What did everyone cook today?
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Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Walton’s Fresh Sealer.
Tex_77 wow 100lbs! That would take me years to eat!
I’m looking to make a traditional German style brat for my next brat effort, your Bavarian oktoberfest and the Sheboygan sound good. Which is more “German tasting”, and what would you say the spice profile of the Sheboygan ones are? I’m not sure exactly what the Wisconsin or Sheboygan taste is.
Thx, and congrats on a darn big production! -
Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Walton’s Fresh Sealer.
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gus4416 looks like Cabelas Carnivore, which looks like a rebranded Weston which looks like mine from Meat! produced somewhere in China…
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Here I will post up a pic, I guess this qualifies as “cooking”!
Weekly 1 gallon of yogurt. Instantpot has nice yogurt setting button that holds 115f perfect, takes all the hassle out of ferment temp control and no little jars!
I use whole milk, add 2 c nonfat dry, and innoculate with 1/4c of last batch or Chobani plain. Have used 10 brands or so (Dannon, yoplait, mountain Hi, Kroger, Safeway, etc), but Chobani produces the thickest product.I used to just strain thru a cheesecloth in a colander, but got this 1gal strainer on Amazon. It works good, but does pass a lot more actual yogurt thru instead of just whey, and is maybe harder to clean than colander/cheesecloth, so I miggt go back to that.
I use the whey as buttermilk basically, and mostly make smoothies with it (2 or 3 c ice, 2c whey, 1 or 2 ripe banana, quarter cup splenda).
Dave in AZ Looks Great. We make the buttermilk now & Bulgarian Yoghurt now regularly. We have been using the New England Cheese Making Cultures. How do you do yours? We have about a pint of yoghurt in the refer now & will probably make another batch this weekend. Also do the cream cheese & Sout Cream. For our yoghurt we do not strain & just heat on stove with organic whole milk & powdered milk, cool down, add culture, sit in plastic frosting barrel inside of Styrofoam cooler for one day. Store in flip top half gallon glass jars.
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Dave in AZ Looks Great. We make the buttermilk now & Bulgarian Yoghurt now regularly. We have been using the New England Cheese Making Cultures. How do you do yours? We have about a pint of yoghurt in the refer now & will probably make another batch this weekend. Also do the cream cheese & Sout Cream. For our yoghurt we do not strain & just heat on stove with organic whole milk & powdered milk, cool down, add culture, sit in plastic frosting barrel inside of Styrofoam cooler for one day. Store in flip top half gallon glass jars.
calldoctoday
I used to pasteurize milk at 165 for 20 min or so, cool to 115, innoculate with live yogurt, hold at 115f for 4 to 8 hrs. Had a wee jar heater, tried pots in oven, etc.All that changed with the Instant Pot. It has a yogurt button. 1st press says Boil, which just 165f pasteurizes milk 20 or 30 min, next press says 8hr or 24hr or you can change, and that just holds it at 115. Soooo easy!! I just remove 164f milk pot, place in bowl with ice, stir milk while reading temp until it cools to 115. Takes < 2 min. Whisk in some live yogurt/cooled milk slurry. Stick pot back into instant Pot, press button to 8hrs, done. Total time and effort to make 1 gal or whatever, about 5 total work minutes, start to finish.
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calldoctoday
I used to pasteurize milk at 165 for 20 min or so, cool to 115, innoculate with live yogurt, hold at 115f for 4 to 8 hrs. Had a wee jar heater, tried pots in oven, etc.All that changed with the Instant Pot. It has a yogurt button. 1st press says Boil, which just 165f pasteurizes milk 20 or 30 min, next press says 8hr or 24hr or you can change, and that just holds it at 115. Soooo easy!! I just remove 164f milk pot, place in bowl with ice, stir milk while reading temp until it cools to 115. Takes < 2 min. Whisk in some live yogurt/cooled milk slurry. Stick pot back into instant Pot, press button to 8hrs, done. Total time and effort to make 1 gal or whatever, about 5 total work minutes, start to finish.
Dave in AZ Wow, that is amazing. It takes us probably an hour before the set & that is only by quick cooling back down to 114° using an ice water bath around the container. That is amazing. Where do you get your cultures from?
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Dave in AZ Wow, that is amazing. It takes us probably an hour before the set & that is only by quick cooling back down to 114° using an ice water bath around the container. That is amazing. Where do you get your cultures from?
calldoctoday I hate to be a fanboy but… I’ve got 7 pressure cookers, I was replicating deepfry pressure cooked KFC chicken, and a lot of canning hehe. But that Instant Pot is absolutely the best engineered dang pressure cooker Ive ever seen. And a slow cooker, and a steamer, and a yogurt maker… seriously just buy one. It is a game changer like the microwave and pellet smoker.
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gus4416 its a #22, couldn’t tell you the brand.
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calldoctoday I hate to be a fanboy but… I’ve got 7 pressure cookers, I was replicating deepfry pressure cooked KFC chicken, and a lot of canning hehe. But that Instant Pot is absolutely the best engineered dang pressure cooker Ive ever seen. And a slow cooker, and a steamer, and a yogurt maker… seriously just buy one. It is a game changer like the microwave and pellet smoker.
Dave in AZ Totally agree with you that the “Insta Pot” or similar pressure cookers are a great tool for certain functions.
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calldoctoday I hate to be a fanboy but… I’ve got 7 pressure cookers, I was replicating deepfry pressure cooked KFC chicken, and a lot of canning hehe. But that Instant Pot is absolutely the best engineered dang pressure cooker Ive ever seen. And a slow cooker, and a steamer, and a yogurt maker… seriously just buy one. It is a game changer like the microwave and pellet smoker.
Dave in AZ Now that is amazing if you have a pressure deep fryer. How in the devil did you come across that?
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Dave in AZ Now that is amazing if you have a pressure deep fryer. How in the devil did you come across that?
calldoctoday don’t have a pressure deep fryer. They sell on Amazon for $1000 or so though. I looked a couple at restaurant supply store, they are no different than a regular deep fryer except for having a backup system to release pressure, usually a solenoid, in case primary methods get gunked up with oil.
Which happens during steam release, and can build up if you aren’t diligent about cleaning all release holes after cooking. Taller pots help keep oil spatter out, and I taped a stainless mesh filter over the exit to keep oil spatter out also. I gunked up a few, thus 7
I did this all outside for safety.
The whole point is to get the chicken cooked with browning, but keep the water inside the chicken without steaming out near surface via pressure increased boil point. To get juicy chicken. I found the gains marginal for home use, but would be good with paid workers commercial. I ended up getting as good results by brining, sous vide, buttermilk wash and flour/spice coat, then deep fry 370ish to brown coating. -
Kinda a big meat day. Had a 16 lb prime packer brisket from Costco I got for $3.99/lb, needed to get it processed while fresh.
Cut it into 4, did smoked brisket with 2. Used a rub from Idaho Smokey , old willy or something. On Traeger now getting some smoke!
Then I did a 1.4kg pastrami, dry-cured. I used Marianski dry cure recipe, but referenced @DennyO-s recipe for wet cure, converted it to all meat vs. Meat plus liquid for ratios, and used his spices. That is now in a vacuum seal bag for 5-10 days curing:
Then I took a 900g point bit, and did a dry cure corned beef. Again used Marianski dry cure from pg 761 of his Home Production etc. book, but added coriander, allspice, bay leaves, mustard seed, black pepper. Vacuum sealed and curing in fridge too!
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Dave in AZ yeah you use discard to add to the batter. It’s a pretty simple batter. The discard doesn’t need to be super active, you can let it fire up overnight but this batch was plenty active even after not feeding the starter in the fridge for two weeks.
2 cups flower, 1 tsp baking soda, 2tsp baking powder, 2 Tbsp sugar of your choice. (I used brown, I often opt for honey but the wife is pregnant so we are skipping honey) 1 egg (I used an egg from our ducks) 1.5 cups milk, 1 cup starter discard, pinch of salt and 2 Tbsp melted butter.
You could Mix the flour starter and milk and let that sit in fridge overnight to gas up, but it was gassing off plenty of bubbles 10 min after mixing.
RafterW thank you for the recipe.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
HerbcoFood The pumpernickel play is really nice. Everything else just “pops in your mouth” with joy.
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HerbcoFood The pumpernickel play is really nice. Everything else just “pops in your mouth” with joy.
zbigjeff It was sitting right next to the rye bread, I made the executive decision I needed pumpernickel bread in my life last night.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
HerbcoFood stop it. I just had a great dinner and would still destroy that sandwich.
“You never really die until you end up on the wall at a Cracker Barrel”
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