What's your next Meat Project?
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Looks like it will be Landjaegers. The kid had some from Bavarian Meats, a local producer here in Washington that now is selling to Costco. Not the same product as they sell to local meat shop. I told him we could make them. Noting the “We”. I have found a recipe since I don’t like that Excalibur uses dill in theirs, it is not traditional, so I modified the one I found and will use a smaller casing as well. Everybody seems to like the larger 35mm casing, we are going with 28-30mm hog casing instead, that is also more in keeping with the German style. Just ordered some more supplies from Walton’s but will have to wait for UPS to drag their feet, since I think we live at the edge of the earth in Washington with their deliveries and me being semi-rural.
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Looks like it will be Landjaegers. The kid had some from Bavarian Meats, a local producer here in Washington that now is selling to Costco. Not the same product as they sell to local meat shop. I told him we could make them. Noting the “We”. I have found a recipe since I don’t like that Excalibur uses dill in theirs, it is not traditional, so I modified the one I found and will use a smaller casing as well. Everybody seems to like the larger 35mm casing, we are going with 28-30mm hog casing instead, that is also more in keeping with the German style. Just ordered some more supplies from Walton’s but will have to wait for UPS to drag their feet, since I think we live at the edge of the earth in Washington with their deliveries and me being semi-rural.
johnsbrewhouse I feal your pain living in central Maine you get north of my house and you run out of civilization
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Looks like it will be Landjaegers. The kid had some from Bavarian Meats, a local producer here in Washington that now is selling to Costco. Not the same product as they sell to local meat shop. I told him we could make them. Noting the “We”. I have found a recipe since I don’t like that Excalibur uses dill in theirs, it is not traditional, so I modified the one I found and will use a smaller casing as well. Everybody seems to like the larger 35mm casing, we are going with 28-30mm hog casing instead, that is also more in keeping with the German style. Just ordered some more supplies from Walton’s but will have to wait for UPS to drag their feet, since I think we live at the edge of the earth in Washington with their deliveries and me being semi-rural.
johnsbrewhouse
Sounds awesome! Love Landjaeger there’s a German butcher about an hour from me and I always get some when I’m out that way. I tried the excalibur seasoning and did a snack stick version but wasn’t too thrilled about how it came out. It was one of my earlier snack stick batches and it was my first time using encapsulated citric acid so maybe that factored in. Will try again. Are you planning the true cured version? Do you use a chamber? Would love to get into curing more but haven’t bought or made a chamber yet. Haven’t even made a basic salami yet.“A smooth sea never made a skilled sailor.”
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johnsbrewhouse
Sounds awesome! Love Landjaeger there’s a German butcher about an hour from me and I always get some when I’m out that way. I tried the excalibur seasoning and did a snack stick version but wasn’t too thrilled about how it came out. It was one of my earlier snack stick batches and it was my first time using encapsulated citric acid so maybe that factored in. Will try again. Are you planning the true cured version? Do you use a chamber? Would love to get into curing more but haven’t bought or made a chamber yet. Haven’t even made a basic salami yet.Surg Not the true version, way to much work for that, plus you need a really reliable source for the pork. Just going to use some encapsulated citric acid, probably half of what is generally called for. Some of the old recipes call for Fermento, but the citric acid will do. I don’t have a fermentation chamber, can’t see that investment, rather put it in a bigger smoker or larger equipment.
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twilliams that’s a nice looking bunch of brats!
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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.
Joe Hell This sounds amazing
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@DennyO Tell me more about this breaded deer heart?
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Jonathon First when you are harvesting the deer, wash out the heart very well by squeezing and relaxing the muscle as if it was pumping. stick your fingers in the holes to help loosen the coagulated blood.
Slice 1/2 to 3/4" thick horizontal and trim out the artery walls because they are extremely tough.
Season flour, dredge the slices in the seasoned flour and fry in shallow oil pan like minute steak or the like.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Jonathon First when you are harvesting the deer, wash out the heart very well by squeezing and relaxing the muscle as if it was pumping. stick your fingers in the holes to help loosen the coagulated blood.
Slice 1/2 to 3/4" thick horizontal and trim out the artery walls because they are extremely tough.
Season flour, dredge the slices in the seasoned flour and fry in shallow oil pan like minute steak or the like.@dennyo best to snack on the same day. I have stuffed them with wild rice and slow cooked. But slicing it up and snacking on with a beer at the end of the day is cooking it up like you mentioned.
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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?
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please post either way for us please
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I’m about to attempt to make “Bierschinken” aka Beer Ham this weekend! Here’s a picture of what it looks like. Wish me luck!
I’ll post results if and pictures if all goes well!
Pivodog looks interesting. Good luck
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I’m about to attempt to make “Bierschinken” aka Beer Ham this weekend! Here’s a picture of what it looks like. Wish me luck!
I’ll post results if and pictures if all goes well!
Pivodog that looks really good. Good luck with yours.
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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.
slowmoe We use dehydrated pineapple in the brats I make at work.
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Looks ready for the beer!
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thanks for posting the pic
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Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!
Pivodog it don’t look like a failure to me. Congrats!
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Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!
Pivodog looks great. Enjoy!
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