Grimpuppy sweet, thx for posting! Put in an order for $280 of goodies including sure gel 😉 was just waiting!
Pickled Sausage
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr I sometimes go get my meat direct from the producers. On my first visit to one I was asking about getting tongue and some other parts that you don’t see in stores anymore. They were surprised because they said they never heard anyone eating those anymore, just grinding them up for dog food. I couldn’t convert them but, they would save me the tongue and such.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog In my neck of the woods those cuts are still in demand, actually in very high demand for the last year or so.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
The one thing that is really hard to find any more is beef sweetbreads, I have not had them in years, but I will find some next time I go to a real grocery store and will eat more than allowed.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
mrobisr That was about four or more years ago. Some of my in-laws and and friends are producers and when we were in the area we could pickup, but the distance was the factor to establish a more local contact.
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Grimpuppy I just find it weird to taste something that could taste me while I am eating it!
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I do know someone who still pickles tongue, so I will have to hit them up for their recipe.
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I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.
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Maybe throw a few tongues there, that would keep me from eating them to early!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
bleathery said in Pickled Sausage:
I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.
The best pickled sausages I have had got pushed behind stuff in the fridge and marinated for a couple months without me touching them. Probably wasn’t the safest thing to eat, but wow were they delicious. The wife was freaking out about me eating them, telling me you are going to die. My reply was sorry dear sometimes you have to take one for the team.
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mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.
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That sounds so much like my bar days!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
bmartin1000 said in Pickled Sausage:
mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.
You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.
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