Cheddarwurst Seasoning

Elevate your grilling game with our Cheddarwurst Seasoning! Made for cheese brat fans, this flavorful seasoning will take your BBQ to the next level. Perfect for any grilling occasion, it's a must-have for your sausage selection. Includes a packet of Fast Mixture Cure. Seasoning mix is ready to use with no additional binders necessary.

INGREDIENTS:

• Salt, Spices (including ground mustard), Degerminated Yellow Corn Flour, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sugar, Sodium Phosphate (9.5%), Whole Wheat Flour, MSG, Sodium Erythorbate (0.95%). Net Wt. 23 oz.

MEAT RATIO: 

• Sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

 Directions: 

• Grind once through 1/2" plate and once through 1/8" plate.

MIXING

• Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.

STUFFING

• Stuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.

SMOKING

• Place in smokehouse preheated to 155.
• Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)
• Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
• Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.

COOLING

• Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.

 TIPS: 

• Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
• In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
• Order a new knife and plate, and keep the set together instead of mixing knives and plates.
• The plate and knife must run tightly together. Add or replace thrust washers if needed.
• Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

 RECOMMENDATION:  We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.