What's your next Meat Project?
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
samspade Looks like some good ML sandwiches are in your future. Looks awesome and delicious.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
samspade I love meatloaf and those look delicious.
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processhead The Holly’s has a small bit of bite, but really lacks sage flavor. I still think it could stand a bit more than what I added though the sausage gravy did come out well.
johnsbrewhouse Try adding a little bit more when you thaw the sausage to cook, it might get you by for this batch.
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johnsbrewhouse Try adding a little bit more when you thaw the sausage to cook, it might get you by for this batch.
bocephus fresh sausage, made around noon then refrigerated overnight. Going to have to just keep experimenting until I find the correct amount. I added 1 tsp for 1 lb. of meat already, next one will be 1 TBSP for 1 lb.
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Pivodog I added extra sage, still not enough. Got to find the sweet spot.
johnsbrewhouse I agree!
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Pivodog I added extra sage, still not enough. Got to find the sweet spot.
johnsbrewhouse There is a country sage breakfast sausage seasoning mix that I’ve found and make, we enjoy it. “Hi Mountain Breakfast Sausage Seasoning”. If there is a better one I’d like to try it.
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bocephus fresh sausage, made around noon then refrigerated overnight. Going to have to just keep experimenting until I find the correct amount. I added 1 tsp for 1 lb. of meat already, next one will be 1 TBSP for 1 lb.
johnsbrewhouse That is why it is nice to make your own sausage, even if you use a prepackaged seasoning, you can always modify to make it your own.
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samspade Looks like some good ML sandwiches are in your future. Looks awesome and delicious.
Bob Stehlik are you kidding. Three meat loaves and 5 hungry people. Did not last through the night. Guess 4 next time.
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What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
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What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
johnsbrewhouse Eat as much as you can & store the rest. Of course you could always send some my way. That all looks very good. Sorry that “tang” did not quite get there on this batch, but they look very good & I bet they taste pretty darned good too.
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What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
johnsbrewhouse those look great. Love the variety. Did you use natural casing for the brats and kielbasa.
“A smooth sea never made a skilled sailor.”
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johnsbrewhouse those look great. Love the variety. Did you use natural casing for the brats and kielbasa.
Surg Tubed natural hog casing, couple of years old, but still good. I keep the in the original bag, the add salt to what is left, put that bag inside a chamber vac bag and vacuum seal them and put them back in the fridge.
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johnsbrewhouse Eat as much as you can & store the rest. Of course you could always send some my way. That all looks very good. Sorry that “tang” did not quite get there on this batch, but they look very good & I bet they taste pretty darned good too.
calldoctoday They were still really good, almost like a kielbasa flavor. My son brought my 4 y/o grandson over tonight and I gave him one, and he was back looking for more. I gave him another, he was back again. So I gave him a bag of 6 assorted sticks (6") to take home with him, they had been in the fridge for a bit. I cut them all 6" long so I can bag and seal them so I don’t eat them all up. The wife told me to cut back on the liquid smoke, but she liked them to. The brats and kielbasa will get sealed tomorrow.
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calldoctoday They were still really good, almost like a kielbasa flavor. My son brought my 4 y/o grandson over tonight and I gave him one, and he was back looking for more. I gave him another, he was back again. So I gave him a bag of 6 assorted sticks (6") to take home with him, they had been in the fridge for a bit. I cut them all 6" long so I can bag and seal them so I don’t eat them all up. The wife told me to cut back on the liquid smoke, but she liked them to. The brats and kielbasa will get sealed tomorrow.
I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
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I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog Nice looking sausage and knife, congratulations.
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I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
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I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog that looks terrific.
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I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.
YooperDog Looks great. That’s the way to break in a new knife.
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What to do with 11.5 lbs. of ground pork butts. 2.5 lbs. of Landjaegers, 2.5 lbs. of Jerry’s Bratwurst with cheddar cheese and 2.5lbs. of Signature Smoke Kielbasa. Added liquid smoke to the landjaeger and processed them in the convection oven on the drying cycle. The brat and kielbasa are firming in the freezer for vacuum packaging. The Landjaeger seasoning does not have the pickle flavor as described in the description although the seasoning smell like it when you open the bag, will add some ECA or citric acid next time to get a bit more tang. My recipe was sharper in flavor.
johnsbrewhouse BUSY BUSY man!!! WoW
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