Making brats
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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? -
PapaSop right on the meatgistics website where you would add it to your cart. I received my order and it was right on top in the box. I was like what the heck because i ordered all fresh seasoning. Looked it up on the site again and shows it to be included with the seasoning
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PapaSop right on the meatgistics website where you would add it to your cart. I received my order and it was right on top in the box. I was like what the heck because i ordered all fresh seasoning. Looked it up on the site again and shows it to be included with the seasoning
twilliams
Yep. My last order of brat seasonings also included cure. Not sure why but now have extra. Perhaps it’s because you might do it as a smoked sausage? -
twilliams Yup with that one I’d, just add beer in place of water, since it is fresh I’d go 1 pint or so to a full 25 lb batch. Reuben is actually designed to be done both ways, you can make a fresh or cured. it is better fresh in my mind!
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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twilliams Yup with that one I’d, just add beer in place of water, since it is fresh I’d go 1 pint or so to a full 25 lb batch. Reuben is actually designed to be done both ways, you can make a fresh or cured. it is better fresh in my mind!
Jambalaya, philly cheesesteak, and apple cheddar. I must say that Apple smelled amazing
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twilliams Yup with that one I’d, just add beer in place of water, since it is fresh I’d go 1 pint or so to a full 25 lb batch. Reuben is actually designed to be done both ways, you can make a fresh or cured. it is better fresh in my mind!
Jonathon hey remember when me and another gentleman had an issue with the pizza flavored snack sticks that expanded or gased out leaving air in between the casing and meat? Well anyways just something i noticed when doing my brats with the same flavor. I took all my seasoning and mixed it with 300ml of natural spring water in order full coverage while mixing. I went down stairs to get something and when i came back my water and seasoning was very frothy on top like it had a reaction or gas of some type. Just thought i would pass it on, not sure what the deal is
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twilliams What do you think of the jamabalaya and how much of the usage did you follow? I just made some Friday with pork, chicken, shrimp, ham and rice with cheese, ridiculously good!
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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twilliams What do you think of the jamabalaya and how much of the usage did you follow? I just made some Friday with pork, chicken, shrimp, ham and rice with cheese, ridiculously good!
Jonathon we are taste testing 6 of the 9 flavors as i type this…man i dont think i can pick a favorite. They are all delishous and have a certain spot for the flavors. The fam pretty much voted pizza, Apple and philly. My daughter said pizza hands down. I just followed the directions on the meatgistics page to do a 12.5 lb batch of jambalaya. 3 lbs of ham, 9.375 lbs pork, 1 1/2 lbs cooked rice with chicken stock.
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twilliams What do you think of the jamabalaya and how much of the usage did you follow? I just made some Friday with pork, chicken, shrimp, ham and rice with cheese, ridiculously good!
dont let the amount of brats on the plates fool you on the taste test. I just got better at stuffing and less blow outs as i did the different batches
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twilliams The apple is now our favorite in my house. Haven’t made any with cheddar yet but will soon. Let me know how they taste.
Brianh not sure how the apple would be without cheddar but man what a treat it was. I was skeptical at first but im glad i bought the seasoning.
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twilliams You would have a lot of Walton’s employees agreeing with your daughter, Supreme Pizza is definitely a favorite here. I am liking the jambalaya more and more, with all those ingredients it really is something that’s a little different but very tasty!
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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 Waltons Sells one Reuben that is for a cured sausage and one for a fresh. If you look at the website they have the ingredients listed for fresh but when ive ordered it they always send the cured one that has Sodium Phosphate in it which per USDA can not be in a fresh sausage. Its fine for home use though. and makes a great sausage.
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Cabelas90 The Reuben that is strictly fresh is a special order and not available on the website, just letting everyone know! If anyone wanted to try it to see the difference it would require the purchase of an entire case. I have tried both and don’t see a reason to carry two versions really for the home user.
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Cabelas90 The Reuben that is strictly fresh is a special order and not available on the website, just letting everyone know! If anyone wanted to try it to see the difference it would require the purchase of an entire case. I have tried both and don’t see a reason to carry two versions really for the home user.
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Cabelas90 Ah I see the problem, the ingredients are cut off on the website but up until they get cut off they are the same. I believe this will not be an issue when we go to the new website. For anyone interested here is a full list f the ingredients for the Reuben that is online.
Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: Milk
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Cabelas90 Ah I see the problem, the ingredients are cut off on the website but up until they get cut off they are the same. I believe this will not be an issue when we go to the new website. For anyone interested here is a full list f the ingredients for the Reuben that is online.
Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: Milk
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Hey ladies and gents,
Just looking for a little suggestion. So my brother in law got a hog from his job and he gave it to me. I only got the rear hinds and loins and maybe a little trim. I am using that to grind and make into brats. Is this ok or are brats used with a certain section of the hog. It is pretty lean so i will have to find extra fat.twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.
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