Meat Hacks: What is the Hottest Bratwurst Seasoning?


  • Walton's Employee

    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.

    Meat Hacks

    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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  • R

    Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?

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  • E

    @ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

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  • Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

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  • @meatmadam
    You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

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  • M

    Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

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  • @meatmadam
    If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

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