User Recipes

@bmartin1000 Something else to try, I have done it with smoked pulled pork, as well as ground smoked brisket is I make egg rolls with both. I make some homemade coleslaw, put whatever meat I’m using(pulled pork, or the ground brisket) put your meat that you are using in a wonton wrapper, add some of the coleslaw, roll into an egg roll, deep fry, and I like to serve with ground whole grain mustard. ALWAYS BEEN A CROWD PLEASER.

@pokechop sounds like a winner!

I have e mailed a photo to myself and then post it

@zbigjeff once the rain lets up I’m on it.

That’s awesome I’ll have to give it a try

@jonathon have you tried making any salmon snack sticks at all? We have a bunch of King from lake Ontario we caught last year…id be interested in maybe making some, or maybe we can find a way to ship you some of the frozen fillets to make some! What seasoning would you use you think??? And how much pork fat would we have to add…? I’m curious now!

Man those look great - well done!

@processhead thanks. I will have remember to give this a try this fall.

I shot a bull elk in MT 2 years ago and added 10% beef fat. That was some of the best burger I have ever had. It held its shape great. Just seasoned with some salt and pepper.

@papasop said in I FEEL LIKE BRISKET TONIGHT!: @dennyo What an interesting post. Are you a writer and a brisket dude? Well done. . Great read! No not a writer at all, lol, I’m just a construction worker with a passion for smoked or grilled meats. @zbigjeff said in I FEEL LIKE BRISKET TONIGHT!: @dennyo Wonderful display of “passion” pictures. Well done!!! Thank you.

Easy recipe 4 strips bacon, diced 1/4" pieces 2 carrot peeled and fine diced 2 sticks of celery diced fine 1/2 Large sweet onion diced fine 3 large potatoes diced into 1/4" pieces, Yukon golds is what I use 3 cups frozen corn 3 tbsp flour 1/2 tsp butter 4 cups Chicken Stock Salt and Pepper to Taste 1 tbsp Dill Weed 1 can Condensed milk or 1 cup of Heavy Cream Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy

@Jonathon just FYI I saw a big jar of prepared Muffuletta at Costco.

[image: 1616513826470-2b6e36cb-aac3-47a7-baf1-5d937e52689b-image.png] STARTER DOUGH 2 cups all-purpose flour 1 cup water 1/2 teaspoon yeast DOUGH All Starter dough 7 cups bread flour 2 cups water 3 teaspoons salt 1/2 teaspoon yeast TOPPING 1 each egg 1/4 cup water sesame seeds Mix all three starter ingredients together and leave overnight at room temperature. Add the starter and dough ingredients to a stand mixer and kneed to cohesive dough. The dough will be rough, which is what is wanted. Cover with plastic wrap and let rise for 3 hours total. After the first hour, deflate and turn over. Repeat at the 2 hour mark. At the end of three hours, turn out the dough, divide in two and shape into two 10 inch rough disk. Transfer dough on to parchment lined baking sheet and let rise overnight in the refrigerator. Remove dough from refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 425°F Mix the egg with 1/4 cup of water and whisk until frothy. Brush egg mixture over the top of the bread and sprinkle with sesame seeds. Bake for 20 to 25 minutes until top is golden brown. Internal temperature should be about 190°F

Nice looking. I haven’t tried Sous Vide with Canadian bacon, I might take the plunge.

@lkrfletcher Looks awesome man! I really like some of the Kosmos stuff. Has anyone tried their Clean Eating stuff? Its on my list of things to do going forward but its a little down the road. Nice Moscow too!

THanks , yes the meat was in the fridge overnight . and that is what i did i put into large casings.

@Luebke1219 It is possible but they all come from the same “source” pig intestines. Those may have been harvested on older hogs is the only thing I can think of? If you want the best hog casings then the ubed variety are hand-picked to be used for tubes. They are more expensive but they cut down on processing time and are generally better overall.

@Luebke1219 https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches 3 tbsp and 1 tsp (1.28 oz) for 1 lb of meat…man that does seem high…I am going to switch from Giggawat on something i was doing later today to Habanero Stick so I can open a bag and test that.

Greetings All and thank you for your input. I Did find some Collagen casing that were pretty good so I guess brand makes a world of difference. I’m looking forward to more time in the Sausage Lab.

@dgmd Yeah, I feel like every time I do bird sticks with just pork fat I am amazed at how good they are. Havent done dove but Goose, Pheasant, Chicken and Turkey were all top-notch! Thank you for the pics!