Deepwoodsbutcher no fair, I’m getting ready to go to bed and now I’m hungry. Those look great.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Just made 22 pounds of bacon from a hog that went to slaughter in November. Just prepped the black raspberry maple jalepeno rub for when it comes out of the smoker. This made me start pondering though: What other exotic flavors have you guys tried? Open to trying any flavor that I haven’t already made!
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I made some pepperoni sticks, cooked them up today. I had grinder and stuffer out for another stick last night, so ground up meat, mixed, stuffed, and cured 20hrs.
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You can see color is good, but not orange like commercial guys get adding oleoresin of paprika. And there was a lot of red pepper, cayenne, and paprika in these.I got this recipe from Spidey , many thanks to him. After a month or so researching pepperoni recipes on google, youtube, blogs etc, his recipe looked the best for the flavors I like and authenticity. He told me he was going to convert Tbs and tsp into grams and %, and I did that while measuring stuff out. If he doesn’t mind me posting his recipe here, I can post it up as % of meat block and grams spices per kg meat.
Meat was 42% lean beef cross rib, 51% pork butt, and 7% pork fat from butt. All ground 4.5mm.
Spidey gave me a hot and medium version, I did the medium. It is still pretty darn hot, and very good. I buy that Hormel pepperoni in the 1lb bags as a standard snack, and I wouldn’t go any hotter than this.
I was first going to do a citric acid test on some sticks, then couldn’t figure amounts out, so I went pepperoni. By the time I was mixing, I decided I didn’t want to add F-LC culture and ferment 24 hours, as it wasn’t going to be 100f in Phoenix last night. So I just let them cure overnight, then light cherrywood smoke at 160f for 2 hours, then 180f until 160 internal temp. Took 3.5 hrs.
20220520_170955.jpgCut, bagged in 1 layer, sucked out air with a straw, ice bath 40 min, then out to dry.
20220520_172726.jpg 20220520_180743.jpgThese have a pretty decent pepperoni flavor with a lot of the anise and fennel I like. They are hot enough from red pepper you wouldn’t eat 5 of them…ok, I just did, so 6…7… nevermind 😉
I made some with 21mm FRESH collagen casings I had left on tube from kabanosy making. Then I did rest with 19mm smoked collagen. Both using a 1/2" outer diameter stainless tube, or 12.7mm. My thoughts are that the 19mm case has a bit more snap, the fresh 21mm bites like there is no casing almost. Both worked excellent. If I was linking them or hanging, I’d go with the smoked collagen as the fresh is a bit delicate if stuffed full. I caused 2 blowouts trying to link it after stuffing and had to tie those off, the case gets more tender as it sits and takes up water.
You can see the 21mm fresh at front of left tray below, and that there isn’t a lot of difference.
20220520_181302.jpgOther casing size notes since I bought all sizes to test and have now made meat sticks with them all:
I like 16mm smoked the best, it’s just a very nice slim jim size and not too much of a meal so to speak. However, there are several downsides: you must use a 10mm tube, you must add maybe 2x the water to get it to stuff, and it makes a huge length that rapidly eats up your smoker floorspace. Not sure it is worth it. 19mm smoked, not as slim as I like but probably the best to use. Still a good stick size, can use 12.7mm i.e. half inch tube so much easier stuff. I didn’t have any problem sliding a sleeve onto the tube, nor any grabbing during the stuff, it’s about perfect. You can use normal recipe water amounts, so you don’t have to dry as long. More meat per foot, so you can fit it all on smoker. Strong enough to hang, and link nice. 21mm fresh. I got these for breakfast sausage and to replicate sheep casings. But to me 21mm is a bit larger than normal breakfast size. In any case, I love these. They hold up enough for laying flat in smoker, way easier than sheep casings, very tender bite where you almost can’t tell casing is there. Almost as big as a skinny hot dog, those are likely 23mm. Also, I fried up some in a pan and liked it, very breakfast sausauge browning.Hope this is helpful to some 😉
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Made kabanosy today. Marianski called it “the best meat stick in the world,” in his book. So that got me interested.
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20220519_215918.jpgI used the recipe in Marianski’s book “Home Production of Quality Meats and Sausages”. It is pretty simple: pork, 1.8% salt, 0.25% cure1, 0.2% black pepper, 0.1% each of sugar, nutmeg and caraway. 10% water. So for 1000g meat, that is 18g salt, 2g pepper etc.
20220519_153915.jpgRecipe uses sheep casings, but I used 21-23mm fresh collagen casings, which are the closest thing to actual sheep casings. I was happy with the Walton’s casings, very delicate. Here they are at top, next to some pepperoni 19mm sticks I also made tonight, to compare casings. Both thru a 12.7mm or half inch tube.
20220519_203814.jpgShort cook, 60 min light smoke then 30 min at higher temp to 155-160 IT. I used my pretty new Smokin It 3.5 smoker with about 2oz of cherry wood. Unfortunately I trusted the smokers meat probe and pulled it at 161f. Got inside and crosschecked with 3 Thermoworks digital thermometers, all at 132 f 😞 So lesson learned, don’t trust the smoker probe and always crosscheck. Had to put it all back on and cook another 1.5 hrs.
20220519_215805.jpg 20220519_215630.jpgTaste is good and interesting. Apparently you dry these out a bit, about a week is supposed to be where most like them. Not sure I’d say they were better than beef venison sticks with Willie’s seasoning. But they are pretty unique and I never made a 100% pork stick before. I will report after a week or so in fridge drying a bit.
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I know some of you love to take artistic pictures of your creations. I think it would be fun to see the pretty pictures. I’ll start!
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20lbs Signature Smoked Kielbasa. Ground, mixed, and stuffed the night before. Getting some cherry smoke right now, followed by an ice bath, and then air dry.
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Well hard not to as a captive audience but regardless many thanks for the hat! Proof you’ve all put up with 500+ posts from me in this community!
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I decided to make some Philly cheese steak fresh brats for dinner.
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I grew up outside Philly, just across the Delaware border, so ate a lot of authentic cheese steaks and made them in HS working at a sub shop. It is a super simple flavor profile: just thin sliced ribeye, cooked on a flat top so there is some browning. Toss on a sub bun, add fried onions, sometimes fried green pepper, and either cheese wiz or melted velveeta. That’s it.I did a search for “philly cheese steak” here and read all 65 hits, absolutely tons of folks just love the Walton’s spice mix for this. But I didn’t find any posts where someone made their own flavoring, so I decided to do it.
I used ground beef, 80/20. I’d say 95% of the posts Here, folks used pork with the Walton’s seasoning, but Jonathon did a nice post where he made some with beef and liked them. I didn’t have the spice mix to give pork the beef flavor, this was a spur of moment thing. To my mind, the #1 defining flavor is steak, so I went with ground beef. The #2 flavor is onion, so I went with dried onion and onion powder. The #3 flavor is the cheese, I went with white queso velveeta frozen and diced fine. The optional #4 flavor is the green pepper note. I went with diced fresh jalapeno pod because it has a strong green pepper note, and just a bit of heat. The last flavor note is black pepper, some places sprinkled black pepper on the steak and onions while frying.
20220503_160950.jpgAll items listed as a % of meat block weight.
Other ingredients were 1.5% salt, lower than most sausages because the queso had salt. I used Non Fat Dried Milk as a binder, normal amounts are up to 3% but as I didnt add extra fat nor much water, I went with 0.5%. Then 10% water. The spice amounts were chosen with reference to Marianski’s tables for normal spice usage ranges.Meat 80/20 ground beef
Water 10%
Salt 1.5%
NFDM binder 0.5%
Black pepper 0.18%
Dehydrated onions 0.5%
Onion powder 0.5%
1 Diced jalapeño hull, 2.5%
White queso velveeta cheese, frozen, diced 22%.
(so example, 1370g meat x 22% = 301g cheese)My meat block was 1370 g, about 3lbs. Made 16 links of 5", in 32-35mm hog casings.
Mixed meat, water, all other spices & milk except cheese in Kitchenaid mixer about 4 min to strong protein extraction. Added diced cheese, blended 30 sec. Stuffed in 32-35mm hog casings. Linked them when done stuffing at 5". I used a lazy susan with serving tray on it to coil the meat easy.
20220503_192759.jpgCooking:
Lightly brown brats in pan w bacon fat, low heat so they don’t burst. Do all sides. When brown, add half cup water and 1T or so of the queso, cover and simmer low until 165 f internal temp.
20220503_195909.jpg Serve on rolls with ketchup, fried onions if desired… I didn’t as I wanted to see the flavor. Add a spoonful of the cheese brat juice or so on the bun.
Tasting Notes:
Great taste, this was pretty much spot on for the Philly cheese steak flavor. First, a strong steak/beef flavor with that light sear maillard reaction on the casings making it match griddle seared steak. Good salt level. Wee touch of heat, and a nice identifiable green pepper note. Cheese made it perfect, nice runny but still sticky, plenty of it at 22%, creamy. I thought these were perfect and will not change anything when making them again.
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If you’ve got the Walton’s seasoning, everyone rates it a touchdown, and mostly with pork even. But if you don’t, I think this would make you pretty satisfied. Hope the writeup helps someone! 😉 -
I had some beef crossrib pieces frozen, along with brisket fat, pork fat, and venison. Decided to make some Corned Beef Brats. Mostly because of all the great food posts here on corned beef and reubens 😉 Here they are on a reuben for lunch today, on some sourdough rye bread I made yesterday. 20220430_133118.jpg
Corned beef /venison brats
Grind beef and fat separately, beef 4.5mm fat 3mm. Venison pre ground. Mix spices, cure1, with most of the water. Add to meat with salt, mix in Kitchenaid 1 min. Add ascorbic acid mixed with remainder of water and binder (NFDM), mix 3 min. Add fats, mix 1 to 2 min to blend evenly. Ensure good protein extraction, blend more if needed… Kitchenaid mixer extracts super fast with paddle compared to my 25lbs hand mixer. Stuff into 32mm hog casings. Link at 6". Dry in fridge on racks 2 hrs, accelerated cure working. Into preheated 120f smoker 30 min to dry more, increase to 130f add smoke 1 hr. I didn’t want a lot of smoke, so I pulled them off, bagged them in 1gal bags 1 layer with air removed, and then Sous Vide finished them. SV cooked to 160f for 1 hr. Supposedly the max color from nitrite cure happens at 160f, as well as instant lethality at 161f per USFDA chart I have, so went to there. Probably only needed 15 or 20 min, but I didnt check internal temp til 1 hr, got busy. Dumped in ice bath 15 min, air dried, into freezer for later bagging.
1000 g ground venison
1000 g ground lean beef, 4.5mm
250g ground pork fat 3mm
250g ground brisket fat 3mm
2.2% salt <<wanted a bit salty
0.25% cure#1
0.5 % nonfat dry milk <<binder, (normal stuff from Safeway, Walton’s was out of the better High Heat stuff on my last order. This works well, the HH stuff apparently works better)
8% water
0.1% ascorbic acid (vitamin c, 1x 1000mg tablet per kg meat, cure accelerator for strong color and no cure rest, stuff then smoke 2 hrs later)
0.1% each coriander seed, mustard seedI posted the sourdough rye recipe in the Sourdough thread.
Taste:
Tasted exactly like corned beef. I had debated using allspice and juniper, which is sometimes in the commercial boil spice packs, but decided to play it safe and skip. Nice good pink corned beef color. I used a bit of the brisket fat to ensure it had that CB fat flavor, I liked it. Saltiness-- good, bit salty like corned beef usually is. I probably wouldn’t use more than 2.2 or 2.3%, but did want a strong salt/corned flavor.
Next time changes: I might let cure in fridge 1 day do I for sure get full salt/protein cure throughout. I’d skip the vitamin c if I did. I think I got the full cured flavor and color, but just want to try a longer sit to be sure. I might add 1 bay leaf and 1 or 2 berries of allspice and juniper to the roughly 6lb block. -
Hi everyone, with hunting season vastly approaching I wanted to create a board to share about your hunting and fishing outings before your processing and cooking starts!
I’ve got several things planned for this year. Whitetail hunting at my house (1st year of owning property). Dusky grouse and rainbow/brook trout in south central Colorado. Will share the adventures soon!
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Humm, what is this??
I don’t have anything on order. -
Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.willey's.jpg
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
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After a 2 hour smoke.
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Wrapped in butcher paper for a 24 hour rest period.
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After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!! -
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Hello folks,
Here is my second batch of Bangers. I added in some sage and white pepper to the spice mix and cut a 3rd of the rusk. I was happy with the test patty so think final recipe may be settling in. I did much better with the stuffing with the stuffer clamped down. I am also still working on getting my links consistent lengths.
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Finally finished my first dog project, they taste just like a hotdog should,yeah!
Wasn’t sure as the seasoning was a good year old, I forgot to order the real seasoning
when I ordered the casings. Had to soak my old seasoning all day to get it from cake. Only thing
that was unusual was when I put in the Vitamin C ( since it didn’t have sodium erythorbate )
thanks to the suggestion by Dave in AZ . Trying to stir in the C, it kind of wanted to come back to the top acting like it didn’t mix so before pouring in my seasoning to 1/2 the meat I just stirred it good and poured right away, seemed to be just fine. Followed Walton’s recipe. Here’s, some pics.VIT C.jpg DOGS.jpg HDOG.jpg
Thanks to all of ideals from my meat lovers!!! -
Re: [What did everyone cook today?](/topic/1379/what-did-everybcf41adf-77a7-4ae6-a750-51f3773ecd2e-image.png one-cook-today)
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Local country market has a great price on hi temp cheese. I used to buy it here for the shop I worked at which is only a few miles up the road. Stopped in for myself today. My freezer has about 100#s of pork butts I picked up for$. 99 a couple of weeks ago. Sausage making is going to be my first major project when I get my home shop finished.
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