OleSmokey When you are planning on eating some take a pic of one outside of the package. I’d be interested in what you think would be wrong with the appearance then w could try to see what could be done to make you happier with the next batch. Or, going back to Sheep casings would always work too. I don;t think I have ever used sheep for snack sticks. Or at least, if I have, its been a while!
SOUS VIDE
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
30-40 % feet to other parts gives you a nice bodied stock
Oriental grocery store is a good place to look, maybe a food Co Op. I have seen them at Walmart and my go to butcher shop.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Chef I just fill up my stock pot until it looks about right, add the feet, aromatics and water and let it simmer.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Chef my brother passed along, Barely simmer and a spider will keep them together just enough to cool and toss in corn starch before frying until crispy and seasoning with salt pepper and garlic.
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YooperDog I was thinking of trying to pressure cook a batch to see if that gets a better flavor extraction. Have done the simmering for many years and love a good stock, but glad to hear about the chicken feet thing. I think that would be a great way to go for masa when making tamales.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Chef My brother says that they make crispy tid bits to snack on. My mom uses a pressure cooker to make her stock and it works well.
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Last night I confirmed that a pork loin cooked at 135° for 2.5 hours is the magic number.
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lkrfletcher that is a great looking meal
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HerbcoFood do you sear the outside or how are you finishing it off after SV?
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twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
HerbcoFood said in SOUS VIDE:
twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.
Pics are needed of the patio, Please! Before, during and after.
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