Thread: just wanted to share tonight's dinner with you guys..

Looks great!

So after grinding through the 1/8" die are 100% of the meats put in the food processor? Or is some of the grind added later with the puree, seasonings and binder?

Also I take it that you used synthetic casings. How was the product brought up to temp? Water-bath/Steam/Bake? Inquiring minds want to know.

Originally Posted by cudarunner

Looks great!

So after grinding through the 1/8" die are 100% of the meats put in the food processor? Or is some of the grind added later with the puree, seasonings and binder?

Also I take it that you used synthetic casings. How was the product brought up to temp? Water-bath/Steam/Bake? Inquiring minds want to know.

Its about 50% cubed meat, 50% forcemeat. The forcemeat contains turkey, pork, and pork fat/belly. Egg white is the only binder. The casings are fibrous casings (synthetic, inedible). They were brought up to temp in a water bath then put into an ice water bath to cool. The casings are 2 1/2 inch in diameter. I'd preferably like something closer to 2" but this is what I had to work with. And they are handy in that they can sit unused for a long time without the worry of spoilage. A smaller casing would make getting it up to temp easier without having to get the water as hot.

Originally Posted by outback

Tonite dinner starts like this.
On the lake just before sunrise.

After having a day of catchin, I selectively harvested nine fat ones for the table.

Removed them from their outer wear and replaced it with corn flour, corn meal, and spices, and promptly gave them a proper bubble bath in oil.
Some homemade tarter sauce, hand cut fries ( chips ), and a nice dark porter to wash it down.

Mmmmmmmm, now that's good eats.!!

I wish I could fish lol. The only thing I can catch is cold.

Geek

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Originally Posted by OCDshaver

Its about 50% cubed meat, 50% forcemeat. The forcemeat contains turkey, pork, and pork fat/belly. Egg white is the only binder. The casings are fibrous casings (synthetic, inedible). They were brought up to temp in a water bath then put into an ice water bath to cool. The casings are 2 1/2 inch in diameter. I'd preferably like something closer to 2" but this is what I had to work with. And they are handy in that they can sit unused for a long time without the worry of spoilage. A smaller casing would make getting it up to temp easier without having to get the water as hot.

OK, that's pretty much what I'd presumed including the casings being the fibrous non edible.

While it might be too small and not what you're looking for they do make a 1.5" that might work for you.

https://www.waltonsinc.com/1-5-x-12-...fibrous-casing

And of course there are collagen casings that would work but not be removable from your product but would be edible.

Anyway I wish I was there to have a taste as it really does look good. Can you post the recipe in the Recipe Section?

On something of a diet. So pork fillet with some roast veg and potatoes. This was all done in one dish, except the broccoli.

Turns out our 7 month old likes broccoli, so much so he jammed it all in his face in one go. [emoji15]

Geek

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Originally Posted by OCDshaver

Its about 50% cubed meat, 50% forcemeat. The forcemeat contains turkey, pork, and pork fat/belly. Egg white is the only binder. The casings are fibrous casings (synthetic, inedible). They were brought up to temp in a water bath then put into an ice water bath to cool. The casings are 2 1/2 inch in diameter. I'd preferably like something closer to 2" but this is what I had to work with. And they are handy in that they can sit unused for a long time without the worry of spoilage. A smaller casing would make getting it up to temp easier without having to get the water as hot.

The forcemeat or similar is probably why it is hard to find stewing hens....

How did you stuff it? by hand? The chunks obviously wouldn't work with the grinder.

Originally Posted by cudarunner

OK, that's pretty much what I'd presumed including the casings being the fibrous non edible.

While it might be too small and not what you're looking for they do make a 1.5" that might work for you.

https://www.waltonsinc.com/1-5-x-12-...fibrous-casing

And of course there are collagen casings that would work but not be removable from your product but would be edible.

Anyway I wish I was there to have a taste as it really does look good. Can you post the recipe in the Recipe Section?

I have a package about about 30 of these casings. So I was using up what I have. I may check out the other casings for the future. Let me ask you something about collagen casings. Can you poach in them? They usually state very clearly not to soak them. I suspect that is because they break down if they get too wet. That being said, I don't know if they would stand up to being cooked this way. I will post the recipe but I may not get to it today. Hang in there on that.

Originally Posted by 32t

The forcemeat or similar is probably why it is hard to find stewing hens....

How did you stuff it? by hand? The chunks obviously wouldn't work with the grinder.

I have a hand crank stuffer. I've never had faith in using the grinder to stuff. I might be wrong but I worry that it would add too much air into the mix and ruin the texture.

BBQ ribs, corn, and baked beans under a beautiful Tennessee evening sky. Springtime in
the Appalachian hills means bbq.

Originally Posted by OCDshaver

I have a hand crank stuffer. I've never had faith in using the grinder to stuff. I might be wrong but I worry that it would add too much air into the mix and ruin the texture.

It's not just the air--it's too hard to control how much is going into the casings. My son in law tried it and gave up, called and I took my little 5# stuffer over and finished up for him. He's thinking about investing in a Big Stuffer. $$$$$$'s!!!!!!!!!!!