Dave in AZ I agree with you that it all depends on what you are making. For me, I’ve always been making product for the public and you have to give people what they are expecting. As you allude to in your second point “Johnsonville” style brats are what my past customers were expecting to get. Most of the fresh sausages I made we mixed to be of that consistency/ texture.
What does Willies taste like?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by Denny O
Jonathon If using Willie’s Snack Stick Seasoning with out MSG, wow much msg would you add to “X” pounds of meat to achieve the same flavor boost of “Willie’s” that had msg in the seasoning mix?
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You can try comparing seasonings by adding 1/4 teaspoon of seasoning to a 2 oz bathroom cup of warm (not hot) water, maybe 90-100F. Stir well and then taste a small amount of the tea from a spoon with lots of air across the tongue. Not exact, but will give you an idea of flavor, especially between two different seasonings. Pepperoni seasoning typically uses paprika for color with anise and fennel as the seasoning highlights. Historically it’s made from pork. If you want to try a recipe for 5 lbs of meat, 62g salt, 34g sugar, 22.7g ground mustard, 8.5g fennel seed, 4.3g ground fennel, 3.5g ground anise, 2.1g ground red pepper, 8.5g paprika. I don’t know the strength of Walton’s cure, so that would be used at whatever is recommended. Pepperoni is normally fermented, so add some encapsulated acid for tang. Commercial pepperoni is not cooked high enough to set the proteins, so there is a nutlike savoriness to rare meat that disappears when it’s fully cooked and flavor is more bland,. So a higher level of seasoning is needed to get full flavor in a fully cooked sausage. Pepperoni is dried to around 30-36% moisture. If you start with 72% pork, that is a weight loss around 35%. If you don’t take the weight loss, your yield will be higher and the seasoning flavor is diluted as a result. So if you have a higher yield you want to use more seasoning to get full flavor. You can make a nice full-flavored fully cooked pepperoni flavor refrigerated snack stick or brat, but would need a high enough seasoning level for full flavor.
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TimC 0 We are going to be trying that on the podcast to see if it works!
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
TimC 0 just got up and already learned something new! Very well written, thanks for info.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
TimC 0 good to know. Thanks
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage last edited by
TimC 0 great reply, thx!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage last edited by
I just re-read the thread title, and laughed and laughed…
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Dave in AZ
LOL
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Dave in AZ said in What does Willies taste like?:
I just re-read the thread title, and laughed and laughed…
Dave I think an “A” has been edited out of the title to clean it up a bit.
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