What did everyone cook today?
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Tex_77 Oh, I love it. But, my body prefers that I break up the type of intake to even out some of the playing field.
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Tex_77 looking good. Your appealing to my Hillbilly DNA right there.
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Salsa Mexicana aka Pico de Gallo.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I just looked I need to make a couple of batches in the canner the family loves it
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Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.
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they look great
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Tied with string. Nice old-school touch. I like that.
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Tex_77 That looks refreshing, I’ll have a Tequila too! Ole’
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Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.
johnsbrewhouse Those look very nice. Great Job! Let us know on the taste & texture.
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johnsbrewhouse Those look very nice. Great Job! Let us know on the taste & texture.
calldoctoday Problem children. Second time with casing disintegration. I pretty sure my casing are all bad. Going to throw the entire package of casings out and order a new batch. Have not had a problem until now with them and this chicken sausage. I even took the time to just take what I needed to case these rather than the whole stand. They are always vacuum sealed in the bag and in the fridge. Driving me nuts. The texture was much better than the first batch with real ground chicken instead of mechanically seperated.
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Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.
johnsbrewhouse They look great!
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calldoctoday Problem children. Second time with casing disintegration. I pretty sure my casing are all bad. Going to throw the entire package of casings out and order a new batch. Have not had a problem until now with them and this chicken sausage. I even took the time to just take what I needed to case these rather than the whole stand. They are always vacuum sealed in the bag and in the fridge. Driving me nuts. The texture was much better than the first batch with real ground chicken instead of mechanically seperated.
johnsbrewhouse Sorry to hear about those casings, that is terrible after all that hard work. Hopefully with the vacuum packing & all, when you get them on the grill, cold they will hold their shape & all. You put a lot of hard work into those. Where did you get the casings? How old were they?
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Easy supper tonight! Breakfast sandwich! It really hit the spot.
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead Nice brats
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For lunch a homemade pizza with my freshly canned Marinara cooked down to a little thicker sauce, homemade dough, fresh canned sweet banana peppers, garden onions, mushrooms, pepperoni and and salami.
For dinner smoked brisket rubbed with SPG. I seperated the point and made some burnt ends with my homemade spicy bourbon Q sauce and some brown sugar sprinkled on them. The burnt ends were great, but the flat was a little more done than I prefer, although it tasted great and was still fairly moist. I don’t like it when the slices fall apart to easy. Served with baked beans and a fresh sliced garden tomatoe.
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
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