We did some experimenting yesterday with a few of the Walton’s spice mixes to get ready for deer season. We wanted to expand our selection. We have sticks and ring bologna down, perfected Waltons hot dog/chili dog last year and now on to the bratwurst!
So here is our review:
Beer Brat-definitely a keeper good overall flavor, has a hint of an ale smell to it
Hot buffalo- good flavor but being from Western NY, buffalo has a whole different meaning, needs some heat, thinking ghost pepper cheese will do the trick there and maybe some cayenne or or habanero
Inferno- great taste and heat, perfect stock mix for the fellas
#1504 pork seasoning-great flavor, nice taste of sage for breakfast sausage, if you like sage this is for you.
#10 pork sausage seasoning-good general pork breakfast mix
Philly cheese steak-GAME CHANGER!!! this is for real, really tastes like a philly steak. Never thought about adding dehydrated red/green pepper and onion to a mix…genius! Better stock up we’ll be ordering a lot of this! I’m going to grill some rolls and melt some harvarti cheese on them.
reduced salt blue ribbon-another hit, great all around flavor, add it to the cart, we’ll be ordering that too
parmesan garlic and onion/garlic-not our favorites, just an okay flavor but after the others with bold flavors it was a bit of a letdown.
No judgement, just our opinions… Do have to say i used pre-tubed 32mm casing that were leftover from last fall, kept well packed in salt in the fridge and they were very good, no tears or holes. They are on the list too!!! Stuffed on the Weston #22 grinder i got last fall from Walton’s with the stuffer auger-love that thing! Just right for running 5# test batches.
Thanks for supporting the weekend warriors as much as the big processors, we appreciate it!!
@parksider I’d agree with pretty much everything, the Parm Garlic is a more basic taste then what I was hoping for but I guess Parmesan might be a hard flavor to make really stand out in meat?
I am making more and more Inferno and adding Ghost Pepper or Sriracha Cheese to them. Philly Cheese Steak is an awesome one, play around with adding different cheeses to this, huge difference if you add Swiss or Mozz or Cheddar and all are good! I like the Medium #1 Best Seller (we call it Holly Regular in house) more than either 1504 or #10 but thats all just personal preference. The Supreme Pizza and the Habanero Mango are two that I love that yoi didn’t mention!
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.