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Meatgistics - Walton's - Community

Strong flavor from mixes

Scheduled Pinned Locked Moved Meat Processing
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  • B Offline
    B Offline
    Basscat Masterbuilt
    wrote on last edited by
    #1

    I have made Blue Ribbon Brats, breakfast, H summer.
    The flavor is awesome, really great, but seems to be too strong in each. I do the math, with the scale also compare to the chart too. Brats was 15 meat, breakfast was 15lbs. The third was the summer ssusage, I had 11 lbs and weighted out the unit mix for 10lbs, this was a bit better, but still strong.

    My question is:
    Are others reducing the amount of mix per pound?
    If so any formula to it?

    Last I am getting fat eating all the sausage! That H Summer is killer!

    Tex_77T 1 Reply Last reply
    1
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Basscat on last edited by
    #2

    Basscat i can’t recall anyone here every reducing the amount of seasoning they were using on anything other than on the jalapeno patty mix.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    B 1 Reply Last reply
    0
  • B Offline
    B Offline
    Basscat Masterbuilt
    replied to Tex_77 on last edited by
    #3

    Tex_77 had Brats to night, peppers and onions on sub toll. Of course , always analyzing. The spice was strong, felt if I could reduce it, it would really be the perfect Brat.
    Really love the flavor of the blue ribbon.

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    Basscat The best I can tell you would be to keep a journal, they are different so I dont think you could go with a standard 10% and be happy all the time, feel free to use meatgistics as your journal for any experiments you do!

    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

    1 Reply Last reply
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