Who's got the best goetta? (Cincinnati, Findlay: for sale, house, to buy)

[TomJones123]

kjbrill - I think you bring up a significant number of valid points that seem to single out there probably is no "best" goetta in Cincy. Especially with all the family recipes and such. I would love to try the goetta that is sold close to you. If I can get it on the west side then please let me know the store and I will shoot over there for a pound or so.

Oh, I use a little oil when frying Eckerlins goetta because their's is so lean that is will stick to our skillet. We only use cast iron around here.

[kjbrill]

Originally Posted by TomJones123

Oh, I use a little oil when frying Eckerlins goetta because their's is so lean that is will stick to our skillet. We only use cast iron around here.

Well at least you have learned the number one rule about Goetta - cast iron skillet only! I have begun frying mine on a lower heat level. It takes quite awhile and my wife complains she wants her goetta with the eggs and toast. I stop that quickly with the comment then fry it yourself! That starts the day off well.

[kjbrill]

TomJones123...

One of the problems we have had following our family Goetta recipe in recent years has been obtaining the ingredients. Our original recipe calls for a pork cut identified as a Pork Cali. Go to any grocery store and ask for a Pork Cali. They look at you like you are some sort of idiot. Even independent butchers today do not recognize the term. I know enough by osmosis to recognize it was a shoulder cut of the pork. It was also quite fatty and needed to be slow cooked to be edible - a perfect combination for goetta.

[TomJones123]

^^ LOL@ fry it yourself. Sounds like the usual banter between me and my Mrs.

[kjbrill]

Originally Posted by TomJones123

kjbrill - I think you bring up a significant number of valid points that seem to single out there probably is no "best" goetta in Cincy. Especially with all the family recipes and such. I would love to try the goetta that is sold close to you. If I can get it on the west side then please let me know the store and I will shoot over there for a pound or so.

Oh, I use a little oil when frying Eckerlins goetta because their's is so lean that is will stick to our skillet. We only use cast iron around here.

You are definitely right, there is no single best goetta recipe. That is one of the great things about it, the variety of recipes which exist. But there are a few constraints which are involatile. The first in the steel cut oats, not rolled oats. The second is while the goetta is made out of ground meat, you don't just go to the grocery store and purchase ground beef or pork to accelerate the process. While you may accelerate the preparation, the result has little resemblance to true homemade goetta. The flavor of goetta comes from the fat contained in the meat and included in the stock to cook the oats. In the old country, it was a peasant food, designed to use up the lesser cuts of meat. You can call them scraps, whatever, but it fit the bill. The majority of my family were not actually German, but actually Austrian. Of course back then it was hard to tell the difference.

[23145tp]

The recipe that I use for goetta comes from my great grandmother who was from the small town of Plaudin Germany--Lean pork/beef, pin oatmeal, spies and chicken stock.

[23145tp]

I have to try the Eckerline Goetta-never had it

[TomJones123]

Originally Posted by 23145tp

The recipe that I use for goetta comes from my great grandmother who was from the small town of Plaudin Germany--Lean pork/beef, pin oatmeal, spies.

I have learned one recipe while here in Cincy and that about covers it. Having lean meats makes all the difference.

Basically, mix the two meats together. Then add some water (optional but helps the spices mix in) then mix in the spices. Next, add the oats and cook around 4 hours stirring often. Pan it up and cool it in the fridge, wrap it later on. A lot of folks pepper the crap out of the top, aka pepper goetta.

[23145tp]

Originally Posted by TomJones123

I have learned one recipe while here in Cincy and that about covers it. Having lean meats makes all the difference.

Basically, mix the two meats together. Then add some water (optional but helps the spices mix in) then mix in the spices. Next, add the oats and cook around 4 hours stirring often. Pan it up and cool it in the fridge, wrap it later on. A lot of folks pepper the crap out of the top, aka pepper goetta.

You and I are almost identical in the prep of goetta--the best!!!!

[TomJones123]

Eckerlin's pepper goetta is the shizzle.