<![CDATA[Jalapeño Popper brats from Livestream]]>Jonathon those brats looked good. Was there a ton of flavor there? These ones really have me interested!!!

]]>https://waltonsdev.nodebb.com/topic/4718/jalapeño-popper-brats-from-livestreamRSS for NodeFri, 11 Sep 2026 01:07:38 GMTTue, 07 Dec 2021 22:17:24 GMT60<![CDATA[Reply to Jalapeño Popper brats from Livestream on Thu, 09 Dec 2021 00:13:11 GMT]]>fallis10 did you use a binder

]]>https://waltonsdev.nodebb.com/post/60573https://waltonsdev.nodebb.com/post/60573Thu, 09 Dec 2021 00:13:11 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Thu, 09 Dec 2021 00:08:15 GMT]]>GWG8541 I smoked them at a very low temp (150ish?) for about two hours with cherry wood chunks. It gave a little more bacon smokiness and also helped set the casing to the sausage inside. I was aiming to also get a little more moisture level to account for the pepper juice in a fried popper but it didn’t come out in that regards. Still was a great addition to smoke them though!

]]>https://waltonsdev.nodebb.com/post/60570https://waltonsdev.nodebb.com/post/60570Thu, 09 Dec 2021 00:08:15 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Wed, 08 Dec 2021 04:26:14 GMT]]>GWG8541 sometimes we add sure cure just to get the red color.

]]>https://waltonsdev.nodebb.com/post/60458https://waltonsdev.nodebb.com/post/60458Wed, 08 Dec 2021 04:26:14 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Wed, 08 Dec 2021 03:12:51 GMT]]>fallis10 just wandering why you added Sure Cure. Did you smoke them?

]]>https://waltonsdev.nodebb.com/post/60452https://waltonsdev.nodebb.com/post/60452Wed, 08 Dec 2021 03:12:51 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Wed, 08 Dec 2021 02:26:14 GMT]]>I’ve made jalapeño popper sausages from scratch seasonings. Ground 5# of bacon (smoked but not fried or baked) with 15# of pork trim and shoulder. Grinding them together really blends the bacon flavor pretty evenly. I used some jalapeño powder to avoid the pepper crunch and added that to my base bratwurst seasoning blend. Froze a block of cream cheese and hand mixed the cubes (1/4” cubes) into the seasoned meat mixture. Also added a little Sure Cure to the blend. It was super delicious!

]]>https://waltonsdev.nodebb.com/post/60449https://waltonsdev.nodebb.com/post/60449Wed, 08 Dec 2021 02:26:14 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Tue, 07 Dec 2021 23:00:36 GMT]]>I’m gonna OPT out on this one

]]>https://waltonsdev.nodebb.com/post/60411https://waltonsdev.nodebb.com/post/60411Tue, 07 Dec 2021 23:00:36 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Tue, 07 Dec 2021 22:58:04 GMT]]>Jonathon may have to give this a try. Thanks

]]>https://waltonsdev.nodebb.com/post/60410https://waltonsdev.nodebb.com/post/60410Tue, 07 Dec 2021 22:58:04 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Tue, 07 Dec 2021 22:51:15 GMT]]>Good video!

]]>https://waltonsdev.nodebb.com/post/60409https://waltonsdev.nodebb.com/post/60409Tue, 07 Dec 2021 22:51:15 GMT<![CDATA[Reply to Jalapeño Popper brats from Livestream on Tue, 07 Dec 2021 22:46:42 GMT]]>Sounded like they were going to taste fantastic. Great video. Tks

]]>https://waltonsdev.nodebb.com/post/60408https://waltonsdev.nodebb.com/post/60408Tue, 07 Dec 2021 22:46:42 GMT