You can use the Poly Tubing for burgers like that but A) they are expensive as they come in large quantities and are designed for commercial productions and B) they are too big. So, YooperDog suggestion of using the 3" casings is a good one. I Played around with another insert for the Walton's Quick Patty Maker but I couldn’t make it work. It might be possible to 3-d print? pr0wlunwoof did we ever do anything with this? I thought we had looked at doing it but I can’t remember where we left off?
Vienna Sausage
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Ok, so my guilty pleasure or maybe my dark secrete is I really like canned meat. Vienna Sausages, potted meat, and Spam. I like them all. After you all beat me up about, does anyone know how to make Vienna sausages? I was thinking chicken/pork, frank/bologna seasoning, use chicken stock in place of water when mixing. Any thoughts other than why would anyone want to make Vienna sausages?
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I think that there is an post under deli meats on making spam
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Grimpuppy I’m with you! I like that stuff too. That might work!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by GWG8541
Grimpuppy I like them also, but man my Dad loved the stuff. I just had SPAM over a camp fire about 3 weeks ago.
If you can eat C-rats, this stuff is a delicacy. With the exception of beans and Frank’s and the pound cake. Those two things were awesome. They switched to MRE’s just as I got out. C-rats were much better."You never really die until you end up on the wall at a Cracker Barrel"
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It took a while for the MRE to come into its own. By 1991 they were pretty awesome. Then, in true military fashion, they screwed them up. By 2001 when I went to Iraq, they were trash. They did away with the good ones, and replaced them with garbage. To top it off, every case of 12 had 3 vegetarian MREs in it. They were horrible. In Somalia, we had B-rats once a day for dinner. Them were really good!
My favorite MRE was spaghetti. You put in the squeeze cheese, crumbled crackers, and the little bottle of tabasco. Was a meal fit for a king.
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This made me remember that I have an MRE in the closet. I think it has been there for 15 years! Beef patty is horrible.
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Grimpuppy I think you just use eyeballs and chicken lips don’t you?
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I think a Vienna sausage is just a canned hot dog. Not really sure about the best way to can them. Seems like regular hot packing wouldn’t do anything to help the flavor, but would certainly preserve them.
Maybe someone else will chime in on the canning part. -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Grimpuppy spaghetti wasn’t around in MREs when they first came out that I can remember. My favorites on those were Beans and Frank’s, Beef in BBQ sauce, and Meatballs in BBQ sauce. The Pork Patty kind of reminded me of SPAM, but not as good. The cheese and crackers were nice to choke everything else down. Man did we live large or what.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
Grimpuppy mechanically separated chicken those products is one ingredient to use. That is what they use in most hot dogs and Vienna type sausages. It emulsifies supper easy since it it almost there and has chicken fat too.
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Grimpuppy said in Vienna Sausage:
Ok, so my guilty pleasure or maybe my dark secrete is I really like canned meat. Vienna Sausages, potted meat, and Spam. I like them all. After you all beat me up about, does anyone know how to make Vienna sausages? I was thinking chicken/pork, frank/bologna seasoning, use chicken stock in place of water when mixing. Any thoughts other than why would anyone want to make Vienna sausages?
Hi, my name is Claude and I am a processed canned meat addict ROFL! For me it is just nostalgia of my youth
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by Bob Stehlik
Grimpuppy We did C-Rat spaghetti & meatballs the same way w/crackers and cheese and of coarse Tabasco. Everybody had a bottle of that. The ham & limas were a real gagger!
Improvise, Adapt and Overcome! Semper Fi
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Bob Stehlik I think that was one reason most of us were not so fond of the switch from C-rats to MREs. We all had the mixtures down with the C-rats. I saved peaches and pound cakes until I could eat them together. Mixed up some good old Instant coffee with a heat tab and life was good. Although, I have heard the newer MREs are pretty good compared to the first few years.
"You never really die until you end up on the wall at a Cracker Barrel"
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The first MREs came with a dehydrated pork patty and a dehydrated beef patty. They were awful. Think dehydrated like a cracker or rice cake, not like beef jerky. In all the time they were around, I only recall one time that we ever had the time and a heat tab to reconstitute it. It was actually not bad. But it took 30 minutes cooking in your canteen cup. All the other times you just ate it dry.
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I have spam and eggs a couple times a month
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by Bob Stehlik
GWG8541 To give you an idea of the C-Rats we had they had cigarettes in them. A little 4 pack of Camels, Lucky Strikes or Pall Mall. All unfiltered. That’ll give you idea of my being “Old Corps”. I do have to say that by saving the cigs, pd. cake, chocolate, instant coffee and jelly; you could accumulate a good amount of “trade bait” and trade up to put something tasty together. I used to have a small sized “C-Ration Cookbook”. Also I never go anywhere without a P-38 ! I have one on every keychain.
Improvise, Adapt and Overcome! Semper Fi
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Bob Stehlik I remember the old salts talking about the cigarettes in the C-rats. They were also the ones who were pretty vocal with the first round of MRE’s about 1983. I still own a few of those great P-38s as well.
I used C-rats and MRE’s both for trade fodder in Korea and PI. Getting freshly cooked Lumpia in PI was easy with a little OD green wrapped American food. We were livin life large."You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 said in Vienna Sausage:
Bob Stehlik I remember the old salts talking about the cigarettes in the C-rats. They were also the ones who were pretty vocal with the first round of MRE’s about 1983. I still own a few of those great P-38s as well.
I used C-rats and MRE’s both for trade fodder in Korea and PI. Getting freshly cooked Lumpia in PI was easy with a little OD green wrapped American food. We were livin life large.Oh boy, don’t get me started on PI……. May have been the greatest year of my life.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Grimpuppy Magsaysay Drive in Olongapo City was one wild ride. Good times.
"You never really die until you end up on the wall at a Cracker Barrel"
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