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Photo Gallery Of Meat Or Sausage-Related "Other Product Replies: 35
by
ssorllih »Tue Jan 24, 2012 02:24
First post
Do you have a favorite recipe using sausage (or meat) as an ingredient? It doesn't matter whether or not it is the main ingredient, if it has sausage in it, why not share your recipe or information here?
I have probably carried on about this in the past but because I cook as well as make sausage...
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The collagen did a good job gluing it together. I wasn't sure how little I could use and get by without using too much and making it greasy. This was just a shot in the dark but it seemed to do the job without it being greasy.
On another note, I ate a chinese sausage a few months ago that was very...
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Last post byButterbean
Thu Jan 14, 2016 20:51
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Chicken seasonings Replies: 3
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ssorllih »Sat Aug 18, 2012 23:02
First post
Very often a question is asked concerning the taste of this or that unfamilar meat and the answer is it tastes like chicken. But chicken tastes like everything depending upon how you season it. This is what I am learning. If I split a chicken and remove the small bones and season it with the same...
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Chicken tastes like alligator. It all goes back to that evolution thing.
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Last post byButterbean
Sun Aug 19, 2012 00:09
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Silencing of the Lambs in South/South Western Poland Replies: 28
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Butterbean »Fri Aug 03, 2012 15:07
First post
Didn't know where to put this so I stuck it here. I got a phone call yesterday from a guy who is getting out of the sheep business and he asked if I'd butcher three wethers without pay if he gave me half the meat. After much deliberation and remembering the price of lamb at the grocer I agreed to...
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A mr. buddy gas heater would work.
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- 18889 Views
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Last post byssorllih
Sat Aug 11, 2012 20:51
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[USA] Red Creek Smoked Duck Replies: 8
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Chuckwagon »Sun Jul 22, 2012 08:16
First post
Red Creek Duck And A Big Drop Are Born
In the month of June 1965, the Creator decided to recalibrate and enhance the river channel of the regal Green River throughout the wee hours in the morning of the 11th day. The waters of the Yampa River had always drifted lazily into the Green River at the...
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The ducks in this country have it made! They know almost everyone is afraid to cook them because of their unusually high fat content. Actually, there's no big mystery regarding their preparation and with just a few ol sourdough`s rules, you may make the tasty quackers nervous once more. And Dave,...
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Last post byChuckwagon
Mon Jul 23, 2012 12:25
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Drying Pancetta Replies: 15
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JerBear »Sun Jul 01, 2012 03:22
First post
In addition to a mess o' bacon and tasso being readied for the smoker tomorrow I've also been curing a pancetta. It's ready to come out of the cure and I'm going to pepper crust it then age it wrapped in muslin un-rolled.
Here's my question regarding the pancetta, I'm in San Diego and we're on...
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I bought this one from Amazon.com and just recently set up my curing fridge.
It does a good job. Just another option.
I scored a free fridge by telling friends I was looking for one. Somebody's mother was remodeling her kitchen and was happy to have someone pick up her old one and cart it off....
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Last post byCabonaia
Wed Jul 04, 2012 17:19
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Brined & smoked Chicken Breasts Replies: 4
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Bubba »Tue Jun 12, 2012 02:36
First post
This was my initiation project after I bought first my Smoker some years ago. I like this recipe because it is easy and the Chicken is good.
Brine:
1 gallon water (16 cups)
1 cup kosher salt
1/2 cup sugar
2 Tbsp Cure #1
Optional:
2 tsp Oregano
(I made 1/2 qty to above for 6 Breasts)
Before...
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If you wanted a more distinct oregano/herb flavor you might want to think about using a sachet made out of cheesecloth or maybe a tea infuser to keep the herbs in place during brining. Then they can easily be strained out before drying and smoking.
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- 6201 Views
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Last post byJerBear
Tue Jun 12, 2012 20:26
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Cutting up chicken. Replies: 9
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ssorllih »Sat May 05, 2012 02:08
First post
On another forum the subject of cutting chicken was raised and I offered to post videos of the effort. Today I was able to buy oven roasters for 60 cents per pound so I had enough to use for demonstration.
This one shows the removal of boneless breast sections.
The bones are of course cooked for...
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The day before yesterday I stopped at the food market and found ten pound bags of chicken leg quarters for $3.90 . I saw a young woman behind at check out and asked if she had seen these. She said I don't like the legs.
I have a couple of friends with kids that do like the legs and having bought...
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Last post byssorllih
Wed Jun 06, 2012 21:02
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Bread is good Replies: 4
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ssorllih »Sat Jun 02, 2012 19:58
First post
Made dinner rolls for company tonight.
Simple recipe
one pound of all purpose flour
one teaspoon salt
one teaspoon table salt
one tablespoon sugar
one teaspoon instant yeast
one egg plus 6 ounces of milk plus enough water to make 11 ounces of liquid
two ounces of chicken fat or your preference....
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Wow! Do those things smell terrific?!!? And look grand too. I'm going to try this recipe very soon. Thanks for sharing Ross.
Best Wishes,
Chuckwagon
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Last post byChuckwagon
Sun Jun 03, 2012 05:02
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Jerky (Safety Updates) Replies: 1
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Chuckwagon »Fri May 25, 2012 03:52
First post
In October 2003, in New Mexico, there was an outbreak of Salmonella that was traced to jerky production in one of the small plants. In response to this outbreak, the Food Safety and Inspection Service initiated a series of policy changes and guidelines. Jerky is usually made from beef and the...
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Good to know, I think I'll start boiling the Brine before I put it in the dehydrator. Thanks Chckwagon!!
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Last post byKeymaster
Sat May 26, 2012 16:51
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Formed hams? Replies: 16
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ssorllih »Sun Apr 22, 2012 02:39
First post
I have some pork butt meat that is cured but not to be smoked. I have planned to cook it in a make shift press. I have read the proceedure but I and what I have read seem to be a little vague about how much pressure is enough and how much is too much. Can anyoone shed some more light on this simple...
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I saw an episode of How Do They Do It or Modern Marvels that dealt with formed turkey breast deli meat.
They tumble them in a drum for a while, that gets the proteins jazzed up so when it is pressed it essentially becomes a single mass or meat. They did not mention the addition of any of the...
- 16 Replies
- 12537 Views
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Last post byw1sby
Mon May 14, 2012 13:51
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Smoked cheese Replies: 1
by
ssorllih »Sun May 13, 2012 01:27
First post
I buy and use quite a bit of cheese and find it has a tendency to get moldy after a couple of weeks. But in January a friend asked me to smoke a couple of pounds of cheddar which I did. I cut the block into quarter pound bricks and smoked them and wrapped in plastic film and have kept in a 32°F...
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I've kept cheese for many months in vacuum bags. Tightly wrapped in plastic should do quite well too.
The great thing about storing smoked cheese that long is it just continues to get better with time. The smoke mellows and the flavors blend. I always wait at least 1 month before eating any that I...
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Last post byw1sby
Mon May 14, 2012 13:45
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Spent Grain Bread Replies: 23
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HamnCheese »Thu May 10, 2012 00:47
First post
Bread made from 'spent grain' - the leftovers from beer making. Many thanks to Appalachian Brewery for the raw product. Also made veggie burgers, flour and cookies! All in all an interesting afternoon in the kitchen.
Lynn
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Everything that you ever wanted to know about using brewers grain in bread:
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Last post byssorllih
Sat May 12, 2012 03:04
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Marinating meat for sausage Replies: 13
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el Ducko »Thu May 03, 2012 16:14
First post
Has anyone given any specific thought as to why we don`t see marinated meats being stuffed into sausage casings? The closest I`ve found is Chuckagon`s Oui Oui Water recipe for injected pork roasts. Lots of folks out there (yes, dem Cajuns is real folks, too!) enjoy injecting all sorts of flavorings...
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the resulting sausage would be very crumbly because the acid interferes with the binding of the meat.
You are right. The marinated pork sausage didn't bind at all. Back to the drawing, er, cutting board. I'll leave the acids out next time.
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Last post byel Ducko
Wed May 09, 2012 19:56
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[USA] "Polecat's Oui-Oui Water" Replies: 14
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crustyo44 »Fri Feb 03, 2012 01:48
First post
Hi,
I am looking for a marinade recipe that can be injected into pork shoulder.
Preferably a much loved family recipe. It can vary a lot as we all like garlic, chillies, plonk oops wine etc etc. The list is endless. I have several small injectors as well.
My idea was to roast some injected and...
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Yeah, it's funny but the best dishes are often the simplest ones. That's what I do for brisket- - black pepper and a little salt, smoked low and slow.
My wife's first roast, she read in her cookbook that it should cook for half an hour per pound, so she cooked the four-pound piece of beef at four...
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- 10906 Views
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Last post byel Ducko
Fri May 04, 2012 04:23
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Breakfast Replies: 8
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ssorllih »Wed May 02, 2012 02:48
First post
Take two cubic inches of bacon sliced thin:
Fried well. and add an egg:
Fry both sides:
and eat on sliced bread:
Last post
Any cured pork product and eggs with bread has to be good. :wink:
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- 6929 Views
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Last post byDLFL
Wed May 02, 2012 23:35
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Pressure canning cured and smoked pork Replies: 10
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ssorllih »Wed Apr 11, 2012 16:41
First post
Had a smoker full this morning and some left over. So I decided to cook a piece in water. Just simmered for an hour or so to an IM of 166°.
and the cross section.
I used a mild cure 2% salt .3% cure#1 and 1% sugar I bit of molassas and a touch of hot water to make a slurry, rubbed over...
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Scalloped potatoes with canned ham and cheese sauce.
Serves three.
- 10 Replies
- 8992 Views
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Last post byssorllih
Sat Apr 14, 2012 02:52
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[USA] Make your own pastrami for great sandwiches Replies: 54
by
Chuckwagon »Sat Jan 15, 2011 08:12
First post
Chuckwagon`s Lone Peak Pastrami
(20 lb. formula)
Basturma originated in Asia Minor where people yet today make the recipe using camel meat. Historically, even horsemeat has been used. Later, in Romania, a highly spiced pork product known as pastrama was developed about the time Slavic Jews in...
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Jim and Lynn, both your projects look incredible! I made one along with you just for fun. Your photography is marvelous but it looks as if your brisket is even better. :lol:
What's next up on the project list kiddies?
Best Wishes,
Chuckwagon
Hey CW, thanks for the encouragement! I do enjoy...
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Last post bytwo_MN_kids
Tue Mar 27, 2012 15:35
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Chicken Hotdogs Replies: 14
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DLFL »Thu Mar 15, 2012 17:47
First post
I made chicken Hotdogs and used The Sausage Maker Fat Replacer . After cooking and looking at the appearance of the inside of it I have decided I made a mistake adding the product before emulsifying the meat. I ended up with a whipped raw sausage that had many small air pockets in the finished...
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I froze these sausages to wait for other products to smoke. Today I smoked them along with cured ribs, and pastrami. What a difference! The sausage firmed up and the smoke flavor makes them quite good.
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Last post byDLFL
Wed Mar 21, 2012 20:04
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[USA] Corned Chuck Roast Replies: 4
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DLFL »Thu Mar 08, 2012 17:06
First post
Corned Chuck Roast
I used a dry rub cure for Pastrami but will be boiled and not smoked. This adapted from a recipe by Stanley Marianski, found at this link.
When I got the roast home I found the butcher had all but split the meat lengthwise. This split makes each side about 1 1/2 inch thick. I...
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Lynn,
I am new to this curing of meat. I was just mentioning what I have noticed. Not sure if anyone else has noticed this or not.
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Last post byDLFL
Mon Mar 19, 2012 02:26
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[USA] Smoked chicken thighs Replies: 11
by
ssorllih »Fri Feb 10, 2012 21:07
First post
Persuing my learning in small batches I cured two chicken thighs with ingredients as a percentage of the total weight.
Salt 1.5
Cure #1 .25
black pepper use your judgement
sugar 2.5
For this pair at 12 ounces total it was half tablespoon of salt, a quarter teaspoon of cure #1
and a tablespoon os...
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One night several years ago we were sitting around talking about the vertues of various meat. Nancy said ,in praise or chicken, you can do so many things with chicken . An old friend said, you can do everything with chicken.
So in pursuit of that goal I went to work on four drumsticks. (big...
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Last post byssorllih
Fri Mar 02, 2012 03:41
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[USA] Lardo
by
story28 »Mon Feb 27, 2012 16:05
A few days ago there was a thread about curing fat and lardo came up so I thought I would share.
I apologize for the blurry picture.
Shot at 2012-02-27
Pretty simple, A nice piece of fat back (this one is from an old spot) and some ingredients to cure it.
Shot at 2012-02-27
This is the fat...
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Last post bystory28
Mon Feb 27, 2012 16:05
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[CAN] Blazing Pistachios Replies: 1
by
Keymaster »Mon Feb 20, 2012 22:09
First post
I thought I would go ahead and see what the Rave is about these Blazing Pistachios. I went ahead and set up the DisAssembly line :D
Half Done, Had to mix a cold Beverage ;)
All done shelling, man thats as tedious as packing lock cores all day long :)
Into a pan of all the wonderful...
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Those look great! :grin:
I once ... only once , tangled with a package of spicy hot nuts from a local Trader Joe's. I am usually pretty good with 'hot' food, but those Thai peanuts (or whatever they were) burned twice! :shock: :mrgreen:
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Last post byOxide
Mon Feb 20, 2012 22:25
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[USA] "Buffalo Bend Dried Beef" Replies: 2
by
Chuckwagon »Tue Feb 14, 2012 13:20
First post
Injecting Whole Muscle Meats
For years, brine-soaking whole muscle meats to preserve them, was just about the only method used by home hobbyists. Often their centers would begin to spoil before the salt-cure penetrated the meat sufficiently, especially if the cut contained a bone. Worse, the...
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:razz:
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Last post byDLFL
Wed Feb 15, 2012 01:01
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[USA] Duck Confit Replies: 13
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ssorllih »Thu Jan 26, 2012 18:34
First post
I bought some domestic ducks after Christmas when they were in the bargain bin. I got one out to thaw and it is six and half pounds. So I decided to bone it out and have four nice pieces that I can roast as fresh instead of having five pounds of leftover roast duck.
I removed the wings and started...
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After I had boned the duck and cooked the carcase I had a quart and a half of stock.
I made soup with that stock and added carrots, onions, celery, some of the collard greens that were left and some of the meatballs that I made from the last batch of sausage when I pushed the last of the mince out...
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Last post byssorllih
Sat Jan 28, 2012 20:27
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Brisket Replies: 12
by
Swallow »Mon Jan 23, 2012 23:41
First post
This morning I sent the little woman to town to check up on and pick up some brisket. She got back and I asked her Where's the Brisket . She told me that she had talked to the butcher and he had told her that they didn't sell much brisket but that he could order some in for her. She asked him what...
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I do building repair on a farm that ran 200 breeding cows on a little over 800 acres. They needed those big visible tags. These angus lived outside year round. I have seen calves that were born in the snow dried off by mama and all fluffed out and following her around in below zero weather. It is...
- 12 Replies
- 12251 Views
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Last post byssorllih
Tue Jan 24, 2012 19:34
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Smoky , aromatic chiken by Dziadek Replies: 14
by
Siara »Wed Feb 09, 2011 20:06
First post
Hi all smoke addicts,
Nothing to smoke for a weekend? well.
Let me share with you a recipe, for a smoky, aromatic, weekend chicken by our polish friend @Dziadek.
We will need:
1 pcs Chicken
2-3 pcs Apium stem
some Garden parsley leaves
Cure ( 1,18 kg peklosol for 10 l of water ) CW will help you...
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Thank you Ross and CW,
Chook will be on the menu this week end,
Regards,
Jan.
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- 20993 Views
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Last post bycrustyo44
Tue Jan 10, 2012 23:03
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Wild Hog meat Replies: 14
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Bubba »Wed Dec 21, 2011 17:48
First post
Friends of mine asked if I would like some Wild Hog meat. (They keep it frozen)
I've been looking through the recipe index and can't find anything on the topic.
Has anyone had experience with wild Hog meat, can it be used for sausage or maybe even cured for ham?
Would appreciate any input....
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Bubba,
When I wrote about de-worming the squeelers, I meant intestinal worms only.
I would still do the freezing bit though, JUST BE SAFE!!!!!!
Regards,
Jan.
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- 11048 Views
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Last post bycrustyo44
Fri Dec 23, 2011 01:21
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Started my first corned beef. Replies: 15
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DLFL »Tue Nov 29, 2011 16:24
First post
Got my cure and have the first meat working. It is a beef tip roast.
Dick
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Except for the very ends it could of been sliced very thin and still held up.
Thank you for the update DLFL, that made for outstanding Rubens as you said! :smile:
- 15 Replies
- 10935 Views
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Last post byBubba
Sun Dec 18, 2011 16:45
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Chicken drumsticks. Replies: 5
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crustyo44 »Mon Dec 12, 2011 01:24
First post
Hi,
I am after the best possible recipe for smoked chicken drum sticks. I like to have a large plate of them on Christmas day.
Preferably an old family favourite, either coated/uncoated/hot/mild/spicy or with herbs, what ever members think was something that stood out. Ingredients are no problem.
I...
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Jan , Summertime in Maryland is not so different. Daytime temperatures between 30 and 40 C and night times between 21 and 25 C are common. Sometimes cooler and sometimes but not often warmer. Summer thunder storms are common. They usually last less than a half hour.
- 5 Replies
- 4355 Views
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Last post byssorllih
Wed Dec 14, 2011 02:13
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Brined Turkey Replies: 19
by
DLFL »Thu Nov 24, 2011 22:18
First post
Even though I had brined chicken and pork steaks years ago while in the Philippines I had never thought to do a turkey. So thanks to this forum I got the courage to go ahead and brine one using the recipe I used on chicken . I have to say that 4 days for a 17lb turkey was the most worthwhile...
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I will try this to see the difference. Thanks.
Dick
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- 12270 Views
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Last post byDLFL
Thu Dec 01, 2011 16:19
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coppa AGAIN Replies: 10
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andrejwout »Tue Nov 22, 2011 13:58
First post
Hi everyone. Im on second batch of coppa now and its been very successful. However, I have one questions for the guru's. On one of my coppas i had a slight split in along the meat, due to poor butchery. I didnt wrry too much about, except it would make slicing harder later on. When i cured the...
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Yes Devo, that might well be the issue. All these modern fridges suck moisture like hell...so thats a good point. I try to keep it in tuppa wear when for family consumption or wrapped in the vacu pack.......ill keep tring new things.
URGENT- Chuck..or anyone. Ive cured coppa a number of times now...
- 10 Replies
- 13449 Views
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Last post byandrejwout
Wed Nov 30, 2011 14:11
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Soup is good Replies: 3
by
ssorllih »Tue Nov 29, 2011 18:49
First post
I always try to make good use of any bones that i get. Yesterday i bought ten pounds of beef short ribs from the bargain bin at the grocey. I roasted them with carrots,celery and onions and cut the meat from the bones for stew and cook the rest for stock.
This stock will make wonderful veggie...
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Bubba when I make split pea soup I add carrots, celery and onions. Not much, just enough for flavor also bay leaf and serano chili, just one for each bag of peas.
This was the first time I had found beef short ribs on sale in a very long time. Usually I have to make do with a chuck roast.
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- 3155 Views
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Last post byssorllih
Wed Nov 30, 2011 03:53
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The wonderful, versitle pork butt Replies: 5
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ssorllih »Tue Nov 15, 2011 02:21
First post
The other day I was able to purchase pork butts at 1.29 USD per pound. I sliced a pound off for the loukanika and Nancy wanted a roast, so before I took the roast I sliced the skin side of the butt and removed a slab about an inch and a half thick. Then I cut the roast.
The slab I rubbed with...
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After a night and a day in the fridge I cut a couple of slices and fried them as bacon. They will certainly pass without any pushing.
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Last post byssorllih
Wed Nov 16, 2011 02:47
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The many ways to use sausage. (Rouldade) Replies: 12
by
ssorllih »Thu Sep 01, 2011 01:49
First post
Roulade
Sliced beef roulade stuffed with carrots and cucumber
The word roulade originates from the French word rouler meaning to roll . Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a...
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This mix was 50:50 the grocery had a package of ground lamb for 2 bucks a pound so what could I do.
I still have about a half dozen pieces that are uncased and frozen. Tonight for appitizers I sliced a couple of them into quarter inch medallions and put them on swiss cheese on crackers under a...
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Last post byssorllih
Mon Nov 14, 2011 03:30
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[USA] Three Tongue Recipes Replies: 2
by
Chuckwagon »Wed Nov 09, 2011 06:43
First post
Chuckwagon`s Waggin` Wagon Tongue
(Smoked Beef Tongue)
Lots of folks believe the only way to prepare beef tongue is to boil it for a week with an onion and a carrot, then toss it out and fix yourself a tuna fish sandwich. Small wonder most youngsters won't eat it. If you bother to prepare...
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I regularly get cold shoulder and hot tounge served up around here :lol:
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- 12317 Views
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Last post byBig Guy
Thu Nov 10, 2011 13:48
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Pig-in-blanket and sausage rolls Replies: 22
by
Bubba »Tue Oct 18, 2011 18:03
First post
Hi Ross,
Thank you, and I would love to know how your pig-in-blankets will turn out using the Borewors recipe, and please let me know?
It sounds like a delicious variation, more so with the wheat / rye bread wrapped.
Last Sunday I made more of the Chicken - Feta - Spinach sausage to freeze, and...
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Casings can be expensive and if we don't need them why use them. I use freezer paper for catching the extrusion as it comes out. I was picking up 20 inch long sections that were just cold but not frozen. Hold both ends and a point in the middle and I could move it from paper to bread dough.
- 22 Replies
- 17676 Views
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Last post byssorllih
Mon Oct 31, 2011 21:38
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Accidental meatballs Replies: 5
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ssorllih »Sun Oct 30, 2011 17:41
First post
This morning I was stuffing some sausage and when the grinder stopped pushing I added a good handful of cooked rice to push out the last link.
That left the rice and some meat still in the grinder and tube. I dug that out by hand and rolled it into little balls and poached it for several minutes...
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If you can't find it I will post it again. It was published in the farm journal cookbook about 35 years ago.
- 5 Replies
- 3816 Views
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Last post byssorllih
Mon Oct 31, 2011 03:06
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Ross' Turkey Photo Essay Replies: 18
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ssorllih »Sat Jul 30, 2011 04:48
First post
Here is a link to a photo essay on cutting a turkey.
This first photo is the result.
And this photo is what I started with.
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Martin, You have to read the labels carefully when you shop the super markets. A lot of meat gets pumped full of water but the processors must state this on the label.
I saw a package of Hillshire brand cocktail sausages yesterday 6.99 for 28 ounces vacuum packed and swimming in water.
Yes, it's...
- 18 Replies
- 15330 Views
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Last post byDave Zac
Sat Oct 29, 2011 15:26
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Khiromeri Replies: 9
by
story28 »Thu Oct 27, 2011 14:34
First post
Has anyone ever heard of khiromeri? I have been trying to do some research on it, but I haven't had much luck finding information.
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There is a nice set of books called Culinaria. They might not be the most advanced in recipes and procedures, but they do a good job explaining the culture behind the food. Culinaria: Greece is where I found the excerpt on Khiromeri. I found that link you posted and the two look similar. Culinaria...
- 9 Replies
- 7943 Views
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Last post bystory28
Fri Oct 28, 2011 21:48
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Flavorings Replies: 5
by
ssorllih »Wed Oct 12, 2011 02:40
First post
I have been browsing cyber space and looked up coriander culture and that took me to this web site that I think all of us will find interesting.
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My father would roll over in his grave if I did not use mustard in sausage!! He was one of the first farmers in Western Canada grow it, so we always had an abundance of it to be used in so many different ways. My mother even used to pickle it to be used as a condiment!!
- 5 Replies
- 4136 Views
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Last post byunclebuck
Sun Oct 16, 2011 14:50
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Making good use of the junk Replies: 7
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ssorllih »Sat Oct 08, 2011 02:41
First post
I have said that i cure and smoke the bones from all of the meat that I use. Today I made 3 gallons of peasoup from the meat and stock derived from the bones I have been accumulating. It is being processed in jars in the canner now.
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Powdered with a rasp and used as a replacement for baking powder...actually it is the original baking powder, hartshorn.
~Martin
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Last post byDiggingDogFarm
Mon Oct 10, 2011 01:40
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Experiment!!!! Replies: 4
by
unclebuck »Thu Sep 08, 2011 18:44
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We have a surfeit of cabbage this year, huge, and I mean HUGE heads, the size of a bull bison's head(without horns). As usual, I have a bunch of sauerkraut happening, as well as cabbage leaves fermenting. Both the war department and I have thought of stuffing some of the fermented leaves with our...
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Have you given any thought to kimchee? That would be a good way to use up some of the cabbage.
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- 4263 Views
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Last post byJerBear
Tue Sep 13, 2011 16:50
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Homemade chili powder, anyone interested in a step by step? Replies: 14
by
CrankyBuzzard »Sat Aug 20, 2011 23:57
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About to make my annual batch of chili powder for friends and family and was wondering if anyone would like me to do a step by step and post the recipe I use.
I use this powder in quite a few sausages as well as for the obvious use.
Charlie
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Well, heck... I have no clue... Cranky's easy chili powder? :mrgreen:
Know you CW, you'll come up with something for me! :lol:
This is a simple recipe...
Charlie
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Last post byCrankyBuzzard
Tue Aug 23, 2011 00:29
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Lamb Prosciutto Replies: 7
by
story28 »Mon May 09, 2011 17:23
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Armandino Batali developed a lamb prosciutto. They vaguely mention that they had to Tweak the curing system from that used in pork preparation. What issues beside surface to mass ratio and therefore curing time would need to be addressed?
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The rancher I worked for while I was stationed in Oregon liked to take his deer shortly after the wheat harvest. He said that they were grain fed that way. A couple of months later they had moved into the canyons and had been browsing sage brush and tasted of it.
I find the softest beef fat to...
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Last post byssorllih
Thu Jun 02, 2011 02:16
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Ventreche Replies: 1
by
story28 »Thu May 19, 2011 04:51
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Does anyone have any recipes for ventreche? I had been working at a michelin starred restaurant that had it brought in where we served it raw, shaved thin with figs, tomatoes, and grilled bread but what I have found online is that it is typically rolled (although the restaurants was not) and is in...
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You say Ventreche, I say pancetta.
The panchetta (ventreche) I have made was cooked but I do eat prior to cooking as I prepare the meal. Never been sick from it and it is delicious.
Everything I read however, says pancetta is not meant to be eaten without cooking.
Dave
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Last post byDave Zac
Fri May 20, 2011 01:48
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[USA] Easter Lamb
by
Chuckwagon »Tue Apr 19, 2011 05:59
OK Dave, you asked for it! Here is my...
Easter Lamb
(With A Little Bull)
Our ranch outfit rode furiously two days, before our sweet-talked wives had the opportunity to change their minds `bout lettin` us go! Organizing camp in drenching rain, we`d reached the high Uintahs with its crystal...
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Last post byChuckwagon
Tue Apr 19, 2011 05:59
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smoked garlic Replies: 14
by
unclebuck »Sat Apr 09, 2011 13:08
First post
I had a brain fart a several months ago, deciding to throw some garlic in the smoker and giving it a try.
Separate & peel several heads of garlic.
Spread out on smoker racks, put in smoker and cold smoke them for a minimum of 4 hrs for starters. Your next batch might need more or less depending...
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Unclebuck and I went to different schools together. Yet we both learned to be vewy, vewy careful of chilis. :grin:
If any of you have not heard of my experiences read the last post here.
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Last post bysteelchef
Wed Apr 13, 2011 02:55
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Pigs heads Replies: 2
by
SikaStag »Sun Mar 27, 2011 19:52
First post
I got my to pigs heads yesterday. I skinned the heads out then took the skin off. I boiled the fat and meat for about 4 hours.
The meat melted in my mouth, was delicious. I have two loaf tins filled with meat and jelly, I hope they set ok.
I am looking forward to trying some laid on top of boiled...
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Way to go Ian.
If I brought a pig's head home my wife would have a coronary, hmmmm.. :lol:
I seem to have a problem keeping up with new postings. Missed yours altogether until browsing this morning.
Anyway, let us know how your head cheese turned out. :mrgreen:
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Last post bysteelchef
Sun Apr 10, 2011 19:32
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marinated turkey leg Replies: 3
by
ssorllih »Tue Apr 05, 2011 03:07
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One turkey leg marinated in soy sauce, black bean sauce a little lemon juice and a little olive oil. 14 pound bird 11 pieces about 2 ounces each.
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. I have never under stood some folk's aversion to dark meat in poultry.
It's a visual I believe. I can put dark meat in soups, stews, salads, stir fries etc. and no one notices. If they do I claim soy sauce staining and they wolf it down.
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Last post bysteelchef
Fri Apr 08, 2011 18:56
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Making your bread to fit your meat Replies: 7
by
ssorllih »Mon Mar 28, 2011 22:27
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I smoke cooked a brined piece of pork loin for our lunches Saturday and yeaterday I made some loaf bread to fit the sliced meat.
Yeast bread takes much less time to make than does sausage but good bread makes good sausage and cured meat even better.
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Sorry ssorllih I had sourdough on the brain :oops: The bottom line is the bread looks great :lol:
- 7 Replies
- 5926 Views
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Last post byGray Goat
Tue Mar 29, 2011 04:40
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Pancetta Replies: 3
by
Chuckwagon »Wed Mar 23, 2011 08:26
First post
Hey Hey Pancetta lovers!
Maxell wrote:
Good work beiot's:
Maxell, is there any chance someone could translate this recipe for pancetta. If you endorsed this recipe, then we HAVE to have it! :lol:
We surely would be grateful if you or one of your students would translate it into English...
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May your kitchen be filled with hickory smoke!
CW; My kitchen is all build from hickory, If it's smoking I'm in deep Do-Do. :roll:
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Last post byTroski
Thu Mar 24, 2011 11:37
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