- Location
- Chardon, OH
No. The strands stay limp; just different flavors.
Food Thread
- Thread starter Leroy
- Start date
VenasNursery
Been here much more than a while
- Location
- Michigan
I’m very interested
- 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.
It might get a little crispy by drying even more with paper, or kitchen towels, to draw out more moisture.
- Location
- Chardon, OH
'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.
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.
- Location
- Chardon, OH
Do you use a binder (egg, etc) ?
Coating (flour, panko, etc) ?
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.
- 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
“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
Reach
Been here much more than a while
- Location
- Atglen, PA
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.
- Location
- Chardon, OH
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 !
- Location
- Chardon, OH
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)
- Location
- Chardon, OH
That's a lot of food. How many are you cooking for !
Reach
Been here much more than a while
- Location
- Atglen, PA
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...
- Location
- Chardon, OH
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
Been here much more than a while
- Location
- Atglen, PA
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.
7 plus leftovers for lunch is always a bonus for me
- 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
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
- 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
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
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks great
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