Supreme Pizza Snack Stick
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Jonathon No I am not what the doctors of health would call me in shape. It has been a long process but I am slowly deflating.
I did see this on the twitter-verse, it is from a bbq place here in Texas.
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Today I needed to make a batch to test something with stuffing and I tried |Supreme-Pizza-Bratwurst-Seasoning with at 115% strength for a snack stick. Highly recommend, I think that is the correct ratio for it. it is enough to give it enough salt to make protein extraction reasonably easy and the taste was pretty freaking good, even if I do say so myself!
Jonathon did you add cheese to the sticks?
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Today I needed to make a batch to test something with stuffing and I tried |Supreme-Pizza-Bratwurst-Seasoning with at 115% strength for a snack stick. Highly recommend, I think that is the correct ratio for it. it is enough to give it enough salt to make protein extraction reasonably easy and the taste was pretty freaking good, even if I do say so myself!
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Today I needed to make a batch to test something with stuffing and I tried |Supreme-Pizza-Bratwurst-Seasoning with at 115% strength for a snack stick. Highly recommend, I think that is the correct ratio for it. it is enough to give it enough salt to make protein extraction reasonably easy and the taste was pretty freaking good, even if I do say so myself!
Jonathon Made some to use in spaghetti sauce, it was pretty good when I made sausage with it and used bacon instead of pepperoni
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philgman I used pork butts and then I used 115% the recommended seasoning per lb of meat. I used |Sure-Gel-Meat-Binder (which sadly is out of stock still) Other than that it was normal processing, I added cheese (mozzarella) though the best brat we made out of it had 10% the meat block made up of hard log pepperoni and we used 4 different cheeses, Mozz, Cheddar, Ghost and I think Swiss.
For snack sticks I wouldn’t recommend adding that Pepperoni as it will make it FAR harder to stuff. Hope that helped, let me know if you need more information.
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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philgman I used pork butts and then I used 115% the recommended seasoning per lb of meat. I used |Sure-Gel-Meat-Binder (which sadly is out of stock still) Other than that it was normal processing, I added cheese (mozzarella) though the best brat we made out of it had 10% the meat block made up of hard log pepperoni and we used 4 different cheeses, Mozz, Cheddar, Ghost and I think Swiss.
For snack sticks I wouldn’t recommend adding that Pepperoni as it will make it FAR harder to stuff. Hope that helped, let me know if you need more information.
Jonathon If you process the pepperoni in a food processor first then add it to your mix, it makes it much easier to stuff, plus it disperses throughout the stick much better. I found that with the sausage when I added bacon, I ran the bacon through my grinder frozen, which you could also do with the pepperoni. I would cut back on the seasoning if you did add pepperoni though since you are adding extra salt through that ingredient.
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johnsbrewhouse I ran the pepperoni through the grinder first, it went through the 3/8 and the 1/8 plate. Do you think a processor would be a better job than that?
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 I ran the pepperoni through the grinder first, it went through the 3/8 and the 1/8 plate. Do you think a processor would be a better job than that?
Jonathon makes the particle size smaller since it basically has been processed already and dry the grinder doesn’t really break it down like raw meat.
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johnsbrewhouse I’ll give it a shot next time I do it, thanks!
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 I’ll give it a shot next time I do it, thanks!
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Do you dip the pizza stick in some ranch too Jonathon ???
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HerbcoFood I know you are making a joke but…maybe warm them up a bit and dip them in some ranch? How could that be bad?
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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HerbcoFood I know you are making a joke but…maybe warm them up a bit and dip them in some ranch? How could that be bad?
Jonathon It was a little bit of both, a solid room temp pizza stick dunked in ranch can’t be that bad.
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How about some Frank’s Red sauce and ranch mixed. On pizza its terrific.
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Dr_Pain - Thinking the same thing.
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samspade Yes it is, so is a little garlic butter to dip that crust in. Just kill me softly and slowly!!!
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samspade Yes it is, so is a little garlic butter to dip that crust in. Just kill me softly and slowly!!!
HerbcoFood oh man… weekends almost here. May not get meat done but sure will be ordering pizza. Lol
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HerbcoFood oh man… weekends almost here. May not get meat done but sure will be ordering pizza. Lol
samspade Oh man. pizza does sound good!
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