medeling32 last edited by
Would i be ok in using the inferno seasoning in 100% pork. Creating like a pork patty
@medeling32 Absolutely, in general bratwurst seasonings work best with 100% pork anyway. I always take the left overs from stuffing and make patties out of it and the Inferno made a great patty! I’m not sure if you have watched it or not but Austin and I had a disagreement about the hottest brat seasoning (https://www.youtube.com/watch?v=DcaUOlOFWwg) He thought it was Habanero but I knew it was the Inferno, get ready for some heat!
I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
@Austin I had the three 3 in 1 gig once…once