Strong flavor from mixes
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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!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Basscat on last edited by
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.
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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!