What's your next Meat Project?
-
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.
-
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
-
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.
-
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.
-
Pivodog Have fun with the “tasting”. We are our own worse critics.
-
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.
-
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!
-
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.
-
Pivodog Absolutely perfect sausage making and it looks tasty to boot.
-
Pivodog Those look really good!
-
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. -
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.calldoctoday Oh that looks terrific.
-
calldoctoday Oh that looks terrific.
mrobisr Thank you, I really appreciate that. I think I will do another one though in a few days.
-
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.calldoctoday It might of been a small pastrami, but it looked mighty good and nothing better than a Reuben sandwich for a meal. The Guinness and Irish Whiskey are nice to round everything out.
-
calldoctoday It might of been a small pastrami, but it looked mighty good and nothing better than a Reuben sandwich for a meal. The Guinness and Irish Whiskey are nice to round everything out.
johnsbrewhouse Thank you. I am going to try something different tomorrow. We will have to see how it tuns out. Margaret is working on a goulash of sorts that we came up with. Leftover juices, carrots, & potatoes from the corned beef mixed with another cabbage from the garden & some Italian sausage, hamburger, diced tomatoes, & sundried tomatoes & more peppers. We will see how it tastes, but the idea of it sounds great.
-
johnsbrewhouse Thank you. I am going to try something different tomorrow. We will have to see how it tuns out. Margaret is working on a goulash of sorts that we came up with. Leftover juices, carrots, & potatoes from the corned beef mixed with another cabbage from the garden & some Italian sausage, hamburger, diced tomatoes, & sundried tomatoes & more peppers. We will see how it tastes, but the idea of it sounds great.
calldoctoday I had to put what I had left in the freezer. The bottomless pit was eating it all up, he about finished all my corned beef off in two meals. The freezer is the only way I can save things, he won’t defrost them, just stand there with the fridge door open looking for food to jump out.
-
calldoctoday I had to put what I had left in the freezer. The bottomless pit was eating it all up, he about finished all my corned beef off in two meals. The freezer is the only way I can save things, he won’t defrost them, just stand there with the fridge door open looking for food to jump out.
johnsbrewhouse That was a great laugh for a late night! Those frozen pastramis are not too tender.
-
johnsbrewhouse That was a great laugh for a late night! Those frozen pastramis are not too tender.
calldoctoday I have a 16 lb. corned beef in the freezer that I bought last week that I will probably process in a couple of weeks and make another pastrami and more corned beef to vacuum seal and stock up the freezer for later.
-
calldoctoday I have a 16 lb. corned beef in the freezer that I bought last week that I will probably process in a couple of weeks and make another pastrami and more corned beef to vacuum seal and stock up the freezer for later.
johnsbrewhouse That’s a big one. I think I will do about a six pounder next. I usually do about a 10 pounder & brine them myself. This was just not a good year around here for locating decent briskets at a fair price.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
