What's your next Meat Project?
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Pivodog fried bologna sammich is awesome!
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Pivodog You need to take a chub and bbq it. Eating like a king, fried slabs aren’t bad either.
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Pivodog You need to take a chub and bbq it. Eating like a king, fried slabs aren’t bad either.
YooperDog agree. I had smoked a store bought chub a while back. Came out great.
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
Paul
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processhead Looks great!
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead Looks legit, hope it was worth it
Looking forward to a flavor report! -
A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead that looks great! I’m a huge fan of braunschweiger!
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processhead Looks legit, hope it was worth it
Looking forward to a flavor report!glen said in What's your next Meat Project?:
processhead Looks legit, hope it was worth it
Looking forward to a flavor report!Did some tasting and packaging this morning. Very happy with the flavor.
We did have some minor appearance issues on about 2/3rds of the stuffed casings. We were having real trouble stuffing them as tight as we wanted to before clipping the open end. Again, this was because of slippery hands and not being able to get a good grip on the open end before clipping them
Also had a mini geyser on one sausage when we stuck a temp probe into a hot one right out of the cook kettle.
All things considered, totally worth it.
Paul
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead That really looks good! I like it with the texture you have there. What wood did you smoke it with?
Back in the late 70’s, early 80’s we used to make a coarse liver sausage with venison or elk liver, a little pork liver, pork butt and onions. Then smoke it with Alderwood. One of my hunting buddies Grandfather from Germany would sit there and guide us through the process. That was some good stuff. What seasonings did you use in yours?Improvise, Adapt and Overcome! Semper Fi
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processhead That really looks good! I like it with the texture you have there. What wood did you smoke it with?
Back in the late 70’s, early 80’s we used to make a coarse liver sausage with venison or elk liver, a little pork liver, pork butt and onions. Then smoke it with Alderwood. One of my hunting buddies Grandfather from Germany would sit there and guide us through the process. That was some good stuff. What seasonings did you use in yours?We opted to not smoke it. The casings appear to be plastic and did not look like it would be permeable to smoking.
I mixed up seasonings from the braunschweiger recipe in Kutas’s book. A lot of sources will tell you that venison liver is unsuitable for liver sausages, but that has not been my experience.
Paul
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glen said in What's your next Meat Project?:
processhead Looks legit, hope it was worth it
Looking forward to a flavor report!Did some tasting and packaging this morning. Very happy with the flavor.
We did have some minor appearance issues on about 2/3rds of the stuffed casings. We were having real trouble stuffing them as tight as we wanted to before clipping the open end. Again, this was because of slippery hands and not being able to get a good grip on the open end before clipping them
Also had a mini geyser on one sausage when we stuck a temp probe into a hot one right out of the cook kettle.
All things considered, totally worth it.
processhead good looking product
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glen said in What's your next Meat Project?:
processhead Looks legit, hope it was worth it
Looking forward to a flavor report!Did some tasting and packaging this morning. Very happy with the flavor.
We did have some minor appearance issues on about 2/3rds of the stuffed casings. We were having real trouble stuffing them as tight as we wanted to before clipping the open end. Again, this was because of slippery hands and not being able to get a good grip on the open end before clipping them
Also had a mini geyser on one sausage when we stuck a temp probe into a hot one right out of the cook kettle.
All things considered, totally worth it.
processhead said in What's your next Meat Project?:
glen said in What's your next Meat Project?:
processhead Looks legit, hope it was worth it
Looking forward to a flavor report!Did some tasting and packaging this morning. Very happy with the flavor.
We did have some minor appearance issues on about 2/3rds of the stuffed casings. We were having real trouble stuffing them as tight as we wanted to before clipping the open end. Again, this was because of slippery hands and not being able to get a good grip on the open end before clipping them
Also had a mini geyser on one sausage when we stuck a temp probe into a hot one right out of the cook kettle.
All things considered, totally worth it.
Not had it in years. Think I’ll stick to the store bought. Looks like a lot of work and clean up. Well done!
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A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead man that looks good and I bet it tastes great.
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We opted to not smoke it. The casings appear to be plastic and did not look like it would be permeable to smoking.
I mixed up seasonings from the braunschweiger recipe in Kutas’s book. A lot of sources will tell you that venison liver is unsuitable for liver sausages, but that has not been my experience.
processhead Agree! I have our venison livers turned in sausage every year. My in-laws told me I was going to die if I ate the venison liver. I am still above the grass.
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We opted to not smoke it. The casings appear to be plastic and did not look like it would be permeable to smoking.
I mixed up seasonings from the braunschweiger recipe in Kutas’s book. A lot of sources will tell you that venison liver is unsuitable for liver sausages, but that has not been my experience.
processhead said in What's your next Meat Project?:
You have a book for meats by Kunta Kinte? WOW!! ;<)
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Pivodog I can smell that frying from here. It looks great
. Congrats -
A couple of buddies and I made braunschweiger yesterday. The meat block was venison liver, pork snouts, pork shoulder and pork fat.
After a coarse grind, all the ingredients were mixed and run through a fine grinder plate. Then the mix was put back into the freezer for an hour to drop the temperature prior to running it through the bowl chopper.
This is absolutely the messiest recipe to work with and the mix will get everywhere you don’t want it. Lots of hand and equipment washing just to keep from getting all that livery goodness everywhere!
processhead those look awesome
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Pork loin is on sale this week at my local grocer, so I told my wife I will be making some Canadian bacon, it will in fact be smoked. She gave me her normal, less than excited response of, “ok.”
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I have a busy weekend in front of me! Here is the list:
- I am finishing the cure on a cappicolla so time to wrap and put in the drying meat locker
- Canadian Bacon is also finished with the cure so in the meat locker it will go
- I am making a cremona salami and also a genoa salami
- I will be cooking and slicing the mortadella I just finished
- Making a smoked pepperoni since I finished eating my last batch yesterday
- and lastly I am making a Gouda to age in the meat locker for the next few months. Currently have a cheddar, Colby and Pepperjack aging. What a tease every time I go check on my all beef salami and my sopprasetta
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