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Meatgistics - Walton's - Community

Blue Ribbon Brat as a smoked sausage

Scheduled Pinned Locked Moved Meat Processing
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  • T Offline
    T Offline
    taxi
    wrote on last edited by
    #1

    I’m New here so sorry if this is redundant. I am wanting to use Blue Ribbon Brat seasoning for cured and smoked sausage. Any recommendation on how (if needed) to adjust the formula other than adding the correct amount of cure? Thx

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  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #2

    if I understand you correctly you are asking for seasoning amts. there is a chart on this site that will give you a base line

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  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #3

    there is also videos on many things you will want to make

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    taxi Blue ribbon would be minimal, maybe 5% more seasoning if at all. I know people use it as a smoked sausage without any adjustments and dont have a problem getting a bind. Salt content is high enough in that mix I guess

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • T Offline
    T Offline
    taxi
    wrote on last edited by
    #5

    Great. Thx for the help guys

    1 Reply Last reply
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