Pork Patty seasoning

[Jonathon]

Ridley Acres You HAVE been busy haven’t you? Can I ask why the suction cup feet and the clamp? Are the feet not working on that surface? Or is it not firm enough?

[Ridley Acres]

Jonathon The suction cup feet are serious on other surfaces, but this was a little too textured so they didn’t quite hold well enough.

[smokinbubba]

Holly regular gets my patty vote. Good as a breakfast patty or dinner on a hb bun with all the fixins.

[Bob Stehlik]

Austin Jonathon What’s the status of the breakfast patty forming bar for the Walton’s Patty maker and do you have an idea on pricing? Also will it have to be purchased separate from the Patty Maker or will it be included? Thanks

[Ridley Acres]

Bob Stehlik I think this is what you are looking for. https://waltons.com/2-1-2-in-quick-sausage-patty/
Not in yet, and they need to update the description too.

[Bob Stehlik]

Ridley Acres Thanks. That’s it. At that pricing I’m sure it’ll be sold separately. Therefore I shall purchase my Walton’s Patty Maker this month while it’s on sale for $44.99. Thanks again!

[Denny O]

Ridley Acres Wholey Cow, $30 for the slide and $45 for the whole thing? Just doesn’t add up in this block head.

[Bob Stehlik]

Denny O I just ordered the Patty Maker and I’m hoping they put the slides on sale when they come in. I had a $5 off for doing a review that I used on the Patty Maker and I hope I’ll get another $5 for the review of the Patty Maker. Maybe even use a code from the Livestream to bring down the $$ cost of the 2.5inch slide!

[Ridley Acres]

Bob Stehlik yeah, I was trying to hold out also, but we harvest our bacon and brat crop (this year it was 3 hogs) while my workplace is shutdown between Christmas and New Year. So I couldn’t wait any longer. Would have been nice to get some breakfast patties stored up, but a few days of getting ready to processing pork and another week or so of making the products is exhausting and I didn’t want to drag it out any more. Of the 3 hogs I saved a few bellies for bacon, 1 shoulder for pulled pork, we ground the meat, and rendered a bunch of fat into lard and the rest of the fat was cubed, packed, and froze for hunter friends later this year.

We have something like 50lb worth of patties made using this patty maker and seasoned with Excalibur #1503 season I picked up from an out of business store. I’ll say I’m not a fan of the 1503, it doesn’t have that quintessential brat flavor profile us Midwesterners would expect. Its not a bad flavor, in my opinion it needs the sage. The wife and kids liked the test sample so we kept it as is and made patties of it, but next time we cook some up I’ll add other seasonings.

[Bob Stehlik]

Ridley Acres I really enjoyed your post about your hog processing. It was a real family affair. I’m from Wisconsin and I grew up with Sheboygan, Usinger’s, Klement’s and Southside Sausage brats. I looked at the ingredients in the 1503 and saw that it didn’t have sage or marjoram to give them their distinctive German flavor. I think the 1503 would be kind of plain tasting (imho).