What's your next Meat Project?
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Lov’in the hat tricks!
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Really want to try biltong. I’ve looked at several recipes and it seems pretty simple and not a lot of processing. Just curious if anyone in this community has actually made some. Also most of the recipes I see do not include any curing salt. Wondering if adding some would make for a safer product. Plan to dry it in dehydrator.
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Also planning on doing a 16hr sous vide eye round roast. We’ll see how that turns out.
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead This is when “stuffing sausage” with someone else is acceptable to the wives and girlfriends. Really love the tradition.
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Surg When I have done a chuck roast in the sous vide for 24 hours it has a texture of almost like pastrami. It’s good, just feels really weird.
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead that’s great. Your pictures made me smile this morning. thanks for sharing
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processhead This is when “stuffing sausage” with someone else is acceptable to the wives and girlfriends. Really love the tradition.
zbigjeff said in What's your next Meat Project?:
processhead This is when “stuffing sausage” with someone else is acceptable to the wives and girlfriends. Really love the tradition.
You have quite the relationship going there Chef with your wifes and girlfriends? That’s some tradition!!
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I have a pork belly just off a 14 day cure heading for the smoker tomorrow morning & my new sous vide kit arrives today so I’m sure I have a couple rib eyes in it tomorrow for a test run.
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Have 10 lbs. of frozen cubed pork butts thawing a bit getting ready for the grinder. Have another 10 lbs. of ribeye scrap to grind as well. The pork is going to Landjaeger sticks since the wife told me she wanted more since she only got one from the last batch. You snooze to loose, I always say. The adult kids beat her out of them, taking them home. Thought about using the ribeye trim to make some beef hot dogs, has a pretty good fat ratio.
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zbigjeff said in What's your next Meat Project?:
processhead This is when “stuffing sausage” with someone else is acceptable to the wives and girlfriends. Really love the tradition.
You have quite the relationship going there Chef with your wifes and girlfriends? That’s some tradition!!
@dennyo LMAO. I love this whole group. I’ve finished stuffing “Slovenian Sausage” and am in the process of smoking that sausage today. You guys just make me smile.
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@dennyo LMAO. I love this whole group. I’ve finished stuffing “Slovenian Sausage” and am in the process of smoking that sausage today. You guys just make me smile.
zbigjeff said in What's your next Meat Project?:
@dennyo LMAO. I love this whole group. I’ve finished stuffing “Slovenian Sausage” and am in the process of smoking that sausage today. You guys just make me smile.
I don’t think we need to know what you are doing with a friends sausage Jeff. ;<)
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
zbigjeff said in What's your next Meat Project?:
@dennyo LMAO. I love this whole group. I’ve finished stuffing “Slovenian Sausage” and am in the process of smoking that sausage today. You guys just make me smile.
I don’t think we need to know what you are doing with a friends sausage Jeff. ;<)
@dennyo Hehehehehehehhe
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; ; all in fun
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Have 10 lbs. of frozen cubed pork butts thawing a bit getting ready for the grinder. Have another 10 lbs. of ribeye scrap to grind as well. The pork is going to Landjaeger sticks since the wife told me she wanted more since she only got one from the last batch. You snooze to loose, I always say. The adult kids beat her out of them, taking them home. Thought about using the ribeye trim to make some beef hot dogs, has a pretty good fat ratio.
johnsbrewhouse It’s only good with the boss if the “kids” stole them. You are a totally diff story. Good luck dealing with THAT!!!
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead great pictures. Congrats and thanks for sharing
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HerbcoFood Yeah every time I go out there and take a whiff I get a little more depressed thinking about how much meat there is that I can’t enjoy, but we suspected that was going to be the case before we slaughtered him.
Ridley Acres I haven’t tried it, but Trehalose is used to help combat “gameyness” and boar taint. It might be worth a shot if you want to eat the meat yourself
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johnsbrewhouse It’s only good with the boss if the “kids” stole them. You are a totally diff story. Good luck dealing with THAT!!!
zbigjeff good thing about this batch, she told me she was going to help me stuff it tomorrow. She’s in for a surprise, I’ll have about 7 lbs. of beef hot dogs for her to crank out too. Going to freeze the extras so I don’t have prying eyes removing them from the fridge and I’ll put the fresh ones in the downstairs fridge since the kids never look there.
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zbigjeff good thing about this batch, she told me she was going to help me stuff it tomorrow. She’s in for a surprise, I’ll have about 7 lbs. of beef hot dogs for her to crank out too. Going to freeze the extras so I don’t have prying eyes removing them from the fridge and I’ll put the fresh ones in the downstairs fridge since the kids never look there.
johnsbrewhouse You MAY have a point when it comes to laziness. Hopefully you are correct.
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
zbigjeff Well, cold smoked 'em for 4 hrs, vacuum packed and quality checked 1 pack of 2). Sous Vide at 160 for 1.5 hrs. Took both out of the bag and placed one in a CI to brown. After the finishing process, both methods produced equal taste and are pretty close to the good Slovenian sausage I’ve had in the past. Thinking it’s a win. Will have bona-fide Slovenians whose parents made them back in the day coming in next week for the Kurantevanje (Slovenian Mardi Gras) taste them and get valid 3rd party opinions.
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zbigjeff Well, cold smoked 'em for 4 hrs, vacuum packed and quality checked 1 pack of 2). Sous Vide at 160 for 1.5 hrs. Took both out of the bag and placed one in a CI to brown. After the finishing process, both methods produced equal taste and are pretty close to the good Slovenian sausage I’ve had in the past. Thinking it’s a win. Will have bona-fide Slovenians whose parents made them back in the day coming in next week for the Kurantevanje (Slovenian Mardi Gras) taste them and get valid 3rd party opinions.
zbigjeff said in What's your next Meat Project?:
zbigjeff Well, cold smoked 'em for 4 hrs, vacuum packed and quality checked 1 pack of 2). Sous Vide at 160 for 1.5 hrs. Took both out of the bag and placed one in a CI to brown. After the finishing process, both methods produced equal taste and are pretty close to the good Slovenian sausage I’ve had in the past. Thinking it’s a win. Will have bona-fide Slovenians whose parents made them back in the day coming in next week for the Kurantevanje (Slovenian Mardi Gras) taste them and get valid 3rd party opinions.
If appearance means anything, they look legit, Jeff. Happy Carnival.
Paul
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