What did everyone cook today?
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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.
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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.
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twilliams looks like you nailed it
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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
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Here is the final product, I served it over mashed potatoes.
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cdavis thanks. It was a great getaway.
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ND Mike sometimes you just need a little getaway
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Oh man. All these posts looks amazing.
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Made some bacon.
“A smooth sea never made a skilled sailor.”
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Surg Nothing like homemade peppered bacon. I wonder if we could get a little smoke flavor in the coarse pepper just like the salt.
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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.”
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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.
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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.
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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
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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 great thoughts. That definitely may have been it. I only poked one or two where it there were obvious large air pockets. And I did mix it like I would a snack stick. I honestly haven’t made very many fresh sausages. Only brats one other time. Kind of jumped over that to get to the cured stuff. Hehe. Thanks for the input appreciate it.
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Surg man those look great
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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 the only thing that I would think is too hot to fast. But I also understand that without cure you can’t mess around. I’m sure someone here can pinpoint the problem.
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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 that sounds likely. Good call.
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johnsbrewhouse great thoughts. That definitely may have been it. I only poked one or two where it there were obvious large air pockets. And I did mix it like I would a snack stick. I honestly haven’t made very many fresh sausages. Only brats one other time. Kind of jumped over that to get to the cured stuff. Hehe. Thanks for the input appreciate it.
Surg look for a sausage p r i c k they are usually pretty cheap and work well. Three little needles that punch holes in the casing to let out the pressure.
. Congrats and enjoy your vacation.
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