What did everyone cook today?
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Steven Winscot biscuits and gravy, one of my favorite meals. looks good
Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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kyle walmart. I know blackstone makes some too.
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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?
calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
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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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Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
johnsbrewhouse hopefully that’s the problem.
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Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
-
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
I will be interested to know if the pineapple was the cause of all your casing problems. -
calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
johnsbrewhouse The world can always use another good troubleshooting entity. Hopefully, your analysis is correct in the future.
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johnsbrewhouse
I will be interested to know if the pineapple was the cause of all your casing problems.processhead From what I am reading it is a good possibility. The meat block looks great prior to stuffing, stuffs great, then the problem occurs. With the crumbling of the meat told me the meat was failing to bind with the binders, meaning the proteins had broken down somehow. This was twice with two different blends and using two different binders. Going to try it once more without the pineapple. I know that when you add pineapple to pork products it breaks it down, it’s a natural meat tenderizer.
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
HerbcoFood Looking good on the color. Now, to let it just get happy. Eat well.
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HerbcoFood Looking good on the color. Now, to let it just get happy. Eat well.
zbigjeff I am still going for a darker color, all I have is time!
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
HerbcoFood We must be on the same wavelength this week. I have mine scheduled for the middle of the week & written on the menu. Probably doing Middle of the Winter (Chicken & Sausage) in the Middle of the Summer (that’s the way it feels around here), but if I can find a way to get ahold of some shrimps & crabs & maybe even some oysters (a little too early for the good ones), I’ll change that up. Already have my Andouille sausage bought up & there’s a chicken in the freezer that coming out. We’ll be uncorking a good bottle of Red wine before long. Good eaten to you this week.
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calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
johnsbrewhouse We’ll all be keeping our fingers crossed for you as otherwise, those are some good looking sausages, period.
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HerbcoFood We must be on the same wavelength this week. I have mine scheduled for the middle of the week & written on the menu. Probably doing Middle of the Winter (Chicken & Sausage) in the Middle of the Summer (that’s the way it feels around here), but if I can find a way to get ahold of some shrimps & crabs & maybe even some oysters (a little too early for the good ones), I’ll change that up. Already have my Andouille sausage bought up & there’s a chicken in the freezer that coming out. We’ll be uncorking a good bottle of Red wine before long. Good eaten to you this week.
calldoctoday Yeah, I enjoy stews/soups/chili year round. Here is my argument I have for hot food. Do you like your steak, mashed potatoes, bbq, mac n cheese, etc. served to you warm or because its summer do you let it become cold before eating? That thought I have put into some peoples mind is mind blowing for them.
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calldoctoday Yeah, I enjoy stews/soups/chili year round. Here is my argument I have for hot food. Do you like your steak, mashed potatoes, bbq, mac n cheese, etc. served to you warm or because its summer do you let it become cold before eating? That thought I have put into some peoples mind is mind blowing for them.
HerbcoFood There you go.
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zbigjeff I am still going for a darker color, all I have is time!
HerbcoFood I stick my roux in the oven between 250-300 & let it get dark. Check it every 15 mins. It won’t burn like on the stove. But, I do start it on the stove and then into the oven. Good luck and eat well.
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HerbcoFood I stick my roux in the oven between 250-300 & let it get dark. Check it every 15 mins. It won’t burn like on the stove. But, I do start it on the stove and then into the oven. Good luck and eat well.
zbigjeff Stir Harder, Harder. Seriously, I met a lady about 20 years ago or so when down in Louisiana on assignment & she did the same thing. I also found some quarts one time of that store bought roux, Mrs. Savoy’s & such. I had to kid a few folks about that. They said it was good though. I have heard the oven trick works real well, but I still feel obligated somehow to get it to that deep, dark Mahogany in the pot. Old habits are hard to break.
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