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Sorry I didn’t take more pics, these are the wings and the ribs. Honestly the holy regular ribs were good but not great, the Chipotle lime sweet rub (which i did manage to get up on the site and in sale) ones were way better

Assuming that this is the seasoning you are using,
https://www.waltonsinc.com/parmesan-garlic-bratwurst-seasoning

I would add 1 oz of cure powder #1 to the meat and spices while mixing and process it like any other snack stick recipe as far as stuffing and thermal processing.

Since you are deviating from a proven recipe, I would strongly recommend making a smaller test batch and frying up a sample to check on the flavor/ saltiness before stuffing and smoking . You can make seasoning/salt adjustments to tweak the flavor before committing to a larger batch size.

If you do a smaller test batch, remember to scale down the seasoning and cure powder #1 proportionally.

This sounds really interesting. Be sure to let us know how it turns out.

Unlicensed palm reader. Seriously, I upvoted every post on this thread because I love it…and cause I’ve been drinking since the 1 pm livestream!

wdaly i was on the local fire dept for 7 years, firefighter 1, 2 and MPO. As well as some other certifications. I miss it, life just got too busy having to have 2 jobs to make ends meet. I made the sacrifice to resign so someone else could give the time it takes for a position like that.

NDMike im an uneducated highschool drop out working as a maintenance technician at a semi trailer manufacturer. Dealing with 24-480 volts single and 3 phase, PLC, pneumatic and hydrualic tooling, 100TON-600TON presses, robotic welding systems as well as portable, epoxy primer and urethane electrostatic paint application systems and any other little stuff that comes up on a daily basis. Been there 27 years. Been in maintenance for 9 years. Started out painting and blasting, then when into production management but with the last slow period in 2007-2009 there were several that were let go and demoted. I was demoted back to paint and later promoted to maintenance…a definite win for me.

To all our veterans, you have my admiration, respect and thanks
Worked for 2 companies in a 48 year career.
Tech support, sales and management for installation and maintenance of fire alarm, telecom, datacom and fiber optic infrastructure.
Repaired equipment that had little or no local repair support ranging from employee punch clocks to commercial microwave ovens and once a CT Scanner arm a guy brought in and about everything in between LOL
My youth was spent on the family dairy farm

wdaly being in the propane business you should have choosen Hank Hill for your name on here!

keoni02
I am not sure if I can answer your question, but here are some things to think about.

Most bratwurst recipes are fresh sausage recipes and have less salt and no added cure.

Most snack stick recipes are a cured and cooked product that have somewhat higher salt levels to aid with shelf stability and curing.

Assuming you wanted to make a bratwurst flavored snack stick, I think you would need to adjust the salt levels and add cure before cooking/smoking.

The result would be something with quite a different flavor profile than a freshly grilled fresh bratwurst. You would taste the seasoning, but being cured and cooked/smoked it would be different.

Sdenne1953 said in Additive Conversion Chart:

How much Hawaiian sausage seasoning do I use to make 1 pound of sausage I tried using the conversion chart and It just doesn’t work for me.

Can you elaborate on why the chart is not working for you?

If you go to this link and scroll down you will find the Hawaiian sausage.

https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

YooperDog said in Spring Archery Turkey Hunt:

processhead congrats to both. There isn’t much to harvest other than the breasts on the wild birds. But they do provide a tasty meal.

My brother has experimented with preparing wild turkey. He claims an excellent turkey salad spread can be made after cooking the thighs and legs in a pressure cooker and then deboning and removing the tendons that run throughout the thighs and legs.

After shredding all the cooked meat, he adds seasoning and mixes with mayonaisse.