What's your next Meat Project?
-
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.
-
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!! ;<)
-
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
-
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.”
-
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
-
Dr_Pain Didn’t realize it was you my brother! Glad you joined and looks like you have a fun weekend planned!
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
-
Dr_Pain Didn’t realize it was you my brother! Glad you joined and looks like you have a fun weekend planned!
Jonathon Mais yea cher! The weekend project is in preparation for that 10" slicer you “forced” me to buy LOL!!! Thanks again for your advises in our email exchanges. Now if I could only decide which seasonings to try… too many choices and which becomes a brain block for me.
Have you ever considered having a review section on the Walton seasoning (where people share their experiences and how they used the seasoning?) I know I could do a search but sometimes just idle reading inspires, you know
-
Dr_Pain We have reviews that people can send in for a coupon when they order through the website but I get the idea that you are thinking of something different? More like posting we do here? If that is the thought then it is a possibility that it will be added to waltons.com in the near(ish) future!
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
-
Dr_Pain We have reviews that people can send in for a coupon when they order through the website but I get the idea that you are thinking of something different? More like posting we do here? If that is the thought then it is a possibility that it will be added to waltons.com in the near(ish) future!
Jonathon A forum review section would be awesome. When I am at home idling I like to read those forum threads (any of them) and a lot of times I get inspired by other people’s experimentation. I know we have a recipe section but sometimes just a review of a product dealing with flavor profile (salt taste: 1-10/10, heat profile 1-10/10 etc… and how they used it (chicken, beef, fish etc… cured or fresh). Recipes are awesome but sometimes I find them a little overwhelming and I just skip to the next. A tease like you did with the new seasoning was more enticing to me than a full blown complicated recipe HOWEVER after purchasing that seasoning for some “fake fish” (which I am still unsure what you meant) I would definitely dive into the recipe season to see how it can be applied in other cooks, since I hate to have my seasoning go bad on the shelve.
-
Dr_Pain Fake fish was stupid of me, I meant fake crab meat, it IS fish, not crab meat. I think it is basically the sausage of the fish world. Discarded/small pieces of fish get processed into yummy goodness! We have a lot more coming on the Spiceology stuff, PatrickB has been hard at work getting some videos of those that will live on the product pages.
We are going to eventually need some sort of commenting ability on waltons.com anyway, so this might be able to play into that.
-
This October I’ll be making approx 40 lbs of bacon and 40 lbs of various sausages for the winter and Christmas gifts.
-
Just made the brine for the pork loin to get the pork loin cured…
-
Just made the brine for the pork loin to get the pork loin cured…
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Paul
-
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.processhead said in What's your next Meat Project?:
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Water, salt, pink salt, raw sugar, maple syrup, sage, and garlic. The recipe also called for thyme, but we aren’t fans of thyme.
-
Bet it tastes as good as it sounds. Will you inject the loin?
Paul
-
Bet it tastes as good as it sounds. Will you inject the loin?
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
-
processhead said in What's your next Meat Project?:
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Water, salt, pink salt, raw sugar, maple syrup, sage, and garlic. The recipe also called for thyme, but we aren’t fans of thyme.
Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
-
Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
Dr_Pain That there is fancy, I won’t be doing some like that!!
-
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
HerbcoFood said in What's your next Meat Project?:
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
Interesting…… please post some after pic.
Got mine curing in the chamber
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
