Looking for pumpkin brat recipe
A few years ago I read about a pumpkin brat recipe that was on the Excaliber web site. I have been trying to find it with no luck.Does anyone have any information that might help me on this or a recipe they would share with me for the pumpkin brats?
djtcds last edited by
There is a seasoning pack for pumpkin brats at PS Seasonings and Spices.
Thanks for the info . I have bought seasoning from P S seasonings. I’ll give it a look.
Excalibur still offers the Pumpkin Pie Flavored Bratwurst Seasoning. We do not stock it, but we can get it and if there is interest, it can be added to our in-stock offerings.
It would just take us about 2 weeks to get it in. The price would probably end up being $9.99 per package (seasons 25 lb of meat).
If you want it, I’ll get it ordered and added to stock and we’ll see if we can sell it to others as well then.
@Austin Thank you. I would like to try it and if it taste as good as most Excalibur products I would probably use enough to make 200 lbs or more. I live 10 miles from Excalibur factory but can’t buy retail from them. I’ll be looking forward to hear from you.
We will get a few cases of it ordered then, add it to our normal stock, and give it a shot.
We should have the order confirmed today or tomorrow.
I’ll respond back with another update when I’ve got an ETA and the item published at waltonsinc.com
Once we get it in, we’ll also update with new pictures of the seasoning as well on the product’s page.
If you do want some, you can order it whenever and the day we get it into our warehouse, we’ll ship your order straight away to you.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.