A different idea for the leftover meat in the stuffer

[DanMcG]

While linking some rookworst this morning I had a good size blow out and thought I'd try something different other then making a patty and frying it.
I took the blowout meat and the few ounces in the bottom of the stuffer and packed it in an empty Spam can that I was saving for another experiment. then vacuum sealed it in a bag and simmered it in pot of water @ 180° till it got to 160° internal. cooled it and sliced it and proceeded to ate half of it.
It's a totally different product and man is it good!! sure beats that little burger I always end up with.

I just thought I'd share the idea. And I hope to be smoking the links today and will share some Q-view when It's done.
Oh and a big thanks to Treegje for helping me with the research on the Belgium rookworst.

 

[pandemonium]

Thats definitely an original idea there.

 

[skully]

I have had sous vide pork and it was delicious.....kinda diff tex at first but after.....

 

[thebarbequeen]

Gotta love that presentation!  fun idea, thanks! Looking forward to your whole rookwurst post - Cheers!

 

[boykjo]

Thats a great Idea. I always have 3 lbs left over from my  #30 stuffer. I'll definatley try that next time. How did you check the internal temp in the boiling water? Did you have to puncture the bag and probe the meat.

 

[daveomak]

It is a SPAM-A-DEMIC I tell ya!!

 

[tyotrain]

nice idea bet it was tasty

 

[DanMcG]

Thats a great Idea. I always have 3 lbs left over from my  #30 stuffer. I'll definatley try that next time. How did you check the internal temp in the boiling water? Did you have to puncture the bag and probe the meat.

Exactly boykjo after about 15 minutes or so I stuck the prob thru the bag and started reading internal temps...the pic above shows the wound from the prob

If ya have 3 pounds like ya say I'd do a couple small coffee cans. it would make a great sliced lunch meat

 

[SmokinAl]

Boy you learn something new here everyday!

 

[BGKYSmoker]

Thats using the old spam can 

 

[venture]

Stop posting this stuff.  I can't keep up with all the great ideas to try around here.

Good luck and good smoking!

 

[beer-b-q]

Genius ole boy, simply Genius...

The Good Kind...

 

[markmaciejewski]

i'm glad i became a member of this site.  AWESOME idea.

 

[DanMcG]

Genius ole boy, simply Genius...

The Good Kind...

LOL,thanks but  I just  like to play with my food, and post it here.  and

 

[nogoer]

Blowout, You don't hand stuff it into another casing? or open up the stuffer and toss it on top of whats left to be stuffed?

@boykjo -3 lbs leftover? wow thats alot of loose meat to have left over. My 5 pounder only has maybe an ounce or so.

 

[DanMcG]

Nogoer, If I have a blow out early in the stuffing I reload but after its almost to the end I just save it for patties or like the one time i canned it. Funny though It tasted better and totally different when I canned it and simmered.

And No, I would never even think of hand stuffing...It takes long enough with the stuffer

 

[cdldriver]

way to go

 

[smokinhusker]

Great idea!

 

[ron forst]

when I get done stuffing I usually take the leftover and put it in my jerky shooter and lay it out and put it right along in the smoker with the sausage, turns out great