A busy day

All other recipes including your personal favourite and any seasonal tips to share

A busy day

Postby Big Guy » Tue Jul 12, 2011 11:44 pm

I finished off making a batch of peameal bacon, did a test batch of Oktoberfest and a test batch of Bier Wurst.

loin chunks just draining, they have been in a brine for 7 days

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coating in corn meal

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ready to vac pack

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ready for the freezer

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grinding semi frozen pork chunks

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spiced and ready to mix

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stuffed and ready to link

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poaching

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once they cool I'll package then freeze them later tonight.

Bier Wurst chubs taking a fridge nap, they will go in the smoker tomorrow

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I'll post the recipes tomorrow with the final photos
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Postby DanMcG » Wed Jul 13, 2011 1:05 am

Looks great as always Big Guy, I'll be looking forward to the recipes.
Thanks, Dan

Pea meal, I understand it's how true Canadain bacon is made but can you tell me what it does for the bacons flavor. I've never tried it before. Thanks Again
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Postby grisell » Wed Jul 13, 2011 9:15 am

Looks great! I'd love to see the pics after smoking.
André

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Postby Big Guy » Wed Jul 13, 2011 11:45 am

DanMcG wrote:Looks great as always Big Guy, I'll be looking forward to the recipes.
Thanks, Dan

Pea meal, I understand it's how true Canadain bacon is made but can you tell me what it does for the bacons flavor. I've never tried it before. Thanks Again


peameal or back bacon is not the same as "Canadian bacon" we don't have Canadian bacon here.

peameal bacon is an uncooked cured pork loin rolled in cornmeal. You slice it then fry.

Canadian bacon is a cured pork loin no cornmeal then it is smoked. the two are very different in flavour. Both are good.
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Postby Big Guy » Wed Jul 13, 2011 10:38 pm

Oktoberfest all packaged up

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Bierwurst just in the smoker

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all done smoking

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cool down

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an overnight fridge nap and slicing and sampling tomorrow


the recipes

Peameal Bacon


Pork loin trimmed and cut into 1-2 lb. chunks
3/4 cup coarse salt
1 cup brown sugar
2 tsp cure #1
20 cups cold water
cornmeal

Make brine and add loin chunks, keep refrigerated 7-10 days
Remove meat chunks drip dry, roll in corn meal until all sides coated. Package and freeze or slice and fry up.


Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk
1 Tbs. Special meat binder

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.



Bier Wurst

7 lbs. beef chunks
8 lbs. pork chunks
1 Tbs. black pepper
1 Tbs. whole mustard seeds
1 Tbs. cure #1
¼ tsp. cardamon
1 tsp. nutmeg
1 Tbs. dextrose
4 Tbs. salt
1 cup powdered milk
½ tsp. garlic granules
15 oz. ice water

Grind meat together through a 3/16 “ plate, add spices and water, mix until you get a bind. Stuff into 3-4” cases. Let rest overnight in the fridge to meld to spices and cure. Place in smoker at 120 F for 2 hrs, no smoke. Increase temp to 150 F apply smoke for 4 hrs, increase temp to 170 F and continue until internal temp of 155 F. Remove from smoker and shower with cold water for 5 minutes then hang at room temp for 2 hrs to bloom. Place in cooler overnight then slice or package.
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Postby grisell » Thu Jul 14, 2011 6:54 am

Thanks for the recipes, Big Guy! What is "special meat binder" and can it be omitted?
André

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Postby Big Guy » Thu Jul 14, 2011 3:35 pm

Special meat binder is a phosphate compound that helps greatly in binding and water retention. You can leave it out, but the sausages are much better with it.

Here is my Bier Wurst sliced. I threw in a few whole peppercorns too. you can see the odd one in the slices.

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Postby mitchamus » Thu Jul 14, 2011 11:36 pm

wow - that looks great!
(as usual!)
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Postby gdkaufmann » Thu Sep 29, 2011 8:44 am

This looks awesome.

I can't wait to get back down your way, and tuck into some good boudin, and andouille.

Best,
Glenn K.
Editor & Publisher of All About Mardi Gras
http://www.allaboutmardigras.com
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Postby Vindii » Thu Sep 29, 2011 1:27 pm

Looks great Big Guy. Can I ask where you get the special meat binder from? Also why do you poach the brats?

Im looking for a better brat recipe as the couple I have tried were just ok. Did you like how these tasted?
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Postby Big Guy » Thu Sep 29, 2011 6:26 pm

I get the special meat binder from Butcher Packer in Detroit.
There is a local sausage company here that produces an"Oktober fest sausage" only for their Oktoberfest celebrations in Kitchener. These brats are a clone of their sausage. They sell them poached and ready to grill. So I did the same. I love the taste and I guarantee that if you make a batch you will put them on your to do again list. You can make them with out the special binder but I feel it makes them jucier and more succulent. try it both ways.

cheers :D
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