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-   -   Mixing MEATS (different animals) (http://www.homebrewtalk.com/f172/mixing-meats-different-animals-211715/)

cheezydemon3 12-14-2010 03:24 PM

Mixing MEATS (different animals)
I don't want to hear about TURDUCKENS. Bird on bird on bird is not crossing any taboo boundaries, and the whole practice is horsesh!t anyways, for the same reason "stuffing" doesn't work.

The internal temp of the inner most thing must be so high that the outermost thing is cooked to HELL.;)

Bacon also has become a seasoning, and is not taboo anywhere.(so BACON on a TURDUCKEN is just more white noise)

I cooked some shrimp in a skillet the other day while feeling LAZY. The skillet had previously warmed up some chicken soup which I dumped but did not rinse.

The chicken flavor on the shrimp was AWESOME! And yet I am a little squeamish about deliberately re-creating this. Silly, I know.

I like pork, lamb, deer, beef, mixed in chili.

What are some other good combinations af animals that are made mostly of MEAT?

Boerderij_Kabouter 12-14-2010 03:32 PM

Veal and pork is hardly worth mentioning and not at all out of the ordinary... however, it is delicious.

JohnTheBrewist 12-14-2010 04:22 PM

I make stuffed chicken legs "A La Regence". The legs are de-boned and stuffed with the chicken breast made into forcemeat wrapped around slices of beef tongue, then sewn up, seered and baked.

weirdboy 12-14-2010 04:26 PM

To me, it's all about grinding up beef & lamb, mixing them together, and applying appropriate spices. Oh, gyro, how could I ever live without you?

tallybrewer 12-14-2010 05:07 PM

When making homemade pasta sauce, in addition to adding homemade meatballs, add a piece of pork.

I like to buy "country ribs"; I can usually find a small cheap package for about a buck and a half that contains half a dozen or so. When you get home, individually wrap & freeze them. Then, when you make sauce, brown one of these, then add it to the sauce & let it cook for a few hours on low.

This is so cheap to do & makes such a big difference. The combination of beef & pork works magic in pasta sauce...

cheezydemon3 12-14-2010 06:55 PM

Veal and pork....got it, pork and pasta.....OK.....

Pork just makes everything better!

Marko73 12-14-2010 07:07 PM

I grew up on Meatloaf made from Beef, Pork, and Lamb and all others just pale in comparison.

Boerderij_Kabouter 12-14-2010 07:20 PM

Mmmmm.... I made a lamb loaf last week that was to die for.

azscoob 12-14-2010 07:35 PM

Venison and Elk at a 50/50 mix makes for a fantastic sausage!

cheezydemon3 12-14-2010 08:45 PM

Damn AZ! That is rare info to be sure.

Is Elk as gamey as venison? I like deer OK, but I like strong seasoning with the gaminess.

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