Meat Hacks: What is the Hottest Bratwurst Seasoning?
Meat Hacks: What is the Hottest Bratwurst Seasoning?
Learn which of our Bratwurst Seasonings are the hottest with Walton's and Meatgistics. Plus learn how much Xtra-Hot Ground Red Pepper you should use to add some spiciness to your meat snack. Watch the video, read the guide, and then post your questions or comments below.
Which Bratwurst Seasoning is the Hottest?
Austin and I were talking about Bratwurst Seasonings and the subject of which was the Hottest one came up. As usual, we disagreed on the correct answer! He thought that the hottest was the Habanero Brat Seasoning and I thought it was the Inferno Hot Brat Seasoning. It seemed like a good excuse to make up some Bratwurst so we took some Ground Pork that we had ground up already from a Untrimmed Pork Butt. To see how hot we could get it we added some of our new Ghost Pepper Hi-Temp Cheese ! This stuff is nothing to be taken lightly, it is very hot all by itself!
Since we were already making some hot bratwurst we decided to check to see how much of the Xtra Hot Ground Red Pepper should be added to a Bratwurst (or other meat snack) to add a good amount of heat. There are two different usage recommendations on this, the first is 0.5 grams of this Red Pepper per 1 kilogram (2.2 lb) of meat, the second is to use 3 oz (85 grams) of the seasoning to 100 lb of meat. So we made up two different batches of Blue Ribbon Brats with the two different amounts of the Xtra Hot Red Pepper to find out which one gave us a better product. Both of these gave a good amount of heat and our recommendation is if you really like things spicy go with the 3 oz to 100 lb of meat and if you aren’t sure then start at the 0.5 grams per kilograms and work out exactly how much you want from there!
Watch the video to find out which Bratwurst was hotter!
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Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.