What's your next Meat Project?
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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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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 Absolutely awesome! Looks delicious
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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 Yep, a thing of beauty. My tastebuds are salivating.
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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.
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Pivodog Have fun with the “tasting”. We are our own worse critics.
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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 there. Nice bet they will all taste great.
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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! That is amazing. Those Bacons look fantastic!
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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.
YooperDog said in What's your next Meat Project?:
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.
Especially if you coat it with something.
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Pivodog Absolutely perfect sausage making and it looks tasty to boot.
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Pivodog Those look really good!
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Pivodog Those look really good!
Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with.
I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was 
not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste
. So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down.
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