What's your next Meat Project?
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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.@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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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
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twilliams said in What's your next Meat Project?:
50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.
That looks like a real good start!
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twilliams said in What's your next Meat Project?:
50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.
That looks like a real good start!
Ridley Acres - Thats a lot of sausage
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When pork loin goes on sale again I am going to get after trying Canadian Bacon. Then same when pork butts go on sale I am going to make a small batch of deer bacon.
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When pork loin goes on sale again I am going to get after trying Canadian Bacon. Then same when pork butts go on sale I am going to make a small batch of deer bacon.
HerbcoFood - Sweet - Hoping to get an elk or 2 down in November.
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twilliams Ya might have missed my question earlier friend, what makes a brat “Sheboygan”?
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! -
@dennyo I am sorry, I did not see your question. The commentary says it is a Wisconsin style bratwurst with a lot of onion flavor. Says it is best boiled in beer then grilled to firm them up. I have not tried boiling in beer yet. They are not too bad, however I’m not liking my texture so it perhaps is not getting my best review
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