What did everyone cook today?
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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 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.
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Tex_77 wow that looks amazing.
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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.
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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
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Tried the chicken on the run on wild rabbit last night and it was very good!
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Tried the chicken on the run on wild rabbit last night and it was very good!
RON PARRISH I used it last night for the first time as like a breading on some drum sticks I like it but I think I needed to use it earlier great flavor on the skin but didn’t have time to penetrate at all but very tastedy skin
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RON PARRISH I used it last night for the first time as like a breading on some drum sticks I like it but I think I needed to use it earlier great flavor on the skin but didn’t have time to penetrate at all but very tastedy skin
gus4416 I am gonna try it tomorrow on chicken for the first time . I can hardly wait!
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