Spicy Red Vodka Spirited Sauce
Spicy Red Vodka Sauce
Excalibur’s new Spirit Based line of seasonings and sauces all sound like they are going to be great additions to an already strong line of seasonings. The Spicy Red Vodka Sauce caught my eye right away because I love homemade vodka sauces but rarely make one and I generally despise store bought sauces. I am making some Rotini Pasta and I am going to drown it in the Spicy Red Vodka sauce and hopefully I will have found a Vodka Sauce in a jar that is worth eating!
The bottles design mimics a small bottle of liquor which is cool but it’s not going to make it taste any better! As soon as I took the cap off I picked up a nice smell, some vodka but not much as vodka is not a strong scented liquor anyway. When I went to pour it on the pasta it was a lot thicker than I would have thought and than it looked in the bottle, I am taking that as a good sign.
I used half of a bottle on a full box (16 oz) of pasta and wow is this stuff good! Very good taste and it would have been even better had I had some parmesan cheese to sprinkle over the top. The most notable thing with this seasoning though is that they were not joking about the Spicy in the name, this stuff packs a punch and I would say is one of the spicier sauces I have had from Excalibur. Not quite on the level of Smoky Habanero Chipotle but certainly every bit as hot as Sizlin Green Chili and the heat stays around. I finished my sample about 10 minutes ago and I can still feel the heat in my mouth, it’s not a scorching heat just a pleasant heat that lingers.
There is no question about it, I have found my new vodka sauce, next time I make it I am going to cook some chicken and cut it into strips and add it to the past.
If the rest of this line is anywhere near as good as this one then this line is going to be a success!
@weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter. I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up!
I used the carrot fiber at rate suggested and my homemade 60/40 pork/venison sausage came out dry…was really disappointing…any idea what happened?
I want to smoke some turkey necks this weekend to use as seasoning meat. I want to smoke them at around 165-170° (smoker temp) so I can get maximum smoke before they are cooked internally. I know with sausage you have to cure at these temps. What about turkey necks? Are they safe to smoke without any sort of cure with the pit temp being around 160-170°?