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Recent content by Culinary Otter

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  1. Culinary Otter

    What temp and how long for sous vide shredded elk roast?

    Definitely the way to go. I've done elk, moose, and venison. All with the pressure cooker. I love the SV for a lot of things, but wouldn't be my choice for pulled meat. One time I did pulled moose in a dutch oven. No different than making pulled beef, IMO. You won't be sad with the pressure cooker.
  2. Culinary Otter

    Sausage stuffing - or how I got mad and threw a bunch of junk away.....

    Lol I need to wire the basement before I get anymore. We only have one circuit down there. She already agreed to a fridge in the broom closet and I'm putting one in the smoke shed when I get that wired 🤣
  3. Culinary Otter

    Velveting Meat

    Yup. Pretty much the same as it does for strips. It gives it more of a "sausage-like" texture vs a drier lean ground meat texture is probably the best way I can describe it. It's quite nice, I highly recommend it.
  4. Culinary Otter

    Pickled Garlic

    There's a booth at the local farmers market that sells spicy pickled garlic. I easily crush two jars a month. Love it.
  5. Culinary Otter

    Sausage stuffing - or how I got mad and threw a bunch of junk away.....

    I'm already pushing it with the fiancé on how much room I take up in the fridge(s) for my sausage and curing adventures. :emoji_laughing:
  6. Culinary Otter

    Sausage stuffing - or how I got mad and threw a bunch of junk away.....

    Maybe it's just where we get them from. Ours come in a salted vac pack, not a bucket, perhaps that's the difference? We've had some that we literally had to cut to get unbundled. I hydrate them for anywhere between 24-72 hours and they're always finicky to untangle. I can load them no problems...
  7. Culinary Otter

    Sausage stuffing - or how I got mad and threw a bunch of junk away.....

    The loading isn't my issue, it's everything else.
  8. Culinary Otter

    Sausage stuffing - or how I got mad and threw a bunch of junk away.....

    Less finnicky (they don't come in a tangled mess in the pack), easier to just soak just what I need, easier to repack if needed. You can still flush them. If the price difference was crazy I'd go with hanks, but for the extra couple bucks I'll stick with tubed. I also keep some collagen on...
  9. Culinary Otter

    Sausage stuffing - or how I got mad and threw a bunch of junk away.....

    After using the tubed casings I will never go back to hanks.
  10. Culinary Otter

    Velveting Meat

    I started doing that with ground beef for chili as well a few years back after seeing it on ATK.
  11. Culinary Otter

    Pepperoni fried rice

    The gochu garu added a ton of heat, but it would also be good taking that out and using hot pepperoni instead
  12. Culinary Otter

    Do you have a snack stick locker?

    I freaking love Lagavulin.
  13. Culinary Otter

    Pepperoni fried rice

    Do it!
  14. Culinary Otter

    Need beef ideas for a quick smoke.

    Trick is get some quick wins that don't take long to cook, plate with hearty dishes that take smoke flavor -smoked blue cheese burgers with potato puree -smoked meatloaf with malt vinegar fries -smoked minute steak with smashed potatoes -double smoked sausage
  15. Culinary Otter

    Pepperoni fried rice

    Modified from Molly Baz 🥰 Fried pepperoni. Fried rice. Aioli with rose vinegar. Topped with scallions. Heaven. Gochu Garu instead of red pepper flakes.
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