<![CDATA[Making brats]]>Hey ladies and gents,
Just looking for a little suggestion. So my brother in law got a hog from his job and he gave it to me. I only got the rear hinds and loins and maybe a little trim. I am using that to grind and make into brats. Is this ok or are brats used with a certain section of the hog. It is pretty lean so i will have to find extra fat.

]]>https://waltonsdev.nodebb.com/topic/2215/making-bratsRSS for NodeThu, 10 Sep 2026 23:25:11 GMTTue, 24 Mar 2020 02:31:43 GMT60<![CDATA[Reply to Making brats on Tue, 21 Apr 2020 14:38:06 GMT]]>twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

]]>https://waltonsdev.nodebb.com/post/16538https://waltonsdev.nodebb.com/post/16538Tue, 21 Apr 2020 14:38:06 GMT<![CDATA[Reply to Making brats on Mon, 13 Apr 2020 14:56:23 GMT]]>Jonathon Awesome! and For anyone that wants to try it it really is pretty good!

]]>https://waltonsdev.nodebb.com/post/16222https://waltonsdev.nodebb.com/post/16222Mon, 13 Apr 2020 14:56:23 GMT<![CDATA[Reply to Making brats on Mon, 13 Apr 2020 14:53:59 GMT]]>Cabelas90 Ah I see the problem, the ingredients are cut off on the website but up until they get cut off they are the same. I believe this will not be an issue when we go to the new website. For anyone interested here is a full list f the ingredients for the Reuben that is online.

Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: Milk

]]>https://waltonsdev.nodebb.com/post/16221https://waltonsdev.nodebb.com/post/16221Mon, 13 Apr 2020 14:53:59 GMT<![CDATA[Reply to Making brats on Mon, 13 Apr 2020 13:29:55 GMT]]>Jonathon I agree But you should update the Website to reflect the correct Ingredients of what your getting.

]]>https://waltonsdev.nodebb.com/post/16209https://waltonsdev.nodebb.com/post/16209Mon, 13 Apr 2020 13:29:55 GMT<![CDATA[Reply to Making brats on Mon, 13 Apr 2020 13:25:47 GMT]]>Cabelas90 The Reuben that is strictly fresh is a special order and not available on the website, just letting everyone know! If anyone wanted to try it to see the difference it would require the purchase of an entire case. I have tried both and don’t see a reason to carry two versions really for the home user.

]]>https://waltonsdev.nodebb.com/post/16208https://waltonsdev.nodebb.com/post/16208Mon, 13 Apr 2020 13:25:47 GMT<![CDATA[Reply to Making brats on Mon, 13 Apr 2020 13:10:56 GMT]]>twilliams Waltons Sells one Reuben that is for a cured sausage and one for a fresh. If you look at the website they have the ingredients listed for fresh but when ive ordered it they always send the cured one that has Sodium Phosphate in it which per USDA can not be in a fresh sausage. Its fine for home use though. and makes a great sausage.

]]>https://waltonsdev.nodebb.com/post/16205https://waltonsdev.nodebb.com/post/16205Mon, 13 Apr 2020 13:10:56 GMT<![CDATA[Reply to Making brats on Mon, 13 Apr 2020 12:41:25 GMT]]>twilliams You would have a lot of Walton’s employees agreeing with your daughter, Supreme Pizza is definitely a favorite here. I am liking the jambalaya more and more, with all those ingredients it really is something that’s a little different but very tasty!

]]>https://waltonsdev.nodebb.com/post/16195https://waltonsdev.nodebb.com/post/16195Mon, 13 Apr 2020 12:41:25 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 23:05:39 GMT]]>Brianh not sure how the apple would be without cheddar but man what a treat it was. I was skeptical at first but im glad i bought the seasoning.

]]>https://waltonsdev.nodebb.com/post/16169https://waltonsdev.nodebb.com/post/16169Sun, 12 Apr 2020 23:05:39 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 22:52:40 GMT]]>20200412_175020.jpg

dont let the amount of brats on the plates fool you on the taste test. I just got better at stuffing and less blow outs as i did the different batches

]]>https://waltonsdev.nodebb.com/post/16165https://waltonsdev.nodebb.com/post/16165Sun, 12 Apr 2020 22:52:40 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 22:48:51 GMT]]>Jonathon we are taste testing 6 of the 9 flavors as i type this…man i dont think i can pick a favorite. They are all delishous and have a certain spot for the flavors. The fam pretty much voted pizza, Apple and philly. My daughter said pizza hands down. I just followed the directions on the meatgistics page to do a 12.5 lb batch of jambalaya. 3 lbs of ham, 9.375 lbs pork, 1 1/2 lbs cooked rice with chicken stock.

]]>https://waltonsdev.nodebb.com/post/16162https://waltonsdev.nodebb.com/post/16162Sun, 12 Apr 2020 22:48:51 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 21:50:37 GMT]]>twilliams What do you think of the jamabalaya and how much of the usage did you follow? I just made some Friday with pork, chicken, shrimp, ham and rice with cheese, ridiculously good!

]]>https://waltonsdev.nodebb.com/post/16153https://waltonsdev.nodebb.com/post/16153Sun, 12 Apr 2020 21:50:37 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 21:33:07 GMT]]>Jonathon hey remember when me and another gentleman had an issue with the pizza flavored snack sticks that expanded or gased out leaving air in between the casing and meat? Well anyways just something i noticed when doing my brats with the same flavor. I took all my seasoning and mixed it with 300ml of natural spring water in order full coverage while mixing. I went down stairs to get something and when i came back my water and seasoning was very frothy on top like it had a reaction or gas of some type. Just thought i would pass it on, not sure what the deal is

]]>https://waltonsdev.nodebb.com/post/16151https://waltonsdev.nodebb.com/post/16151Sun, 12 Apr 2020 21:33:07 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 12:14:24 GMT]]>twilliams The apple is now our favorite in my house. Haven’t made any with cheddar yet but will soon. Let me know how they taste.

]]>https://waltonsdev.nodebb.com/post/16116https://waltonsdev.nodebb.com/post/16116Sun, 12 Apr 2020 12:14:24 GMT<![CDATA[Reply to Making brats on Sun, 12 Apr 2020 02:27:23 GMT]]>20200411_154322.jpg 20200411_162530.jpg 20200411_195115.jpg

Jambalaya, philly cheesesteak, and apple cheddar. I must say that Apple smelled amazing

]]>https://waltonsdev.nodebb.com/post/16111https://waltonsdev.nodebb.com/post/16111Sun, 12 Apr 2020 02:27:23 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 21:03:30 GMT]]>twilliams Yup with that one I’d, just add beer in place of water, since it is fresh I’d go 1 pint or so to a full 25 lb batch. Reuben is actually designed to be done both ways, you can make a fresh or cured. it is better fresh in my mind!

]]>https://waltonsdev.nodebb.com/post/16074https://waltonsdev.nodebb.com/post/16074Fri, 10 Apr 2020 21:03:30 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 21:02:59 GMT]]>twilliams
Yep. My last order of brat seasonings also included cure. Not sure why but now have extra. Perhaps it’s because you might do it as a smoked sausage?

]]>https://waltonsdev.nodebb.com/post/16073https://waltonsdev.nodebb.com/post/16073Fri, 10 Apr 2020 21:02:59 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 20:59:44 GMT]]>PapaSop right on the meatgistics website where you would add it to your cart. I received my order and it was right on top in the box. I was like what the heck because i ordered all fresh seasoning. Looked it up on the site again and shows it to be included with the seasoning

]]>https://waltonsdev.nodebb.com/post/16071https://waltonsdev.nodebb.com/post/16071Fri, 10 Apr 2020 20:59:44 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 20:47:45 GMT]]>twilliams
I made the Reuben brats and didn’t use cure. Where’s that from?

]]>https://waltonsdev.nodebb.com/post/16066https://waltonsdev.nodebb.com/post/16066Fri, 10 Apr 2020 20:47:45 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 20:45:34 GMT]]>Jonathon or anyone else know the answer, why does the Reuben brat seasoning require a sure cure packet if its a fresh brat?

]]>https://waltonsdev.nodebb.com/post/16065https://waltonsdev.nodebb.com/post/16065Fri, 10 Apr 2020 20:45:34 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 20:18:26 GMT]]>twilliams Yes, we had it mixed well, but we also used a Hobart mixer.

]]>https://waltonsdev.nodebb.com/post/16053https://waltonsdev.nodebb.com/post/16053Fri, 10 Apr 2020 20:18:26 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 18:38:56 GMT]]>Joe Hell thanks for replying joe, definitely gonna take this into consideration

]]>https://waltonsdev.nodebb.com/post/16047https://waltonsdev.nodebb.com/post/16047Fri, 10 Apr 2020 18:38:56 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 18:37:34 GMT]]>Tex_77 and you feel you got a very well dispersed mix with not adding any liquid to help with mixing? No brats with stronger flavor than others?

]]>https://waltonsdev.nodebb.com/post/16046https://waltonsdev.nodebb.com/post/16046Fri, 10 Apr 2020 18:37:34 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 17:23:14 GMT]]>twilliams I don’t have experience with the Excalibur Beer Brat Seasoning but the description indicates that if you want extra beer flavor that you can use that instead of water. 99% of the sausages I make are from scratch and vary wildly in style. The one thing they all have in common is liquid. An old time sausage maker suggested this to me about 20 years and explained that the steam produced when cooking ensures even and thorough cooking and a juicy sausage. Seems to make sense. I will add 250-300 ml of water or beer to every recipe per 11 lbs. ground. Wine can be a little overpowering so I will mix it 50/50 with water at the same 25-300 ml ratio. I will always dissolve my dry mix into the water and let it rest about 10 to 15 minutes to fully hydrate. There are times at the shop where nearly all of our brats will have some sort of booze in them. lol.

]]>https://waltonsdev.nodebb.com/post/16033https://waltonsdev.nodebb.com/post/16033Fri, 10 Apr 2020 17:23:14 GMT<![CDATA[Reply to Making brats on Fri, 10 Apr 2020 17:04:21 GMT]]>twilliams when we made beer brats, we didn’t add any extra liquid to the mix

]]>https://waltonsdev.nodebb.com/post/16031https://waltonsdev.nodebb.com/post/16031Fri, 10 Apr 2020 17:04:21 GMT