What's your next Meat Project?
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calldoctoday I’ve learned on this site that any of the recipes for Andouille including the prepackaged one that I initially used blows away most Andouille in stores except the one’s I bought in the Louisiana sector in the past. Up north, there’s no contest.
Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
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Pivodog Oh you are killing me, that looks terrific. I only have 1 link left in the freezer of andouille.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Wow you hit my sweet spot with all that black pepper, great job.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog FYI, Your post made me remember to post a hack that I do to make the netting easier for spice and herb coated meats.
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Pivodog looks great! I’m interested in your recipe!
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Canadian bacon is my next project as soon as I get home! Was going to use Marianski’s recipe, any tips on it like your maple syrup would be great!
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YooperDog FYI, Your post made me remember to post a hack that I do to make the netting easier for spice and herb coated meats.
mrobisr now I see the netting use
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YooperDog FYI, Your post made me remember to post a hack that I do to make the netting easier for spice and herb coated meats.
mrobisr I look forward to it. Putting the netting on can be a PIA. One of these times I am just going to tie them up.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Absolutely awesome! Looks delicious
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Yep, a thing of beauty. My tastebuds are salivating.
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calldoctoday I’ve learned on this site that any of the recipes for Andouille including the prepackaged one that I initially used blows away most Andouille in stores except the one’s I bought in the Louisiana sector in the past. Up north, there’s no contest.
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Pivodog Have fun with the “tasting”. We are our own worse critics.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog there. Nice bet they will all taste great.
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Just replenished my Canadian bacon larder. Started with close to 20lbs, maybe 15lb after trimming and cooking. I will need to do one more and just keep it plain, these are coated on coarse black pepper. I also add a pint of maple syrup to the pickle, brought a nice hint of sweetness forward.
YooperDog Wow! That is amazing. Those Bacons look fantastic!
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mrobisr I look forward to it. Putting the netting on can be a PIA. One of these times I am just going to tie them up.
YooperDog said in What's your next Meat Project?:
mrobisr I look forward to it. Putting the netting on can be a PIA. One of these times I am just going to tie them up.
Especially if you coat it with something.
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Pivodog Absolutely perfect sausage making and it looks tasty to boot.
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Pivodog Those look really good!
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Pivodog Those look really good!
Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with.
I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was 
not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste
. So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down. -
Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with.
I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste . So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down.calldoctoday Oh that looks terrific.
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