What's your next Meat Project?
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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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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.
Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
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Pivodog Oh you are killing me, that looks terrific. I only have 1 link left in the freezer of andouille.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Wow you hit my sweet spot with all that black pepper, great job.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog FYI, Your post made me remember to post a hack that I do to make the netting easier for spice and herb coated meats.
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Pivodog looks great! I’m interested in your recipe!
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Canadian bacon is my next project as soon as I get home! Was going to use Marianski’s recipe, any tips on it like your maple syrup would be great!
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YooperDog FYI, Your post made me remember to post a hack that I do to make the netting easier for spice and herb coated meats.
mrobisr now I see the netting use
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YooperDog FYI, Your post made me remember to post a hack that I do to make the netting easier for spice and herb coated meats.
mrobisr I look forward to it. Putting the netting on can be a PIA. One of these times I am just going to tie them up.
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