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  5. Combining Prepackaged Seasoning Mixes

Combining Prepackaged Seasoning Mixes

Scheduled Pinned Locked Moved Meat Processing
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  • processheadP processhead

    And along those same lines, you might want to take enough of each seasoning to make a 2 lb test batch before committing to a full 25 lb batch.
    Just grind enough meat for the test batch and fry up a couple of patties. Tastes like crap? Stop. Tastes good? Grind the rest of your meat and mix up a full batch and enjoy your new discovery.

    Jamieson22J Offline
    Jamieson22J Offline
    Jamieson22
    Team Blue PK100 Regular Contributors Sous Vide Power User
    wrote on last edited by
    #6

    processhead What’s the fun in that? Just send it!

    processheadP 1 Reply Last reply
    1
    • Jamieson22J Jamieson22

      processhead What’s the fun in that? Just send it!

      processheadP Offline
      processheadP Offline
      processhead
      Regular Contributors Power User
      wrote on last edited by
      #7

      Jamieson22 said in Combining Prepackaged Seasoning Mixes:

      processhead What’s the fun in that? Just send it!

      Well, you know me…always over-thinking the obvious. 😉

      Paul

      1 Reply Last reply
      1
      • D Offline
        D Offline
        Doublecabin
        Yearling
        wrote on last edited by
        #8

        The 25# is ground and mixed. Just did a couple of test patties and it accomplished what I was hoping for. The sweetness from the cranberry with the flavor of jalapeño and just the right amount of heat. I diced 5 larger Jalapeños (seeds and all) added to my last grind. Then added 3 # of dried cranberries (craisins) and about 2.5# high temp cheddar in the final mix. Now break out the stuffer, then into the fridge and into the smoker tomorrow! I have no doubt all 25 plus pounds will be gone by Fall! The more the flavor settles into my mouth the more I enjoy!! Unique, but pretty damn good!!
        Have a great day!

        processheadP D 2 Replies Last reply
        3
        • D Doublecabin

          The 25# is ground and mixed. Just did a couple of test patties and it accomplished what I was hoping for. The sweetness from the cranberry with the flavor of jalapeño and just the right amount of heat. I diced 5 larger Jalapeños (seeds and all) added to my last grind. Then added 3 # of dried cranberries (craisins) and about 2.5# high temp cheddar in the final mix. Now break out the stuffer, then into the fridge and into the smoker tomorrow! I have no doubt all 25 plus pounds will be gone by Fall! The more the flavor settles into my mouth the more I enjoy!! Unique, but pretty damn good!!
          Have a great day!

          processheadP Offline
          processheadP Offline
          processhead
          Regular Contributors Power User
          wrote on last edited by
          #9

          Doublecabin
          Sounds like almost a complete meal in a casing! Maybe the healthiest sausage creation yet.

          Paul

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          0
          • G Offline
            G Offline
            gus4416
            Team Blue
            wrote on last edited by
            #10

            That sounds amazing to me sweet heat

            1 Reply Last reply
            0
            • D Doublecabin

              The 25# is ground and mixed. Just did a couple of test patties and it accomplished what I was hoping for. The sweetness from the cranberry with the flavor of jalapeño and just the right amount of heat. I diced 5 larger Jalapeños (seeds and all) added to my last grind. Then added 3 # of dried cranberries (craisins) and about 2.5# high temp cheddar in the final mix. Now break out the stuffer, then into the fridge and into the smoker tomorrow! I have no doubt all 25 plus pounds will be gone by Fall! The more the flavor settles into my mouth the more I enjoy!! Unique, but pretty damn good!!
              Have a great day!

              D Offline
              D Offline
              Doublecabin
              Yearling
              wrote on last edited by
              #11

              gus4416
              C06C53C2-2B42-4452-8B6A-D63C7C5C51DE.jpeg

              G cdavisC samspadeS 3 Replies Last reply
              7
              • D Offline
                D Offline
                Doublecabin
                Yearling
                wrote on last edited by
                #12

                Into the fridge. Smoking tomorrow!

                Dave in AZD 1 Reply Last reply
                0
                • D Doublecabin

                  Into the fridge. Smoking tomorrow!

                  Dave in AZD Offline
                  Dave in AZD Offline
                  Dave in AZ
                  Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
                  wrote on last edited by
                  #13

                  Doublecabin
                  Great looking sausages!
                  My wife liked the flavor mix, and was especially happy I was using her homemade cranberry sauce. Then she was confused when I said you were adding those flavors, not just putting them on top lol. She said, “Well he is going to have to put something on top of it anyways, no one eats summer sausage without a topping, it’s like offering a rude hors d’oeuvre!”
                  Lol… so I’m not telling her about any spice mixes I buy.

                  D 1 Reply Last reply
                  0
                  • D Doublecabin

                    gus4416
                    C06C53C2-2B42-4452-8B6A-D63C7C5C51DE.jpeg

                    G Offline
                    G Offline
                    gus4416
                    Team Blue
                    wrote on last edited by
                    #14

                    Doublecabin awesome

                    1 Reply Last reply
                    0
                    • Dave in AZD Dave in AZ

                      Doublecabin
                      Great looking sausages!
                      My wife liked the flavor mix, and was especially happy I was using her homemade cranberry sauce. Then she was confused when I said you were adding those flavors, not just putting them on top lol. She said, “Well he is going to have to put something on top of it anyways, no one eats summer sausage without a topping, it’s like offering a rude hors d’oeuvre!”
                      Lol… so I’m not telling her about any spice mixes I buy.

                      D Offline
                      D Offline
                      Doublecabin
                      Yearling
                      wrote on last edited by
                      #15

                      Dave in AZ
                      I was born & raised in Wisconsin with cheese, cranberries & sausage. Other then crackers & cheese I’ve never seen anyone put a topping on summer sausage. But hey, if that’s how you like it who am I to question? Enjoy!

                      kyleK 1 Reply Last reply
                      0
                      • D Doublecabin

                        Dave in AZ
                        I was born & raised in Wisconsin with cheese, cranberries & sausage. Other then crackers & cheese I’ve never seen anyone put a topping on summer sausage. But hey, if that’s how you like it who am I to question? Enjoy!

                        kyleK Offline
                        kyleK Offline
                        kyle
                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                        wrote on last edited by
                        #16

                        Doublecabin another one from WI. That’s great. What part? I live up by Superior

                        hey vegetarians, my food poops on your food!

                        D 1 Reply Last reply
                        0
                        • kyleK kyle

                          Doublecabin another one from WI. That’s great. What part? I live up by Superior

                          D Offline
                          D Offline
                          Doublecabin
                          Yearling
                          wrote on last edited by
                          #17

                          kyle
                          Grew up in Marinette and still spend the beautiful summer’s there. Winter, in Florida.
                          I pass through Superior 4-6 times a year. I spend several weeks a year fishing near Bimiji MN and pass through Superior on US2.

                          1 Reply Last reply
                          1
                          • D Doublecabin

                            gus4416
                            C06C53C2-2B42-4452-8B6A-D63C7C5C51DE.jpeg

                            cdavisC Offline
                            cdavisC Offline
                            cdavis
                            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                            wrote on last edited by
                            #18

                            Doublecabin looks and sounds great 👍. Congrats. How about a picture of one sliced open.

                            1 Reply Last reply
                            0
                            • D Doublecabin

                              gus4416
                              C06C53C2-2B42-4452-8B6A-D63C7C5C51DE.jpeg

                              samspadeS Offline
                              samspadeS Offline
                              samspade
                              Team Orange Masterbuilt Sous Vide Team Blue Power User
                              wrote on last edited by
                              #19

                              Doublecabin those look great. I bet the flavol profilies are very complimentary. They also look nice and tight so great job.

                              1 Reply Last reply
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