|
|
|
It is currently Mon May 13, 2024 1:50 am
|
Author |
Message |
Albroswift
Location: SEATTLE Joined: Sat May 14, 2022 Posts: 67
Real Name: Al
|
I like the polish seasoning mixes, and do a lot of beer brats as well. Started buying the pre-tubed casings, seem better quality and a lot easier. Mostly mix wild meat and pork butt, 1 course grind only, and use a binding flour. Use the carrot stuff for landjager and some corn/ wheat/ rye mix for the polish and brat. Somehow ended up with a lifetime supply of the corn/wheat/rye, got to pay more attention to pounds vs ounces next time I order. Really improves the moisture content and the course grind avoids the bolognaise texture. Elk / Pork/ Beef Polish (Cured) is my favorite for snacking, deer/ pork and elk/ pork beer brats for the BBQ.
|
Sun Mar 24, 2024 12:27 pm |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52155
Real Name: Steve
|
Albroswift wrote: Somehow ended up with a lifetime supply of the corn/wheat/rye, got to pay more attention to pounds vs ounces next time I order. Albroswift wrote: Started buying the pre-tubed casings, seem better quality and a lot easier. These sheep casings were my first experience with pre-tubed casings. This is what I bought, from Syracuse Casing Co. At first I really struggled with them and didn't see the attraction, but once I got the baking soda into the soaking water they started behaving much better.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Sun Mar 24, 2024 12:31 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12478
Real Name: Steve
|
MadPick wrote: I cracked this thread open today and read through my posts from three years ago. It's funny to read about the challenges I had; I've "cracked the code" on most of them in the time since then, but one thing hasn't changed: Making sausage is a shit-ton of work!
. …I thought I'd try making linked breakfast sausage…
…I'm sure these will be good . . . but I worked on this all damned day. It's rewarding at the end, but it's a lot of effort! Impressive! Nicely done. You’ve got a whole lotta convenience and taste coming your way with all that effort.
|
Sun Mar 24, 2024 1:59 pm |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52155
Real Name: Steve
|
All right, here's my other sausage project that required the 20-22mm sheep casings. A few weeks ago I went on a business trip to South Africa, my first time there. Being a carnivore, I chowed down on a lot of biltong, which is South Africa's version of jerky, and it was damned good. I also had droewors ("dry sausage"), and I liked that even better than the biltong -- so I decided to give it a try when I got home. It's typically a beef sausage, with spices. You traditionally don't use curing salt, and you don't cook it either -- you just hang them to dry in the warm sun for a few days. Well, given that I don't have any warm sun plus I don't know shit, I decided to be cautious and use curing salt. I mixed up the sausage, got it into the casings, then put it in the fridge overnight so the curing salt could do its job: The next morning, they went into the dehydrator: I ran the dehydrator at 95 degrees, its lowest setting. And 2.5 days later, here they are: Final weight loss is about 52%, which is significant. They are very light, and you can easily snap them into pieces. But, there's still a little chew when you eat them so I feel like I got it about right. The taste is good. I feel like maybe I want to pepper them up a bit . . . ? I'll reserve final judgment for a few days, after I've eaten a few more. But it was a fun project, and I'm glad that I did it.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Mon Mar 25, 2024 6:55 pm |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15247
Real Name: chris
|
that's awesome steve
_________________
|
Mon Mar 25, 2024 7:15 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12478
Real Name: Steve
|
That looks really good.
Both Costco, and PCC, have had biltong, it was good.
|
Mon Mar 25, 2024 7:18 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20772
Real Name: John
|
Mental note....Do a drive by on Steve so I can sample his Sausage. Yeah, it's shriveled up, but it looks good.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Mon Mar 25, 2024 8:42 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12478
Real Name: Steve
|
usrifle wrote: Mental note....Do a drive by on Steve so I can sample his Sausage. Yeah, it's shriveled up, but it looks good. You gotta ride the scooter to sausagefest
|
Mon Mar 25, 2024 8:51 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12478
Real Name: Steve
|
On a more serious note, I’ve made pseudo-biltong in the dehydrator, it was pretty good. I liked the slight vinegar aspect to it, sort of cuts through the fattiness. For those interested in the difference, here’s a link to a description… https://smokedmeats.com/blogs/news/bilt ... beef-jerky
|
Mon Mar 25, 2024 10:50 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20772
Real Name: John
|
NWGunner wrote: usrifle wrote: Mental note....Do a drive by on Steve so I can sample his Sausage. Yeah, it's shriveled up, but it looks good. You gotta ride the scooter to sausage fest If it was sunny and at least 75 degrees out, I would rock the Scooter right on over there for sausage fest. I'm not getting cold and wet to sample Steve's Sausage, I don't want mine to look like his.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Mon Mar 25, 2024 11:53 pm |
|
|
stompah
Site Supporter
Location: Renton Joined: Sat Mar 21, 2015 Posts: 2202
|
My part of Fairwood is beautiful.
You do not have the required permissions to view the files attached to this post.
_________________ Reloading is easy, it's growing back fingers that's tough.
Studying for my Liberal Arts degree at Evergreen College.
YouTube taught me, just like everybody else.
|
Tue Mar 26, 2024 1:09 pm |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52155
Real Name: Steve
|
I took some of that droewors to work today and got some very positive reviews. And to me, it tasted quite good as well, better than my test bite right out of the dehydrator yesterday.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Tue Mar 26, 2024 6:03 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20772
Real Name: John
|
Well done, it's always positive when others like what you make.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Tue Mar 26, 2024 6:12 pm |
|
|
|
Who is online |
Users browsing this forum: No registered users and 7 guests |
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum
|
|