What did everyone cook today?
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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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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’m thinking that Jonathan and Austin will have to be giving out rebates for all the “YAYS” and free advertising stated on this site regarding Chicken on the Run breading.
Note: for some reason I tried to add @RON PARRISH after guss4416’s and the system didn’t recognize him as being in the system. Just a bit odd. -
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.
I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
“You never really die until you end up on the wall at a Cracker Barrel”
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