Seasoned French Fries - Recipe
-
Seasoned French Fries Recipe
Learn how to make killer french fries, watch the video, read the highlights here, and then post your comments or questions below.
Ingredients
Whole Unpeeled Potatoes
Vegetable Oil
Weston French Fry Cutter & Vegetable Dicer
Excalibur Grill In Grill Out Seasoning
Excalibur Cajun Seasoning
Excalibur Smoked Sea Salt Seasoning
(Also check out a ton of other Excalibur seasoning shakers that are great on french fries)Directions
Pre-heat oil in a pan or deep fryer to 325°F
Cut potatoes into french fries by using the Weston French Fry Cutter
Add potatoes to oil and cook until crispy brown
Use a slotted spoon or tongs to remove french fries and place them on a plate or basket
Immediately shake on Excalibur Seasoning Shaker of your choice (Walton’s favorites are Grill In Grill Out, Smoked Sea Salt, and Cajun Seasoning)
Serve and enjoy!Watch WaltonsTV: RecipeTitle
Grill In Grill Out Seasoning On French Fries
Weston French Fry Cutter Review
Shop waltonsinc.com for French Fry Seasoings
Shop waltonsinc.com for French Fry Cutters
Shop waltonsinc.com for XXXXXXX
Newest Users
Recent Posts
-
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?
Recent Topics
Popular Topics
15
Online
1.8k
Users
597
Topics
2.0k
Posts
