What did everyone cook today?
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Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416 How did you cook them?
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gus4416 What was your process for preparing the casings? Were they new casings or one you had, had for a while?
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 I have had them maybe 6 months soaked them in warm water maybe what some would call hot I soak and change the water maybe 3 times in a hour before I stuff never had this problem before
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Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[
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Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[
gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s
Improvise, Adapt and Overcome! Semper Fi
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Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[
gus4416 Congratulations on a job well done. Very nice Cap too.
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gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s
Bob Stehlik gus4416
Same style hat I chose. Now, gotta get you two on Team-Orange
Well, at least you have the orange “W”. LOL . Congrats! -
gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s
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gus4416 Hey sorry Walton’s I for got to say thank you for the free hat I was excited to get it just wanted to show it off
gus4416 Congratulations, thanks for all your input.
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gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s
Bob Stehlik Congratulations also, well deserved.
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Finally after a two year hiatus I made a batch of chili. Found a few pounds of brisket from the fall when pulling meat for grinding. I think I found my favorite meat to make chili; the wife wanted beans in it. Gotta pick your battles.
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Congratulations gus4416 and Bob Stehlik. Love the hats!!!
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