Jalapeño Brats


  • Planning to make some jalapeño/cheddar brats soon. I plan on doing 25 lbs with blue ribbon brat seasoning, hi-temp cheddar, and jalapeño flakes. I’d like input on how much jalapeño to add. I don’t want them to be overpowered by jalapeño. Any suggestions on jalapeño quantity would be appreciated.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    metlman501 The blue Ribbon with jalapeno would be interesting…Blue Ribbon is our best selling brat seasoning but with Cloves as an ingredient, I am not sure how that will taste. Could be good or could be bad so let us know! I would think the Jerry’s brat or beer brat would go better with it but that is just a guess, like I said, it could be awesome, so let us know!

    As for Jalapeno Flakes rehydrate 1 part jalapeno flakes to 5 parts water and then once they are rehydrated you can add up to 6% of your products weight. So, if you are doing a 10 lb batch then 0.6 lb of rehydrated jalapeno flakes will be a strong bol flavor. 3% is the lower end so somewhere between that should be good for you. It has to be rehydrated though, don’t add that much dry or you will ruin the flavor and it will just be jalapeno taste.

  • Team Blue

    Jonathon I prefer to rehydrate with beer. Because beer!


  • I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them.
    7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.

Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

21 users active right now (4 members and 17 guests).
AdamCA, arlopump, awatso00, pepper, tabmitch, pr0wlunwoof, Chef

Board Statistics

Our members have made a total of 22.3k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, awatso00.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

25
Online

10.6k
Users

2.4k
Topics

22.3k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.