<![CDATA[Walton's Pizza flavored frank and weiner seasoning?]]>Has anyone made a snack stick with this seasoning yet? Wondering how it is.

]]>https://waltonsdev.nodebb.com/topic/4999/walton-s-pizza-flavored-frank-and-weiner-seasoningRSS for NodeFri, 11 Sep 2026 01:18:07 GMTSun, 06 Feb 2022 15:45:38 GMT60<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Mon, 14 Feb 2022 03:32:59 GMT]]>Made Penne pasta tonight sauced with the Supreme Italian Pizza Sausage I made a week or so ago and spaghetti sauce. Browned it up and added just a bit more Italian seasoning to the meat, it really turned out great. It makes a mild Italian sausage with a ever so slight hint of bite way off in the background. My wife didn’t notice it and said it was good even though it was 100% pork and no beef. No pics because I was busy serving hungry people wanting to watch a football game rather than help me.

]]>https://waltonsdev.nodebb.com/post/69367https://waltonsdev.nodebb.com/post/69367Mon, 14 Feb 2022 03:32:59 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Mon, 14 Feb 2022 02:12:45 GMT]]>Jonathon fat fingered again. “Man are they tasty!”

]]>https://waltonsdev.nodebb.com/post/69351https://waltonsdev.nodebb.com/post/69351Mon, 14 Feb 2022 02:12:45 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Mon, 14 Feb 2022 00:46:08 GMT]]>wdaly said in Walton's Pizza flavored frank weiner seasoning?:

Not are they tasty.
Does this mean you didnt find them tasty or was it supposed to be Now are they tasty?

]]>https://waltonsdev.nodebb.com/post/69340https://waltonsdev.nodebb.com/post/69340Mon, 14 Feb 2022 00:46:08 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sat, 12 Feb 2022 16:42:16 GMT]]>HerbcoFood said in Walton's Pizza flavored frank and weiner seasoning?:

Dr_Pain said in Walton's Pizza flavored frank and weiner seasoning?:

I need some of those sticks in my life

Oh the jokes that could be joked, but this is a family place!

Oh lawd, got caught with my pants down! Should have been more careful with my words 😉

]]>https://waltonsdev.nodebb.com/post/69156https://waltonsdev.nodebb.com/post/69156Sat, 12 Feb 2022 16:42:16 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sat, 12 Feb 2022 16:40:54 GMT]]>Dr_Pain said in Walton's Pizza flavored frank and weiner seasoning?:

I need some of those sticks in my life

Oh the jokes that could be joked, but this is a family place!

]]>https://waltonsdev.nodebb.com/post/69155https://waltonsdev.nodebb.com/post/69155Sat, 12 Feb 2022 16:40:54 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sat, 12 Feb 2022 16:21:43 GMT]]>I need some of those sticks in my life

]]>https://waltonsdev.nodebb.com/post/69149https://waltonsdev.nodebb.com/post/69149Sat, 12 Feb 2022 16:21:43 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sat, 12 Feb 2022 03:59:16 GMT]]>wdaly good looking sticks. 👌

]]>https://waltonsdev.nodebb.com/post/69084https://waltonsdev.nodebb.com/post/69084Sat, 12 Feb 2022 03:59:16 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sat, 12 Feb 2022 03:46:56 GMT]]>Jonathon Ever since you talked about the Supreme pizza Brat seasoning in a snack stick, I’ve been wanting to try them. Did up 3# test batch today using all beef with
high temp mozzarella cheese. Not are they tasty. You can sure taste the pizza. Went with an additional heavy 20%
Seasoning. Thanks for sharing this.PXL_20220211_150502070.jpg PXL_20220211_235333893.jpg

]]>https://waltonsdev.nodebb.com/post/69076https://waltonsdev.nodebb.com/post/69076Sat, 12 Feb 2022 03:46:56 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Fri, 11 Feb 2022 19:29:11 GMT]]>Jonathon I make my own spaghetti sauce, gave a quart to a niece and now she won’t buy sauce, I have to haul 6-8 quarts twice a year when we go to MN.

]]>https://waltonsdev.nodebb.com/post/69004https://waltonsdev.nodebb.com/post/69004Fri, 11 Feb 2022 19:29:11 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Fri, 11 Feb 2022 17:50:04 GMT]]>Jonathon said in Walton's Pizza flavored frank and weiner seasoning?:

I think it was because my grandma, father and Mother all made extremely good red sauces so the first time I had Ragu, i was like…what is this? This isn’t a real red sauce!

I never had store bought milk till I was 13 years old. We lived on a farm and my dad drove truck picking up milk from dairy farms. I love milk and drink a lot. After my parents separated and we moved into town, I had my first store bought milk. It was like drinking water. I remember being so upset that I was going to have to drink this from now on. Well, I have gotten used to store milk over the last 35 years and I drink 2-3 gallons a week of it. Your Ragu is my milk.

]]>https://waltonsdev.nodebb.com/post/68995https://waltonsdev.nodebb.com/post/68995Fri, 11 Feb 2022 17:50:04 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 22:25:55 GMT]]>johnsbrewhouse So, I don’t think I am this way with many things but I am an absolute snob with Spaghetti Sauce. I feel like sausage and snack sticks and all of that I am pretty good at enjoying all types but I have higher standards for a spaghetti sauce and tomato powder isn’t allowed near my sauces! I think it was because my grandma, father and Mother all made extremely good red sauces so the first time I had Ragu, i was like…what is this? This isn’t a real red sauce!

kyle I’ve tried Franks powdered before, sort of like what John is talking about above and not had issues. But, I did have issues with the sauce. Wonder what the difference was. I am sure I used |Sure-Gel-Meat-Binder instead of |Soy-Protein-Blend

]]>https://waltonsdev.nodebb.com/post/68914https://waltonsdev.nodebb.com/post/68914Thu, 10 Feb 2022 22:25:55 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 21:30:28 GMT]]>Jonathon when I made buffalo blue cheese sticks, I replaced the water with Frank’s red hot sauce and didnt seem to have a issue. I used soy protein for a binder. Maybe just got lucky

]]>https://waltonsdev.nodebb.com/post/68906https://waltonsdev.nodebb.com/post/68906Thu, 10 Feb 2022 21:30:28 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 21:07:15 GMT]]>Jonathon You don’t need to add tomato sauce, you can add tomato powder and eliminate the acidity problem and if you need some acidity for your tomato powder you can add vinegar powder. With the powders, you generally don’t have the problems with protein binding since they are dry products and by the time they hydrate you should have completed the protein binding process.

]]>https://waltonsdev.nodebb.com/post/68897https://waltonsdev.nodebb.com/post/68897Thu, 10 Feb 2022 21:07:15 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 20:16:35 GMT]]>Jonathon thanks for answering!

]]>https://waltonsdev.nodebb.com/post/68885https://waltonsdev.nodebb.com/post/68885Thu, 10 Feb 2022 20:16:35 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 19:56:36 GMT]]>Dr_Pain They can all be a little different, for the |Supreme-Pizza-Bratwurst-Seasoning I would add 15-20% more seasoning per pound, for the hatch I would add about 25% more per lb. It all comes down to salt content though. So, my best recommendation is do half your meat block and then cook up a small amount of the meat. That way you still have half the meat to make it stronger or milder. IN general ND Mike is correct, if you are taking a fresh sausage and making a cured sausage then reducing the meat block from 25 to 20 is usually a good ratio.

For the Pizza Flavored Frank and Weiner just use it at its natural amount, it is designed to be cured so it will have the correct amount of salt.

kyle if you are making it fresh then I would recommend just adding it as a topping. If you are making a snack stick or something the acidity from the tomato sauce is going to cause problems with your protein binding. I don’t know how you would get around that. Maybe add some extra binder, or something to raise the pH a little?

]]>https://waltonsdev.nodebb.com/post/68880https://waltonsdev.nodebb.com/post/68880Thu, 10 Feb 2022 19:56:36 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 14:57:08 GMT]]>Dr_Pain I think if I remember right Jonathon said if you wanted to use a fresh sausage seasoning to make sticks or cured sausage and say the block was 25 lbs to cut it back to around 20 lbs. Hopefully he chimes in.

]]>https://waltonsdev.nodebb.com/post/68828https://waltonsdev.nodebb.com/post/68828Thu, 10 Feb 2022 14:57:08 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 14:53:54 GMT]]>ND Mike said in Walton's Pizza flavored frank and weiner seasoning?:

Dr_Pain I thinks so. Math is not my strong suite though.

LOL!!! You are good bro. It will have to be an experiment on my end to get the taste just right but having a starting point will help

]]>https://waltonsdev.nodebb.com/post/68825https://waltonsdev.nodebb.com/post/68825Thu, 10 Feb 2022 14:53:54 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 14:50:22 GMT]]>Dr_Pain I thinks so. Math is not my strong suite though.

]]>https://waltonsdev.nodebb.com/post/68820https://waltonsdev.nodebb.com/post/68820Thu, 10 Feb 2022 14:50:22 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Thu, 10 Feb 2022 14:33:12 GMT]]>ND Mike said in Walton's Pizza flavored frank and weiner seasoning?:

Dr_Pain I was thinking of maybe cutting the meatblock to 20 lbs instead then adding sure cure.

So if my math is correct we are talking about adding 20% more seasoning to snack sticks then fresh brats??

]]>https://waltonsdev.nodebb.com/post/68806https://waltonsdev.nodebb.com/post/68806Thu, 10 Feb 2022 14:33:12 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sun, 06 Feb 2022 23:52:49 GMT]]>PapaSop I like traditional flavors as well but I’m not afraid to try out others. If it sucks, I won’t eat it again…lol!!!

]]>https://waltonsdev.nodebb.com/post/68296https://waltonsdev.nodebb.com/post/68296Sun, 06 Feb 2022 23:52:49 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sun, 06 Feb 2022 23:51:57 GMT]]>kyle ohhh…that is interesting!!!

]]>https://waltonsdev.nodebb.com/post/68295https://waltonsdev.nodebb.com/post/68295Sun, 06 Feb 2022 23:51:57 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sun, 06 Feb 2022 23:51:28 GMT]]>Dr_Pain I was thinking of maybe cutting the meatblock to 20 lbs instead then adding sure cure.

]]>https://waltonsdev.nodebb.com/post/68294https://waltonsdev.nodebb.com/post/68294Sun, 06 Feb 2022 23:51:28 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sun, 06 Feb 2022 23:33:30 GMT]]>What would happen if you replaced some or all of the water with pizza sauce? I make my own sauce and I think it would add a lot of flavor. Maybe even start with a plain seasoning like H summer sausage and add your pizza stuff to it?

]]>https://waltonsdev.nodebb.com/post/68288https://waltonsdev.nodebb.com/post/68288Sun, 06 Feb 2022 23:33:30 GMT<![CDATA[Reply to Walton's Pizza flavored frank and weiner seasoning? on Sun, 06 Feb 2022 23:03:06 GMT]]>Dr_Pain I think I might start there depending on what you add. If you were to add pepperoni or bacon, I certainly would not up it that far since both bacon and pepperoni both have a fairly high salt content.

]]>https://waltonsdev.nodebb.com/post/68283https://waltonsdev.nodebb.com/post/68283Sun, 06 Feb 2022 23:03:06 GMT