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Meatgistics - Walton's - Community

Jalapeño Cheddar Brats - Excited about these!

Scheduled Pinned Locked Moved Meat Processing
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  • Jamieson22J Offline
    Jamieson22J Offline
    Jamieson22 Team Blue PK100 Regular Contributors Power User Illinois
    wrote on last edited by
    #1

    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:

    16835642-D95D-4B67-AEF9-204DFE6DA603.jpeg

    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.

    74545C18-80ED-4630-BF7D-0CB9A233A7A1.jpeg

    ND MikeN SurgS cdavisC 3 Replies Last reply
    4
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    replied to Jamieson22 on last edited by
    #2

    Jamieson22 those look great!

    Jamieson22J 1 Reply Last reply
    2
  • Jamieson22J Offline
    Jamieson22J Offline
    Jamieson22 Team Blue PK100 Regular Contributors Power User Illinois
    replied to ND Mike on last edited by
    #3

    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?

    kyleK ND MikeN 2 Replies Last reply
    2
  • SurgS Offline
    SurgS Offline
    Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
    replied to Jamieson22 on last edited by
    #4

    Jamieson22
    They look amazing.

    “A smooth sea never made a skilled sailor.”

    1 Reply Last reply
    1
  • kyleK Offline
    kyleK Offline
    kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening
    replied to Jamieson22 on last edited by
    #5

    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.

    hey vegetarians, my food poops on your food!

    Jamieson22J 1 Reply Last reply
    3
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    replied to Jamieson22 on last edited by
    #6

    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.
    Screenshot_20210701-083131_Gallery.jpg

    1 Reply Last reply
    5
  • Jamieson22J Offline
    Jamieson22J Offline
    Jamieson22 Team Blue PK100 Regular Contributors Power User Illinois
    replied to kyle on last edited by
    #7

    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!

    1 Reply Last reply
    1
  • Midwest_kcM Offline
    Midwest_kcM Offline
    Midwest_kc Team Blue Sous Vide PK Grills Green Mountain Grill Regular Contributors
    wrote on last edited by
    #8

    Looks great! Nice job

    1 Reply Last reply
    1
  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #9

    Those look great

    GT

    1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to Jamieson22 on last edited by
    #10

    Jamieson22 those look great

    1 Reply Last reply
    1

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