Cured German Sausage Seasonings
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Ok thanks guys?
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I don’t see why not! Can you post a link to the seasoning that you are looking at and I can look at it.
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OutdoorCharlie That should be fine. They just give you the cure to be used if you want to smoke them.
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Adding cure is for when you plan to smoke or thermal process at low temperatures or are looking for the flavor and color development that cure adds.
If you are hot smoking or grilling, no cure is necessary. -
Have you thought about just making your own seasoning? It’s really not that hard and a bunch of people on this board would probably share there’s? I would? The benefit is that you know what u got?
Pivodog yes trying a new flavor. But if you would like to share I would try it in another batch for sure.
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Here’s the last recipe I use for Brats?
5lbs/2270g BNLS pork butt or BNL picnics 1.6oz/45g Salt 0.4oz/11g Sugar 1oz/28g Fresh chopped onion 0.25oz/7g Ground white pepper 0.006 oz/0.2g Ground allspice 0.05oz/1.5g Ground celery seed 1.6oz/45g Non-fat dry milk 0.07oz/2g Lemon juice 4oz/113g Crushed ice 10ft/3m casing -
Here’s the last recipe I use for Brats?
5lbs/2270g BNLS pork butt or BNL picnics 1.6oz/45g Salt 0.4oz/11g Sugar 1oz/28g Fresh chopped onion 0.25oz/7g Ground white pepper 0.006 oz/0.2g Ground allspice 0.05oz/1.5g Ground celery seed 1.6oz/45g Non-fat dry milk 0.07oz/2g Lemon juice 4oz/113g Crushed ice 10ft/3m casingPivodog thank you!!
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