Anybody do anything with radishes? I’ve always eaten them just raw. I’ve seen a few places pickle them and Im starting to see roasted/baked.

I will second or third or what the grape leaves. They make a huge difference in pickles. I put them in my hot dilly beans, all kinds of pickled vegetables.

I processed 58 chickens last night so I have several pounds of livers. I would like to use them to make a batch braunshweiger and have reviewed lots of recipes. Most are pretty much the same ingredients. Double grind small plate, mix, stuff, poach, cold-smoke. I would like to modify the process a bit and want some opinions. Ive had homemade for a few people and I eat commercial stuff regularly and there is a big difference.

Questions:

1: How do I attain more of a commercially made flavor? I believe this is less of a liver flavor so I think maybe just increase the amount of pork trim? They seem to have a bit more of a slight tangy flavor; maybe thats just the lack of iron flavor???

2: Can I use a 2.5inch fibrous casing? Most recipes, if they mention casings, say to use a pork middle, bung or bolonga chub casing? I’ve never used any of those and I have 2.5inch fibrous on hand?

3: The process of cold smoking is less than desired. I have a smoker that can achieve 150 degrees on the low side. My options were to double smoke some of my homemade bacon than add that during the grinding, my fear is it may dry down a bit and get small gritty pieces of meat in the final product. Option 2: add a tray of ice and leave my smoker as low as it’ll go and monitor temps keeping them low? The product will be fully cooked by then so bacteria isnt as much of a concern as if it were raw meat with a couple hours of super low heat? What would you do?

3a: After smoking would it be recommended to vac seal the sausage for a few days to help the smoke equalize through out the sausage?

Thanks for the help.

Dean

My family LOVES rotisserie chicken (i mean who doesnt?) but Im struggling to get my chicken as juicy as most rotisserie chickens from the deli? It wont shred as easy and I end up chopping most of the meat.

I’ve done a few rib/chicken competitions so I have on hand a chicken injection which contains sodium phosphate which makes a world of difference as compared to a standard sugar/salt/water brine. But I still am not there. I have a pellet grill and a vertical pellet smoker. It would be fairly easy to adapt a rotisserie to my vertical smoker and I would have no trouble getting up to 350/375 for a smoker temp.

Is a true rotisserie the piece of puzzle I am missing or is it in my brine/injection? Something about the idea of meat basting in its own rendered fat makes me think a it might be?

Give me your opinions.