Richtee Posted November 18, 2010 Author Posted November 18, 2010 Here's a jerky prep shot. Cut across "grain" for tenderness. http://www.amateurpyro.com/forums/uploads/1287395536/gallery_6205_74_24012.jpg
Richtee Posted November 20, 2010 Author Posted November 20, 2010 (edited) OK...an update: THe grinding goin' on for the stix. Second grind in progress after grinding and chilling to cure yesterday. Man, that second time thru the 3/16 plate really maks a difference in appearance eh? http://i471.photobucket.com/albums/rr72/esalink/Venison%20hinds/1120001247.jpg http://i471.photobucket.com/albums/rr72/esalink/Venison%20hinds/1120001247a.jpg Some of the jerky. Hmmm don't seem to photograph well. Can't be ME could it? http://i471.photobucket.com/albums/rr72/esalink/Venison%20hinds/1120001040.jpg And the stix hanging over a few hunks of lump and some hickory. Sittin' at like 110-ish now. Gonna go a few hours like that, then heat 'em up to 153. GOD I HATE making stix! Cases rupture, hang up while stuffing, small, hard to work with...GRRR! http://i471.photobucket.com/albums/rr72/esalink/Venison%20hinds/1120001603.jpg Edited November 21, 2010 by Richtee
Richtee Posted November 21, 2010 Author Posted November 21, 2010 And the money shot... man, good stuff, but what a PITA to make.... http://i471.photobucket.com/albums/rr72/esalink/Venison%20hinds/1121000705a.jpg
TheSidewinder Posted November 21, 2010 Posted November 21, 2010 Damn, those look good, Rich! And I'll bet they taste as good as they look. Worth it!
NightHawkInLight Posted November 22, 2010 Posted November 22, 2010 Bad move posting those Rich, cause you know when I get a deer I'm gonna be asking for some! Or hey, you don't like making the small ones? I'd take em 1"+ in diameter, I usually can't stop myself from eating three of the little guys per serving anyway.
Richtee Posted November 23, 2010 Author Posted November 23, 2010 Bad move posting those Rich, cause you know when I get a deer I'm gonna be asking for some! Or hey, you don't like making the small ones? I'd take em 1"+ in diameter, I usually can't stop myself from eating three of the little guys per serving anyway.Heh...good point... The larger natural casings go pretty well. And honestly, if I had some help, the little buggers would have not been so bad. But cranking and trying to control the feeding by myself... not so much. Good luck on the hunt front!
Richtee Posted December 1, 2010 Author Posted December 1, 2010 Caught some nice looking chicken thighs on sale for $.99/Lb. Picked up 15 pounds, bone out to about 11 Lbs, scrap and bones into stock pot- and the meat.... Chicken Dijon sausage 10 Lbs ground chicken thighs, most skin left on1 cup milled instant oats.5 cup powdered milk.25 cup Dijon mustard.5 cup half and half.5 cup dry white wine.25 cup yellow mustard2 tablespoons white vinegar2 tablespoons prepared horseradish2 tablespoons coarse CBP1 medium diced fine Spanish onion1 tablespoon fine chopped dill2 tablespoons mustard seed4 tablespoons Kosher salt Warm wine, mustards, H&H, vinegar in sauce pan, whisk well Dump other ingredients into ground meat, and add above sauce, mix well and stuff. Man you should SMELL this oniony-horseradish-mustardy delight! Wow! Even raw...LOL! Patty fry: Spot-on and fabulous! Notice diced onion- nice texture with the .25 inch single grind on the thighs...http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1201001042.jpg OK... here we go! Check out my new built cutting board. Lexan plastic cut to fit inside a cherrywood framed/pressboard holder, all sealed with epoxy. The lexan is from a sign that was getting tossed. Have a couple sheets so when this hunk gets crapped up, I toss it and cut another :{) Lookin' for a set of fold-up legs for it tho..err... anyway... http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1201001117.jpg Sausage be flowin' nicely http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1201001131.jpg Links done and the leftover from the ole Enterprise. Gonna make some sammy patties. Mmmm! http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1201001147.jpg Grillin' 'em up inside on the Jennair. Had enough of the 28° weather outside after stuffing these puppies! Brrr! http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1201001239.jpg SERIOUSLY good, folks! Could do with a touch more zinnng... I'm thinking another few tablespoons Dijon. Could vary with brand too...I used a French's Honey Dijon, not the Grey stuff. Also, you don't have to case this... makes a great patty for eating alone or in a sammy. http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1201001241.jpg
Richtee Posted January 13, 2011 Author Posted January 13, 2011 Here's a little project I have been working on... quick and easy roast/smoked beef for sammies or eatin' straight..with au jus included! a Demi-glace is what I made from beef stock and a commercial mix.. it's like gravy on steroids. It's jelly-like cooled. And beyond Jello-jelly like. Solid is a better word. So when vac-packing sliced beef..or pork for that matter, no suck-y into machine-eee of the au jus. Plan is to mix with the cured top round pictured here... and seal it up... upon re-heating we add a cup of water.. Au-Jus! But I'm thinking French Dip fodder, or a thin-sliced pile with au jus all ready to go- Vac pak'd. Drop in a pan, add a small amount of water, heat for a min or two- and build sammy or pile on plate! Here's the main character in the production... http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011049.jpg
Richtee Posted January 13, 2011 Author Posted January 13, 2011 OK..I gotta report...SUCCESS! Here's the darn-near demi-glase cum Au Jushanging on for dear life in the tipped bowl... http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011309.jpg And a couple packed shots...full vac, and nary a bad seal! A LITTLE juice migration, but minimal... and no puddles in my machine! Put about a tablespoon or so in each pack. Testing earlier indicated about .25 to .5 cup water on re-heat for an Au Jus type sauce. http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011317.jpg http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011321a.jpg Got a nice li'l stock of tasty roast beef packages! Mmm! http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011337.jpg
TheSidewinder Posted January 16, 2011 Posted January 16, 2011 Wow am I hungry all of a sudden! And it's 2am!!!
Richtee Posted March 20, 2011 Author Posted March 20, 2011 Well, I'm getting rid of the ~100 year old Enterprise sausage stuffer... it's too heavy and too hard to clean. Or I'm getting cranky and too old for it. Whichever... Anyway, here's the new unit. a Kitchener from Northern Tool, 15 Lb capacity. Niiice! And the maiden flight of Hunky paprika/garlic (Kolbasz) sausage. Cleanup took 15 mins :{)
Richtee Posted April 6, 2011 Author Posted April 6, 2011 Here's some straight pork loin sausage. Actually, the trim from some loins...all the minimal fat and rib edge meat. About 85/15 lean/fat. I brined the meat in grinder-chunk size in Mad Hunky poultry brine with phosphate. Din't add much of anything else... just a tsp. of CBP, and a quarter cup pistachios, ground with the meat and 3 tablespoons shelled sunflower seeds. Come out pretty darn good! Very lean..and STILL juicy! The phosphate brine is quite impressive in both flavor and moisture. http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0405011230.jpg http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0405011241a.jpg http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0405011351.jpg
hillbillyreefer Posted April 6, 2011 Posted April 6, 2011 Ritchee, Love the nostalgia of the old Enterprise stuffers. Have used an 8 quart, your right on the cleaning and moving the thing, they should last forever. A buddy of mine was going to toss a 4qu and he gave it to me. I don't use it, it's a display piece. You may be able to find a set of legs for that cutting board at your local shopping mall (garbage dump). If you have one that public access is allowed. Check kijji, our hunting camp bought a whole truck load of old tables from a hall for $50. Tables weren't much but the legs were all good.
Richtee Posted April 7, 2011 Author Posted April 7, 2011 You may be able to find a set of legs for that cutting board at your local shopping mall (garbage dump). If you have one that public access is allowed. Check kijji, our hunting camp bought a whole truck load of old tables from a hall for $50. Tables weren't much but the legs were all good.YEah...standard legs are too "long" when folded to fit under the board tho. I might have to design something with "extensions" and cut down the standard legs. Been scratching my head on that as I have picked up 4 sets just as you described ;{)
Richtee Posted May 1, 2011 Author Posted May 1, 2011 Had our first competition this weekend, and finally took a grand champion award in a KCBS style contest. 4th in ribs, 3rd in chicken, 2nd in pork, and 1st in brisket got us tops in total points. YAY! Was a bit chilly putting the big meats on at 1AM Friday night tho...brrr! there's some half assed pix of the turn in boxes
Pechovski Posted May 1, 2011 Posted May 1, 2011 Great stuff Richtee, i was kinda in to food once and i have some basic chef education and been working some to. Not that much of a meat guy, but i can do some nice stuff with that to.Sushi is simple as hell, but PITA to do. If i would have had a better knife collection this would have looked a lot better
Richtee Posted May 17, 2011 Author Posted May 17, 2011 Here's one with kinda a chem bent... MEAT GLUE! Derived from animal blood's clotting components... So you folks know I been playing with the enzymatic meat glue Activa RM. Here's a good portion of a deboned shoulder. I also removed the "money muscle" group for a hot coppa. Here she is after 16 hours in the fridge, wrapped tight "fatty style"http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0507011057a.jpg Notice I rolled it, then wrapped again along it's length to keep the roll tight.http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0507011058.jpg Here's the major seam from money muscle removalhttp://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0507011100a.jpg And here's a couple seams from muscle "strips" I "glued" in to even out the roll. Yeah...I still need some practice...http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0507011100b.jpg And the top, fat cap side of the rolled ham.http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0507011100.jpg It's now injected with some cure, and dry applied along with some pepper, garlic, onion and dehydrated honey, re-wrapped and curing in the fridge.--------- OK 10 days later- here's a shot of the now healthy (cured) Hamenstien about to slip into her fish-net stockings for a smokin' hot time on the town! http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0516011658.jpg Ain't she somethin'? :{) http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0516011701.jpg
Richtee Posted May 18, 2011 Author Posted May 18, 2011 Well... here it is. I notice I missed a pocket inside- minor I guess. It's difficult to be sure interior pockets won't occur with such odd-shaped hunks. I did have some seperation along a fat vein, but you get that in a "real" ham sometimes as well. http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0518010808.jpg A 3/4 view of one half. It's really very pretty, and yes...it tastes pretty darn good too :{)http://i471.photobucket.com/albums/rr72/esalink/Hamenstein/0518010811.jpg Thanks for following the project, folks!
dagabu Posted May 18, 2011 Posted May 18, 2011 I mjfiu fjiot kjfvnilj thh jiovnu!! (I cant post because of drool!!) -dag *another example of tongue-in-cheek that should not be taken literally.
Richtee Posted May 19, 2011 Author Posted May 19, 2011 Oh my god that looks tasty!Heh it is... it is! Thanks for the kind words guys. I appreciate hanging out and reading and learning, even tho "The Man" has effectivly ended my participation in pyro. He can't beat my meat tho
Mumbles Posted May 24, 2011 Posted May 24, 2011 I finally got around to testing out Rich's rub, and it is every bit as good as everyone says. I coated some chicken breasts with it, and cooked them in the oven, and mmmmmmmmmmmmmmmmm. I;m sure it's lost some potency in the several months I've had it, but it's still quite tasty.
Richtee Posted May 25, 2011 Author Posted May 25, 2011 I finally got around to testing out Rich's rub, and it is every bit as good as everyone says. I coated some chicken breasts with it, and cooked them in the oven, and mmmmmmmmmmmmmmmmm. I;m sure it's lost some potency in the several months I've had it, but it's still quite tasty.Ahhh well, dang Mumbles... I grieves me to know you have deprived yourself soo long... I now have a brine out for poultry and pork as well. Increases flavor and moistness to a damned near illegal level. But the Guys in Dark Glasses let me mix it... Samples available for postage...typically $2 to lower 48. 1 US Quart's worth- Enough for several pounds of parts, or a whole boid in a ziplock. The rub on top is just icing
dagabu Posted May 25, 2011 Posted May 25, 2011 Ahhh well, dang Mumbles... I grieves me to know you have deprived yourself soo long... I now have a brine out for poultry and pork as well. Increases flavor and moistness to a damned near illegal level. But the Guys in Dark Glasses let me mix it... Samples available for postage...typically $2 to lower 48. 1 US Quart's worth- Enough for several pounds of parts, or a whole boid in a ziplock. The rub on top is just icing Richtee, PM me, I would love to try it out!! -dag
Cookieman Posted May 26, 2011 Posted May 26, 2011 Rich's rub is one of the best I have ever tasted. I've used it on my smoked baby back ribs and pulled pork.All my friends and family come to my house when we have a BBQ.
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