<![CDATA[Strong flavor from mixes]]>I have made Blue Ribbon Brats, breakfast, H summer.
The flavor is awesome, really great, but seems to be too strong in each. I do the math, with the scale also compare to the chart too. Brats was 15 meat, breakfast was 15lbs. The third was the summer ssusage, I had 11 lbs and weighted out the unit mix for 10lbs, this was a bit better, but still strong.

My question is:
Are others reducing the amount of mix per pound?
If so any formula to it?

Last I am getting fat eating all the sausage! That H Summer is killer!

]]>https://waltonsdev.nodebb.com/topic/3230/strong-flavor-from-mixesRSS for NodeThu, 10 Sep 2026 20:49:17 GMTSat, 09 Jan 2021 00:42:13 GMT60<![CDATA[Reply to Strong flavor from mixes on Sat, 09 Jan 2021 22:29:39 GMT]]>Basscat The best I can tell you would be to keep a journal, they are different so I dont think you could go with a standard 10% and be happy all the time, feel free to use meatgistics as your journal for any experiments you do!

]]>https://waltonsdev.nodebb.com/post/28177https://waltonsdev.nodebb.com/post/28177Sat, 09 Jan 2021 22:29:39 GMT<![CDATA[Reply to Strong flavor from mixes on Sat, 09 Jan 2021 01:02:26 GMT]]>Tex_77 had Brats to night, peppers and onions on sub toll. Of course , always analyzing. The spice was strong, felt if I could reduce it, it would really be the perfect Brat.
Really love the flavor of the blue ribbon.

]]>https://waltonsdev.nodebb.com/post/28125https://waltonsdev.nodebb.com/post/28125Sat, 09 Jan 2021 01:02:26 GMT<![CDATA[Reply to Strong flavor from mixes on Sat, 09 Jan 2021 00:47:42 GMT]]>Basscat i can’t recall anyone here every reducing the amount of seasoning they were using on anything other than on the jalapeno patty mix.

]]>https://waltonsdev.nodebb.com/post/28124https://waltonsdev.nodebb.com/post/28124Sat, 09 Jan 2021 00:47:42 GMT