What did everyone cook today?
-
Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
Surg your biltong and your roast both look really good
-
Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
-
Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
-
Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
johnsbrewhouse they both look great. Congrats
-
Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
johnsbrewhouse Very nice and great packaging
-
calldoctoday that looks absolutely delicious
cdavis Thank you. Hope you are having a great weekend.
-
Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
johnsbrewhouse That looks great & small batch too, so I like it. Should keep you going for a little while though.
-
Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
Surg Wow, that looks tasty. Were you able to get it dried out like that in just eight hours? I gather you did not smoke it, just dehydrated it in the smoker, is that correct. This looks very interesting.
-
calldoctoday that surf and turf brought a tear to my eye it’s so beautiful
kyle Thank You, just tears of Joy, right?
-
cdavis Thank you. Hope you are having a great weekend.
calldoctoday working 12hr days but not complaining.
-
calldoctoday working 12hr days but not complaining.
cdavis Hang in there, I am right there with you.
-
johnsbrewhouse what casings did you use on the dogs
gus4416 26 mm cellulose, you have to make sure not to over stuff them if you tie them. I had three break casings after trying and if the water. It may have been handling them too. Cellulose is not very forgiving like natural or collagen but it works and you definitely must soak them following the cook for a least 30 minutes in cold water or ice bath.
-
johnsbrewhouse Very nice and great packaging
glen Chamber sealer advantages
-
johnsbrewhouse That looks great & small batch too, so I like it. Should keep you going for a little while though.
calldoctoday 10 lbs. is about my limit, I hand mix 5 lbs. at a time except for the franks, I did 7 lbs. in the bowl and about maxed it out when I started. I bag it into zip-loc bag in 5 lb. batches, that way it fits the stuffer in one fill. I just tear the bag open and slip the log in. The hotdogs are a whole different story, the emulsified sticky mess they create is something else. I found the easiest way to handle it was to turn the zip-loc into a giant pastry bag and squirt it into my stuffer.
-
glen Chamber sealer advantages
johnsbrewhouse Yep, got one about 7-8 years ago.
Heaven forbid but if it breaks Momma’s just gonna have to be mad for a while because I won’t be without one -
calldoctoday 10 lbs. is about my limit, I hand mix 5 lbs. at a time except for the franks, I did 7 lbs. in the bowl and about maxed it out when I started. I bag it into zip-loc bag in 5 lb. batches, that way it fits the stuffer in one fill. I just tear the bag open and slip the log in. The hotdogs are a whole different story, the emulsified sticky mess they create is something else. I found the easiest way to handle it was to turn the zip-loc into a giant pastry bag and squirt it into my stuffer.
johnsbrewhouse do you have a bowl chopper or just do an extra grind?
-
calldoctoday 10 lbs. is about my limit, I hand mix 5 lbs. at a time except for the franks, I did 7 lbs. in the bowl and about maxed it out when I started. I bag it into zip-loc bag in 5 lb. batches, that way it fits the stuffer in one fill. I just tear the bag open and slip the log in. The hotdogs are a whole different story, the emulsified sticky mess they create is something else. I found the easiest way to handle it was to turn the zip-loc into a giant pastry bag and squirt it into my stuffer.
johnsbrewhouse That is very helpful & applicable too.
-
Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance.
“You never really die until you end up on the wall at a Cracker Barrel”
-
I am doing some more “Jons Awesome Fun Time” Mojo Cuban seasoning on Shrimp again. This is a seasoning Austin and I came up with and we had Excalibur mock up for us. We initially thought it needed and extra “something” but I have been eating fish, chicken and pork with it the last few weeks and I think our initial thought was based on the taste of the seasoning by itself, not when it tastes less limey when it is on a protein. Anyway…I will try to take pics!
-
Also, that name is 100% not being used!
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:
