idea for cheeese burger cheddar wurst
gerygaub last edited by
I have some ground serloin. About 6 pounds. I put that with about 2 pounds of bacon. I plan to use the cheese burger cheddar wurst seasoning and some carrot fiber. I will also be putting about a pound of high temp cheddar cheese. I plan on putting that in casing and calling it bacon cheese burder cheddar wurst. Hoping the beef doesn’t make it dry, the carrot fiber and the bacon should help with moisture.
@gerygaub The carrot fiber will help for sure and as long as you are near or above 20% fat you should be okay. The issue with that is that Ground Sirloin is sometimes 90% or more lean. You might want to try adding some Cold Phosphate for moisture retention? Maybe hold off on adding that for your first batch and just add it if it comes out dry?
The Cheeseburger Cheddarwurst comes with sure cure so it can be smoked or you can leave out the cure and make it fresh. If you add the cure and smoke it just make sure you get REALLY good protein extraction to help prevent the fat from rendering out during the smoking process. If you are not curing and smoking and are making a fresh product let it cook at lower temperatures initially on the grill or in the pan, same goal here we don’t want any fat to render out.
Your creation sounds amazing and I don’t know if you knew it or not but we have declared this the Month of Bacon at Walton’s so when you make these please post pictures of them to Meatgistics and if you want either the Meatgistics or Waltons Facebook or twitter or wherever!
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.
@PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!
I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.