Bought some new seasonings awhile back . Figured I needed to try them out . From Owens I had German bologna , and Philly cheese steak bratwurst .
AC Leggs I had a chorizo mix and garlic summer sausage .
Made a run thru GFS . Bought double pack of pork butts , a beef knuckle and an eye round of beef .
I always do this over a couple day stretch . Way more enjoyable , and just no reason to hurry or stress out . If you have the set up and a plan it's really pretty easy .
First day , I broke everything down . Packed up most of the beef , stripped out and ground the pork . Took my weights of ground pork , then cover and in the fridge while I decide what I want to make , and get all the seasonings / liquids portioned out and set aside . Clean up from all grinding and put everything away . That way , I bring the meat in mix it up cover and back in the fridge for the night . Stuff on day 2 .
Here's what I ended up with , Philly brats , chorizo , some pepperoni and a 3 lb chub of all beef German bologna .
Pepperoni was TSM mix , which in my opinion lacks in taste . I added fennel , anise and red pepper flakes . Hung in the smoker , no smoke . Pulled at 152 , ice bath and is currently wrapped in butcher paper in the fridge to further dry out .
Out of the smoker
Cut open , More to follow on the drying .
Owens Philly brats .
Mixed this up first , and the fry test was so good I wanted some for supper . No stuffing on the first day , so I grilled off some patties .
Genesis 310
Add some provolone cheese .
Onion straws on the top
Next day stuffed up what was left . Should have made more .
Great flavor and something different .
AC Leggs chorizo .
We really liked this one also . Great flavor .
I like using the cast iron grill pan and oven to finish for this .
Cut up some peppers and onions , sliced the sausage and on a tortilla .
Great spice on the sausage , and the crisp cold veg on there is good .
That's a good meal . Box of Zatarain's
Red beans and rice and some chips .
The rest of the pork got ground and packed in the freezer in 2 1/2 lb packages '
I can pull thaw and make what ever when I'm ready .
Made the bologna from the trim of the beef knuckle . I used all beef fat , which I won't do again . Kind of hard or something .
The mix has good flavor . I think I like it over the Red Barn .
Rolled 4 or 5 hours of smoke , then cranked the temp and pulled at 152 .
Cooled down enough , I had to slice it .
I added some mustard seed . It's good .
After a night in the fridge , not sure about the beef fat .
Fries up good ,
That's it for now . I might cut open some of the pepperoni today , see what it looks like .
Thanks for lookin .
Oh , and always ready to go when I am . Only way I store them any more .
AC Leggs I had a chorizo mix and garlic summer sausage .
Made a run thru GFS . Bought double pack of pork butts , a beef knuckle and an eye round of beef .
I always do this over a couple day stretch . Way more enjoyable , and just no reason to hurry or stress out . If you have the set up and a plan it's really pretty easy .
First day , I broke everything down . Packed up most of the beef , stripped out and ground the pork . Took my weights of ground pork , then cover and in the fridge while I decide what I want to make , and get all the seasonings / liquids portioned out and set aside . Clean up from all grinding and put everything away . That way , I bring the meat in mix it up cover and back in the fridge for the night . Stuff on day 2 .
Here's what I ended up with , Philly brats , chorizo , some pepperoni and a 3 lb chub of all beef German bologna .
Pepperoni was TSM mix , which in my opinion lacks in taste . I added fennel , anise and red pepper flakes . Hung in the smoker , no smoke . Pulled at 152 , ice bath and is currently wrapped in butcher paper in the fridge to further dry out .
Out of the smoker
Cut open , More to follow on the drying .
Owens Philly brats .
Mixed this up first , and the fry test was so good I wanted some for supper . No stuffing on the first day , so I grilled off some patties .
Genesis 310
Add some provolone cheese .
Onion straws on the top
Next day stuffed up what was left . Should have made more .
Great flavor and something different .
AC Leggs chorizo .
We really liked this one also . Great flavor .
I like using the cast iron grill pan and oven to finish for this .
Cut up some peppers and onions , sliced the sausage and on a tortilla .
Great spice on the sausage , and the crisp cold veg on there is good .
That's a good meal . Box of Zatarain's
Red beans and rice and some chips .
The rest of the pork got ground and packed in the freezer in 2 1/2 lb packages '
I can pull thaw and make what ever when I'm ready .
Made the bologna from the trim of the beef knuckle . I used all beef fat , which I won't do again . Kind of hard or something .
The mix has good flavor . I think I like it over the Red Barn .
Rolled 4 or 5 hours of smoke , then cranked the temp and pulled at 152 .
Cooled down enough , I had to slice it .
I added some mustard seed . It's good .
After a night in the fridge , not sure about the beef fat .
Fries up good ,
That's it for now . I might cut open some of the pepperoni today , see what it looks like .
Thanks for lookin .
Oh , and always ready to go when I am . Only way I store them any more .
