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am i stuck with lumpy sausage?
ok... well, that was an ordeal. @SmokinEdge you were right... i shouldn't have gone with the smaller die. meat paste. and it was hard going the whole way -- the lem plunger isn't a snug fit, so it'd spooge out the side then create air pockets... oh well. live and learn. and my parents... -
am i stuck with lumpy sausage?
ope yep it helpfully says so on the edge of the die. ok - wish me luck ! dropping the lug into the freezer for a bit to chill it out -
am i stuck with lumpy sausage?
right? i thought that was kinda weird too after i started mixing it up... hence the post. only thing i can think of is that maybe that fat was still cold enough to be solid and didn't mix very well -
am i stuck with lumpy sausage?
i will give that a try. the large die again or the small one? the small one has ... 1/8" holes? or therabouts. they're probably actually metric and i didn't read the thing. -
am i stuck with lumpy sausage?
and maybe i'm over-thinking it and i should just bag it up and call it a day... not like my parents are making patties - they add it to spaghetti or lasagna -
am i stuck with lumpy sausage?
it was mostly frozen when ground. i didn't temp it. it didn't smear when ground. but now i've added water and the mixture is starting to tack up, but when i run my hands through it, it still feels a bit 'chunky' (unlike other sausages i've done - but this is the first time i've used loin and... -
am i stuck with lumpy sausage?
seems like fat chunks. the meat seems soft holes are... what maybe 5/16" -
am i stuck with lumpy sausage?
soooooo i need some advice from the sausage masters... i'm mixing up some italian sausage, and at this point i sent it through the grinder, mixed in the seasonings and the water... but it still feels lumpy. it'll be bulk packed (not cased), so i guess its not the end of the world if i have to... -
peppers started. onions trimmed
if they're leggy, then probably they're not getting enough light. if you're using lights, try and lower the lights so that they're almost on top of them. i also put oscillating fans on my plants this year to encourage them to fatten up the stems. -
peppers started. onions trimmed
babies r looking GREAT. onions need another trim. i'd put them outside but can't yet get down the hill with a truckload of dirt. -
peppers started. onions trimmed
6 each black pearls and cayenne, 10 jalapenos, 5 each cherry bombs and habaneros. man, i really like these heat mats - all but 2 sprouted within a week. -
peppers started. onions trimmed
i want to say i started them in early january ... i read somewhere that onions are more tolerant to longer starts... and less prone to getting root bound in trays, so i wanted to make sure that they had some good growth before moving them outside. this'll be my first try at onions - last year i... -
peppers started. onions trimmed
gave the onions a trim and put pepper seeds in pots to start. it's going to be a good year :) -
Made some beef tallow
the first couple of briskets i did, i just pitched the trimmings... but then ... i realized that ALL of those recipes that call for "vegetable oil" would be soooooooooo much more delicious with beef tallow. plus i needed some tallow to add when i wrap. really does make a difference in the... -
winter pastrami
it loses some of that 'wow' factor when it's sliced the next day compared to when it's fresh. but still tastes delicious! -
winter pastrami
well, that turned out better than i expected. saltier than i'd prefer but not enough to ruin the flavor. you know it's going to be good when you make the first cut and have to scramble to get it mopped up before it hits the floor. i'll post some pics tomorrow when i go to cut up the 2nd one. -
winter pastrami
there. napping. which is what i'm going to be doing after a nice inferno shower... and, when i say it's cold out... i mean it... -
winter pastrami
overnight it was.... 3 ... degrees outside. every time i opened the fb to add fuel i lost 50 degrees in the cc, so that sucked. the smaller one came off right around 1... probing tender and right around 199 internal. into the cooler it went to hang out till 5. the other one was maybe 10... -
winter pastrami
oof. 15 degrees outside. gonna be a cold cook. my goal is 5pm serve time tomorrow. hope to pull them at ... 1pm. all seasoned up and on the pit. now we wait. take in all the smells. -
I am getting a little to serious about peppers
i've had mixed results with black pearl - one year they were great and so hot they made my mouth numb but the next year they had no heat whatsoever. had to order them from different places, so that was probably it.
