chippewa That was the thinking to begin with.
Willies and Hawaiian snack sticks
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Funny thing the snack sticks I just made I added 1/2 lb of ghost pepper, 1/2# of mozzarella ,and 1/2# of cheddar all high temp, cause that’s what I had. They taste great.
First time I did that but it was into 22#s meat. -
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
chippewa man that’s a lot of good looking sticks. Congrats
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
tarp that sounds good.
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chippewa Didi you use this Hawaiian Sausage seasoning? That is designed for a fresh brat more than a stick so that might be a small part of the problem but I think mostly it is coming from a lack of fat. By my calculation, you are under 10% fat from the pork as you used a pork butt which is 30% max. So, I’d say add more fat BUT you like the willies, so you might just prefer a slightly leaner stick (which is fine!). So, other than johnsbrewhouse tip about adding pineapple you could consider adding some sweetener of some sort? This already has a large amount of sugar/fructose but Pineapple, pork and sweet are classic Hawaiian flavors. Yes, I know that I am leaving out seafood which is huge, and that they have many other flavors but the general American idea of Hawaiian food is heavily based around those 3 things…at least from my experience.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
chippewa looks like a great pile of goodness!
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tarp that ghost cheese has a bite! Bet the others helped to mellow it out.
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Jonathon yes it was the sausage seasoning. It was les fat than I normally use but it actually was a better texture.
I will try the sweeter. More than likely get a can of pineapple juice and use that instead of water. And use the big chunks of pineapple instead of the tiny crushed to give actual bites of flavor.
What do you you think about adding some ginger or teriyaki? Thanks for your input. -
chippewa I love the taste of ginger I think it is probably most commonly used in PSS but I am interested in a ginger wasabi pre cooked brat. Been tossing it around in my mind for a while now, not sure what to use as the base. The closest I have come so far is the Horseradish Bratwurst as that is what most wasabi is made from now apparently. So I would add more wasabi powder and then some ginger.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
chippewa Ok, the pineapple brats.
Both SWMBO (aka my wife) and I agree in an 8 lb batch even adding 1-8 oz can of crushed and drained pineapple was still a zero flavor in the pineapple. -
Jonathon I love wasabi also!! I don’t know about a brat with wasabi and ginger. But jerky would definitely be a possibility for me.
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