Flavorful Chicken and Vegetable Soup w/ (a secret snack!)

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  • เผยแพร่เมื่อ 29 ต.ค. 2024

ความคิดเห็น • 8

  • @westzeeba7203
    @westzeeba7203 2 ปีที่แล้ว +1

    Wow! That’s delicious! Gotta make me some of that!

  • @professionalidiots101
    @professionalidiots101 2 ปีที่แล้ว +1

    Nice hearty broth mate 👍🏻

    • @MatttheButcher
      @MatttheButcher  2 ปีที่แล้ว +1

      thanks so much! :) hope all is good

  • @dantuck5242
    @dantuck5242 2 ปีที่แล้ว +1

    i had a terrible time with sausage this weekend. is there any chance you might answer some questions i have?

    • @MatttheButcher
      @MatttheButcher  2 ปีที่แล้ว

      Sure, what’s the issue ?

    • @dantuck5242
      @dantuck5242 2 ปีที่แล้ว +1

      well i made three kinds of sausage from the same batch of meat. the mixture was ground moose meat, ground pork, pork fat, and beef fat.( i like using beef fat in sausage i've had good luck with it). i made 21# of fresh fry maple breakfast sausage stuffed in lamb casing, 16# of summer sausage stuffed in 2-1/4" collagen casing, and 16# of ukranian garlic stuffed into hog casing. the fresh fry turned out just fine, but both the cured and smoked ones came out way too soft and crumble when lightly manipulated. i have made both before and not had this problem. the only difference is that i used tap water (alkaline) and i did not know that when my wife mixes up the ice water she uses our r.o. water (pH about 5) she was at work at the time and i used tap water. the cure i use is 5% nitrite and seems to work well for everything else. could it be the pH screwing up or am i doing some thing else wrong that i am not considering?

    • @MatttheButcher
      @MatttheButcher  2 ปีที่แล้ว

      Ok there could be multiple reasons for the crumble texture. With the info given it may be:
      -not enough time for meat to set after mixing I recommend over night in the fridge before cooking.
      -the fats may have interfered with the bind in the first place if not kept very cold! Fat will coat the protein and inhibit proper binding.
      -possibly over cooked
      -possibly not stuffed tight enough
      - the game meat may have been too acidic going in to the mix. This also interferes with binding
      Possible solutions:
      -Try grinding and mixing the meat first with the salt. Then add the fat in. All kept very cold.
      -try and keep the beef fat under 10% and total fat under 25%
      - don’t cook past 165 internal temp
      Hope this helps 👍👍