What did everyone cook today?
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Spent the day baking with the wife. Made some cream puffs to take to my parents. They were most excellent.
RafterW No joke Iโd eat all of those and be looking for more.
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Put the cannon to work again.
Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably wonโt be doing that again. Iโm cool with dehydrator only. Both were delicious.Surg How many pounds is that batch? I have am Excalibur 9-tray dehydrator and curious how large a batch it would hold. Also wondering if the gun or an attachment on stuffer is better route if I were to buy something. Gun certainly seems easier to clean.
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gus4416 Iโm with you. In picked these up a few months ago at 1.99 a pound on sale. Those days are long gone. Although our Meijers stores have butts for 99 cents a lb this week. Ill be getting some of those.
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gus4416 Iโm with you. In picked these up a few months ago at 1.99 a pound on sale. Those days are long gone. Although our Meijers stores have butts for 99 cents a lb this week. Ill be getting some of those.
GWG8541 I picked up some bone in pork roasts this weekend from Albertsonโs for $0.77 lb. Bought seven of them.
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GWG8541 I picked up some bone in pork roasts this weekend from Albertsonโs for $0.77 lb. Bought seven of them.
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gus4416 I got between 55 and 60 lbs, all I could fit in freezer right now. Had a couple left in freezer from sale a couple of weeks ago at $0.99 lb, and I thought that was good.
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gus4416 I got between 55 and 60 lbs, all I could fit in freezer right now. Had a couple left in freezer from sale a couple of weeks ago at $0.99 lb, and I thought that was good.
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kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!RON PARRISH said in What did everyone cook today?:
kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!I made these a couple weeks ago and the taste is great but they are rubbery in texture. Did I miss something or is that normal for this sausage?
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RON PARRISH said in What did everyone cook today?:
kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!I made these a couple weeks ago and the taste is great but they are rubbery in texture. Did I miss something or is that normal for this sausage?
RON PARRISH it looks like you did a smoked kielbasa, is that a natural casing? Did you run it through the grinder twice, 10mm & 4.5mm?
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RON PARRISH it looks like you did a smoked kielbasa, is that a natural casing? Did you run it through the grinder twice, 10mm & 4.5mm?
YooperDog Cologen casing and yes ground twice
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YooperDog Cologen casing and yes ground twice
RON PARRISH is the casing tough? I typically use natural casings. Or is the sausage itself what is rubbery? I actually have a couple in the fridge right now that I tried, nice casing snap and texture. Good protein extraction and cook? What was the protein/fat ratio?
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Made some Oklahoma onion burgers for supper tonight.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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RON PARRISH said in What did everyone cook today?:
kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!I made these a couple weeks ago and the taste is great but they are rubbery in texture. Did I miss something or is that normal for this sausage?
RON PARRISH Looks pretty darn good in my book!
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Tex_77 Now, thatsa burger!
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Tex_77 Fried onions make almost everything taste better. Those look like killer burgers.
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Sous vide venison backstrap fajitas.
HerbcoFood made tacos tonight
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Sous vide venison backstrap fajitas.
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RON PARRISH said in What did everyone cook today?:
kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!I made these a couple weeks ago and the taste is great but they are rubbery in texture. Did I miss something or is that normal for this sausage?
RON PARRISH mine are like that too just not to the point of unable to eat, but itโs because I stop the cook at 155-160f so when I cook/reheat for consumption they are not over cooked and still have the bite i like. I would say reheat/cook them go a little longer in time and temperature and see how that works for you. They still look great though.
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