Dave in AZ interesting post. Thanks for sharing
Is there any chance Walton’s will make some of there delirious seasons without all the bite. I sell hundreds of pounds of different flavors. The only complaint I get is , they love the flavor but it’s to peppered or hot. I would like to get some seasoning with all the flavor and drop the hot. Hope this gets back to me for this season batches. Tks Kens sausage shop.
kstrantz I’d agree. I’ve noticed that the dill pickle and Teriyaki for example had more heat than I expected. I personally love it but I could see where it might be a bit much for the average person. With some trial and error you could scale back on the seasoning (maybe 10% to start) and replace that with some complimentary ingredients. Depending on the recipe it could be something like Soy Sauce, Worcestershire or some milder seasonings or a sugar. Different forms of sugar or sweetness (honey, maple syrup, agave, vegetable glycerine) will help balance the heat. With fresh sausages you could play around with small amounts of vinegar. I make an Italian fresh sausage with red wine vinegar at no more than 3% of the total meat block weight and it really adds a nice bright character.
kstrantz We can do custom seasoning through Excalibur. They usually require large amounts being purchased at a time but if you had a specific seasoning you wanted to make without the bite that might be a good way to go? We would be able to tell them you like the taste of seasoning A but don’t like the spiciness and they could work to make a custom batch (available only to you) with a reduced amount of pepper? The only downside to that is the minumim amounts per order are pretty large.
If you are interested in that you could contact Walton’s Customer Support at 800-835-2832 or [email protected]
What Joe Hell says is probably the simplest way to go about it, the downside being that the other flavors might diminish as well. You could combat that by adding more of what you do like but even after all the test batches it might take to dial that in, it leaves a lot of room for error.