Habanaro and Mango seasoning.
guido69 last edited by
Hi guys, question: I saw on a Facebook post someone made the Walton’s habanero and mango brats and they looked good. I bought a couple packs of the seasoning and was wondering if anyone ever smoked them? I would add some Prague and assuming some water. Just curious
@guido69 There is no reason that you should not be able to smoke your bratwursts as long as you add the correct amount of sure cure, which is 1 oz to every 25 lb of meat. Since you are smoking them your process is going to have to change a little. You are going to need to get some protein extraction during the mixing stage or you run the risk of fatting out during the slow smoking process. Fatting out is when the fat separates from the meat and renders out of your sausage leaving you with a dry less tasty sausage. Fatting out happens when you are cooking your product at low temps for a long time like you do when smoking. So, make sure you get enough protein extraction and consider adding a binder like carrot fiber or sure gel.
For more information on this check out this video https://www.youtube.com/watch?v=wStH-RtQUY8
Let us know how they turn out.
@Jonathon I could do something like that. The lighting in my current room sucks however. One problem I ran into within the first 24 hours was that the meat or trussing ‘sagged’ a bit so it made contact with the bottom of the fridge (it’s very tiny). I have since placed them on a rack and will rotate a couple of times per day until I come up with a better alternative. I spied a small freezer on the curb at a house near my folks with a sign that said ‘free’ on it. That might be an option for a quick curing chamber.
@Joe-Hell Do you have a window into that? I’ve got two Coppas going right now and I am going to be taking periodic pictures of them so we can do a time lapse sort of thing. It might be neat if you took a daily or every few days pictures and did one too.