Pickled Sausage
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HerbcoFood I would go with the gizzards but I wouldn’t do the room temp Patron.
bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.
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bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.
HerbcoFood said in Pickled Sausage:
bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.
That in itself just sounds delicious!
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My mom made a mean pickled cows tongue before she passed. I loved that stuff!
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Grimpuppy said in Pickled Sausage: That sounds delicious.
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Now I’m hungry for pickled cows tongue, haven’t had that in a few years, yum!
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Grimpuppy said in Pickled Sausage:
My mom made a mean pickled cows tongue before she passed. I loved that stuff!
Never had pickled tongue, but I sure would try it. I have had it in tacos and if treated right it is very delicious.
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FYI, I know most recipes say eat in 3 days or so, but my experience says wait at least 7 days, two weeks even better and yes I could not resist and ate some at day 10 and it is wonderfully delicious.
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Grimpuppy said in Pickled Sausage:
My mom made a mean pickled cows tongue before she passed. I loved that stuff!
Never had pickled tongue, but I sure would try it. I have had it in tacos and if treated right it is very delicious.
mrobisr I sometimes go get my meat direct from the producers. On my first visit to one I was asking about getting tongue and some other parts that you don’t see in stores anymore. They were surprised because they said they never heard anyone eating those anymore, just grinding them up for dog food. I couldn’t convert them but, they would save me the tongue and such.
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mrobisr I sometimes go get my meat direct from the producers. On my first visit to one I was asking about getting tongue and some other parts that you don’t see in stores anymore. They were surprised because they said they never heard anyone eating those anymore, just grinding them up for dog food. I couldn’t convert them but, they would save me the tongue and such.
YooperDog In my neck of the woods those cuts are still in demand, actually in very high demand for the last year or so.
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The one thing that is really hard to find any more is beef sweetbreads, I have not had them in years, but I will find some next time I go to a real grocery store and will eat more than allowed.
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YooperDog In my neck of the woods those cuts are still in demand, actually in very high demand for the last year or so.
mrobisr That was about four or more years ago. Some of my in-laws and and friends are producers and when we were in the area we could pickup, but the distance was the factor to establish a more local contact.
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Grimpuppy I just find it weird to taste something that could taste me while I am eating it!
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I do know someone who still pickles tongue, so I will have to hit them up for their recipe.
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Maybe throw a few tongues there, that would keep me from eating them to early!
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I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.
bleathery said in Pickled Sausage:
I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.
The best pickled sausages I have had got pushed behind stuff in the fridge and marinated for a couple months without me touching them. Probably wasn’t the safest thing to eat, but wow were they delicious. The wife was freaking out about me eating them, telling me you are going to die. My reply was sorry dear sometimes you have to take one for the team.
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bleathery said in Pickled Sausage:
I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.
The best pickled sausages I have had got pushed behind stuff in the fridge and marinated for a couple months without me touching them. Probably wasn’t the safest thing to eat, but wow were they delicious. The wife was freaking out about me eating them, telling me you are going to die. My reply was sorry dear sometimes you have to take one for the team.
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That sounds so much like my bar days!
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mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.
@bmartin1000 said in Pickled Sausage:
mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.
You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.
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