What's your next Meat Project?
-
What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
-
What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
johnsbrewhouse Eat as much as you can & store the rest. Of course you could always send some my way. That all looks very good. Sorry that “tang” did not quite get there on this batch, but they look very good & I bet they taste pretty darned good too.
-
What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
johnsbrewhouse those look great. Love the variety. Did you use natural casing for the brats and kielbasa.
“A smooth sea never made a skilled sailor.”
-
johnsbrewhouse those look great. Love the variety. Did you use natural casing for the brats and kielbasa.
Surg Tubed natural hog casing, couple of years old, but still good. I keep the in the original bag, the add salt to what is left, put that bag inside a chamber vac bag and vacuum seal them and put them back in the fridge.
-
johnsbrewhouse Eat as much as you can & store the rest. Of course you could always send some my way. That all looks very good. Sorry that “tang” did not quite get there on this batch, but they look very good & I bet they taste pretty darned good too.
calldoctoday They were still really good, almost like a kielbasa flavor. My son brought my 4 y/o grandson over tonight and I gave him one, and he was back looking for more. I gave him another, he was back again. So I gave him a bag of 6 assorted sticks (6") to take home with him, they had been in the fridge for a bit. I cut them all 6" long so I can bag and seal them so I don’t eat them all up. The wife told me to cut back on the liquid smoke, but she liked them to. The brats and kielbasa will get sealed tomorrow.
-
calldoctoday They were still really good, almost like a kielbasa flavor. My son brought my 4 y/o grandson over tonight and I gave him one, and he was back looking for more. I gave him another, he was back again. So I gave him a bag of 6 assorted sticks (6") to take home with him, they had been in the fridge for a bit. I cut them all 6" long so I can bag and seal them so I don’t eat them all up. The wife told me to cut back on the liquid smoke, but she liked them to. The brats and kielbasa will get sealed tomorrow.
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog Nice looking sausage and knife, congratulations.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog that looks terrific.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog Looks great. That’s the way to break in a new knife.
-
What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
johnsbrewhouse BUSY BUSY man!!! WoW
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog looking good. I want to try those hatch chili brats.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog I believe the freezer has been re-filled! Great looking sausages.
-
YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.
zbigjeff I need to get a hold of a good pork roast, now you have me thinking. Lots of Kale ready in the garden so need a good pork roast & some Pearl Barley to make the connection.
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog Those are indeed fine looking sausages. The knife is also a big winner. Congrats on getting the knife!
-
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog I was so interested in the sausage I did not even see the knife. Congratulations on the milestone.
-
zbigjeff I need to get a hold of a good pork roast, now you have me thinking. Lots of Kale ready in the garden so need a good pork roast & some Pearl Barley to make the connection.
calldoctoday I can fall behind your thoughts for sure. Keep on creating with those thoughts.
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:
