Member discussion regarding the methods, varieties and merits of growing tomatoes.
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#1 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I'm almost ready!
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#2 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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![]() ![]() Now I need to get some filler Sent from my iPad using Tapatalk |
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#3 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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How is their seasoning I have never had it.
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#4 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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#5 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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#6 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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1st year trying it, our internet recipe deer brats, were too dry, not good last year.
Going with the PRO's this year I bought the 50# size of each ( hot sticks, Hawaiian sticks, maple sausage, Brat, Midwest Brat) Recipe on containers is in 10# batches Report on your desk as it becomes available May need Instacure #1 or concentrated soy protein to finish recipe Last edited by pmcgrady; November 8, 2018 at 08:02 PM. |
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#7 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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You almost cant add too much fat.
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#8 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Looks like 20% beef trimmings (fat) or pork butts depending on what your making
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#9 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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#10 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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Just make sure you trim the filling so there is no native fat left on it. It will make a nasty gamey taste on the palate. Trust me.
__________________
carolyn k |
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#11 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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This website is vast.Just discovered it.
https://www.google.com/url?sa=i&rct=...41846003406237 |
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#12 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Talked to an old dude my age yesterday about making fresh deer sausage and adding pork.
He said he tried it and the stuff spoiled. After more questioning I found out why. He had used cut up pork from the store not vacuum packed pork from a plant. I explained to him the machinery/processing equipment in the store was contaminated. All it takes is a wee bit of contamination to ruin everything and I have seen it myself. Fresh chops going south in two days in the ice cold refrigerator. ![]() Worth |
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#13 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I use whole pork butts vacuum packed from a plant. Beef trimmings are another thing... Getting hard to find around here. Packing houses trim most of it off anymore and stores don't get it. I asked a butcher and he said its special order and expensive.
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#14 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#15 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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