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Bringing my A-game!
Bragging Board • • Dr_Pain

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Dr_Pain that looks amazing. Im betting it tasted even better than it looked.
What did everyone cook today?
Bragging Board • • Tex_77

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Surg congrats to you sir. I plan on trying this as soon as it cools off some. We’re still in the 80s.
Drink of Choice
General • • Tex_77

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Surg hard to beat that right there. One of my favorite libations.
Bread Pudding by Claude
User Recipes • • Dr_Pain

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GWG8541 said in Bread Pudding by Claude:

Dr_Pain that looks delicious. Im going to give it a shot during the holiday season. I will have to take Chef recommendation on the dried cranberries since the wife will not eat raisins, especially in any recipe.

I appreciate it! I am a purist so I avoid adding all the extras in there. I’ve had it with raisin, apples, pecan, cranberries, and the list goes on and never was thrilled about it. Once I had one where the raisins were reconstituted in alcohol. It was a nice surprise (soft and flavorful) but unfortunately the baking process evaporated the alcohol so not benefits after the fact
H

Ring Bologna-What went wrong?
Meat Processing • • HuckL

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HuckL in my opinion it is a form of fat out. Think of this, if you have ever cooked a chuck roast in the crock pot and after it cools there will be a jelly substance on top. This is the fat that renders out of the meat during cooking. When reheated it will turn to liquid again. In summer sausage this can occur with a few different scenarios like others have pointed out. The only difference is the fat gets caught between the casing and the meat since it is tied at both ends with nowhere to go. The temperature of the cook/smoke schedule was increased too rapidly, the starting temperature was too high, the meat got too warm during processing, poor protein extraction or improper lean to fat ratio. You want no more than 25% fat. Which would be 7.5lbs lean meat and 2.5lbs fat. Now you said ground pork not ground fat, the question is what lean to fat ratio did your ground pork have? Im assuming 80/20 no more than 70/30. I have used a 50/50 mix of venison and pork trim of 70/30 which would make a finished product of 85/15 lean to fat ratio and turned out fantastic so I don’t believe your issue is that.