What did everyone cook today?
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Tex_77 well done is subjective lol. My dad cooked all his steaks to crispy critters. I’d consider that one a medium rare, bordering medium.
RafterW Looks good, “Medium, Medium Rare”
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Finally after a two year hiatus I made a batch of chili. Found a few pounds of brisket from the fall when pulling meat for grinding. I think I found my favorite meat to make chili; the wife wanted beans in it. Gotta pick your battles.
YooperDog Hmmm, Hmmm, its been too long…
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YooperDog Hmmm, Hmmm, its been too long…
calldoctoday never made any last, I was in a drought. The brisket but it over the top.
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Tex_77 well done is subjective lol. My dad cooked all his steaks to crispy critters. I’d consider that one a medium rare, bordering medium.
RafterW I hear ya, I think it was something with that generation. My dad puts ketchup on everything, i think he picked up that habit up from my Grandpa who I remember telling me during the War he had to put ketchup on all most everything to make it edible, and the food he disliked the most that they got was powdered eggs.
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RafterW I hear ya, I think it was something with that generation. My dad puts ketchup on everything, i think he picked up that habit up from my Grandpa who I remember telling me during the War he had to put ketchup on all most everything to make it edible, and the food he disliked the most that they got was powdered eggs.
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
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Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416 How did you cook them?
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gus4416 What was your process for preparing the casings? Were they new casings or one you had, had for a while?
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 I have had them maybe 6 months soaked them in warm water maybe what some would call hot I soak and change the water maybe 3 times in a hour before I stuff never had this problem before
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Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[
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Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[
gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s
Improvise, Adapt and Overcome! Semper Fi
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Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[
gus4416 Congratulations on a job well done. Very nice Cap too.
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gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s
Bob Stehlik gus4416
Same style hat I chose. Now, gotta get you two on Team-Orange
Well, at least you have the orange “W”. LOL . Congrats!
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