than others?
twilliams Yes, we had it mixed well, but we also used a Hobart mixer.
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Jonathon or anyone else know the answer, why does the Reuben brat seasoning require a sure cure packet if its a fresh brat?
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Jonathon or anyone else know the answer, why does the Reuben brat seasoning require a sure cure packet if its a fresh brat?
twilliams
I made the Reuben brats and didn’t use cure. Where’s that from?
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