What's your next Meat Project?
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canning
processhead I absolutely love Braunschweiger and grew up eating tons of it. What kind of wood did you smoke it with?
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processhead I’ve heard of some cooking in small mason jars in pressure cooker. Have you heard of or considered that method for braunschweiger?
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Bob Stehlik on last edited by processhead
Bob Stehlik said in What’s your next Meat Project?:
processhead I absolutely love Braunschweiger and grew up eating tons of it. What kind of wood did you smoke it with?
Bob, I did not smoke this braunschweiger. I have read that some recipes call for a light cold smoke after cooking in water, but I have never done this personally.
I was actually thinking about this yesterday and noted that the orange Walton’s casings appear to be a plastic material. Not sure if they would pass any smoke flavor even if you wanted to smoke them. Maybe Jonathon knows?
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dawg Cast Iron Masterbuilt Team Blue Power User Regular Contributorsreplied to processhead on last edited by
processhead
Great job! Looks like store bought! But definitely better when it’s home made. I am going to put that on my grocery list, I have not had any in 3-4 months. Sounds good. -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power Userreplied to processhead on last edited by
processhead looks perfect!
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to processhead on last edited by
processhead I love braunschweiger! I tried to make it a few years ago and was a disaster. Tasted good but not nearly emulsified enough. Yours looks fantastic!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to RON PARRISH on last edited by processhead
RON PARRISH said in What’s your next Meat Project?:
processhead I love braunschweiger! I tried to make it a few years ago and was a disaster. Tasted good but not nearly emulsified enough. Yours looks fantastic!
After grinding, we ran it through the bowl chopper to emulsify it. I wanted to get pictures of that, but our hands were a mess and the emulsion was trying to creep out the sides of the chopper bowl. It took some effort with a scraper to keep everything contained. Next time the batter needs to be a little thicker consistency.
The finished product was nice though. After cooking and cooling overnight it set up nicely. Great flavor and a smooth texture you could spread with a knife like a pate’.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Ridley Acres on last edited by
Ridley Acres said in What’s your next Meat Project?:
processhead I’ve heard of some cooking in small mason jars in pressure cooker. Have you heard of or considered that method for braunschweiger?
That new to me. I am curious about the pressure cooker though. I thought pressure cooking raised the temperature over 212 degrees? If so, that is way too hot and would render all the fat out of any sausage. Maybe they are doing something special to keep the temperature down?
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to processhead on last edited by
processhead Now you got my mouth watering!!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Natural casing weisswurst yesterday and Canadian bacon today.
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processhead looks good
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processhead what was your meat block? Did you use veal? Weisswurst with some goodustard is hard to beat!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Jonathon on last edited by
Jonathon said in What’s your next Meat Project?:
processhead what was your meat block? Did you use veal? Weisswurst with some goodustard is hard to beat!
I made it from all-pork trimmings, so not a truly authentic version, but still pretty good stuff!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to processhead on last edited by
processhead good looking stuff
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
I’ve got to be on the look-out for a nice P loin at a propper &. My supply is getting down there.
I can’t wait to see it cut open Paul!Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Denny O on last edited by processhead
Denny O said in What’s your next Meat Project?:
I’ve got to be on the look-out for a nice P loin at a propper &. My supply is getting down there.
I can’t wait to see it cut open Paul!Well hate to let you down, but I didn’t get any pictures when I sliced it. Flavorwise, it feel it was one of the best I have done but the appearance was a little disappointing.
The brine/cure I made used extra dark brown sugar, which resulted in a deep brown brine solution. When I injected the brine it stained the loin at the two injections sites for the full dept that the needle went in.So instead of a nice even pink color, it looks like each slice as two brown rings about the size of a quarter.
I really like that brown sugar flavor in a cure and have used regular brown sugar in the past with good results. So I guess the lesson I learned is don’t inject pork with brine made from extra brown sugar if you want pretty pink cured pork.
After thinking about it, I suspect a dry rub cure made with extra dark brown sugar would be just fine and would only darken the exterior of the loin.
Edit:
Here is a picture of some of the sliced and packaged pork loin. The discoloration was not too bad on this one.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Made a bit of sausage today.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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processhead, what’s in your weisswurst? Bacon looks good!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Pivodog on last edited by processhead
Pivodog said in What’s your next Meat Project?:
processhead, what’s in your weisswurst? Bacon looks good!
The weisswurst is all-pork. I just use boned out pork butt. I think I posted the ingredients and seasonings in different post a while back. I will see if I can find it and link it to this one. You should be able to duplicate it in your chopper.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to processhead on last edited by
processhead What is your “extra dark brown sugar”?
I only have light brown and dark brown at the grocery stores that I’m aware of.Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in!
