Jalapeño Cheddar Brats - Excited about these!
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Butts were on sale for $1.49/lb so grabbed enough to make two 25lb batches. Planned to do one today and another at end of week. After long weekend I figured I’d do myself a favor do some fresh brats and save the smoked batch for next.
This is 25lb of the Walton/Excalibur Jalapeño Brat seasoning with 2.5lb hi-temp cheddar:
I was surprised by how vegetal this seasoning is. It basically sucked up 4 cups of ice water during my ore-mix. Smells fantastic and will grill up the stuffer tube bonus later this eve for dinner.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jamieson22 on last edited by
Jamieson22 those look great!
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to ND Mike on last edited by
ND Mike said in Jalapeño Cheddar Brats - Excited about these!:
Jamieson22 those look great!
Kinda hard to take much credit since I’m buying my seasoning mixes but I’ve been so impressed which each Walton mix I try. Can’t imagine why I’d bother making up my own recipes.
I am curious: Had anyone added cure and done this jalapeño brat as a smoked sausage?
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to Jamieson22 on last edited by
Jamieson22
They look amazing. -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Jamieson22 on last edited by
Jamieson22 I agree with buying the seasoning, but don’t be afraid to add you own to the mix. I like to add spice to the end of the batch when I am stuffing, keep those separate, and see what it turns out like.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jamieson22 on last edited by
Jamieson22 I haven’t done it with this seasoning but we made Waltons garlic and onion brats. We added cure and smoked meat stabilizer to it so we could stuff it right away. We then cold smoked it. They turned out great.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to kyle on last edited by
kyle
Yeah I had planned to put a few fresh jalapenos through the grinder for this batch but never got to the grocery store. Next time! -
Looks great! Nice job
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Those look great
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jamieson22 on last edited by
Jamieson22 those look great
