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?
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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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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 thats a good looking product.
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