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!
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: