What's your next Meat Project?
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My next meat project is 2 separate breads of heritage pork belly’s that are in the brine for bacon of course! They are half way done now.
I have two sides of Berkshire hogs and three halves of Duroc belly’s. The Berkshires were a local farmer and the Duroc’s are commercial.
Stay tuned for the Q View!@dennyo You overachiever YOU!!!
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zbigjeff NO, No, no, Chef it is You that is the Overachiever! I just try to keep a snails pace with some of ya’s!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
zbigjeff NO, No, no, Chef it is You that is the Overachiever! I just try to keep a snails pace with some of ya’s!
@dennyo Hehehe. We all enjoy the efforts of people challenging all others to keep up the pace.
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I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
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Pivodog never had FLEISCHWURST, but it looks good from this view.
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Pivodog Never had this sausage. What would you compare it to?
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Looks like liver yummm!
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Pivodog I’d take that down with some brown mustard.
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Pivodog never heard of it but it looks great
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I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
GWG8541 good looking brats
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Pivodog Here’s another one that never saw or had that type. This entry backs up my mindset of learning one new thing each day. Thanks
zbigjeff said in What's your next Meat Project?:
Pivodog Here’s another one that never saw or had that type. This entry backs up my mindset of learning one new thing each day. Thanks
I have not heard of this one either. The translation of the name doesn’t get you far either. It’s just German for “meat sausage”.
Pivodog, Can you share any details on the meat block and seasonings?
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Pivodog That looks very good. I am sure it is much better than any store bought Andouille Sausage. It looks spicy too.
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Pivodog That looks very good. I am sure it is much better than any store bought Andouille Sausage. It looks spicy too.
calldoctoday I’ve learned on this site that any of the recipes for Andouille including the prepackaged one that I initially used blows away most Andouille in stores except the one’s I bought in the Louisiana sector in the past. Up north, there’s no contest.
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