Food Thread

VenasNursery

Well-Known Member
Location
Michigan
I've not seen "toasted" kraut before either. It is pretty tasty, especially w/ the hint of bacon flavor.
I just like to experiment . . . . . .

The closest thing might have been when my grandmother would make roasted duck w/ kraut stuffed inside & around.
The roasting would toast bits of the kraut, flavored by duck fat ! ! !
So is toasted kraut similar to onion straws?
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
The kraut needs to be pretty dry to "brown" instead of just steam. e.g. salad spinner, a couple times.

It might get a little crispy by drying even more with paper, or kitchen towels, to draw out more moisture.
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
The kraut needs to be pretty dry to "brown" instead of just steam. e.g. salad spinner, a couple times.
It might get a little crispy by drying even more with paper, or kitchen towels, to draw out more moisture.

'Crispy Kraut"

Cooked by “popular demand” . . . . .
Kraut vigorously spun in salad spinner 3 times to remove liquid.
Pressed in between multiple layers of paper towels, several times, over 2 hours to remove more moisture.
Sautéed in bacon fat until golden brown.

Result:
Looks good.
Not as crispy as hoped.
A little greasy due to a large amount of fat.
A little more chewy than expected.
201001 Crispy Kraut - IMG_0487 (002).JPG
 

rico

Well-Known Member
Location
redwoods
We have been wringing out the moisture in our homemade kraut and frying it in molten hot bacon grease for years...Like making really good tater hash browns the key is the get your kraut as dry a possible before dropping in the bacon grease..Hand wringing, followed by a salad spinner, followed by a little resting time on a paper towel is our preferred method when we are striving for fried kraut perfection...A little dab of mustard and your GTG.
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
We have been wringing out the moisture in our homemade kraut and frying it in molten hot bacon grease for years...Like making really good tater hash browns the key is the get your kraut as dry a possible before dropping in the bacon grease..Hand wringing, followed by a salad spinner, followed by a little resting time on a paper towel is our preferred method when we are striving for fried kraut perfection...A little dab of mustard and your GTG.
Do you use a binder (egg, etc) ?
Coating (flour, panko, etc) ?
 

rico

Well-Known Member
Location
redwoods
My favorite way is to put the dried kraut in with the dried grated potato when making hash browns, fry it up in bacon grease and a little duck fat until golden brown on both sides, then throw a couple fried eggs on top. No binders needed. The only bummer is that all the gut building flora and fauna of good homemade kraut is pretty much annihilated with the high heat.
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
More left-over smoked pork butt . . . . . (a good thing !)

“Chicken-fried” smoked pork butt slices
Deep-fried battered mushrooms
Potato chunks – fried
Pork gravy

Batter coating:
1:1 AP flour : water
Panko bread crumbs
201007 Chix-Fried Smoked Pork Butt -IMG_0489 (002).JPG
 

Reach

Well-Known Member
Location
Atglen, PA
More left-over smoked pork butt . . . . . (a good thing !)

“Chicken-fried” smoked pork butt slices
Deep-fried battered mushrooms
Potato chunks – fried
Pork gravy

Batter coating:
1:1 AP flour : water
Panko bread crumbs
View attachment 70701
Looks good! My parents just had their pig butchered, and it turned out to be a 400 lb whopper! So I will probably be living on pork this year, as my mother is basically a vegetarian, so I’ve been told to swing by and take as much as I want.
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
Looks good! My parents just had their pig butchered, and it turned out to be a 400 lb whopper! So I will probably be living on pork this year, as my mother is basically a vegetarian, so I’ve been told to swing by and take as much as I want.
I've cooked 2 half butts, since I'm just experimenting w/ my new smoker.
I'm single & two 4.5 lb roasts (EACH) is a lot of meat. So far it's gone into . . . . .

1. Main entrée
2. Grilled cheddar sandwich
3. Navy bean soup
4. Marinara sauce for pasta
5. Marinara sauce for spaghetti squash

Plus there is always potato hash !
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
Looks good! My parents just had their pig butchered, and it turned out to be a 400 lb whopper! So I will probably be living on pork this year, as my mother is basically a vegetarian, so I’ve been told to swing by and take as much as I want.
Seems like you need to . . . . .
Break out the smoker
Get some casings & find the sausage stuffer
Prep to get some sausage drying long term in the basement
(at least that where I put them)
 

Reach

Well-Known Member
Location
Atglen, PA
Seems like you need to . . . . .
Break out the smoker
Get some casings & find the sausage stuffer
Prep to get some sausage drying long term in the basement
(at least that where I put them)
I like the sound of that. I’ll probably smoke a few roasts if I can ever find a day off to do it. I’m not too much for sausage though, and they already had 90 pounds made, so I don’t think they need any more...
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
I like the sound of that. I’ll probably smoke a few roasts if I can ever find a day off to do it. I’m not too much for sausage though, and they already had 90 pounds made, so I don’t think they need any more...
Curing / drying the sausage just sits there for 6-8 weeks; no attention required.

If you don't like pepperoni, salami, etc.; How 'bout pork jerky ! ! !
I going to make some spicy smoked jerky using tenderloins !
 

Reach

Well-Known Member
Location
Atglen, PA
Curing / drying the sausage just sits there for 6-8 weeks; no attention required.

If you don't like pepperoni, salami, etc.; How 'bout pork jerky ! ! !
I going to make some spicy smoked jerky using tenderloins !
I really should try that, at least a small batch of salami maybe. If I end up with a little spare time this winter perhaps I’ll give it a try.

I’ve never tried pork jerky, I don’t know if it sounds real enthralling, but I am curious about it. You’ll have to post it when you make it and see how it turns out. I made beef and venison jerkies a lot years ago, but I haven’t made either in a long time.
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
Pork Tenderloin Jerky – mild spicy & slightly sweet
Rev: 201010 1110

Very Small Test Batch using oven dehydrator
I’m lucky to have an oven w/ a dehydration option (convection w/ 135-185°F range)

13 oz small tenderloin – after trimming external fat & silver skin
Cut in half lengthwise:
- one half cut against the grain into ¼” thick medallions
- Second half cut with the grain into ¼” slices
Marinade:
2 T Tamari (or good quality soy sauce)
2 t Sugar
1 t Salt
1 t Garlic powder / granulated
1 t Black pepper
½ t Smoked paprika
½ t Red pepper flakes
½ t Cayenne, ground

Coat meat w/ marinade. Put in vacuum bag to accelerate marinade for 1 hour.
Pat meat w/ paper towels to moist surface, but spices still attached.
Transfer to cooling rack.
Place in convection / dehydration oven. Set Pt = 135°F (actual oven control range: 140 to 149°F)

Hours for dehydration: 5 hours
Net Finished Wt: 177 g (6.25 oz) [48% of original]

Results: Needs to be slightly less dry. Try 4 hours.
Spice level is good for me; but high for others.
Medallions cut across grain are better than w/ grain. (more tender)

Next Time; Try adding:
1 T Red vinegar (red wine or balsamic)
½ t Fennel seeds
2 Anise seeds - whole
Dehydration: 4 hours
201010 1st Pork Jerky - prep -IMG_0490 (002).JPG
201010 1st Pork Jerky - done -IMG_0491 (002).JPG
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
Bigger, Better, Batch . . . .
Pork Tenderloin Jerky – spicy

Rev: 201012 0600

Oven w/ a dehydration option (convection w/ 135-185°F range). Set Pt = 135.
Pork tenderloin – trimmed of external fat & silver skin
Cut against the grain into ¼” thick medallions

Marinade:
2 T Tamari (or good quality soy sauce)
1 T Balsamic vinegar (good quality; or good red wine vinegar)
2 t Dark brown sugar
1 t Salt
1 t Garlic powder / granulated
1 t Black pepper
½ t Smoked paprika
½ t Red pepper flakes
½ t Chipotle chile, ground
½ t Fennel seeds, crushed
1/8 t Anise seeds, crushed

Coat meat w/ marinade. Put in vacuum bag to accelerate marinade for 1 hour.
Pat meat w/ paper towels remove liquid to make moist surface, but spices still attached.
Transfer to cooling rack.
Place in convection / dehydration oven. (Avg actual oven control: 145°F)
Hours for dehydration: 4.5 hours

Results: Good texture. Hotter than 1st batch due to Chipotle.

Next Time: Try 4 hours.

Photos:
Spices
Raw meat coated w/ marinade
Jerky done
201011 Pork Jerky - Spices -IMG_0492 (002).JPG
201011 Pork Jerky - Raw + Marinade -IMG_0494 (002).JPG
201011  Pork Jerky - Done -IMG_0495 (002).JPG
 

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