Looking to make some brats. I was wondering if Walton’s had any seasoning that I could add jalapeños and cheddar cheese to. I’ll be using venison and pork shoulders. Also would like to get a recipe and seasoning pack for venison snack sticks. Thanks in advance.

]]>https://waltonsdev.nodebb.com/topic/2121/jalapeño-cheddar-venison-bratsRSS for NodeThu, 10 Sep 2026 20:38:38 GMTThu, 20 Feb 2020 23:39:08 GMT60Cabelas90 I agree. All my fresh brats are flat on 2 sides from the vac sealing and stacking in the freezer. Although it seems to make it nice to grill that way; and gives a bigger area to put grill marks on? Thanks for the response.

]]>https://waltonsdev.nodebb.com/post/21283https://waltonsdev.nodebb.com/post/21283Fri, 28 Aug 2020 20:28:22 GMTdeanlorensen I had to go Back and re read! This is My opinion but when making a fresh sausage it should not be boiled as then its not a fresh sausage. The freezer before packing helps the sausage hold its shape during vac packing. If done unfrozen the vac packer will squish the sausages. It does not really hurt anything Just does not look very nice.

]]>https://waltonsdev.nodebb.com/post/21282https://waltonsdev.nodebb.com/post/21282Fri, 28 Aug 2020 20:25:54 GMTCabelas90 Why would a guy partially freeze them before vac sealing? Or is this after boiling them, then partially freeze?

]]>https://waltonsdev.nodebb.com/post/21281https://waltonsdev.nodebb.com/post/21281Fri, 28 Aug 2020 20:20:23 GMTI second the Willies. Just made a batch of those over the weekend. Great flavor with a little back end heat.

]]>https://waltonsdev.nodebb.com/post/14204https://waltonsdev.nodebb.com/post/14204Tue, 03 Mar 2020 01:08:13 GMThazelwood I agree with Cabelas90 and PapaSop just 30 minutes on a cookie sheet in the freezer and they will be fine vac sealing. They taste better that way in my opinion than if you cook them first, vac seal and freeze them. For brat seasoning I think the Jerry’s Brat is an awesome base and you can add jalapenos and cheddar to that, Hatch Green CHili Brat would be another awesome one. For venison sticks we did some taco snack sticks and those came out fantastic but it really depends on the profile you are going for. Willies makes excellent deer sticks as well.

]]>https://waltonsdev.nodebb.com/post/13614https://waltonsdev.nodebb.com/post/13614Sun, 23 Feb 2020 21:26:30 GMThazelwood
Definitely hog casing is the way to go. I would not boil them prior to sealing. Just freeze a bit and seal. In fact I’ve not broiled a brat in 25+ years. Used to but… You’re going to get different opinions on this. Whether fresh or pre cooked they go straight to the grill. A quick brown and then simmered in beer and onions is awesome. Changes the whole flavor profile. Cooking indirect adds another profile. More of a smoked sausage. Whatever works.

]]>https://waltonsdev.nodebb.com/post/13538https://waltonsdev.nodebb.com/post/13538Sat, 22 Feb 2020 01:44:53 GMThazelwood that’s out of my expertise. Personally I would slightly freeze on a cookie sheet then vac pack and put in the freezer fresh to grill or cook at a later date.

]]>https://waltonsdev.nodebb.com/post/13509https://waltonsdev.nodebb.com/post/13509Fri, 21 Feb 2020 22:31:52 GMTCabelas90 thank you very much for the guidance. I assume these would be boiled before vacuum sealed.

]]>https://waltonsdev.nodebb.com/post/13504https://waltonsdev.nodebb.com/post/13504Fri, 21 Feb 2020 22:25:39 GMThazelwood In my opinion a Natural hog casing is the only way to make a real good Fresh sausage. I would use the 32-35 pre tubed casings.

]]>https://waltonsdev.nodebb.com/post/13457https://waltonsdev.nodebb.com/post/13457Fri, 21 Feb 2020 17:23:37 GMTCabelas90 what size and type of casings would you recommend?

]]>https://waltonsdev.nodebb.com/post/13455https://waltonsdev.nodebb.com/post/13455Fri, 21 Feb 2020 16:53:11 GMTYes use 10% more of whatever season you choose. I used fresh ground jalapeno in mine several times they don’t come in as hot as you may think but sure do work, I’ve used all different cheeses in them as they all give a different and nice punch.

]]>https://waltonsdev.nodebb.com/post/13450https://waltonsdev.nodebb.com/post/13450Fri, 21 Feb 2020 15:10:51 GMThazelwood I would use Something like the blue ribbon Bratwurst seasoning. I would use this at 5-10% more than the recommended usage on Venison as the strong taste can take a bit more seasoning to get the flavors to pull through.
I would also add Carrot fiber and the appropriate amount of water & 10% high temp cheddar. I prefer to use canned jalapenos in my stuff but be sure to drain all the juice you can as it will denature the meat and make it crumbly.

]]>https://waltonsdev.nodebb.com/post/13436https://waltonsdev.nodebb.com/post/13436Fri, 21 Feb 2020 12:39:12 GMT