Page 1 of 1

A busy day

PostPosted: Tue Jul 12, 2011 11:44 pm
by Big Guy
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

Image

coating in corn meal

Image

ready to vac pack

Image

ready for the freezer

Image

grinding semi frozen pork chunks

Image

spiced and ready to mix

Image

stuffed and ready to link

Image

poaching

Image

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

Image


I'll post the recipes tomorrow with the final photos

PostPosted: Wed Jul 13, 2011 1:05 am
by DanMcG
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

PostPosted: Wed Jul 13, 2011 9:15 am
by grisell
Looks great! I'd love to see the pics after smoking.

PostPosted: Wed Jul 13, 2011 11:45 am
by Big Guy
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.

PostPosted: Wed Jul 13, 2011 10:38 pm
by Big Guy
Oktoberfest all packaged up

Image


Bierwurst just in the smoker

Image

all done smoking

Image


cool down

Image

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.

PostPosted: Thu Jul 14, 2011 6:54 am
by grisell
Thanks for the recipes, Big Guy! What is "special meat binder" and can it be omitted?

PostPosted: Thu Jul 14, 2011 3:35 pm
by Big Guy
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.

Image

PostPosted: Thu Jul 14, 2011 11:36 pm
by mitchamus
wow - that looks great!
(as usual!)

PostPosted: Thu Sep 29, 2011 8:44 am
by gdkaufmann
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

PostPosted: Thu Sep 29, 2011 1:27 pm
by Vindii
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?

PostPosted: Thu Sep 29, 2011 6:26 pm
by Big Guy
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