• Is there an easy way to convert a bratwurst seasoning to be a snack stick, possibly by adding a cure to the mix?

    I’m specifically interested in using Apple Bratwurst seasoning to make snack sticks.

  • woodduck i have done this a couple times with bratwurst seasoning as a stick. Been having great luck with doing 20lbs of meat to the seasoning to up the salt content. I of course add cure and sure gel binder with it. The only thing i would strongly recommend is adding cheese with your meat for something like this just in case it is a little too salty. The cheese to me acts as a kind of cushion to the salt.

  • Team Blue Admin Walton's Employee Power User

    woodduck what Darkfish89 says is accurate, salt content is going to be different in a snack stick seasoning than a fresh sausage seasoning as we are wanting more salt to help solubilize the proteins in the meat. So, a good starting point is 20 lb of meat to a bag designed to do 25 lb, but that doesn’t mean it will be perfect, might take some dialing in.

    I LOVE the Apple Brat and I can’t believe I have never thought to do it as a stick. Like darkfish says, add cheese, both for his reason (cushion) and because cheddar cheese with apple is the best combination of cheese to seasoning!

  • Thanks,
    Just ordered the seasoning, and can’t wait to try this out.

    In a snack stick is the size of the cheese ok, but should the pieces be cut say in half because the snack stick is smaller in diameter.

  • Team Blue Admin Walton's Employee Power User

    woodduck The size of the cheese is fine for 17mm and above casings and I would assume you are using either 19 or 21 so you should be all good! I actually did a bit of a break down on this in Meatgistics University: Cured Sausage 204

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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