What's your next Meat Project?
-
Surg - I’ve had really good luck dry aging in the fridge using Umai bags. They don’t work very well with one steak though as you would not be left with much after aging. I usually go ~30 days but sometimes patience runs out. Longest I’ve gone is 40 days.
-
Surg - I’ve had really good luck dry aging in the fridge using Umai bags. They don’t work very well with one steak though as you would not be left with much after aging. I usually go ~30 days but sometimes patience runs out. Longest I’ve gone is 40 days.
@bmartin1000 thanks. I’ve looked at those before but haven’t know anyone that has tried them. Thanks for the rec.
-
Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow. -
Very uniform nice job.
-
Pivodog thats looking great
-
Pivodog Those are dinner professional looking brats. Good job.
-
Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow.processhead sounds good!
I’m right now smoking a batch of Bacon Cheeseburger sausage.
-
The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
-
The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Their Chorizo seasoning is excellent! I just had some this morning for breakfast!
-
This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.
Paul
-
This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead Nice!!!, I want some of those. Good Job!
-
This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead great looking product.
-
This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead Great looking wurst. Those are going to be tasty.
-
The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Sausage taste is so subjective. It’s it ain’t broke, don’t fix it. Tweak it.
-
This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking. -
processhead what’s the mix?
Pivodog said in What's your next Meat Project?:
processhead what’s the mix?
This is the general recipe. I omitted the lemon zest.
-
This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead those look tasty
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
