What did everyone cook today?
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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. Wouldnât 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. Didnât 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 wouldâve 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.
âA smooth sea never made a skilled sailor.â
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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. Wouldnât 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. Didnât 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 wouldâve 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 thatâs 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 thatâs 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 thatâs 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 havenât 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. Wouldnât 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. Didnât 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 wouldâve 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 canât mess around. Iâm sure someone here can pinpoint the problem.
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Surg did you prick your casings? If not thatâs 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 havenât 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.
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johnsbrewhouse that sounds likely. Good call.
Made a pot of beef and veggie soup with a roast and broth from yesterday. After putting the soup together, I threw it in a Crock Pot on low and grazed all day while working on some Christmas candy.
âYou never really die until you end up on the wall at a Cracker Barrelâ
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Made a pot of beef and veggie soup with a roast and broth from yesterday. After putting the soup together, I threw it in a Crock Pot on low and grazed all day while working on some Christmas candy.
GWG8541 Thatâs some good looking soup!
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Made a pot of beef and veggie soup with a roast and broth from yesterday. After putting the soup together, I threw it in a Crock Pot on low and grazed all day while working on some Christmas candy.
GWG8541 I am a big fan of soups. This one looks great!
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GWG8541 Looks good with the bread.
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Made a pot of beef and veggie soup with a roast and broth from yesterday. After putting the soup together, I threw it in a Crock Pot on low and grazed all day while working on some Christmas candy.
GWG8541 yeah a fresh hot bowl đ„Ł when ever someone wants one. We do the same thing when we have relatives come stay. Yours looks great
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Made a pot of beef and veggie soup with a roast and broth from yesterday. After putting the soup together, I threw it in a Crock Pot on low and grazed all day while working on some Christmas candy.
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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 would think your tongue will know âsomethingâsâ present in the heat dept.
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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.
johnsbrewhouse Thanks, that is good to know. Every time I come up with something, it already out there I find, but I am sure theirs is a whole lot easier.
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