Has anyone used fresh jalapeños with a Bologna mix?

Denny O’s Sweet Heat Smoked Beans

This recipe seems to be addictive for those that have had them.

Ingredients

6-8 strips of bacon cut into 1/2 inch squares (I use at least i pound thick cut “Wrights” brand of bacon from Sam’s, or my own cross cut into 1/4" strips)

1/2 Medium onion, diced (I use one whole large sweet yellow onion)

1/2 Bell pepper, diced ( I use a whole orange and red)

1 - 2 Jalapeno Peppers, diced (seeding is optional) (I use 2 Poblano peppers, rib and seeds about 1/2 removed and a couple of jalapeño peppers seeds and ribs removed)

1 - 55 ounce can Bush’s Homestyle Baked Beans (or 2 smaller cans in homestyle slightly less total ounces)

1-8 ounce can of pineapple chunks, drained (Doles Crushed Pineapple not drained sometimes the next larger can)

1 Cup Brown Sugar, packed (1-/1/2 Cup)

1 Cup ketchup (1-/1/2 Cup ketchup plus a1/4 ish cup of Denny O’s BBQ Swauze)

1/2 - 1 Tbs. dry (ground) mustard (1/2 of the .45oz Tones little round container)

Prepare

1st Sauté bacon pieces in fry pan until slightly crispy and remove from pan with a slotted spoon. Using the bacon grease, sauté onion adding bell pepper, poblano and jalapeno peppers until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a (10x12x4" aluminum baking pan, aka a half steam table pan. This will be about 1/2" from the rim of the pan.)
While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time.

Smoke

Place in a 220-250° smoker for 2 1/2 - 3 hours. Make sure temperature of the baked beans reaches 160° or place in a 350° oven and bake for 1 hour stirring about every 45 minutes to an hour.

NOTE:

If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans (in addition to the bacon.)

DISCLAIMER

(With the Poblano and Jalapeno pepper added to the dry mustard these beans have the potential for some MAJOR heat. Taste as you mix to judge the heat factor!) CAUTION should be exercised when feeding these beans to small children and/or the elderly.

To make this recipe Family Friendly, omit the Jalapeno pepper and the dry mustard.
(NOTE: cut this in ½ or to 1/3 way too much for 2 including leftovers!)
(Lightly sprinkle rib rub after tasting for heat, not knowing how hot the peppers are with the mustard)
(Also added Honey squirted over the top and then drizzle molasses lightly and stirred in.)

The original recipe is first, (My additions are with-in parenthesis,)

Enjoy!
Denny O

I am in an urgent need of recipes. I can’t eat deer, beef, rabbit or pork for 5 years! I am already tired of fish and fowl. I would love to have some new ideas on how to cook something different with these. My deer snack sticks and jerky are useless now, so looking for something for chicken, duck, or turkey? I don’t know, can you make fish jerky? It is going to be a long 5 years!!!

Cindy Bushar 0 asked me to post her my recipe for a fresh corned beef reuben brat, it got long so I decided to post it here in User Recipes.
20220430_133118.jpg

There are various spice additives you can use. I bet Walton’s has one.
But I like to mix my own flavorings when cooking, and corned beef is just salted and cured beef, usually brisket but sometimes top round when sliced. And a Reuben is just corned beef on a rye bread with caraway seed, sauerkraut, swiss cheese, and thousand island dressing.

So flavor profile is just salt at about 1.8%, cure#1, and NO SMOKE. Pastrami is smoked corned beef, but we’re not making a pastrami brat, soo… Sous Vide is the correct cook, in my opinion. Of course like all cooking, you can do it however you personally like! But I’m going to write this to best replicate Reuben flavors in a brat.
Additionally there is no browning or maillard reaction flavor, as corned beef is almost always boiled, so sausages should not be smoked or grilled for authentic reuben flavor. But… I like to grill in a pan even so sometimes 😉
Sometomes for the boil a spice pack of bay leaf, coriander seeds, peppercorns, and mustard seed is added, but it is small. But I add 1/2 t or so of each for a 1 kg batch, just grind them all, and I mix with salt and cure1 in the water to ensure fast dispersion and mix.

For meat, any ground beef will work, but brisket and brisket fat is authentic. No pork, we’re making corned beef. I have used pork fat when I didnt have brisket fat, it is very good flavor too.
You can corn and cure it rapidly and cook right after you stuff, if you add a cure accelerator. I use ascorbic acid, vitamin C, at 1g per 1kg meat, which is a std 1000mg tablet. I crush it up, mix with water, and add after I’ve mixed in salt, cure1, and seasonings lightly. I do this EVEN IF I WILL LET FRESH BRATS SIT IN FRIDGE DAYS BEFORE COOKING. This is because cure accelerators also create very strong color and fix it in place, and I want that deep red color.

I don’t add any sauerkraut flavor, as everyone will rather put sauerkraut on a brat on a bun for a Reuben brat. Also the thousand island dressing, just ketchup and mayo really, is better applied as a topping sauce. You’ve got to decide how you’re going to eat final product and flavor accordingly. In my opinion, I will want a sauerkraut topping and sauce on the brat–no one like eating a fancy brat just plain on a bun! So those two flavors are not put into spice mix.
However, the swiss cheese can be added to the brat nicely by slicing up to small 1/4" chunks. Many folks say 10% of meat block weight for cheese amount. You can add more, whatever you like. Swiss has decently high melt point so regular swiss can be used.

It is very unlikely you’ll find rye brat buns, so I like to add those flavors. That will be caraway at 0.3% to 0.6%, I like it a lot.

Here, I’ll write out full recipe for 1 kg of meat, 2.2 lbs, just multiply as desired:
750 g brisket or top round, 6mm to 10mm grind.
250 g brisket fat, ground, add separate at end of mix to preserve good fat definition.
(You could just use 80/20 or 70/30 ground beef honestly, I have and it was good, but the brisket or pork fat was better.)
10% water, so 100g, mix with spices before adding them
1.8% salt, so 18g
2.5 g, about 1/2t, cure#1
1 g or 1/2 t each coriander seed, mustard seed, peppercorns, 1 bay leaf, ground up all
2g or 1 t caraway seed, coarse grind
1-2% nonfat dry milk as binder, 10-20g
100 g or more swiss cheese diced 1/4"

Add all but fat, light mix 1-2 min. Add ground fat, and 1000mg vitamin c tablet crushed and mixed with bit of water to help mix evenly. Mix 2 min or so to disperse fat and accelerator. If you like a firm sausage texture, mix harder before fat, but try to not overmix fat and smear it.

Stuff in 32mm hog casings or collagen replacement. Cook in sous vide to 160 f internal. Or simmer in 180f water, but I like to capture juices via sous vide.
Eat on bun with kraut and thousand island dressing.
Other tweaks:

If you like firm sausage texture, vs more crumbly brat, mix more. I like that, and a good bind, so I use NFDM as binder. You could add 1% or more rye flour as binder if you wanted that rye flavor and a more English banger or filler-style sausage. I also like this, but it is kinda opposite of the current fresh brat low bind trend you see in supermarket fresh brats. I tried it and liked, but kids liked without better.

Hope this recipe and notes are helpful to folks 😉

How many use binders in their sausage and which are best

20220810_175826.jpg 20220810_182449.jpg
I grew up on the Delaware Pennsylvania border, and an area where there were a lot of Pennsylvania Dutch. For breakfast we had something called scrapple as often or more than bacon. I thought it was a nationwide thing everybody loved till I grew up and moved away. It’s basically a cornmeal or buckwheat mush with meat in it that is thickened in the refrigerator and slices fried for breakfast usually with maple syrup. I searched here and found two threads for similar items by ND Mike and processhead which I will link below as references. Stanley Marianski has a recipe for Scrapple in his book, as well as the online web version which I will link to has another reference. The last thing he says in his book is you may need to tweak your recipe to get the right thickness or density of the scrapple that you desire, and I found this to be true.

I make pulled pork in a Instant pot often, so am often left with a thick rich broth and extra meat. This is a great recipe to use up both.
Ingredients
1 litre pork broth from boiling pork butt

160g or 1-1/3c cornmeal (can also use buckwheat flour, more traditional in some areas. I mixed half and half. But it is not a 1:1 replacement, use a bit more buckwheat). So long as the cornmeat to liquid ratio is same, you can vary to use up stock.

0.66 kg or 1.5 lbs cooked pork butt, chopped ; this doesn’t have to be exact, more or less is fine.

That adds up 1.82 kg more or less. For each kg or 1000 g, add these spices:
20220810_140952.jpg
1.8% salt, so 18g, final. Adjust for your stock saltiness.
(I used cajun salt blend Tony Chacheres instead of salt, I like hot sausage etc)
1 t black pepper
1 t sage
1 t thyme
1/2 t savory
1/2 t nutmeg
Optional:
1/2 t allspice, 1/4 t ginger, 1/8 t cloves
1 t crushed red pepper<< I like this for heat.

Boil stock with all spices, gradually add cornmeal and/or buckwheat stirring constantly, approx 5 min to thicken. Spoon should stand upright on its own. Add stock to thin, more cornmeal to thicken.

Add meat, stir in and cook 15 min or so stirring occasionally, low heat so it doesn’t scorch bottom.

Adjust seasoning, this is how it will taste except fried.

Line small loaf pans with plastic wrap or wax paper. Pour scrapple into pans. Cover w wrap or waxpaper, refrigerate several hours to thicken.
20220810_142527.jpg

Cut into 1/4" to 1/2" slices and fry in some butter. Let one side fry on med low heat til it firms up before flipping, or it will fall apart. You can lightly coat slices in flour to help brown up.
20220811_205923.jpg
20220810_174532.jpg

Serve with some maple syrup, honey, apple butter, etc. Usually for breakfast instead of bacon or sausage.

References:

Home Production of Quality Meats and Sausages by Stanley Marianski. He calls for an onion and 1/2t mace instead of my optional spices above. Website for Marianski
https://www.meatsandsausages.com/sausage-recipes/head-cheese/american/scrapple ND Mike thread on similar product gritwurst
https://meatgistics.waltons.com/post/76788 processhead thread on jaternice, also similar
https://meatgistics.waltons.com/topic/4812/something-different-jaternice

Results:
I liked the flavor and heat. I didnt use the allspice/ginger/cloves this time, wanted a more traditional Pennsylvania version, but it is good that way too.
Thickness, I used 50 50 buckwheat and cornmeal. Result wasn’t as dense as pure cornmeal, needed to be a bit thicker so it holds together while frying. Recommend not going below 1-1/3c grains to 1 L liquid.
Dice up the pork fine so you can slice easy.

My kids love it, say they like it better than left over pulled pork.

Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.

MAKES 24 APPETIZERS

12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut bacon

Cut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.

any one that knows me know I am always trying different fried chicken recipes , I have marinaded it , dipped it , battered it, double coated it , you name it and I have tried it all over the years , but this is a different way to fry chicken
( at least it was to me ) I have fried this chicken many times and it always turns out the same

what I want is: (1) chicken thats bursting with flavor
(2) crispy skin
(3) (3) crispy and crunchy crust
this chicken does it all !!!
when you read how its done your going to think two things : (1) it will be to salty (2) it will be to spicy

it will NOT be to salty or to spicy !!!

you will need a whole frying hen cut into pieces
don’t use the precut chicken from the supermarket, the pieces are to big and it WILL NOT FRY RIGHT . instead take the time to cut up a frying hen
with that said lets fry some chicken !!

this is what your going to need :

2 ½ tables spoons salt
2 tablespoons turmric
2 tablespoons red pepper
1 teaspoon mustard powder
1 teaspoon celery salt
1 teaspoon dill powder

put the cut up chicken in a LARGE bowel and complety cover with cold water add all the ingrededents to the water cover and sit it in the fridge overnight

the next day you will need :

1 1/2 cups of plainflour
1 TABLESPOON of cornstarch ( no more )
1 TEASPOON salt
I TABLESPOON red pepper
mix all of these together really well
thats it, add nothing else !!

preheat your oil to 340 degrees ( no hotter !!)
remove the chicken from the fridge, and remove from the water and brine mixure
DO NOT (I REPEAT) DO NOT RINSE THE CHICKEN
coat it with the flour mixture and shake off any excess flour
drop in the deep fryer for 17-18 minutes
( don’t over cook it )
remove and drain in metal collender or such
do NOT put on paper towels
(paper towels will make the crust soggy )

this is the BEST fried chicken recipe I have ever used
bar none !!!

20220809_175134.jpg
This is a recipe that about replicates the hamburger or hotdog buns you buy from the store: soft, correct texture, not to hard or crusty like a baguette or artisan bread. It has the proper yellowish color and richness and dinner roll tearability from an egg and more butter than most bread.
20220809_162807.jpg
20220809_162209.jpg

I make bread about every other day for kids lunches, as well as baguettes, brioche, sourdough, bagels, English muffins, and pretzels. I’ve tried a lot of variations for sandwich buns, so far these are the best.

You need 4" bun pans to make. I got a silicone mild shallow one making 8, half inch deep, and a metal pan making 6 that is 1" deep. Will post Amazon links later if I can figure out what this software will let me post for links.
I think for most folks would want a 5" bun for a large burger. The 4" ones are like McDonalds cheeseburger size.

I was testing amount of dough per bun on these. The deeper ones in back were 67 grams dough, the smaller buns up front were just 50g in the shallow mold. Correct amount: 67g each, up to about 80g.

Recipe:
1c milk
2T sugar
1T instant fast rise yeast
— mix above warm, let yeast activate while measure rest
1 large egg
1/4c or half stick salted butter, melted
390 g All Purpose flour, about 3 c fluffed. Not bread flour.
1t salt

1.Mix egg and butter into liquids, add half flour.
2. Beat this batter 3-5 min.
3. Add rest of flour while kneading with breadhook or spatula/ hand. Knead 5 min.
4. Add 50 g or so additional flour as needed to achieve this dough consistency:
– a wet, slack dough. Pulls away from sides of mixer bowl but stays stuck to bottom.
– too moist to knead by hand almost. Holding it 5 seconds results in stuck to fingers, you have to only let your fingers contact it for half second to keep from sticking.
– better too moist than too dry! You can add enough flour to surface to work into balls later.
5. Scrape dough from bowl, form into ball, coat in hands with butter, about 1t or so. Put back in bowl, cover bowl with plastic wrap.
6. Let rise/proof for 25min to 45 min at 80-100f, faster if warmer, to just less than doubled. Don’t overproof or it won’t rise 2nd time!
7. Punch down dough. Should total 800g or so.
8. Divide dough into 12 x 67g chunks. This works great if you buy 2 of the 6 hole 1" deep 4" diam bun pans.
Do the math for whatever your dough weighs, you need at least 65g each. You could do 10 x 80g. If you get the 8 hole silicone pan I have, then you’ll have 8 rolls of 90-100g dough. I think that would spill over mold too much, but will try and post.
9. Form dough into balls by forming an OK sign with your fingers, shove dough through hole with fingers from below, shoving excess dough up through center of ball. Smoosh flat to about the size of a Skoal or Copenhagen can lid, maybe a bit smaller.
10. Lay discs or flattened balls into bottom of greased pan if metal, just plain if silicone. Cover suuuper loosely with plastic wrap, so it won’t impede dough rising 1" above pans or more.
11. Stick pans back into proofing spot. I use my oven, run it for 1 min then off to get 100 to 115f temp.
12. Let rise for 30min to 1hr, until dough fills molds and rises up 1" or more. Pull out, put somewhere warm so they don’t fall, heat oven to 350.
13. Bake in bottom third of oven for 20-25 min. Pull out quickly 5 min before done and paint tops with melted butter. This keeps them soft and browns them. Cook until tops look golden brown OR waaay better, an instant read digital thermometer is 190 f.

Notes:

Dough must be pretty moist, too moist to handle without a bit of flour on the balls when forming. If drier, like something you’d knead on a board, it will be like a french roll instead of soft burger bun. If you want less dough so it properly fits your pans, like this is a wee bit much for mine, reduce flour 60 g and milk by 1 oz. Higher ratios of egg and butter will be fine. Weigh flour! If you’re experienced at proper dough consistency you could volume measure and work up to it… but it always takes longer so you don’t overshoot the flour. Weighed ingredients for baking is the only way to go. You NEED the bun pans to achieve proper bun height. If just flat on a tray, dough is too slack to stand up and will spread out. If you make dough firmer, you won’t get the soft burger bun texture, you’ll get a subway sandwich roll texture. Don’t overcook, they get tougher. You can also cook at 375 f for 18-20 min. This might give softer bun depending on it’s size. They sell a 5" bun tray, that is a large burger bun. Then you need 8x 100g buns for larger bun. IMPORTANT – for softer bun with better even brown, place a tray of boiling water below buns during cook! I just have a tray in there, microwave boil 2c and dump it in after loading bun pans. Acts like a steam injection oven.

20220809_154617.jpg
You can see 50g dough didnt quite fill the shallow molds of 4" silicone, but 67g did great in deeper molds.

20220809_162235.jpg
These 50g buns are good for small thinner sandwich buns, my kids don’t like too much bread. But dough didnt expand to mold wall, so they lack proper height.

20220809_184044.jpg

image.jpg

Prob already been done, but I’ve been adding 505 roasted green chili in addition to the seasoning and it’s a big hit! I do only 1 cup per 10lbs, but really kicks it up! Also been adding it to breakfast links using the extra sage seasoning. Give it a shot!
image.jpg

Yesterday I tasted the the jar of sauerkraut that I had opened and tasted a week back and was not strong enough. To my surprise the taste is now strong enough. I didn’t expect it to get stronger in the frig but it did.
So I opened the other two jars and they are good so I put them in the frig today. If they get stronger tasting in the frig they will be perfect. Will they continue to ferment and get stronger in the frig? I am assuming the fermentation will eventually stop in the frig.

25064B1F-D69A-439F-A885-A2E70C2F5900.jpeg

waaaay back when i was a young pup oh bout 20 year old i reckon . i was told we were having a family reuinion and i needed to come and bring a food dish , folks let me tell you at 20 years old cooking had not been a high priority, at that point , my idea of cooking was talking into the speaker at sonic drive in , so what was i to do ? i went to the grocery store and started looking , hoping for an idea to come to me. as i walked i spotted some canded baked beans , so i grabbed 3-4 cans and kept walking and alookin
then i came across sliced pepperoni so i grabbed a few of them , didn’t know what i was gonna do with them yet but i knew i liked pepperoni
and though i’ll just figure out what to put them on later ( i was thinking maybe put them on a hamburger ) then headed home , i had decided that i was agonna make some baked beans to take to the family reunion, i remembered that i had seem other people make it and all it had in it was beans bacon a few oinions and some bell peppers so i thought shucks i can do this !!
i waited till late the night before the reunion and started to make my baked beans , but when i looked in my fridge there was no bacon
i started to panic ,the stores were all closed then it struck me …i had plenty of pepperoni then i thought ( i wonder if they will notice the difference ) but what the heck to late now, so i dumped the beans and some brown sugar in a oven pan ( i remembered the beans were kinda sweet ) then i chopped some onions and bell pepper threw them in there too, put me a fair amount of black pepper in there ( i like lots of black pepper ) then i grabbed that pepperoni and got me a good tall stack of it and sliced it in 1/2 .then i chopped it up some more trying to hide what it was , i thought if the pieces were little enough no one would know what it was .so i mixed it all real good and i put it in the oven, …yes sir i cooked her till she was nice and thick . the next day i took it to the family reunion and sat it with all the other food and PRAYED !!!
then it happened, i started hearing folks asking who made the baked beans, i tell ya i almost broke and ran for my car wanting to be anywhere but where i was , i strolled by the table where my beans were nice and casual like ,and when i glanced at where my beans were , i almost faintedwith relief when i saw someone taking a biscuit and mopping the leftover juice outa the bowl , then and only then did i admit i made the beans, i was told that from now on i was the family baked bean maker

I bought some chicken leg quarters for camping next weekend. I am going to try the Steak Princess rubs, but would like to marinate them in something. I do have the chic on the run marinade, but was thinking you guys or gals might have a better idea.

I was pursuing Hank Shaw’s website and found his venison brat recipe, which appears to be his version of the Wisconsin Red Brat made with venison. Its a cured and smoked brat that has been emulsified before hand. Now I’ve gotten pretty comfortable with my moose brats using the meateater recipe, which tastes exactly how I like it. I thought I would combine the two and finally give this smoked meat thing a try. My takeaway is that I’ll modify by using a cure & emulsifying before stuffing and smoking. Anything else I should do to modify?

The peppers are coming in. They don’t last long so get’um while you can! thumbnail.jpg thumbnail 11.jpg 12.jpg

I used my grill to roast them but you can use your oven on broil, gas grill whatever,just burn the skins. Then bag them and seal while hot for a hour or so,peel skins, there ready.

My wife just freezes them with skin on and peels them when she ready to make green chili. mmm
Cook you half of one of those long pork loins.Cut everything up small bites add to pot with chicken stock cook slow, takes most of a day to thicken up. Makes a big pot.

We all have those foods that some think are the end all be all, or how do you not like that response to certain things, I know I’ll be sent to the whippin’ post on this, but whatever!
Here is my list:

Pancakes/waffles - I am hungry within an hour, you still have to eat proteins to fill you up, so what is the point. Bread pudding - I have had it a various high end steak houses, where it’s “supposed” to be great. Corn bread - this is one of those, well you have to add butter, honey, jalapenos, etc. then it’s good. Let’s be honest if you are having to add a whole bunch of other things to make it good, is it really that good? Bananas foster - Same as bread pudding, been to NOLA, had it there where it began, highly overrated. Baked beans - Yet another, well if you doctor the c**p out of them up, then they are good, sorry sir, hard pass. Adding bacon doesn’t always make the dish better - I could argue with you on somethings it actually over powers the dish and takes away from it. If you aren’t careful the dish will just taste like bacon, if that is the case just eat bacon on it’s own.

I’ve been making these for a few weeks now, and if not number 1 seller, a close 2nd.

28 lbs ground pork
1 package Holly pork sausage seasoning
2.5 lbs hi temp cheddar
2 lbs cooked bacon chopped fine
2 bags of frozen potatoes O’Brien-you’ll have to cook these before mixing.

Add cheese and potatoes at the end of mixing-potatoes tend to break up if added too early.

Stuff, cool, enjoy! Goes well on a bun with some country gravy

My wife is going through a bout of pancreatitis, Doctor says no beef and very little pork, only vegetables, chicken breast, and turkey. Need some help with ideas that taste good. She has been I the hospital for a week with no food or water until last night when they started her on ice chips and broth. Jello this morning and rice crispy for lunch. She should be coming home tomorrow and I am trying to make a menu. Anyone have any ideas?