Well, I learned I’m not the little sausage maker … YET Been putting it off for so long. Just like anything else, you fear the unknown! So I finally got the Grinder and Stuffer out of their boxes.
Decided to make my sausage debut with some Sausage Maker Breakfast Sausage Seasoning and 12 lbs of Pork Butt. Here is my setup – ready for action.
Trimmed the Pork Butt into strips, popped them into the freezer for a while and had no problems grinding things up.
The infamous taste test. Found the sausage to be very lean compared to store bought sausage like Jimmy Dean. There was no fat to be found in the pan. I actually had to add a touch of EVOO to prevent the sample from burning. Is this normal or should I plan on adding more fat? It was scrumptious flavor wise I’ve read so many people say they would never go back to store bought and now I know why. Yummmmm … great stuff!!
Made 5 lbs of patties
Reserved the rest for my 1st stuffing endeavor. Loaded and ready.
I quickly learned that I bought the wrong Sausage Collagen Casings. I bought 38 mm Smoked Casings. Stopped when I realized these Breakfast Sausages were going to be bigger than Kielbasas Got a short feel for the stuffer but stopped before I made too many of these honkers!! Played with them a little, twisting, tying, etc before I unloaded the casing and stuffer back into the bowl. Since my local butcher, Fagundes Meats, carries natural casings I’m going to get the casings from him and follow their advice. I couldn’t even twirl these babies. It was almost like this casing wasn’t suppose to do that.
Made patties out of this batch also and vacuumed sealed them for storage.
Retreated into the shadows licking my wounds and beginning to plan for my next batch. Going to make sure that I have the proper casings cause now that the ice has been broken … the sky’s the limit Summer Sausage, Kielbasas, Brats, etc.
This recipe was handed down to me by my Mother who brought it here from the old Country, Latvia. Been making this for near on 40 years now. I know that many people do not like Sauerkraut but that’s cause they have only had it right out of a jar and have never had it ‘Latvian’ style. I will pretty much guarantee that people will rave over this.
Here are the fixings …
- 4 lb Pork Butt or larger
- 2 32oz jars of sauerkraut
- Large head of cabbage
- Whole head of celery
- Large onion
- Lots of chopped or fresh garlic … to taste
- Lawry’s Garlic Salt
- Lawry’s Seasoned Salt
- 16 cups of water
- Knorr Chicken Bouillon – 1 Tbsp per cup of water (not shown)
The key to this recipe is to drain the sauerkraut in a colander and then rinse it vigorously prior to placing the rinsed sauerkraut in a large pot. Did I mention to rinse the sauerkraut Then add a chopped onion, entire celery head chopped (including the best part – the center leaves), head of cabbage shredded, add some chopped carrots for color if desired, 16 cups of water and spices. Throw in the Pork Butt cover the pot and bring to a boil. Turn the heat down to a medium simmer.
Simmer for 4 to 5 hours. After a couple of hours, taste the liquid and add bouillon and spices as required. This is not an exact science. You can’t ruin this batch of sauerkraut unless you add too much salt. Course remember that bouillon is high in salt. Here’s a peek after a couple of hours. You’re better off cooking it longer than shorter.
In 4 to 5 hours the Pork will be done to perfection and will shred away like smoked pulled pork.
The money $$hot. Heaping portion of sauerkraut with the Pulled Pork Butt. Boiled or steamed potatoes go great with this meal. I normally have taters but I’m cutting back on the carbs.
In staying with our low carb lifestyle, I decided to pop a bone-in turkey breast in the SRG and serve it with some Faux Rice and Cole Slaw. Rubbed the breast with some EVOO and Fagundes Seasoning and mounted the breast on a vertical turkey roaster. Although I defrosted the breast in the fridge for 4 days it still had some ice chunks in the cavity. When I inserted the meat probe it read “LLL” on my ET-732 (means it was below 32º).
Not sure why but the basket had issues when I lowered it into the SRG. It was almost like the basket got bigger or the cooking chamber shrunk … Course I know neither one is true it’s just that the basket legs were scraping the sides when I lower it. Here’s the breast after 2 hours. SRG was on HIGH and the LID was OPEN.
Pulled the breast after the IT reached 167º. Took 2 hours. Covered with foil and allowed it to rest for 20 minutes.
The money $$hot. Few slices of turkey breast served with a side of Faux Rice and Cole Slaw. This was the 1st time I roasted a turkey breast completely in the SRG. Have always smoked it in the Bradley Smoker for 2 hours and then finished the breast in the SRG. SWMBO and I were extremely pleased with the moisture and flavor. Like everyone says … it’s a poultry cooking machine
OK, many are probably wondering what “Faux Rice” is. I’ll save you a Google search. Here is one of many recipes for it.
20 ounces fresh cauliflower, 1 medium
Salt and pepper
Trim the leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor. Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid. Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes. Stir every 4-5 minutes and check for doneness. When tender, but not mushy, add some butter; season with salt and pepper to taste.
Makes 6-10 servings
Freezing not recommended
Per 1/6 recipe: 58 Calories; 4g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Wanted to do some Chicken Drumsticks for my Grandkids’ visit but ran into a small problem … Don’t use Chicken Drumsticks that are 2 days past their use by date or freeze date!! You won’t like the stench. Don’t ask me how I know. Anyway, I tossed them and visited my local grocery store. While there I found a great deal on some Chicken Drumsticks. They worked out to be 65¢ a lb. Couldn’t turn that down.
But then I remembered that I wanted to try some Turkey Wings since Chicken wings are so expensive. Found the last wings the store had. They were $1.69/lb. Cheaper than Chicken wings around here!!!!
Look at the size of that Turkey Wing compared to the Chicken Drumstick. Maybe it was an Albatross Wing
Here is the SRG basket loaded with the Turkey Wings and Chicken Drumsticks hung on drumstick ½ racks
Set the SRG on HIGH with the lid OPEN. Didn’t want to spend too much time checking things so I left them in the SRG for 2 hours. Checked them with an Instant Meat Thermometer and the Turkey Wings and the Chicken Drumsticks were properly done.
Here is a shot of the ‘Super Wings’ !!
The money $$hot … SRG Turkey Wings and Chicken Drumsticks were delicious. Did my heart good to watch 3 Grandkids Wolf down those Drumsticks. I can see me doing some of those ‘Super Wings’ again …
Joined the Jerky club today and done did me 9 lbs of Teriyaki Top Sirloin beef jerky Visited my local butcher, Fagundes Meats, and ordered 7 lbs of Top Sirloin marinated with Teriyaki which I picked up yesterday and threw in the fridge overnight. I really enjoy patronizing my local butcher cause Frank and/or his staff always greets me by name and we have time to chew the fat and bounce ideas around. Kind of like the old days Another thing is I ordered 7 lbs and got 9 lbs Service like that is hard to find these days and these guys are butchers not meat cutters (not that there’s anything wrong with that) like you find in your supermarkets.
So here’s the 9 lbs marinaded and vacuum sealed by my butcher going into the fridge overnight.
The Top Sirloin was sliced with the grain and I spent a little time cutting them down to size. Used 4 racks with Frog Mats and 4 Bradley Jerky Racks to double my OBS capacity.
With all the great recipes that the Bradley Forum members have shared it was hard choosing who’s method I would pick for my first batch of Jerky. When all was said and done I selected NePaSmoKer’s method. I preheated to 140º and slapped the 4 double racks in the OBS for an hour. Then bumped the PID to 150º and applied 5 pucks of Hickory. After the 1.6 hours of Hickory smoke I bumped it up to 165º for the next 4 hours.
Here is what the Jerky looked like after the Hickory smoke was applied to it.
As per everyone’s gracious information I rotated the racks top to bottom and front to back every hour.
Here’s the money $$hot. This is maybe 2/3 of the batch which I picked out and placed the remainder which consisted of 4 racks back into the OBS to cook a while longer. Pulled the Jerky when they bent before they were overdone and broke or cracked. In the whole batch I only had on piece which was overdone Now they’re resting in a brown paper bag overnight in the fridge. Will vacuum seal them tomorrow.