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Drink of Choice
General • • Tex_77

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Hosshess I made a really nice brat today using a local ‘smoked ale’ from Water Buffalo Brewery with Walla Walla Sweet Onions, caraway, thyme, mustard seed and the spent ‘smoked bacon’ pepper leavings after slicing several slabs of bacon on the slicer. It’s a great way to use all those bits and pieces left over after slicing!
What does everyone do for a profession?
Non-Food Related • • NDMike

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twilliams I was a 1/2 credit shy in physical Ed to graduate HS. That never stopped me from running the mile. It was mostly the hatred of running. So I didn’t…still don’t.
How To Make Homemade Snack Sticks
How To Make.... Meat Recipes • homemade meat recipe meat snacks recipe waltonstv • • Austin

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PS fellas… I’m gonna have a surprise snack stick to tell you about once I get some more high temp cheeses 😉
K

Sticky casing
Meat Processing • • kzwisconsin

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kzwisconsin I’m betting that the product isnt being cooled quickly enough. Make sure you are going right to an ice bath, not a cold water bath but a 50/50 ice and water bath. Not cooling quickly enough with inedible or fibrous casing will cause the meat to stick to the casing like you are talking about.
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Summer sausage thermal help
Smoking & Grilling • • Hosshess

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Hosshess One thing, if you sous vide them the entire time you wont get any drying out of the way and the meat will just cook in the liquid that they expel from the meat. Id recommend starting off for at least 1-2hours in your oven.

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