Post by: billythekidrock on January 20, 2014, 06:54:35 PM
We used:
Bratwurst seasoning
12 lbs of homemade elk burger
13 lbs bacon
1 lb Mozzarella cheese (hi-temp)
1 lb Cheddar
1 pint of canned Chanterelle mushrooms
We did some straight bratwurst, added hi-temp mozzarella and cheddar cheese and to 8lbs we added a pint of canned Chanterelle mushrooms we picked last fall.
Mixing in the cheese.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_056212.JPG&hash=fefbabfde815753266c4ca0c97e668e187733f55)
Adding the Chanterelles
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_05637.JPG&hash=6925be9268b7ff2ee65a5fcce66d451ca280cf50)
Cooking in the smoker.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_057310.JPG&hash=89bbc9e2ccecfad0094733edaaed7c100559a9aa)
Post by: RadSav on January 20, 2014, 07:01:53 PM
Post by: kenzmad on January 20, 2014, 07:29:56 PM
Post by: jason stevens on January 20, 2014, 07:46:25 PM
Post by: ICEMAN on January 20, 2014, 07:53:28 PM
How about some landjaeger next weekend? :EAT:
Post by: McCRIZZLEY on January 20, 2014, 07:59:50 PM
Post by: billythekidrock on January 20, 2014, 08:32:38 PM
Cool idea Willy!
How about some landjaeger next weekend? :EAT:
Wow..one year to the day.
http://hunting-washington.com/smf/index.php/topic,116185.0.html (http://hunting-washington.com/smf/index.php/topic,116185.0.html)
I tried lj last year and was not happy with the outcome.
Post by: billythekidrock on January 20, 2014, 08:40:39 PM
Looks delicious! How did you can the chantarelles? I've never had any last longer than the time they go bad, but that sounds like a sweet idea! I bet those snausages are going to be awesome!
We picked a bunch this year and put a gallon or so up in the freezer but then we did about 15 pints in the pressure canner.
Our Presto canning book has the following recipe.
MUSHROOMS
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. For better color, add 1/8 teaspoon of ascorbic acid per pint. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner—Process at 11 pounds pressure - Half-pints and Pints 45 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
Weighted Gauge Canner—Process at 10 pounds pressure - Half-pints and Pints 45 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
I only follow the canning instructions.
For prep I clean, cut and dry sauté the mushrooms before canning. I do not add water or fill the jars with liquid.
Post by: Wanttohuntmore on January 20, 2014, 08:41:31 PM
Post by: Kc_Kracker on January 21, 2014, 06:56:39 PM
Post by: Smossy on January 21, 2014, 06:58:21 PM
Post by: singleshot12 on January 21, 2014, 07:00:03 PM
Post by: Whitpirate on January 21, 2014, 09:40:23 PM
Looks great Billy.
Post by: streak on January 26, 2014, 06:06:51 PM
I will be using bear meat so after the smoking process so it will still have to be grilled to a safe temp before eating correct. Remember I'm a newbie. Thank you
Post by: Hawgdawg on January 26, 2014, 06:18:55 PM
simply delicious i bet :tup:
You causing problems already KC. Where is my sauce! :IBCOOL:
Post by: billythekidrock on January 26, 2014, 06:23:14 PM
That looks awesome. I'm trying my hand at brats for the first time and was wondering about the smoking process. How long, to what internal temp, and how much smoke.
I will be using bear meat so after the smoking process so it will still have to be grilled to a safe temp before eating correct. Remember I'm a newbie. Thank you
I give it about 30-60 minutes of smoke depending on how much smoke is being produced. Too much smoke can ruin great sausage.
If you are slow smoking or plan to freeze and cook later you will need to add some type of cure. If you are smoking fresh sausage to grill at the time make sure they get to 160F and you will be fine.
Those pictured above were smoked and then finished in the smoker. Some were eaten as is that day and others were cut up into noodles with cream of mushroom soup.
Post by: Blacklab on January 27, 2014, 03:25:11 AM