My next goal...
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Joe Hell I se where they have beef tongue have not eaten that for I will bet close to 50 years
craigrice Funny thing about tounge is, some places it is expensive, and other places you can go to a meat locker and they are selling them for $1 ea. Really dependent on the part of the country you live in, and its ethnic makeup.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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craigrice Funny thing about tounge is, some places it is expensive, and other places you can go to a meat locker and they are selling them for $1 ea. Really dependent on the part of the country you live in, and its ethnic makeup.
Tex_77 to be honest I have not thought of it for years
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craigrice We make tounge taco’s at least once a year for tailgates, the first time we did, we freaked a lot of the women out when we told them what they were eating!
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Tex_77 I’ll make a request for a cow’s head! I’ve been wanting to do tongue for a while now. The Corriente tongues we have are smaller than what I’m used to seeing and they are almost black in color. We are getting quite a few Asian customers buying them for Pho.
Better Living Through BBQ!
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Tex_77 I’ll make a request for a cow’s head! I’ve been wanting to do tongue for a while now. The Corriente tongues we have are smaller than what I’m used to seeing and they are almost black in color. We are getting quite a few Asian customers buying them for Pho.
Joe Hell The best way i know how to cook one for taco’s is to season the heck out of it, and then throw it in a crock pot and cover it with a liquid of your choosing on low for about 8 hours, then peel the skin off, slice it and give it a quick pan fry for some texture.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell The best way i know how to cook one for taco’s is to season the heck out of it, and then throw it in a crock pot and cover it with a liquid of your choosing on low for about 8 hours, then peel the skin off, slice it and give it a quick pan fry for some texture.
Tex_77 growing up with my grandparents (they were borne in the 1890’s) on a farm my grandmother canned everything and cooked things most people today never herd of she always baked hers in the oven
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Joe Hell The best way i know how to cook one for taco’s is to season the heck out of it, and then throw it in a crock pot and cover it with a liquid of your choosing on low for about 8 hours, then peel the skin off, slice it and give it a quick pan fry for some texture.
Tex_77 as a matter of fact I am canning beef in jars as we speak
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Joe Hell Pet food? Is this guy mentally unwell?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon It was funny because I had made the pet food up for an order and about 45 minutes later the boss got a call and said the customer loved it so I said “I bet we made some happy pets today!” to which the boss replied “No, he ate an entire pound of it with some eggs!”
Better Living Through BBQ!
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Jonathon It was funny because I had made the pet food up for an order and about 45 minutes later the boss got a call and said the customer loved it so I said “I bet we made some happy pets today!” to which the boss replied “No, he ate an entire pound of it with some eggs!”
Joe Hell
Lol. Whatever works.
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Joe Hell Can you tell us the basics of what is in it? PatrickB suggested maybe he thought it was just a name? Like a “Kitchen Sink Brat” that has a bit of everything in it?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I think that batch was equal parts heart and liver. The next batch also had kidney. While I was working with the liver I talked the boss into pan frying some…we both agreed that liver is terrible! Check that one off the list!
Better Living Through BBQ!
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Jonathon I think that batch was equal parts heart and liver. The next batch also had kidney. While I was working with the liver I talked the boss into pan frying some…we both agreed that liver is terrible! Check that one off the list!
Joe Hell love liver and onions/w taters and gravy
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Joe Hell We just had a braunschweiger like product that the first ingredient was pork liver. It wasn’t terrible, I didnt care for the texture but it had a good aftertaste.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell We just had a braunschweiger like product that the first ingredient was pork liver. It wasn’t terrible, I didnt care for the texture but it had a good aftertaste.
Jonathon I’m considering making a kidney pie soon after a customer came looking. We have been getting a lot of requests from European, Asian and Hispanic customers for specific organs because you simply can’t find them elsewhere. It’s been really interesting to hear their preparations and suggestions. I’ll try just about anything once!
This was a request from Greek born, German raised customer. “ Weiss wurst, leberkaes , grobe leberwurst , blutwurst , kaesekreiner”
I had him just enter it in my phone…he only had a couple spelling mistakes. I would have had many!
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Joe Hell I’ve had Blutworst and weiss wurst. Had never even heard of leberkaes or kaesekreiner. Looks like kaesekreiner would be the best on that list, sausage filled with cheese usually works well!
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Tex_77 I’ll make a request for a cow’s head! I’ve been wanting to do tongue for a while now. The Corriente tongues we have are smaller than what I’m used to seeing and they are almost black in color. We are getting quite a few Asian customers buying them for Pho.
Joe Hell I “inherited” a tongue and part of a heart from my sister-in-law who received them with a side of beef she had ordered. I placed them in a brine with pickling spices for about 5 days, pressure-cooked them, peeled the tongue, and sliced both of them real thin and placed back in the brine. Served cold with crackers, very tasty. Couldn’t get her to try them though!
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Joe Hell I “inherited” a tongue and part of a heart from my sister-in-law who received them with a side of beef she had ordered. I placed them in a brine with pickling spices for about 5 days, pressure-cooked them, peeled the tongue, and sliced both of them real thin and placed back in the brine. Served cold with crackers, very tasty. Couldn’t get her to try them though!
stevenk970 next tongue you get - boil and peel then put in a crock pot with onions and bbq sauce and let it cook all day - it looks just like bbq beef better still make lingua and use it for street tacos
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Jonathon I’m considering making a kidney pie soon after a customer came looking. We have been getting a lot of requests from European, Asian and Hispanic customers for specific organs because you simply can’t find them elsewhere. It’s been really interesting to hear their preparations and suggestions. I’ll try just about anything once!
This was a request from Greek born, German raised customer. “ Weiss wurst, leberkaes , grobe leberwurst , blutwurst , kaesekreiner”
I had him just enter it in my phone…he only had a couple spelling mistakes. I would have had many!
Joe Hell said in My next goal...:
kaesekreiner
be ready to be underwhelmed - it is basically a cheddar brat - i didn’t say it was bad but get it over and move on to better Blutwurst, if done properly, is dreamy
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