What's your next Meat Project?
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I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?
Pivodog looks good, nice definition. Is that mustard seed in there?
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Bacon. Bacon. Bacon …it always bacon. And a couple small chunks of meat for ham this go around. I always have between. 50-75lbs of bacon in my fridge curing/smoking.
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Pivodog Dry cured sausage and weisswurst (veal) are the ones I have been wanting to try for a while.
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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Pivodog Dry cured sausage and weisswurst (veal) are the ones I have been wanting to try for a while.
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Pivodog I have made 2 whole muscle dry-aged and 2 dry-cured sausages and they were both really good, I just want to be an “expert” before I start doing videos on the topics and I am not there yet. Weisswurst will be done first for sure!
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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Pivodog I have made 2 whole muscle dry-aged and 2 dry-cured sausages and they were both really good, I just want to be an “expert” before I start doing videos on the topics and I am not there yet. Weisswurst will be done first for sure!
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My latest attempt beef snack sticks is Hawaiian sticks. From the little bit of reading I have done so far it sounds like the proteins in meat don’t mix with fresh pineapple is there such a thing as pineapple extract or pineapple powder that I could use as flavoring. Just trying to create my own recipe. I would also like to attempt a salsa flavored snack stick any recipes or ideas would Be greatly appreciated.
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slowmoe You will have better luck if you use dehydrated pineapples. The bromelain won’t be able to mix in with the meat as easily this way. For salsa snack sticks I’d use either the Taco Snack Stick and add some tomato and cilantro, or start with the Salsa Brat and try using 10% more seasoning per lb of meat. You would do this because it is not formulated for a cured sausage and the cured sausages will usually have a higher salt content than a fresh sausage like a Bratwurst.
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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Today I did two belly bacon sides and one full pork loin for Canadian bacon that had been in cure for about three weeks. But the next project will be some pepperoni and some hot dogs using a couple steers we just killed. I may do some more hard salami after that.
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slowmoe You will have better luck if you use dehydrated pineapples. The bromelain won’t be able to mix in with the meat as easily this way. For salsa snack sticks I’d use either the Taco Snack Stick and add some tomato and cilantro, or start with the Salsa Brat and try using 10% more seasoning per lb of meat. You would do this because it is not formulated for a cured sausage and the cured sausages will usually have a higher salt content than a fresh sausage like a Bratwurst.
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When pork loins go on sale again I am going to make some smoked Canadian bacon.
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Good thing I was wearing a mask. I got BI pork butts for .99¢/lb. I need another freezer to store my stash.
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they go on sale at my local grocers for the same price and I also try to have some on hand also
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I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?
Pivodog simply beautiful.
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I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?
Pivodog I made a ‘prototype’ tamale brat the other day with the Mexi-Chorizo blend, ghost Chile high temp cheese, local made chicken tamales and a Mexican style lager. It turned out amazing! This next week I’m making a ‘pot sticker’ sausage that tastes just like what you expect and doubles as the filling for the real thing if you prefer. I’m also going to dabble in a Moroccan style sausage with Couscous.
Better Living Through BBQ!
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slowmoe You will have better luck if you use dehydrated pineapples. The bromelain won’t be able to mix in with the meat as easily this way. For salsa snack sticks I’d use either the Taco Snack Stick and add some tomato and cilantro, or start with the Salsa Brat and try using 10% more seasoning per lb of meat. You would do this because it is not formulated for a cured sausage and the cured sausages will usually have a higher salt content than a fresh sausage like a Bratwurst.
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50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.
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Pivodog I made a ‘prototype’ tamale brat the other day with the Mexi-Chorizo blend, ghost Chile high temp cheese, local made chicken tamales and a Mexican style lager. It turned out amazing! This next week I’m making a ‘pot sticker’ sausage that tastes just like what you expect and doubles as the filling for the real thing if you prefer. I’m also going to dabble in a Moroccan style sausage with Couscous.
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twilliams good job of linking
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