What did everyone cook today?
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and I forgot to mention the candied yams
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tastyRON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.
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RON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.
erich52 I always use Italian sausage in both of those
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I cheated this Thanksgiving. Since it was just a few of us I focused on the drinking aspect of the Holidays and ordered Turkey from Honey Baked Ham. Although I am a bit sorry for not firing up every cooking apparatus I own for a good day of cooking…I am not ashamed of my decision.
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the wife and I have been telling the kids and grandkids not to mention greats ,that this year we are not hosting ,this year they cant argue I normally cook for 12-15 +at the holidays
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at there age it is time for them to start their own holiday traditions with there family’s
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.I made and delivered two traditional Thanksgiving meals today. One for my grandparents and another for the folks. I split a 17 lb brined and roasted Diestel Turkey. My brothers had a big shindig. We also had a Walla Walla Sweet Onion sausage English muffin stuffing, green bean casserole, mashed potatoes and gravy, roasted sweet potatoes and yams and dinner rolls. The older folks played it safe. Fine by me!
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I made and delivered two traditional Thanksgiving meals today. One for my grandparents and another for the folks. I split a 17 lb brined and roasted Diestel Turkey. My brothers had a big shindig. We also had a Walla Walla Sweet Onion sausage English muffin stuffing, green bean casserole, mashed potatoes and gravy, roasted sweet potatoes and yams and dinner rolls. The older folks played it safe. Fine by me!
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detter22 We’ve done some stuff with FedEx when necessary and that has been no better, if anything worse probably. USPS is the other option and that is looked at from time to time and we’ve gone down that road a little. I’m honestly not sure where we are with that, we did a test run a few months back and had some issues. I’ll see if we can get Austin to talk about during the live stream on Monday.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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detter22 We’ve done some stuff with FedEx when necessary and that has been no better, if anything worse probably. USPS is the other option and that is looked at from time to time and we’ve gone down that road a little. I’m honestly not sure where we are with that, we did a test run a few months back and had some issues. I’ll see if we can get Austin to talk about during the live stream on Monday.
Jonathon They are both the same, independent as hell and their management seems to answer to no one. That’s one reason Amazon started their own deliveries. I personally have been using USPS for my smaller items, they are much cheaper and reliable and my packages don’t look like the Samsonite gorilla handled it.
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erich52 I didn’t use a specific recipe but off the top of my head it was about one lb of English muffin croutons, 3 1/2 cups chilled Turkey stock mixed with one egg, approximately a cup and a half of chopped celery that I sautéed with one stick of butter for a few minutes. (I would normally also add onion or garlic but since I was using a sweet onion sausage I saw no need.) I combined all of the ingredients with 1 1/2 lbs browned sausage, a generous pinch of salt and pepper and a handful of chopped parsley and about a tablespoon each of fresh thyme, rosemary and sage. I used a buttered 9x13 casserole and baked at 350 for about 35 minutes covered with foil then baked an additional 10-15 to crisp up the top.
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erich52 I didn’t use a specific recipe but off the top of my head it was about one lb of English muffin croutons, 3 1/2 cups chilled Turkey stock mixed with one egg, approximately a cup and a half of chopped celery that I sautéed with one stick of butter for a few minutes. (I would normally also add onion or garlic but since I was using a sweet onion sausage I saw no need.) I combined all of the ingredients with 1 1/2 lbs browned sausage, a generous pinch of salt and pepper and a handful of chopped parsley and about a tablespoon each of fresh thyme, rosemary and sage. I used a buttered 9x13 casserole and baked at 350 for about 35 minutes covered with foil then baked an additional 10-15 to crisp up the top.
Joe Hell i will give that a go for Christmas! Thanks!
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I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
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I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
PapaSop
$.99 is a pretty common deal where I am. -
I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
PapaSop looks like you have your work cut out for you !
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A little prime rib at the folks, perfect med. rare.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I bought a ribeye roast the other day that was discounted 70% because there was a defect with the ribs where they had a strange twist at the end of them…okay, why not just cut them out and get 5 2" thick ribeyes (with an awesome fat cap) for $30 like I did? Sometimes the “butchers” at grocery stores will price something stupidley!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I bought a ribeye roast the other day that was discounted 70% because there was a defect with the ribs where they had a strange twist at the end of them…okay, why not just cut them out and get 5 2" thick ribeyes (with an awesome fat cap) for $30 like I did? Sometimes the “butchers” at grocery stores will price something stupidley!
Jonathon
I went to buy some 93% lean beef for some jerky. I cannot believe the price. Its gonna have to wait a bit. -
Just finished processing 3 deer, much of which is now sausage (as will more become later on in the year). I mixed up 25 lbs of cured & smoked Polish along with 25 lbs of summer sausage. I used high temp cheddar in half of the summer. A bit of the summer “extras” got stuffed into 19mm sticks casings. It all came out amazing.
I’ve gotta give a big “thank you” to the Meatgistics community as well as Austin & Jon for all of the excellent information. Last year’s summer sausage was easily the worst I’ve ever made: crumbly, water-logged, wrinkly… I did everything wrong. After spending hours pouring over posts and videos here, I produced my best-ever sausages. It’s only been a couple days and a lot of it has disappeared already!
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