What did everyone cook today?
-
twilliams what did you think of the steak? I like the sous vide, especially for being able to season prior to cooking and sealing in the flavor and juices. However, I still like a good reverse sear on a grill a little better. We are waiting for you to finish a batch of summer sausage or sticks on the sous vide. Thats what I like sous vide for the most, but I don’t have a PK100 to finish with.
“You never really die until you end up on the wall at a Cracker Barrel”
-
twilliams what did you think of the steak? I like the sous vide, especially for being able to season prior to cooking and sealing in the flavor and juices. However, I still like a good reverse sear on a grill a little better. We are waiting for you to finish a batch of summer sausage or sticks on the sous vide. Thats what I like sous vide for the most, but I don’t have a PK100 to finish with.
GWG8541 yeah the pan sear definitely is not the best that it could be, id much rather have the charcoal grill flavor. And the texture is definitely different than what i am used to. Seems to me as it being mushy vs tender. But it is much better than being a tough piece of meat. For that reason and others stating about their sausage being mushy after SV i doubt i will use it for sausage. Quality is worth more to me than time savings. I do have a premium smoker unit for which it is designed to do sausages so will continue with that method. However, i can understand why others choose to finish in SV. I may just do one log of sausage in SV just for comparison purposes at some point. I will be starting my venison processing next weekend.
-
ND Mike Wine and beef broth, I posted the recipe above somewhere.
HerbcoFood perfect thanks. That is what I use when I do braised short ribs.
-
Cooking a double batch of braised beef short ribs…
HerbcoFood good looking short ribs
-
The wife and I are staying at a cabin in the ND Badlands for a much needed 2 day vacation of doing absolutely nothing. I did cook a decent breakfast though.
View from the table.
ND Mike beautiful view and breakfast
. Congrats and enjoy your vacation. -
Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind
Joemy96 I bet that’ll bring the heat. Looks great but sounds too hot for me.
-
cdavis looks good and I like grilling baskets. Help keeps everything together and the fish stays in one piece.
ND Mike yes and I love serving full filets instead of the busted up ones I used to serve.
-
twilliams looks like you nailed it
-
There is a ribeye under all those onions and mushrooms that was seasoned with Walton’s Ultimate Steak and Roast rub. This really hit the spot! My wife’s ribeye was a bit smaller than mine and she couldn’t finish. I was a good boy and finished my whole plate. The piece of bread was fried in the leftover butter from sautéing the onions and mushrooms.
ND Mike wow fantastic looking meal
-
Here is the final product, I served it over mashed potatoes.
-
cdavis thanks. It was a great getaway.
-
ND Mike sometimes you just need a little getaway
-
Oh man. All these posts looks amazing.
-
Made some bacon.
“A smooth sea never made a skilled sailor.”
-
Surg Nothing like homemade peppered bacon. I wonder if we could get a little smoke flavor in the coarse pepper just like the salt.
-
Also tried to make some fresh andouille sausage. Wouldn’t call it a failure because I will learn from it, but not quite sure exactly what went wrong. Thinking I need to grind it a second time through a finer plate next time for a better protein extraction. I did mix the crap out of it. One Pound of it was just meat, seasoning and water and the other pound was meat, seasoning, carrot fiber and water. Didn’t notice much of a difference between the two. Both slightly crumbly. Ran out of sure gel which I think may have helped.
This was my process in case anyone has suggestions:
2 pounds of pork ground through 4.5mm plate previously and frozen. Defrosted and added andouille Cajun seasoning per the conversion chart. Added 8 ounces of water per pound of meat and mixed by hand. Divided in half And added carrot fiber to 1 pound of it. Then stuffed with jerky cannon into 32 mm fresh collagen casings. I did get a little more air than I would’ve liked using the canon. Put in a pre heated smoker at 180 for about two hours or so until internal temperature hit 155. (The sample piece I fried up after stuffing seems to have held together better, so maybe it was fat out.) did not want to start too low because there was no cure in it, not sure if this matters. also the casings split. Tastes delicious just not the amount of smoke or texture I was going for.
“A smooth sea never made a skilled sailor.”
-
Surg Nothing like homemade peppered bacon. I wonder if we could get a little smoke flavor in the coarse pepper just like the salt.
calldoctoday You can but smoked pepper. I buy it from American Spice Company several pounds at a times. I use it fairly often instead of regular black pepper when I cook.
-
Also tried to make some fresh andouille sausage. Wouldn’t call it a failure because I will learn from it, but not quite sure exactly what went wrong. Thinking I need to grind it a second time through a finer plate next time for a better protein extraction. I did mix the crap out of it. One Pound of it was just meat, seasoning and water and the other pound was meat, seasoning, carrot fiber and water. Didn’t notice much of a difference between the two. Both slightly crumbly. Ran out of sure gel which I think may have helped.
This was my process in case anyone has suggestions:
2 pounds of pork ground through 4.5mm plate previously and frozen. Defrosted and added andouille Cajun seasoning per the conversion chart. Added 8 ounces of water per pound of meat and mixed by hand. Divided in half And added carrot fiber to 1 pound of it. Then stuffed with jerky cannon into 32 mm fresh collagen casings. I did get a little more air than I would’ve liked using the canon. Put in a pre heated smoker at 180 for about two hours or so until internal temperature hit 155. (The sample piece I fried up after stuffing seems to have held together better, so maybe it was fat out.) did not want to start too low because there was no cure in it, not sure if this matters. also the casings split. Tastes delicious just not the amount of smoke or texture I was going for.
Surg did you prick your casings? If not that’s why they may have split since they are fresh and if you mixed it to much, you may have had way to much protein extraction for fresh sausage.
-
Surg did you prick your casings? If not that’s why they may have split since they are fresh and if you mixed it to much, you may have had way to much protein extraction for fresh sausage.
johnsbrewhouse P R I C K is a not allowed word, the censor caught me
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:
