What did everyone cook today?
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
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ND Mike Breakfast sandwich is good for any meal.
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@kyleSave the best for last
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@nd-mikeYou can have Brunch, why not Brinner… Good looking Brinner.
Steven Winscot we do it quite often!
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
Steven Winscot yes Sir! That looks great!
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
Steven Winscot biscuits and gravy, one of my favorite meals. looks good
hey vegetarians, my food poops on your food!
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Steven Winscot biscuits and gravy, one of my favorite meals. looks good
Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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kyle walmart. I know blackstone makes some too.
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johnsbrewhouse Sorry to hear about those casings, that is terrible after all that hard work. Hopefully with the vacuum packing & all, when you get them on the grill, cold they will hold their shape & all. You put a lot of hard work into those. Where did you get the casings? How old were they?
calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
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Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.
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Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
johnsbrewhouse hopefully that’s the problem.
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Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.
johnsbrewhouse
I will be interested to know if the pineapple was the cause of all your casing problems. -
calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
johnsbrewhouse The world can always use another good troubleshooting entity. Hopefully, your analysis is correct in the future.
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johnsbrewhouse
I will be interested to know if the pineapple was the cause of all your casing problems.processhead From what I am reading it is a good possibility. The meat block looks great prior to stuffing, stuffs great, then the problem occurs. With the crumbling of the meat told me the meat was failing to bind with the binders, meaning the proteins had broken down somehow. This was twice with two different blends and using two different binders. Going to try it once more without the pineapple. I know that when you add pineapple to pork products it breaks it down, it’s a natural meat tenderizer.
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
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