What did everyone cook today?
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Surg Something that I have tried to add the red color so the meat doesn’t look so gray is add beet juice to the brine. I have p/u some beet powder and see how that works when I make a new batch. I prefer picking the meat of the bone as I get a piece out. Putting in a terrine reminds me o head cheese, not bad eating either.
YooperDog
Great idea thanks. -
Well here is the final result of the onion garlic marinaded chicken, it was delicious!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
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Jonathon
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.
That was similar but more terrine style and more tedious having to pick all the meat off the bones.
For this I followed this recipe I found online:
4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.Will see how it turns out in a few more days.
Surg I have not had any really good Souse in a long time. Matter of fact, I have not had any at all in a long, log time. Used to be you could get it at a good meat market/butcher/sausage shop in the country. I think those days are long gone. Not sure about those pigs feet though, I have tried a lot of things, but cannot recall having ever dived into them. Next thing you know we are going to be trying pickled or smoked Chitlins. Now that would be something!
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Well, sadly or thankfully to say, not much time for cooking this weekend as we worked Saturday & part of Sunday, then on the road for an assignment Monday & today. However, I squeezed in a little something here on Sunday. A nice Memorial Day weekend slow smoked brisket (man was that bark good) injected with a mix of Pa’s Black Bull with a little Brisket Prime from Walton’s using Black & Tan beer as the liquid, Barracho Beans & then burnt ends chunked & put into a cast iron pot, tossed with some tasty Stubb’s Sweet Heat sauce, then back into the smoker for another hour or so. Brisket candy
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I made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell please post the recipe. That looks like a great dish!!!
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Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
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 made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell Wish we had morels around here. They’re mostly in the eastern part of the state of along the riverbeds. Think other mushrooms would be as good?
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I made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell - This looks great
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Joe Hell Wish we had morels around here. They’re mostly in the eastern part of the state of along the riverbeds. Think other mushrooms would be as good?
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Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
Jonathon
Just tore into some now. They are good but could’ve used a little more vinegar I think. Not a big deal just added some more while I was eating it. Definitely like the hocks better than the feet because there is obviously more meat on them, but I think you need the feet for it to gel up nicely. Definitely not as easy or as clean to eat as the headcheese in the picture. Would definitely make it again but probably a smaller batch. May have a hard time convincing the family/neighbors to dig in with me. -
Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
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Surg I have not had any really good Souse in a long time. Matter of fact, I have not had any at all in a long, log time. Used to be you could get it at a good meat market/butcher/sausage shop in the country. I think those days are long gone. Not sure about those pigs feet though, I have tried a lot of things, but cannot recall having ever dived into them. Next thing you know we are going to be trying pickled or smoked Chitlins. Now that would be something!
calldoctoday
I hear ya. Last time I was able to purchase head cheese it was at a farmers market in Lancaster, PA. Used to be that I could get it from Shoprite, the chain supermarket here in NJ. Would get a nice thick chunk and Cut it up into dice size pieces and mix it with salt, pepper, and onions.
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Jonathon
Just tore into some now. They are good but could’ve used a little more vinegar I think. Not a big deal just added some more while I was eating it. Definitely like the hocks better than the feet because there is obviously more meat on them, but I think you need the feet for it to gel up nicely. Definitely not as easy or as clean to eat as the headcheese in the picture. Would definitely make it again but probably a smaller batch. May have a hard time convincing the family/neighbors to dig in with me.Surg calldoctoday looking good. Almost like you could get at your local butcher. I used to go and spend my hard earned cash as a kid and buy them for on my way home, wrapped up in butcher paper.
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calldoctoday
I hear ya. Last time I was able to purchase head cheese it was at a farmers market in Lancaster, PA. Used to be that I could get it from Shoprite, the chain supermarket here in NJ. Would get a nice thick chunk and Cut it up into dice size pieces and mix it with salt, pepper, and onions.Surg calldoctoday There are still some butcher shops around that make head cheese and ziltz, usually family run. But it is getting harder to find.
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Argentinian marinade BBQ quail ensalada. Tex_77 that marinade works awesome on quail!
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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