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AZRP
Posts: 10,116
Started early cutting the meat off a 14 lb turkey, cubed and seasoned it for bratwurst. Then chopped up the fuselage and made about 2 gallons of stock. This was the first time I've made it in a pressure cooker, really speeds things up.
Then I ground the turkey meat and stuffed it into casings.
Then I strained the stock, quick chilled it, and filled sandwich size ziplocks with 2 cups each and put them in the freezer. Then I prepped a duck and have him smoking for dinner tonight. Life is good! -RP
Then I ground the turkey meat and stuffed it into casings.
Then I strained the stock, quick chilled it, and filled sandwich size ziplocks with 2 cups each and put them in the freezer. Then I prepped a duck and have him smoking for dinner tonight. Life is good! -RP
Comments
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Looks great Randy. Wendy loves turkey and chicken sausage but being grinderless have to settle for store bought :(
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Do you have a KA mixer? That's what I used today, didn't feel like getting out the big stuff for that small amount of meat. -RP
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Sausage looks great, duck looks great!
I gota muscovy duck hibernatin in the freezer for Christmas, let us know how the duck turns out.
I don't cook'em often enough to have nailed a recipe. -
Randy,
Can you please post pictures of the finished duck.
SteveSteve
Caledon, ON
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Very nice. Is that Giada working with you in the second picture?
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looking good there randy. what did you use for the turkey sausage as far as ingredients?
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You and me both, I let this one go for 2.5 hours at 250 now just cranked it up to 350 to give him a tan. I'll post the finished product later. Martini time? :P -RP
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I'll do it. -RP
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Randy....would love to see that duck.......when ready ok??
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I try to keep her nearby.
I thought you would be down here tailgating. -RP -
I use Hi Mountain's sausage seasonings and add olive oil for the fat. They taste like any other brat. -RP
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Oh! I thought that third picture was showing what was left of that great, big turkey... :huh: :ermm:
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Getting ready for our company Christmas party so no traveling this weekend. Although I'm not feeling real good about this evening. But you can never tell in this one. As far as your helper, I'm with you 100%
Have a good night and GO DEVILS :evil: -
Whisky Old Fashions sweet for this evening. In fact right NOW is a good time to open the bar cabinet.
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Hope you finished all of that before "the game" !!!
mule -
Were you at the Tempe fest? -RP
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Hey Randy those look great! Let us know how the duck turns out. That's a cook I've been thinking about for a while. Do you put a sauce on it?
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Looks like a busy day will pay off for a tasty evening!
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Nice day Randy.
Is that flat leaf parsley or cilantro in the stock? -
Italian parsley and thyme. -RP
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Yes - I was the guy originally from Downers Grove. You were telling me about the replacement thermometers for the BGE.
mule -
OK, now I remember, met so many people there its hard to remember who was who. -RP
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