What did everyone cook today?
-
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
-
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.
-
Surg man those look great
-
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.
-
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.
-
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.
-
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.
“You never really die until you end up on the wall at a Cracker Barrel”
-
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 That’s some good looking soup!
-
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!
-
GWG8541 Looks good with the bread.
-
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 🥣 when ever someone wants one. We do the same thing when we have relatives come stay. Yours looks great
. -
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.
-
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 “something’s” present in the heat dept.
-
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.
-
Got voluntold that I was providing a roaster oven of soup for this Wednesday’s Advent Service supper at Church. So today I scrambled and came up with something easy as I am going to be working tomorrow and might go fishing Wednesday morning. Just over 4 gallons of hamburger vegetable soup! There is almost 5 lbs of burger at the bottom along with about 5 lbs of spuds, and I cheated and used bags of mixed veggies for ease of time. Lots of beef and vegetable broth with a good dose of doctoring along the way! Might even be a few tablespoons of Walton’s Ultimate Steak and Roast rub in there!
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:
