Walton's Pizza flavored frank and weiner seasoning?
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Not even given this a thought until now. Curious what others think. Guess I’m more of the traditional type than flavored stuff. Always willing to experiment though.
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johnsbrewhouse said in Walton's Pizza flavored frank and weiner seasoning?:
I was happy with the Supreme Italian Pizza seasoning. I added bacon and mozzarella cheese to mine and they made a great grilled sausage. I also made a batch without the bacon and cheese to use as sausage for spaghetti. I had thought of using it for snack sticks using pepperoni and mozzarella cheese.
How would you use a brat seasoning and adapt it to a snack stick?? Add 10% more seasoning?
Dr_Pain I think I might start there depending on what you add. If you were to add pepperoni or bacon, I certainly would not up it that far since both bacon and pepperoni both have a fairly high salt content.
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What would happen if you replaced some or all of the water with pizza sauce? I make my own sauce and I think it would add a lot of flavor. Maybe even start with a plain seasoning like H summer sausage and add your pizza stuff to it?
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johnsbrewhouse said in Walton's Pizza flavored frank and weiner seasoning?:
I was happy with the Supreme Italian Pizza seasoning. I added bacon and mozzarella cheese to mine and they made a great grilled sausage. I also made a batch without the bacon and cheese to use as sausage for spaghetti. I had thought of using it for snack sticks using pepperoni and mozzarella cheese.
How would you use a brat seasoning and adapt it to a snack stick?? Add 10% more seasoning?
Dr_Pain I was thinking of maybe cutting the meatblock to 20 lbs instead then adding sure cure.
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What would happen if you replaced some or all of the water with pizza sauce? I make my own sauce and I think it would add a lot of flavor. Maybe even start with a plain seasoning like H summer sausage and add your pizza stuff to it?
kyle ohhh…that is interesting!!!
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Not even given this a thought until now. Curious what others think. Guess I’m more of the traditional type than flavored stuff. Always willing to experiment though.
PapaSop I like traditional flavors as well but I’m not afraid to try out others. If it sucks, I won’t eat it again…lol!!!
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Dr_Pain I was thinking of maybe cutting the meatblock to 20 lbs instead then adding sure cure.
ND Mike said in Walton's Pizza flavored frank and weiner seasoning?:
Dr_Pain I was thinking of maybe cutting the meatblock to 20 lbs instead then adding sure cure.
So if my math is correct we are talking about adding 20% more seasoning to snack sticks then fresh brats??
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ND Mike said in Walton's Pizza flavored frank and weiner seasoning?:
Dr_Pain I was thinking of maybe cutting the meatblock to 20 lbs instead then adding sure cure.
So if my math is correct we are talking about adding 20% more seasoning to snack sticks then fresh brats??
Dr_Pain I thinks so. Math is not my strong suite though.
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ND Mike said in Walton's Pizza flavored frank and weiner seasoning?:
Dr_Pain I thinks so. Math is not my strong suite though.
LOL!!! You are good bro. It will have to be an experiment on my end to get the taste just right but having a starting point will help
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ND Mike said in Walton's Pizza flavored frank and weiner seasoning?:
Dr_Pain I thinks so. Math is not my strong suite though.
LOL!!! You are good bro. It will have to be an experiment on my end to get the taste just right but having a starting point will help
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Dr_Pain They can all be a little different, for the |Supreme-Pizza-Bratwurst-Seasoning I would add 15-20% more seasoning per pound, for the hatch I would add about 25% more per lb. It all comes down to salt content though. So, my best recommendation is do half your meat block and then cook up a small amount of the meat. That way you still have half the meat to make it stronger or milder. IN general ND Mike is correct, if you are taking a fresh sausage and making a cured sausage then reducing the meat block from 25 to 20 is usually a good ratio.
For the Pizza Flavored Frank and Weiner just use it at its natural amount, it is designed to be cured so it will have the correct amount of salt.
kyle if you are making it fresh then I would recommend just adding it as a topping. If you are making a snack stick or something the acidity from the tomato sauce is going to cause problems with your protein binding. I don’t know how you would get around that. Maybe add some extra binder, or something to raise the pH a little?
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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Dr_Pain They can all be a little different, for the |Supreme-Pizza-Bratwurst-Seasoning I would add 15-20% more seasoning per pound, for the hatch I would add about 25% more per lb. It all comes down to salt content though. So, my best recommendation is do half your meat block and then cook up a small amount of the meat. That way you still have half the meat to make it stronger or milder. IN general ND Mike is correct, if you are taking a fresh sausage and making a cured sausage then reducing the meat block from 25 to 20 is usually a good ratio.
For the Pizza Flavored Frank and Weiner just use it at its natural amount, it is designed to be cured so it will have the correct amount of salt.
kyle if you are making it fresh then I would recommend just adding it as a topping. If you are making a snack stick or something the acidity from the tomato sauce is going to cause problems with your protein binding. I don’t know how you would get around that. Maybe add some extra binder, or something to raise the pH a little?
Jonathon thanks for answering!
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Dr_Pain They can all be a little different, for the |Supreme-Pizza-Bratwurst-Seasoning I would add 15-20% more seasoning per pound, for the hatch I would add about 25% more per lb. It all comes down to salt content though. So, my best recommendation is do half your meat block and then cook up a small amount of the meat. That way you still have half the meat to make it stronger or milder. IN general ND Mike is correct, if you are taking a fresh sausage and making a cured sausage then reducing the meat block from 25 to 20 is usually a good ratio.
For the Pizza Flavored Frank and Weiner just use it at its natural amount, it is designed to be cured so it will have the correct amount of salt.
kyle if you are making it fresh then I would recommend just adding it as a topping. If you are making a snack stick or something the acidity from the tomato sauce is going to cause problems with your protein binding. I don’t know how you would get around that. Maybe add some extra binder, or something to raise the pH a little?
Jonathon You don’t need to add tomato sauce, you can add tomato powder and eliminate the acidity problem and if you need some acidity for your tomato powder you can add vinegar powder. With the powders, you generally don’t have the problems with protein binding since they are dry products and by the time they hydrate you should have completed the protein binding process.
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Dr_Pain They can all be a little different, for the |Supreme-Pizza-Bratwurst-Seasoning I would add 15-20% more seasoning per pound, for the hatch I would add about 25% more per lb. It all comes down to salt content though. So, my best recommendation is do half your meat block and then cook up a small amount of the meat. That way you still have half the meat to make it stronger or milder. IN general ND Mike is correct, if you are taking a fresh sausage and making a cured sausage then reducing the meat block from 25 to 20 is usually a good ratio.
For the Pizza Flavored Frank and Weiner just use it at its natural amount, it is designed to be cured so it will have the correct amount of salt.
kyle if you are making it fresh then I would recommend just adding it as a topping. If you are making a snack stick or something the acidity from the tomato sauce is going to cause problems with your protein binding. I don’t know how you would get around that. Maybe add some extra binder, or something to raise the pH a little?
Jonathon when I made buffalo blue cheese sticks, I replaced the water with Frank’s red hot sauce and didnt seem to have a issue. I used soy protein for a binder. Maybe just got lucky
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johnsbrewhouse So, I don’t think I am this way with many things but I am an absolute snob with Spaghetti Sauce. I feel like sausage and snack sticks and all of that I am pretty good at enjoying all types but I have higher standards for a spaghetti sauce and tomato powder isn’t allowed near my sauces! I think it was because my grandma, father and Mother all made extremely good red sauces so the first time I had Ragu, i was like…what is this? This isn’t a real red sauce!
kyle I’ve tried Franks powdered before, sort of like what John is talking about above and not had issues. But, I did have issues with the sauce. Wonder what the difference was. I am sure I used |Sure-Gel-Meat-Binder instead of |Soy-Protein-Blend
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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johnsbrewhouse So, I don’t think I am this way with many things but I am an absolute snob with Spaghetti Sauce. I feel like sausage and snack sticks and all of that I am pretty good at enjoying all types but I have higher standards for a spaghetti sauce and tomato powder isn’t allowed near my sauces! I think it was because my grandma, father and Mother all made extremely good red sauces so the first time I had Ragu, i was like…what is this? This isn’t a real red sauce!
kyle I’ve tried Franks powdered before, sort of like what John is talking about above and not had issues. But, I did have issues with the sauce. Wonder what the difference was. I am sure I used |Sure-Gel-Meat-Binder instead of |Soy-Protein-Blend
Jonathon said in Walton's Pizza flavored frank and weiner seasoning?:
I think it was because my grandma, father and Mother all made extremely good red sauces so the first time I had Ragu, i was like…what is this? This isn’t a real red sauce!
I never had store bought milk till I was 13 years old. We lived on a farm and my dad drove truck picking up milk from dairy farms. I love milk and drink a lot. After my parents separated and we moved into town, I had my first store bought milk. It was like drinking water. I remember being so upset that I was going to have to drink this from now on. Well, I have gotten used to store milk over the last 35 years and I drink 2-3 gallons a week of it. Your Ragu is my milk.
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johnsbrewhouse So, I don’t think I am this way with many things but I am an absolute snob with Spaghetti Sauce. I feel like sausage and snack sticks and all of that I am pretty good at enjoying all types but I have higher standards for a spaghetti sauce and tomato powder isn’t allowed near my sauces! I think it was because my grandma, father and Mother all made extremely good red sauces so the first time I had Ragu, i was like…what is this? This isn’t a real red sauce!
kyle I’ve tried Franks powdered before, sort of like what John is talking about above and not had issues. But, I did have issues with the sauce. Wonder what the difference was. I am sure I used |Sure-Gel-Meat-Binder instead of |Soy-Protein-Blend
Jonathon I make my own spaghetti sauce, gave a quart to a niece and now she won’t buy sauce, I have to haul 6-8 quarts twice a year when we go to MN.
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Dr_Pain They can all be a little different, for the |Supreme-Pizza-Bratwurst-Seasoning I would add 15-20% more seasoning per pound, for the hatch I would add about 25% more per lb. It all comes down to salt content though. So, my best recommendation is do half your meat block and then cook up a small amount of the meat. That way you still have half the meat to make it stronger or milder. IN general ND Mike is correct, if you are taking a fresh sausage and making a cured sausage then reducing the meat block from 25 to 20 is usually a good ratio.
For the Pizza Flavored Frank and Weiner just use it at its natural amount, it is designed to be cured so it will have the correct amount of salt.
kyle if you are making it fresh then I would recommend just adding it as a topping. If you are making a snack stick or something the acidity from the tomato sauce is going to cause problems with your protein binding. I don’t know how you would get around that. Maybe add some extra binder, or something to raise the pH a little?
Jonathon Ever since you talked about the Supreme pizza Brat seasoning in a snack stick, I’ve been wanting to try them. Did up 3# test batch today using all beef with
high temp mozzarella cheese. Not are they tasty. You can sure taste the pizza. Went with an additional heavy 20%
Seasoning. Thanks for sharing this.
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Jonathon Ever since you talked about the Supreme pizza Brat seasoning in a snack stick, I’ve been wanting to try them. Did up 3# test batch today using all beef with
high temp mozzarella cheese. Not are they tasty. You can sure taste the pizza. Went with an additional heavy 20%
Seasoning. Thanks for sharing this. wdaly good looking sticks.
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