What did everyone cook today?
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Surg Did you allow them to dry before vac’d? My first batches did that and it was because the casings were not dried and the water just sat between the product and the casing. All other times, I let dry for 4 hours to overnight in the fridge and had no problems. Just an idea.
zbigjeff you know that may have been it. I think I did seal them right away. Will try letting them dry more next time. THANKS!
“A smooth sea never made a skilled sailor.”
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zbigjeff you know that may have been it. I think I did seal them right away. Will try letting them dry more next time. THANKS!
Surg I’ve been forced to believe that patience is a virtue.
The drying process is even more important when using collagen casings. Helps them adhere to the meat mix. Good luck. -
God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
RedJim64 man that looks great
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God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!
Jonathon said in What did everyone cook today?:
God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!
I approve of this!
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Jonathon said in What did everyone cook today?:
God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!
I approve of this!
HerbcoFood Agreed!!!
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God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!
Jonathon I agree with you, my only problem is my wife does not like it. I sometimes cook it in something and she just has to pick it out.
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Jonathon I agree with you, my only problem is my wife does not like it. I sometimes cook it in something and she just has to pick it out.
bocephus I am in the same boat…I love seafood and freshwater fish but my wife does not.
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Jonathon I agree with you, my only problem is my wife does not like it. I sometimes cook it in something and she just has to pick it out.
bocephus same here. My wife won’t eat any kind of seafood
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My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
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HerbcoFood Nice find, looks amazing!
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Today I have cooked NOTHING! (Since it is too early in the morning) but yesterday was chicken confit and this amazing Montreal Smoked Meat (Canadian variant of Pastrami)
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Today I have cooked NOTHING! (Since it is too early in the morning) but yesterday was chicken confit and this amazing Montreal Smoked Meat (Canadian variant of Pastrami)
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Dr_Pain as you can see in the background I was prepared with the Jewish rye bread, mustard and kosher dill pickle LOL!!!
Dr_Pain that looks great. So I have been hearing a lot about Montreal type seasoning in the last month or so. So is the the seasoning similar to a typical Pastrami rub? I have used a seasoning for steak in the past called Montreal.
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Dr_Pain that looks great. So I have been hearing a lot about Montreal type seasoning in the last month or so. So is the the seasoning similar to a typical Pastrami rub? I have used a seasoning for steak in the past called Montreal.
YooperDog I am big on making my own seasoning because I am never satisfied by the bottle stuff, ESPECIALLY the Montreal Steak Seasoning. Some people love the stuff but I am not liking it at all (but not enough not to eat the steak though LOL)
My Montreal Smoke Meat will contain the following: Prague #1, Black Pepper, Garlic Powder, Onion Powder, Dill Seeds, White Pepper, Mustard Seeds, Coriander seeds, Chili Flakes and a couple of ingredients left to the taste of the individual that make it (I do keep a couple of secrets)
My basic Pastrami will contain the following (and some allowances for regional variations: Coriander Seeds, Black Peppercorns, Mustard Seeds, Red Chile Flakes, Allspice, Cloves, Ground, Ginger, Ground Mace, Cinnamon, Bay leaves, Salt, Curing Salt, Cloves of garlic and once again you will have variations on the theme
The Montreal Smoke Meat profile to me favors a Mediterranean (Italian) profile whereas the Pastrami seems to favor a Middle-Eastern spice profile (Lebanese, Turkish etc…). Both have Jewish origins just different migration origins.
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My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
HerbcoFood Looks awesome
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Today I have cooked NOTHING! (Since it is too early in the morning) but yesterday was chicken confit and this amazing Montreal Smoked Meat (Canadian variant of Pastrami)
-
My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
HerbcoFood sounds awesome
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