ND Mike I live in Homer Alaska and hope u you ou land one like this 120 lb one I got Wednesday on my boat. 52 lb of fillets.
Best posts made by akdave
Cabbage Rolls / Pigs in a Blanket
Made up 70 cabbage rolls today and wanted to show 2 quick tricks for the job of making them. Someone else may have share these tips and I may have mist the post.
1 . Coring Cabbage, use a 1 1/2" wood Paddle drill bit and you can get the core out in seconds, just do it in a garbage can or 5 gallon bucket to keep the mess down. My cousin cam up with this one.
- Portion Control, my wife and I were thinking about how to quickly get the job done for 70 rolls and I thought about my stuffer and boy did it ever work slick. I put a big stuffing tube on, filled the stuffer with the mix and cranked out 70 rolls in a few minutes, all the same diameter and all 4 fingers long as I used my fingers for a measuring stick and they were all approximately 3.5 oz.
RE: Catching up with some meats!
Whole Head Sauerkraut
My ancestors came from the Transylvania area of Germany and in addition to regular sauerkraut they made whole head kraut and my uncle would put up a 55 gallon wooden barrel full with about 50 heads of cabbage each year about Halloween time and it would be fermented for the New Years Celebration. Pigs in a Blanket \ Cabbage Roles were the main course. As a kid growing up 60 years ago in addition to the pigs in a blanket we would frequently have sliced head kraut with meals and I always loved it. My cousin simplified the recipe and my brother and I still make it each year in smaller quantities in a food grade plastic barrel. As it is with Jonathon much of it is share with others.
RE: Snack sticks-learned something today.
Making snack sticks is the true test of a stuffer and its quality. I now use a 1/2" ratchet as it is a lot easier to pull down than push up and that really makes it easier for the person doing the cranking. Just got my turntable and very large stainless steel bowl and can’t wait to see if that will save time on the sticks and eliminate one person in the operation. Going to place a Waltons order today for supplies for next week. Also my wife is in charge of Vac Sealing our smoked salmon and snack sticks and she has had great luck with VacMaster full mesh Pint size bags in our noncommercial home sealer. they come in package of 50 and only 1-2 non seals in a box. Cant wait till I can afford a commercial Sealer.
RE: Homemade Smokehouse
Awsome looking burner, but not sure it will let you get to 180 degrees in that big of a smoker, you may want to insulate the outside of the smoker, The other thing that is very important with a burner that big that you have a gas valve with standing pilot so if the flame goes out the gas will shut off and the gas valve will let you hook up a thermostat to control temperature. After a lot of searching on the internet if found a thermostat that goes from 80 degrees to 240 degrees. Propane is heavier than air and sinks to the bottom and then seeps out and stays low and I had flames roll across a floor with a leak on a boiler and luckily I could get to a valve and shut it off.
Latest posts made by akdave
RE: Meatball forming
Ridley Acres I just made 80 cabbage rolls and used my stuffer and it worked great. I thoroughly mixed all ingredients and put the meat in my stuffer with a large tube and I would squeeze out a 4 finger length aprox 3.2 oz. I think a 2 finger length and give it a role on the table and you would have a beautiful nice round compact meatball in a second. Dave
RE: Cold weather smoking issues
If the weather is really cold and you can get them smoked and up to 135-140 just finish them off in a hot water bath. Take the biggest pan you have put the snack sticks or other stuffed cased product you are working on in 170-180 degree water and get the internal temp up to 165degrees. I use a. Large stainless steel steam table pan. To save time I have been routinely using this method as I am assured that all the products are at the same temp and it saves time as it cuts the time to get the product up to temp by about 1/3 because water conducts heat much faster than air.
RE: Cabbage Rolls / Pigs in a Blanket
Here is the recipe for Cabbage rolls for 70 people 3.5 oz meet per serving
10 lb lean burger
3 lb ground pork for packaged pork sausage
5 heads of cabbage 7-8"diameter
3 cups uncooked Minute rice
1 tablespoon pepper
3 tablespoons Salt
3 tablespoons garlic salt
2-3 64 oz jars of Farmans Sauerkraut
Core cabbage and place cabbage heads 1-2 at a time in boiling water for a few minutes and remove outer leaves that are soft, and repeat till all usable leaves are recovered.
Thoroughly mix all the rest of the ingredients except sauerkraut in a mixing pan till well blended and then measure out and form aproximantly 3 1/2"long x 1 1/2"daimater rolls of meat 3.5 OZ. I put the meat in my stuffer and it really speeded up the process and made proportioning really easy. 4 fingers is about 3 1/2".
Wrap the meat in the cabbage leaves and place in a baking pan on top of a thin layer of kraut and when pan is full cover the top of rolls with a another thin layer of kraut. Don’t drain the kraut as the juice is essential in seasoning the cabbage rolls as they cook. Cover the pan with parchment paper and then cover and seal with aluminum foil. Parchment paper keeps the salt in the kraut from turning black when it is heated when it is in direct contact with aluminum. 3 shallow steam table pans will hold 70 rolls.
If you like you can top cabbage rolls with your favorite tomato sauce .
Bake at 350degrees 1 1/2 -2 hours or until meat is cooked
RE: Cabbage Rolls / Pigs in a Blanket
3# Ground Chuck
1# Ground lean Pork
1 cup minute rice dry
Salt, peper,garlic salt
mix all ingredients together thoroughtly
and form rolls
wrap rolls in blanched cabbage
place rolls in 9 x 13" on light bed of sauerkraut and lightly top of rolls with sauerkraut and seal pan with tinfoil
Bake 1-1 1/2 hr at 350degrees till meat is done
one other thing I am thinking about is that using a stuffer to make Meat Balls would be the way to go, just squeeze out 1 1/2" of meat roll them round and away you go
RE: Trouble with #12 grinder knives. Standard square center hole size??
you might just try a small file to enlarge the center a little if it is close and if a file won’t cut it try wrapping 100 grit cloth sandpaper on a piece of small square stock and see if that will enlarge the hole