What's your next Meat Project?
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Surg said in What's your next Meat Project?:
Dr_Pain beautiful 🤩
lkrfletcher said in What's your next Meat Project?:
Dr_Pain - MAN THAT LOOKS GREAT!
Thanks! I attended a gemstone presentation yesterday and they had a charcuterie board and let me tell you I was very disappointed in their salami. Great tasting but definitely not the same mouth feel. Mine melts in your mouth. Theirs was a little chewy. The Cappicolla I made is outstanding. Next time I am making a bigger one (and will tweak the spice level a bit)
Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
“You never really die until you end up on the wall at a Cracker Barrel”
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 looking good
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Just finished slicing 6 lbs of chicken for dog treats. Does that count
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 how is the Holly is it hot
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 by the way good job on the sausage
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cdavis not hot at all and another mild flavor. In fact, I added some ground Chipotle peppers I smoked last batch to give it a little kick.
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samspade I say yes, since I like dogs better than some people.
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cdavis not hot at all and another mild flavor. In fact, I added some ground Chipotle peppers I smoked last batch to give it a little kick.
GWG8541 so what would be your first choice. Holly or Dixie
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cdavis hard call, they are both good in their own way. Holly is more traditional breakfast sausage flavor. I really liked the taste of the Dixie today and lean toward that. Im going to fry one of each for the wife and do a blind taste test with her. Which ever one she picks will be my regular go to. The Southern style is another good one and has a little kick.
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cdavis one more thing to consider, if you do not care for Sage, then Dixie is definitely the way to go. Holly and Southern both have a medium Sage in them. I do not mind sage, but the wife is not a fan.
“You never really die until you end up on the wall at a Cracker Barrel”
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cdavis one more thing to consider, if you do not care for Sage, then Dixie is definitely the way to go. Holly and Southern both have a medium Sage in them. I do not mind sage, but the wife is not a fan.
GWG8541 thanks for the info and let me know how the taste test goes
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 breakfast sausage is pretty good. Here in Bismarck and surrounding areas, in the Mom and Pop cafes, the breakfast patties have a ton of garlic in them.
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
“A smooth sea never made a skilled sailor.”
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GWG8541 breakfast sausage is pretty good. Here in Bismarck and surrounding areas, in the Mom and Pop cafes, the breakfast patties have a ton of garlic in them.
ND Mike I have been know to add a little extra to mine also. Is there really such thing as too much garlic.
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
Surg yeah man. Diversity in pork bellies. Love it.
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GWG8541 I agree with you, I like dogs better than most people.
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I like the southern my wife likes the maple sausage
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ND Mike I have been know to add a little extra to mine also. Is there really such thing as too much garlic.
GWG8541 not really…unless it is date night!
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
Surg good looking bellies
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johng and I have to make 2 things this week. One is a sweet bologna that we are going to try new casings on and the other is a test for a new grinder system. Now, we could just do them both at once or we could make something cool out of the grinder test one. Anyone got a seasoning that they want to know what it is like that no one has tried yet? Cause if not we are making landjaegar sausage with Jagermeister instead of water. Someone recommended it or suggested it on a Livestream and it sounded interesting!
Jonathon said in What's your next Meat Project?:
johng and I have to make 2 things this week. One is a sweet bologna that we are going to try new casings on and the other is a test for a new grinder system. Now, we could just do them both at once or we could make something cool out of the grinder test one. Anyone got a seasoning that they want to know what it is like that no one has tried yet? Cause if not we are making landjaegar sausage with Jagermeister instead of water. Someone recommended it or suggested it on a Livestream and it sounded interesting!
Sweet bologna… you have my attention!
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