Vodoo Ranger IPA brat
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Joe Hell looks like you got the imperial. Per New Belgiums website there are several versions. I think the brat company is using the standard ipa. Fyi- the imperial is 9% abv, 70 ibus & 250 calories.
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Joe Hell looks like you got the imperial. Per New Belgiums website there are several versions. I think the brat company is using the standard ipa. Fyi- the imperial is 9% abv, 70 ibus & 250 calories.
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Joe Hell sounds like you made the right call. Cant wait to hear how they turn out.
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Hey Austin & Jon-I came across this new commercial brat being marketed. This looks like it would be fun and maybe easy to replicate. I am curious what your thoughts are on this. Thanks. https://mybeerbuzz.blogspot.com/search?updated-max=2020-02-14T00:34:00-08:00&max-results=15#.XkgGQ2W0bn8.link
Im not sure that this link goes directly to the correct post. You may have to scroll down a little bit to find.
IVERYAN I just made a test batch of Smoked Habanero & Caramelized Pineapple ‘Voodoo’ brats and they turned out excellent! The pineapple added a slight sweetness and a great aroma. The acid didn’t start to break down the meat but it may have been on the cusp. Next time around I’m bumping the spice big time. Here is the recipe for 11 lbs.
11 lbs. ground pork
100 grams kosher salt
30 gr. Dried organic minced roasted garlic
7 gr. Fresh ground black pepper
11 gr. Red pepper flakes
10 gr. Dried parsley
10 gr. Dried chives rings
10 gr. Toasted fennel
3 gr. Ground smoked habanero
250 ml Voodoo Ranger Imperial IPA
4 oz. Perfect Pureé Caramelized Pineapple.Better Living Through BBQ!
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IVERYAN I just made a test batch of Smoked Habanero & Caramelized Pineapple ‘Voodoo’ brats and they turned out excellent! The pineapple added a slight sweetness and a great aroma. The acid didn’t start to break down the meat but it may have been on the cusp. Next time around I’m bumping the spice big time. Here is the recipe for 11 lbs.
11 lbs. ground pork
100 grams kosher salt
30 gr. Dried organic minced roasted garlic
7 gr. Fresh ground black pepper
11 gr. Red pepper flakes
10 gr. Dried parsley
10 gr. Dried chives rings
10 gr. Toasted fennel
3 gr. Ground smoked habanero
250 ml Voodoo Ranger Imperial IPA
4 oz. Perfect Pureé Caramelized Pineapple.Joe Hell
Wow! Looks great. -
PapaSop I was hoping for melt your face heat but these are more of a slow burn. The next batch I will double the habanero.
Joe Hell Looks like a recipe I’ll be trying.
Did you add the Pineapple at the very last and heat process immediately? -
PapaSop I was hoping for melt your face heat but these are more of a slow burn. The next batch I will double the habanero.
Joe Hell
Gotta admit I was on edge about the Habanero until I stopped at Peasant Fest and tried that with the ghost pepper cheese. Very good but suprisenly not as hot as I’d thought it’d would be. Double it??? Can’t wait to hear. -
Joe Hell Looks like a recipe I’ll be trying.
Did you add the Pineapple at the very last and heat process immediately? -
glen I mixed all of the wet/dry ingredients and let meld for about 15-20 minutes, mixed with the meat block until it starts to get a bit sticky and then case.
Joe Hell Thanks, I thought the citric acid would “bleach” the meat
Maybe has to do with the pineapple being caramelized -
Joe Hell Probably depends on the beer and personal taste buds. If I did a light beer, I’d definitely do more than if I did a double/triple IPA or barrel aged stout or something else heavy. I’m sure we’ll do some testing here in the next couple weeks and we’ll have a recipe and guidance to put out there.
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Joe Hell i was wondering how much of the hop character came through in the brat.
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Joe Hell
Jon tried to get some but we were sold out here. I don’t know if he has tried making a sausage himself yet that is comparable. I’m out of the office this week, so I’ll let Jonathon chime in with his plans there.–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) -
Austin I made another batch of voodoo this morning for the shop and used 4 oz. of a Mandarin-Tangerine concentrate from Perfect Puree of Napa Valley. This time I doubled bumped the ground Habanero to 8 grams. These had a good lingering heat that stuck with me for about 30 minutes but it still wasn’t overpowering, nor did I break a sweat. The concentrate had a similar ‘sweetness’ and character as that of the caramelized pineapple. The company has many flavors to chose from and I’m excited to experiment with many of them. These concentrates are similar in ratio to store bought frozen drink mixes so that is something to consider. Obviously you would want to avoid the more acidic choices…lemon, lime, grapefruit, etc…
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Austin Haven’t tried to make it yet but I will be giving it a try on Friday with the voodoo ranger IPA (under protest!)
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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Austin Haven’t tried to make it yet but I will be giving it a try on Friday with the voodoo ranger IPA (under protest!)
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Joe Hell We just made them too and wow were they good! I take back what I said about the IPA in the brat, this was 100% the correct call!
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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Joe Hell We just made them too and wow were they good! I take back what I said about the IPA in the brat, this was 100% the correct call!
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