recipe needed

[CrabGrassAcres]

I have a lot of meat that I canned, chicken, turkey and pork mostly. I was wondering if anybody has any good recipes for making lunchmeat or sausage out of the already cooked meat? All the ones I can find call for raw meat. I'd like to have something a little different than what I've been doing with the canned meat.

[Suncat]

Oh it's been a long time since I've been around any salami/summer sausage making and as I recall it was all raw meat that was cook in a very slow oven. BUT there is "head cheese" that is made from cooked meat (pork). So maybe that would give you some ideas or a different way to search?

[Twilight]

One of the ladies of the goat club brought cooked meat that had been put in the blender with celery, onion, and spices . I am not sure what she did to make it gel but it made nice sandwich meat.

 

I am sure you could put what ever you like best with each meat doing it this way.

[CrabGrassAcres]

Its the sticking it all together so you can slice it part that has me beat.

[Andrea]

Does it have to stick together? Can it be sort of a meat salad, like you make with tuna? You don't have to use mayo as a binding ingredient. I've used hummus or fat free sour cream in the past. But as far as creating something bologna or salami like, I'm stumped. You could try making a meatloaf maybe by grinding the meat and then binding it together with eggs and oatmeal (lots of spice too). You wouldn't need or want to cook as long as you would meatloaf made from uncooked meat, but it might work?

[Suncat]

You can use a good oil as a binder for meat salads too.

[CrabGrassAcres]

I've made lots of meat salads, looking for something a little different.

[Twilight]

Gelatin?

[The WE2's]

CGA...how about using the recipe that I posted here a long time ago when I made "meatless" sausage? Why not use the very same recipe but just add your meat? The binders were eggs and oatmeal if I remember right. The only thing different would be you wouldn't have to "boil" the sausage patties and cook them the 2nd time, yours would be ready to eat after the first frying...? As for the luncheon meat. I remember as a young person, that I absolutely LOVED cheeseburgers that had the cheese and mayonaise melted right in with the burger meat and then put on a bun with an ice cream scoop and mashed down...oh yum! I'm remembering it "real" good right now! :-)

[CrabGrassAcres]

Philbe I'll look for that recipe.

Twilight, I think they do use gelatin, I didn't want to have to buy any though, don't know what all is in those packs.

[The WE2's]

Philbe I'll look for that recipe.

Twilight, I think they do use gelatin, I didn't want to have to buy any though, don't know what all is in those packs.

 

I've tried to search it out for you, but I can't find it :-( I first got the recipe from Perbain on youtube and liked hers best. There's also one on Linda's Pantry and Bexarprepper...that I've seen.

[Suncat]

that's what headcheese is.. it's the meat in the natural gelatin from boiling the meat with the bones.

[The WE2's]

CGA; here's the link to Perbain's youtube. As I mentioned, I used her recipe and it does indeed, taste like sausage. I'm thinking that if you use the same ingredients in your meat it should taste "exactly like sausage" ??? Just in patties not links. Also, perhaps you could freeze them after cooking and you'd have the equivalent of "pre-cooked" sausage? Anywhooooo...here's the link to her video:

 

http://www.youtube.com/watch?v=J6Dkx5KSfPs

[CrabGrassAcres]

Well, I made bologna with a qt of canned pork that I ran thru the food processor with the broth, 1 teasp garlic 1 tbs dried onion, a pinch of oregano and a pinch of thyme, a couple teaspoons of liquid smoke, 3 eggs and 1/2 cup of powdered milk. Baked it at 300 in a small crock till a knife in the center came out clean. Turned out pretty decent! Slices nicely.

[The WE2's]

Well, I made bologna with a qt of canned pork that I ran thru the food processor with the broth, 1 teasp garlic 1 tbs dried onion, a pinch of oregano and a pinch of thyme, a couple teaspoons of liquid smoke, 3 eggs and 1/2 cup of powdered milk. Baked it at 300 in a small crock till a knife in the center came out clean. Turned out pretty decent! Slices nicely.

 

Now why did we all "know" you'd figure it out?

[jeanettecentaur]

Well, I made bologna with a qt of canned pork that I ran thru the food processor with the broth, 1 teasp garlic 1 tbs dried onion, a pinch of oregano and a pinch of thyme, a couple teaspoons of liquid smoke, 3 eggs and 1/2 cup of powdered milk. Baked it at 300 in a small crock till a knife in the center came out clean. Turned out pretty decent! Slices nicely.

I have to try this. Great idea! Did you use dry or fresh spices?

[CrabGrassAcres]

I used dry herbs and dried onions and garlic from my pantry.

[Sarah]

The 'english' word that comes to mind is 'deviled', which means cooked (usually boiled), ground, and re spiced. The respicing was the deviling.

 

Get modern store bolagna and that is what you get. And can you say 'vienna sausage'? But not 'spam', as spam is not precooked, but cooked in the can.

 

As a child we had a lot of 'corned beef' spread, which was crock pot cooked with spices, and then ground, and respiced, and metal or glass canned. I remember many a late 'comfort meal' of taking a half filled can, filling with water, and simmering on the stove, think 'condensed soup'. Or instead of water, left over mashed potatoes.

 

Using the VERY old fashioned 'iron ration' mini trays/boxes, men would take this to the field. I would NOT recommend such practice today.

 

I have sometimes thought of getting some of that 'vegetable protean' and experimenting with that.

 

I think 'you' people are going to drive me back over to the ICSArchives public cookbook section. I do remember sections in those books about 'light lunch meat spreads' and how to make them, back in the days before refridgeration. I wish the indexes were better though. As always, never enough volunteers.

 

 

Sarah

of the Librum

[Mt_Rider]

I think I would like your job, Sarah.

 

 

MtRider ...never too many books!

[Sarah]

I think I would like your job, Sarah.

 

 

MtRider ...never too many books!

 

Be careful what you wish for!

 

'Never too many books', eh? (checking...) Yes, 677 cookbooks that need ATOCI indexing. Over two dozen in the main section. Seventeen in the 'chute'.

 

Are you volunteering with cookbooks?

 

And now tasked with the Popular Mechanics archive work..

 

Sarah

of the Librum.

[Mt_Rider]

[Twilight]

Sarah , how does one go about volunteering?

[Littlesister]

Looking for a good recipe for making picked okra. DH wants me to make it again and the one I had was a flop.  Couldn't get the okra to get crisp like pickles should be. If anyone has any ideas I would love to have a good recipe for them.

[euphrasyne]

Add alum to the spices for okra.  It makes things crispy.

[Littlesister]

Thank you euphrasyne.  Last year I used a recipe that was given to me and it looks like alum may be what she left out.  I am going to try it again using that.  DH loves pickled okra.