What did everyone cook today?
-
GWG8541 I picked up some bone in pork roasts this weekend from Albertson’s for $0.77 lb. Bought seven of them.
-
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.
-
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.
-
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?
-
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?
-
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
-
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?
-
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
-
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!
-
Tex_77 Now, thatsa burger!
-
Tex_77 Fried onions make almost everything taste better. Those look like killer burgers.
-
Sous vide venison backstrap fajitas.
HerbcoFood made tacos tonight
-
Sous vide venison backstrap fajitas.
-
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 it’s 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.
-
Tex_77 wow that looks amazing.
-
RON PARRISH mine are like that too just not to the point of unable to eat, but it’s 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.
mrobisr They are very good just a little rubbery in texture. I pulled them at 160 it.
-
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?
YooperDog The casings are fine and really stuck to sausage. I have never made them before so they may be normal. I used 17.5 lbs venison to 7 lbs pork fat. non fat dry milk for binder
-
Tried the chicken on the run on wild rabbit last night and it was very good!
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:
