<![CDATA[Cured German Sausage Seasonings]]>Can you use this seasoning for Fresh Brats and just not add the Cure? Has anyone done that? I do not want to smoke or cook all at the same time. Any info would be much appreciated because I want to make a batch on Saturday.

]]>https://waltonsdev.nodebb.com/topic/4277/cured-german-sausage-seasoningsRSS for NodeFri, 11 Sep 2026 01:50:59 GMTFri, 17 Sep 2021 01:15:43 GMT60<![CDATA[Reply to Cured German Sausage Seasonings on Sun, 19 Sep 2021 02:29:25 GMT]]>Pivodog thank you!!

]]>https://waltonsdev.nodebb.com/post/48323https://waltonsdev.nodebb.com/post/48323Sun, 19 Sep 2021 02:29:25 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Sun, 19 Sep 2021 00:17:55 GMT]]>Here’s the last recipe I use for Brats?

 5lbs/2270g	BNLS pork butt or BNL picnics
1.6oz/45g	Salt
0.4oz/11g 	Sugar
1oz/28g	Fresh chopped onion
0.25oz/7g	Ground white pepper
0.006 oz/0.2g	Ground allspice
0.05oz/1.5g	Ground celery seed
1.6oz/45g	Non-fat dry milk
0.07oz/2g	Lemon juice
4oz/113g 	Crushed ice
10ft/3m	casing
]]>https://waltonsdev.nodebb.com/post/48319https://waltonsdev.nodebb.com/post/48319Sun, 19 Sep 2021 00:17:55 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Sat, 18 Sep 2021 19:26:05 GMT]]>Pivodog yes trying a new flavor. But if you would like to share I would try it in another batch for sure.

]]>https://waltonsdev.nodebb.com/post/48289https://waltonsdev.nodebb.com/post/48289Sat, 18 Sep 2021 19:26:05 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 23:57:36 GMT]]>sorry, to ramble
but if you’re just trying something new, I get it!

]]>https://waltonsdev.nodebb.com/post/48215https://waltonsdev.nodebb.com/post/48215Fri, 17 Sep 2021 23:57:36 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 23:56:39 GMT]]>Have you thought about just making your own seasoning? It’s really not that hard and a bunch of people on this board would probably share there’s? I would? The benefit is that you know what u got?

]]>https://waltonsdev.nodebb.com/post/48214https://waltonsdev.nodebb.com/post/48214Fri, 17 Sep 2021 23:56:39 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 20:19:30 GMT]]>Adding cure is for when you plan to smoke or thermal process at low temperatures or are looking for the flavor and color development that cure adds.
If you are hot smoking or grilling, no cure is necessary.

]]>https://waltonsdev.nodebb.com/post/48173https://waltonsdev.nodebb.com/post/48173Fri, 17 Sep 2021 20:19:30 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 20:16:35 GMT]]>I’ve been making my own Bratwurst with my own spice recipe for decades. I have never used cure. I just freeze the end product and use as needed. Never had any problems.

]]>https://waltonsdev.nodebb.com/post/48168https://waltonsdev.nodebb.com/post/48168Fri, 17 Sep 2021 20:16:35 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 19:51:19 GMT]]>OutdoorCharlie That should be fine. They just give you the cure to be used if you want to smoke them.

]]>https://waltonsdev.nodebb.com/post/48157https://waltonsdev.nodebb.com/post/48157Fri, 17 Sep 2021 19:51:19 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 16:44:25 GMT]]>Pivodog https://www.waltonsinc.com/german-sausage-seasoning

]]>https://waltonsdev.nodebb.com/post/48122https://waltonsdev.nodebb.com/post/48122Fri, 17 Sep 2021 16:44:25 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 16:39:12 GMT]]>Ok thanks guys?

]]>https://waltonsdev.nodebb.com/post/48120https://waltonsdev.nodebb.com/post/48120Fri, 17 Sep 2021 16:39:12 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 16:39:12 GMT]]>Ok thanks guys?

]]>https://waltonsdev.nodebb.com/post/48121https://waltonsdev.nodebb.com/post/48121Fri, 17 Sep 2021 16:39:12 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 13:38:26 GMT]]>OutdoorCharlie Yes, you can. Now, if you are really sensitive to salt you might want to use 5-10% less seasoning per lb of meat as the salt content is formulated for a cured sausage not a fresh sausage. Personally, I would use at 100% strength.

]]>https://waltonsdev.nodebb.com/post/48065https://waltonsdev.nodebb.com/post/48065Fri, 17 Sep 2021 13:38:26 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 13:28:36 GMT]]>fresh sausage doesn’t need cure as it won’t be in an environment for bacteria growth long enough. If its between 37-140 degrees for 2hrs + AND its in low/no oxygen environment you must use cure.

Fresh sausage is low/no oxygen if stuffed in casing but it won’t be in the danger temps long enough.

You should expect that won’t get the hammy taste without the cure. If you go without cure you should replace with equal amount of salt.

]]>https://waltonsdev.nodebb.com/post/48059https://waltonsdev.nodebb.com/post/48059Fri, 17 Sep 2021 13:28:36 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 13:11:40 GMT]]>I agree in why it wouldn’t work with withholding any cure.

]]>https://waltonsdev.nodebb.com/post/48052https://waltonsdev.nodebb.com/post/48052Fri, 17 Sep 2021 13:11:40 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 11:56:04 GMT]]>I don’t see why not! Can you post a link to the seasoning that you are looking at and I can look at it.

]]>https://waltonsdev.nodebb.com/post/48048https://waltonsdev.nodebb.com/post/48048Fri, 17 Sep 2021 11:56:04 GMT<![CDATA[Reply to Cured German Sausage Seasonings on Fri, 17 Sep 2021 04:13:22 GMT]]>Not a real expert on this, but I do not see why it would not work. Only thing is there might be some sort of additive that needs time to do it’s magic. All that being said I would give it a try.

]]>https://waltonsdev.nodebb.com/post/48041https://waltonsdev.nodebb.com/post/48041Fri, 17 Sep 2021 04:13:22 GMT