What's your next Meat Project?
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Today I did two belly bacon sides and one full pork loin for Canadian bacon that had been in cure for about three weeks. But the next project will be some pepperoni and some hot dogs using a couple steers we just killed. I may do some more hard salami after that.
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slowmoe You will have better luck if you use dehydrated pineapples. The bromelain won’t be able to mix in with the meat as easily this way. For salsa snack sticks I’d use either the Taco Snack Stick and add some tomato and cilantro, or start with the Salsa Brat and try using 10% more seasoning per lb of meat. You would do this because it is not formulated for a cured sausage and the cured sausages will usually have a higher salt content than a fresh sausage like a Bratwurst.
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When pork loins go on sale again I am going to make some smoked Canadian bacon.
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Good thing I was wearing a mask. I got BI pork butts for .99¢/lb. I need another freezer to store my stash.
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they go on sale at my local grocers for the same price and I also try to have some on hand also
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I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?
Pivodog simply beautiful.
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I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?
Pivodog I made a ‘prototype’ tamale brat the other day with the Mexi-Chorizo blend, ghost Chile high temp cheese, local made chicken tamales and a Mexican style lager. It turned out amazing! This next week I’m making a ‘pot sticker’ sausage that tastes just like what you expect and doubles as the filling for the real thing if you prefer. I’m also going to dabble in a Moroccan style sausage with Couscous.
Better Living Through BBQ!
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slowmoe You will have better luck if you use dehydrated pineapples. The bromelain won’t be able to mix in with the meat as easily this way. For salsa snack sticks I’d use either the Taco Snack Stick and add some tomato and cilantro, or start with the Salsa Brat and try using 10% more seasoning per lb of meat. You would do this because it is not formulated for a cured sausage and the cured sausages will usually have a higher salt content than a fresh sausage like a Bratwurst.
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50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.
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Pivodog I made a ‘prototype’ tamale brat the other day with the Mexi-Chorizo blend, ghost Chile high temp cheese, local made chicken tamales and a Mexican style lager. It turned out amazing! This next week I’m making a ‘pot sticker’ sausage that tastes just like what you expect and doubles as the filling for the real thing if you prefer. I’m also going to dabble in a Moroccan style sausage with Couscous.
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twilliams good job of linking
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HerbcoFood IF they go on sale again! I swear my grocery bill is my #1 expense right now. Thank god it has been raining here so I can’t go out and do a bunch of my other hobbies or I’d be broke and even further behind at work!
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What’s your next Meat Project?
You ask, humm, me thinks mes gots more than one. TE He,he.First of all things that I’ve never done before.
1, Turn a pork butt into a cured ham like one I get in Little Falls MN,
2, Sliced fresh netted ham, I’ve only done one 40 years ago,
3, Breaded and fried deer heart, (ok, not a smoked item but still,)Second things that are still in the works to do better,
1, Everything I’ve done before!
2, Deer bacon to taste more like bacon and to have a large chunk with smaller filler within the slice with great bacon smokey flavor
3, Deer summer sausage to compliment the SS w/ smoked pepper cheese that I already do that seems to be #1 for most all of my friends
4, Deer meat sticks that have a juicy smoky flavor with cheddar cheese and a great fresh snap when they are bit into.Ok, enough for now.
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twilliams said in What's your next Meat Project?:
50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.
Love Sheboygan! But what makes them Sheboygan?
Had then at Chicago Cubs Wrigley stadium more than once. -
YooperDog said in What's your next Meat Project?:
Pivodog looks good, nice definition. Is that mustard seed in there?
The mustard seed is another very nice touch, imo.
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Looks like it will be Landjaegers. The kid had some from Bavarian Meats, a local producer here in Washington that now is selling to Costco. Not the same product as they sell to local meat shop. I told him we could make them. Noting the “We”. I have found a recipe since I don’t like that Excalibur uses dill in theirs, it is not traditional, so I modified the one I found and will use a smaller casing as well. Everybody seems to like the larger 35mm casing, we are going with 28-30mm hog casing instead, that is also more in keeping with the German style. Just ordered some more supplies from Walton’s but will have to wait for UPS to drag their feet, since I think we live at the edge of the earth in Washington with their deliveries and me being semi-rural.
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Looks like it will be Landjaegers. The kid had some from Bavarian Meats, a local producer here in Washington that now is selling to Costco. Not the same product as they sell to local meat shop. I told him we could make them. Noting the “We”. I have found a recipe since I don’t like that Excalibur uses dill in theirs, it is not traditional, so I modified the one I found and will use a smaller casing as well. Everybody seems to like the larger 35mm casing, we are going with 28-30mm hog casing instead, that is also more in keeping with the German style. Just ordered some more supplies from Walton’s but will have to wait for UPS to drag their feet, since I think we live at the edge of the earth in Washington with their deliveries and me being semi-rural.
johnsbrewhouse I feal your pain living in central Maine you get north of my house and you run out of civilization
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Looks like it will be Landjaegers. The kid had some from Bavarian Meats, a local producer here in Washington that now is selling to Costco. Not the same product as they sell to local meat shop. I told him we could make them. Noting the “We”. I have found a recipe since I don’t like that Excalibur uses dill in theirs, it is not traditional, so I modified the one I found and will use a smaller casing as well. Everybody seems to like the larger 35mm casing, we are going with 28-30mm hog casing instead, that is also more in keeping with the German style. Just ordered some more supplies from Walton’s but will have to wait for UPS to drag their feet, since I think we live at the edge of the earth in Washington with their deliveries and me being semi-rural.
johnsbrewhouse
Sounds awesome! Love Landjaeger there’s a German butcher about an hour from me and I always get some when I’m out that way. I tried the excalibur seasoning and did a snack stick version but wasn’t too thrilled about how it came out. It was one of my earlier snack stick batches and it was my first time using encapsulated citric acid so maybe that factored in. Will try again. Are you planning the true cured version? Do you use a chamber? Would love to get into curing more but haven’t bought or made a chamber yet. Haven’t even made a basic salami yet.“A smooth sea never made a skilled sailor.”
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johnsbrewhouse
Sounds awesome! Love Landjaeger there’s a German butcher about an hour from me and I always get some when I’m out that way. I tried the excalibur seasoning and did a snack stick version but wasn’t too thrilled about how it came out. It was one of my earlier snack stick batches and it was my first time using encapsulated citric acid so maybe that factored in. Will try again. Are you planning the true cured version? Do you use a chamber? Would love to get into curing more but haven’t bought or made a chamber yet. Haven’t even made a basic salami yet.Surg Not the true version, way to much work for that, plus you need a really reliable source for the pork. Just going to use some encapsulated citric acid, probably half of what is generally called for. Some of the old recipes call for Fermento, but the citric acid will do. I don’t have a fermentation chamber, can’t see that investment, rather put it in a bigger smoker or larger equipment.
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