or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › A different idea for the leftover meat in the stuffer
New Posts  All Forums:Forum Nav:

A different idea for the leftover meat in the stuffer

post #1 of 19
Thread Starter 
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.
post #2 of 19
Thats definitely an original idea there.
post #3 of 19

 

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

post #4 of 19

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

post #5 of 19

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.

post #6 of 19

It is a SPAM-A-DEMIC I tell ya!! points.gif

post #7 of 19

nice idea bet it was tastyicon14.gif

post #8 of 19
Thread Starter 



 

Quote:
Originally Posted by boykjo View Post

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

 

 

post #9 of 19

Boy you learn something new here everyday!

post #10 of 19

Thats using the old spam can drool.gif

post #11 of 19

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

 

Good luck and good smoking!

post #12 of 19

Genius ole boy, simply Genius...spam2.gifThe Good Kind...

post #13 of 19

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

post #14 of 19
Thread Starter 
Quote:
Originally Posted by Beer-B-Q View Post

Genius ole boy, simply Genius...spam2.gifThe Good Kind...


 

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


 

 

post #15 of 19

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.

post #16 of 19
Thread Starter 

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

 

post #17 of 19

congratulation_graphics_2.gifway to go

post #18 of 19

Great idea!

post #19 of 19

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › A different idea for the leftover meat in the stuffer