<![CDATA[Making Bratwurst from Jerky Seasonings]]>

Making Bratwurst from Jerky Seasonings

Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

Subscribe to WaltonsTV

Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

Subscribe to Meatgistics

Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

Shop waltonsinc.com for Jerky Seasoning

Shop waltonsinc.com for Bratwurst Seasoning

Subscribe to WaltonsTV on YouTube

Walton's Sausage Stuffer

11 lb Sausage Stuffer

Walton's #22 Processing Grinder

Walton's #22 Processing Grinder
]]>https://waltonsdev.nodebb.com/topic/672/making-bratwurst-from-jerky-seasoningsRSS for NodeFri, 11 Sep 2026 00:24:41 GMTMon, 13 Aug 2018 13:02:59 GMT60<![CDATA[Reply to Making Bratwurst from Jerky Seasonings on Thu, 15 Oct 2020 14:01:06 GMT]]>Nick Magoulianos It really is an awesome seasoning, I just don’t know how it would be in a snack stick, I’d say that yes there are probably better options out there!

]]>https://waltonsdev.nodebb.com/post/23529https://waltonsdev.nodebb.com/post/23529Thu, 15 Oct 2020 14:01:06 GMT<![CDATA[Reply to Making Bratwurst from Jerky Seasonings on Thu, 15 Oct 2020 06:35:02 GMT]]>Jonathon
I better stick with the program. That’s the proper response. LOL
I didn’t realize there were apple pieces in there. They would hold too much moisture is my guess. I’m sure there are better options available to choose from.
Thank you.

]]>https://waltonsdev.nodebb.com/post/23509https://waltonsdev.nodebb.com/post/23509Thu, 15 Oct 2020 06:35:02 GMT<![CDATA[Reply to Making Bratwurst from Jerky Seasonings on Wed, 14 Oct 2020 13:44:38 GMT]]>Nick Magoulianos That is a hard one because salt is so important for cured sausage and the apple pieces in this seasoning make up for so much of its weight and volume. Here are the ingredients: Apple Pieces (Concentrated Apple Puree, Invert Sugar, Sugar, Citrus Fiber, Citrus Pectin, Citric Acid, Natural Type Flavor), Salt, Spice, Dextrose, Fructose, Apple Juice Concentrate, Apple Powder (Northern Spy Apples, Rice Flour, Sunflower Lecithin) So while salt is technically the #2 ingredient it is really behind everything that goes into the Apple Pieces. I love this seasoning but I’m just not sure what to tell you on %. Maybe try 15% more seasoning?

]]>https://waltonsdev.nodebb.com/post/23460https://waltonsdev.nodebb.com/post/23460Wed, 14 Oct 2020 13:44:38 GMT<![CDATA[Reply to Making Bratwurst from Jerky Seasonings on Tue, 13 Oct 2020 05:18:52 GMT]]>Jonathon,
How about using the Apple Bratwurst Seasoning to make meat sticks ? I was thinking of adding the appropriate amount of sure cure and sure gel, and letting them rest overnight before smoking because I don’t want the tanginess of the encapsulated citric acid. Thoughts ? Is there something in this seasoning that would prevent this from working out ? I know it’s not a traditional meat stick, but I will be making them out of pork and smoking them with apple wood so I think it may be a good match.

]]>https://waltonsdev.nodebb.com/post/23430https://waltonsdev.nodebb.com/post/23430Tue, 13 Oct 2020 05:18:52 GMT