A different idea for the leftover meat in the stuffer

Discussion in 'Sausage' started by danmcg, Apr 25, 2010.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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.

    [​IMG]

    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.
     
  2. pandemonium

    pandemonium Master of the Pit

    Thats definitely an original idea there.
     
  3. skully

    skully Meat Mopper

    I have had sous vide pork and it was delicious.....kinda diff tex at first but after.....[​IMG]
     
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

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

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    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.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It is a SPAM-A-DEMIC I tell ya!! [​IMG]
     
  7. tyotrain

    tyotrain Master of the Pit

    nice idea bet it was tasty[​IMG]
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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
     
    Last edited: Mar 25, 2011
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Boy you learn something new here everyday!
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thats using the old spam can [​IMG]
     
  11. venture

    venture Smoking Guru OTBS Member

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

    Good luck and good smoking!
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Genius ole boy, simply Genius...[​IMG]The Good Kind...
     
  13. i'm glad i became a member of this site.  AWESOME idea.
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

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

    nogoer Meat Mopper

    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.
     
  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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
     
  17. cdldriver

    cdldriver Meat Mopper

    [​IMG]way to go
     
  18. ron forst

    ron forst Fire Starter

    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
     

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