Brats & Sausage!
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kyle Thanks! Definitely a nice perk of the job, to just walk into the kitchen and make whatever
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
kyle Thanks! Definitely a nice perk of the job, to just walk into the kitchen and make whatever
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Jonathon is gone today, so I felt like I had to man the studio kitchen and keep it running, so I made just a few pounds of brats today! Just two 5 lb batches. One was |Cheeseburger-Cheddarwurst-Seasoning and the other was Jalapeno Popper Sausage Seasoning
Cheeseburger was made with 1 whole pound of |High-Temp-Cheddar-Cheese!
Yes, Jonathon 1 whole pound to 5 lbs of meat! I’m definitely going for cheese overload on this one!Jalapeno Popper was made with another 1 whole pound of |High-Temp-Mozzarella-Cheese
Both were a 50/50 split of beef and pork. Thought that might make them different and interesting, so we’ll see what the comments are and if people like them that way.
I have the family coming over for lunch on Sunday after my daughter’s baptism, so I needed some sausage to cook. My wife immediately asked for Jalapeno Popper, and I figured Cheeseburger Cheddarwurst anyone would like, but hopefully/especially the kids that will be there. Jalapeno Popper is a newer flavor that has really risen up our list of favorites here!
I got the electric stuffer out and going, and it was amazing to do it all so easily by myself with that thing. I can’t wait until we get them in later this year and others get a chance to use them.
Austin I think the ratio of one pound cheese to five pounds protein is about right. Congrats on the baptism, time will go fast, enjoy as much as you can. Jalapeno popper has become a favorite over here, with the the green hatch chili ahead slightly. Nice mix ratio, I am sure they will be tasty.
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Jonathon is gone today, so I felt like I had to man the studio kitchen and keep it running, so I made just a few pounds of brats today! Just two 5 lb batches. One was |Cheeseburger-Cheddarwurst-Seasoning and the other was Jalapeno Popper Sausage Seasoning
Cheeseburger was made with 1 whole pound of |High-Temp-Cheddar-Cheese!
Yes, Jonathon 1 whole pound to 5 lbs of meat! I’m definitely going for cheese overload on this one!Jalapeno Popper was made with another 1 whole pound of |High-Temp-Mozzarella-Cheese
Both were a 50/50 split of beef and pork. Thought that might make them different and interesting, so we’ll see what the comments are and if people like them that way.
I have the family coming over for lunch on Sunday after my daughter’s baptism, so I needed some sausage to cook. My wife immediately asked for Jalapeno Popper, and I figured Cheeseburger Cheddarwurst anyone would like, but hopefully/especially the kids that will be there. Jalapeno Popper is a newer flavor that has really risen up our list of favorites here!
I got the electric stuffer out and going, and it was amazing to do it all so easily by myself with that thing. I can’t wait until we get them in later this year and others get a chance to use them.
Austin
Nice to see you back in the kitchen again. Guessing it was probably relaxing in a way.
No worries with the cheese, just a pound each?.. LOLThinking it was said, but don’t recall. The electric attachment, only for that specific stuffer or will it work on multiple ones?
Anyways, enjoy your family time. That’s all that really matters.
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Austin
Nice to see you back in the kitchen again. Guessing it was probably relaxing in a way.
No worries with the cheese, just a pound each?.. LOLThinking it was said, but don’t recall. The electric attachment, only for that specific stuffer or will it work on multiple ones?
Anyways, enjoy your family time. That’s all that really matters.
PapaSop Thanks! It was relaxing too!
The motors won’t work on our old suffers. They require a small chip and pcb board in the unit (sensor related) . The drive on them and setup for the fast and slow gear has to be arranged in a different way too. Jon and I spent a lot of time on retro fitting, but it won’t work.
Because of the setup we used, probably not a good chance it would eve kind of work on a other brand either, unfortunately. Wish we could have done something universal, but it just wouldn’t work out.So, the motor will work on a 20lb or 30lb well offer. Also talking about bringing in a 7, 11, 15lb etc. Some other sizes to fill out the line, but 20 and 30 lb will be the ibky initial ones available.
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Jonathon is gone today, so I felt like I had to man the studio kitchen and keep it running, so I made just a few pounds of brats today! Just two 5 lb batches. One was |Cheeseburger-Cheddarwurst-Seasoning and the other was Jalapeno Popper Sausage Seasoning
Cheeseburger was made with 1 whole pound of |High-Temp-Cheddar-Cheese!
Yes, Jonathon 1 whole pound to 5 lbs of meat! I’m definitely going for cheese overload on this one!Jalapeno Popper was made with another 1 whole pound of |High-Temp-Mozzarella-Cheese
Both were a 50/50 split of beef and pork. Thought that might make them different and interesting, so we’ll see what the comments are and if people like them that way.
I have the family coming over for lunch on Sunday after my daughter’s baptism, so I needed some sausage to cook. My wife immediately asked for Jalapeno Popper, and I figured Cheeseburger Cheddarwurst anyone would like, but hopefully/especially the kids that will be there. Jalapeno Popper is a newer flavor that has really risen up our list of favorites here!
I got the electric stuffer out and going, and it was amazing to do it all so easily by myself with that thing. I can’t wait until we get them in later this year and others get a chance to use them.
Austin is there really such a thing as too much cheese?
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 Absolutely not!
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PapaSop Thanks! It was relaxing too!
The motors won’t work on our old suffers. They require a small chip and pcb board in the unit (sensor related) . The drive on them and setup for the fast and slow gear has to be arranged in a different way too. Jon and I spent a lot of time on retro fitting, but it won’t work.
Because of the setup we used, probably not a good chance it would eve kind of work on a other brand either, unfortunately. Wish we could have done something universal, but it just wouldn’t work out.So, the motor will work on a 20lb or 30lb well offer. Also talking about bringing in a 7, 11, 15lb etc. Some other sizes to fill out the line, but 20 and 30 lb will be the ibky initial ones available.
Austin On the electric stuffer motor, can you describe how the motor responds to an over torque condition? For example when the piston bottoms out in the tub or with too thick of a meat mix/too small diameter tube? Assuming there is a protection device there, and if so, how it functions?
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Jonathon is gone today, so I felt like I had to man the studio kitchen and keep it running, so I made just a few pounds of brats today! Just two 5 lb batches. One was |Cheeseburger-Cheddarwurst-Seasoning and the other was Jalapeno Popper Sausage Seasoning
Cheeseburger was made with 1 whole pound of |High-Temp-Cheddar-Cheese!
Yes, Jonathon 1 whole pound to 5 lbs of meat! I’m definitely going for cheese overload on this one!Jalapeno Popper was made with another 1 whole pound of |High-Temp-Mozzarella-Cheese
Both were a 50/50 split of beef and pork. Thought that might make them different and interesting, so we’ll see what the comments are and if people like them that way.
I have the family coming over for lunch on Sunday after my daughter’s baptism, so I needed some sausage to cook. My wife immediately asked for Jalapeno Popper, and I figured Cheeseburger Cheddarwurst anyone would like, but hopefully/especially the kids that will be there. Jalapeno Popper is a newer flavor that has really risen up our list of favorites here!
I got the electric stuffer out and going, and it was amazing to do it all so easily by myself with that thing. I can’t wait until we get them in later this year and others get a chance to use them.
Austin awesome job! The jalapeño popper one is good. I added some par cooked bacon and some extra jalapeño pepper flakes. I like your cheese to meat ratio! I bet the family will love them.
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PapaSop Thanks! It was relaxing too!
The motors won’t work on our old suffers. They require a small chip and pcb board in the unit (sensor related) . The drive on them and setup for the fast and slow gear has to be arranged in a different way too. Jon and I spent a lot of time on retro fitting, but it won’t work.
Because of the setup we used, probably not a good chance it would eve kind of work on a other brand either, unfortunately. Wish we could have done something universal, but it just wouldn’t work out.So, the motor will work on a 20lb or 30lb well offer. Also talking about bringing in a 7, 11, 15lb etc. Some other sizes to fill out the line, but 20 and 30 lb will be the ibky initial ones available.
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processhead If the motor is over-torqued or stressed it can trip a breaker on the motor. Simply hit the reset button and keep going. If it trips, just back off the speed a small touch and it will run through fine. We spent a lot of time tweaking how it worked to get the best performance we could. If it trips, it is probably from a small diameter snack stick. With the smallest stuffing tube, it has a higher likelihood of tripping if you try to run it at absolute max speed. Jon will have some better guidelines on what speed to run different things at for the best results. When it hits bottom, it should sense that situation and back off. It will not just keep going and burn out the motor at the bottom.
I got raving reviews on the brats! Jalapeno popper brats were loved by everyone who liked spicy at all, and the cheeseburger cheddarwurst were great for anyone adverse to spicy. A couple people that normally don’t like a lot in the flavored brat area were in love with the cheddarwursts! I think the 50/50 split of beef and pork was a good addition as well.
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