Ali and I found out we had some leftover cheesecake and smoked salmon that we had no plans for. So we immediately started thinking of ways that we could eat it for “work” purposes. We decided to form the cheesecake into ovals and then roll them in seasoning and top it with the smoked salmon! Salmon and Cream Cheese go together so why not this?
Our thought process was that the Cinnamon Toast would go so well with the cheesecake that the salmon would hardly even enter into it. We were right, this was by far the best one. The sweetness of the Cinnamon Toast Shake and the Cheesecake went together perfectly and the Salmon added a nice texture and a faint after taste.
The Wild Game was pretty good in my opinion and Ali somewhat agreed, I may or may not have made her put on too much seasoning in my enthusiasm for this. The Sugar from the Wild Game helped a lot but even I will admit that with both the salt from that and the salmon overpowered the cheesecake.
Next was the Garlic Romano and while I do like this seasoning it was not very good for this purpose. We thought the Garlic would bring out the cream cheese in the cheesecake but we were wrong, very wrong! If you want to try something great with this seasoning make some popcorn, melt some butter on it and then sprinkle this on top, it’s amazing.
Looking back at it I should have seen this one coming, I didn’t though because Butter Garlic Rub has never let us down! This was a bad use for a great seasoning. Want to make some chicken, veggies, pork or anything else on the grill? Use this seasoning, do NOT mix it with cheesecake though…seems so obvious looking back it!
Ready to Eat!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?