Ya Know....We Need Another Cooking Topic!

[Raquettedacker]

Yum.   

[rgfixit]

A taste of things to come. ......I hope. Summer isn't far away.

Rg

[rgfixit]

Finished off the last of the Corned Beef yesterday morning.


Made some Hash for my Bride and I. I poached the eggs on top....forgot that picture.

Rg

[Doubles Shooter]

My helper and I made 15 pounds of breakfast sausage today.








Got a pretty decent recipe the family loves.
This is the original mix. I added one ounce each onion and garlic powder to the mix.

8 oz. salt
2 oz. black pepper
1 oz. sage
put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat

You still have to have a pretty good idea of how much pork you have and the measurements are not as exact as weighing the ingredients (how coarse is the pepper ground, same with salt, etc.) but it should be in the ballpark.
Hope this helps!

[rgfixit]

What a terrific way to get through these trying times.

We had burritos for dinner. Bacon, cheese, lettuce and home made salsa.


Darned delicious.

Rg

[Raquettedacker]

Looks good Bob. Leftovers for us tonight.
 Just got done shoveling the sidewalk and steps.  The rest of the driveway,  well we have all wheel drive and 4 wheel drive.   
 Im not snow blowing...

[rgfixit]

It'll be gone tomorrow Dom.
Rg

[Mac Attack]

It'll be gone tomorrow Dom.
Rg

Let us know when you get back Bob.

 

[Raquettedacker]

Yeah gonna be cold next couple days.  It will be here for a while...

[hunts2long]

Plow just went by so I went out and cleared the driveway of about 7 inches. Didn't want to have to do it at 5am before the daughter went to work at DD's. Can't even blame this one on the ground hog...h2l

[Raquettedacker]

[Raquettedacker]

My helper and I made 15 pounds of breakfast sausage today.








Got a pretty decent recipe the family loves.
This is the original mix. I added one ounce each onion and garlic powder to the mix.

8 oz. salt
2 oz. black pepper
1 oz. sage
put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat

You still have to have a pretty good idea of how much pork you have and the measurements are not as exact as weighing the ingredients (how coarse is the pepper ground, same with salt, etc.) but it should be in the ballpark.
Hope this helps!

  Dont know how i missed this.
Nice job DS.  Thats a sweet grinder.  Do you use it to fill the casings?  And what brand casings do you like to use?
 I have never used my grinder to fill them always a jerky shooter and i still blow the casings apart.    And how do you get your links so perfect?  Are they twisted or tied?

[Doubles Shooter]

  Dont know how i missed this.
Nice job DS.  Thats a sweet grinder.  Do you use it to fill the casings?  And what brand casings do you like to use?
 I have never used my grinder to fill them always a jerky shooter and i still blow the casings apart.    And how do you get your links so perfect?  Are they twisted or tied?

Thanks 'dacker. The grinder is a 1hp from Cabela's i bought maybe 15 years ago. I gave up on using the grinder to stuff a couple years ago. It worked but was a pain. I got an 11 pound vertical stuffer from waltonsinc.com. Absolutely love it. I can do everything from 18/20mm sheep casings to 5" bologna casings. If you do a lot of sausage, I think it is an important piece of equipment as the grinder.

I get my casings from the Syracuse Casing Co. http://www.makincasing.com/. I love the pre-tubed sheep casings. Blowouts are almost nonexistent. Same with the hotdog and sausage ones too. I twist the links, one forward- one reverse.

[rgfixit]

Well, my re-retirement has me cooking.
Big pot of sauce today.


Meatballs simmering in the sauce. Linguini and a nice salad later.


I think I can get re-used to this.

Rg

[Mac Attack]

I stuffed 4 bell peppers and they are in the slo cooker

House smells good.

The night before last I made a HUGE stock pot of chili.
I froze 8 containers of it and have a 9th in the fridge for Jeff the next time he stops by.