Habanaro and Mango seasoning.



  • 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
    Thanks


  • Walton's Employee

    @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.


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Recent Posts

  • B

    Hey folks,

    New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

    Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

    Thanks in advance!

    read more
  • D

    The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

    read more
  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

    read more
  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

    read more
  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

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