Making brats
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Jonathon im starting the brats this weekend. On the beer brats, do you recommend adding beer in place of the water for mixing? Or will it goof up the taste after cooking from the pasteurized process of the beer?
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Jonathon im starting the brats this weekend. On the beer brats, do you recommend adding beer in place of the water for mixing? Or will it goof up the taste after cooking from the pasteurized process of the beer?
twilliams when we made beer brats, we didn’t add any extra liquid to the mix
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Jonathon im starting the brats this weekend. On the beer brats, do you recommend adding beer in place of the water for mixing? Or will it goof up the taste after cooking from the pasteurized process of the beer?
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.
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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.
Joe Hell thanks for replying joe, definitely gonna take this into consideration
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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?
twilliams Yes, we had it mixed well, but we also used a Hobart mixer.
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Jonathon or anyone else know the answer, why does the Reuben brat seasoning require a sure cure packet if its a fresh brat?
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Jonathon or anyone else know the answer, why does the Reuben brat seasoning require a sure cure packet if its a fresh brat?
twilliams
I made the Reuben brats and didn’t use cure. Where’s that from? -
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
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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
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? -
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!
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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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!
Jambalaya, philly cheesesteak, and apple cheddar. I must say that Apple smelled amazing
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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!
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
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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!
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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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!
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.
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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!
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
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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.
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.
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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!
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Jonathon or anyone else know the answer, why does the Reuben brat seasoning require a sure cure packet if its a fresh brat?
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.
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