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Photo Gallery Of Meat Or Sausage-Related "Other Product

Last postbyButterbean « Thu Jan 14, 2016 20:51
Replies: 35
byssorllih »Tue Jan 24, 2012 02:24
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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...
35 Replies

71081 Views

Last post byButterbean
Thu Jan 14, 2016 20:51

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Casseroles that make good use of sausage

Last postbysawhorseray « Sat Feb 01, 2014 19:10
Replies: 8
byssorllih »Fri Jan 31, 2014 17:37
First post

As most of you know I don't often use conventional casings for my sausage. I prefer patties or veggies as a container. It have in the freezer a supply of bell peppers filled with chaurice sausage, cabbage rolls filled with Italian sausage and mushrooms filled with garlicky Polish sausage. When...

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I heard my wife on the phone with her buddy back east and she just referred to it as Ray's Ravioli , the wild hog Italian sausage is the staple of my hobby and I never run out. I wanted the initial effort to be with something inexpensive in case things didn't go well, just happened to work out...

8 Replies

10639 Views

Last post bysawhorseray
Sat Feb 01, 2014 19:10
Early Morning Hipshot Burgers

Last postbyChuckwagon « Fri Jan 31, 2014 06:01
Replies: 7
bysawhorseray »Thu Jan 30, 2014 17:20
First post

Picked up 13 pounds of tritip yesterday for $2.99lb, untrimmed. Took off 1.8 pounds of fat, left me at $3.47lb

Took nine pounds of the tritip to grind up with five pounds of porkbutt that I bought for 99≠lb

Up at 4am this morning, ran everything thru the grinder in no time, got the batch mixed...

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Those are some of the pertiest buns I've ever seen! Sawhorse has it down to a fine science. :razz:

7 Replies

8098 Views

Last post byChuckwagon
Fri Jan 31, 2014 06:01
Roast pork

Last postbysawhorseray « Tue Jan 28, 2014 22:39
Replies: 11
byssorllih »Mon Dec 16, 2013 06:52
First post

Tonight I had the pleasure of the company of two couples that are fine friends. I served roast pork butt that I had seasoned on Tuesday as I would season pork breakfast sausage. It was delicious but there were almost no drippings. The meat was moist and tender and there is no room for complaint...

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I read this missive too late to take advantage. I made my carnitas with a ten-hour soak in the crockpot; 3 pounds of porkbutt, 3 cups chicken stock, onions, bell pepper, garlic salt, oregano, chili powder, and black pepper. After separating the meat from the liquid I turned the pork into some very...

11 Replies

12249 Views

Last post bysawhorseray
Tue Jan 28, 2014 22:39
Russ's Texas Bakery

Last postbyssorllih « Tue Dec 31, 2013 04:20
Replies: 11
byel Ducko »Fri Dec 27, 2013 00:12
First post

In our family, it would not be Thanksgiving, nor would it be Christmas, without Monkey Bread.

What, you may ask, is monkey bread? Well, I guarantee, the real thing is NOT covered with cinnamon and brown sugar. Bring such an abomination to our house and you`ll be greeted with You ain`t from around...

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One day last week I was kneading a batch of dough and realized that I had forgotten the fat and added a lump of cold lard and kneaded it in with good results.

11 Replies

16500 Views

Last post byssorllih
Tue Dec 31, 2013 04:20
Bresaola & Coppa

Last postbyJanlab « Mon Dec 30, 2013 14:31
Replies: 10
bytazplas »Mon Jan 28, 2013 04:33
First post

Have just placed a couple of items in the chamber

Bresaola on the left and Coppa on the right.
Bresaola is done with the Charcuterie recipe.
Coppa is a mix of what Jason Molinari does and Charcuterie.
It's a whole muscle in a Beef Bung. This was cured using the spicy mix from Charcuterie....

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Hi Steve,

Wondering how you are doing with the Bressaola and Coppa?

Jan L

10 Replies

14101 Views

Last post byJanlab
Mon Dec 30, 2013 14:31
Smoked cheese

Last postbyredzed « Wed Dec 18, 2013 17:29
Replies: 16
byBig Guy »Tue Apr 23, 2013 12:39
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Yesterday I fired up my smoker and cold smoked some cheeses, Colby, Gouda, and some Jarlsberg

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You can also cool the smoker with trays of ice cubes. And you have to take the type of cheese into consideration. The higher the fat content, the lower the melting temp. So some cheeses should be OK with 90.

Although I have never done this, but have read on the Polish site, the cheese is first...
16 Replies

20666 Views

Last post byredzed
Wed Dec 18, 2013 17:29
Anyone had sucess making smoked salt? The start of an idea

Last postbyworkingpoor « Tue Nov 19, 2013 15:24
Replies: 1
bymarkjass »Tue Nov 19, 2013 11:08
First post

I have tried a number of smoked salts over the years. I have only found one that I like. Last weekend I bought one at a local market. It is horrible. The salt is ok, but the herbs and other extracts added make it rank. Anyone had success making smoked salt?

Adding smoked garlic would be good, but...

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I have smoked salt in the past. I have found adding anything to the salt is a bad idea because the amount of time that it takes to get a good smoke level just ruins foods. I use a combination of cold and hot smoke. This is mainly because I tried to cold smoke the salt first and it just didn't feel...

1 Replies

4804 Views

Last post byworkingpoor
Tue Nov 19, 2013 15:24
Food Safety and Smoked Turkey

Last postbyssorllih « Tue Oct 22, 2013 19:49
Replies: 9
bytwo_MN_kids »Mon Oct 21, 2013 18:36
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I find myself in a bit of a pickle. It's been cold here in Minnesota; we've been getting some snow flurries, and we're just above freezing now, at 36°F.

This morning I started up the smoker to preheat to 220°F. I had a 10 lb. turkey that's been brined but not cured. I preheated the smoker for...

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My objection to buying anything injected before sale is the water is free and I can get some at home.8% in a 12 pound turkey is a pound of water at whatever the sale price happens to be.

9 Replies

11149 Views

Last post byssorllih
Tue Oct 22, 2013 19:49
Chilimania

Last postbyBlackriver « Tue Sep 10, 2013 23:01

byBlackriver »Tue Sep 10, 2013 23:01

Hi everyone! My wife competes in Chilimania (I'm her right hand man- I get to help with the chili grind and help keep everything in order) this is only her 2nd year. She ended up placing 9th in the CASI category, 3rd for WI. She has been invited to Terlingua, TX for the Terlingua International...

0 Replies

5711 Views

Last post byBlackriver
Tue Sep 10, 2013 23:01
My Sauerkraut Started

Last postbyursula « Mon Aug 05, 2013 08:31
Replies: 40
bySmokin Don »Thu Jan 10, 2013 07:47
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I was inspired by some members to make my own sauerkraut. I ordered a gallon jar with an air lock. It came this morning so I went to the grocery and bought two heads of cabbage to get a batch started. I used a head and about a third of the second one. I got it sliced and in the jar, salted and...

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Thank you, Ross, Redzed and Sambal for your kind words.
What I neglected to say was that I dropped my jar of kimchi about a month ago too!
Now THAT was a colourful mess! :oops:
I seem to have a slippery grip when it comes to glass.
Sambal, I'm sure your sauerkraut would be lovely. But I can't...
40 Replies

44783 Views

Last post byursula
Mon Aug 05, 2013 08:31
Skin On Pancetta?

Last postbyMarcelo « Mon Jul 29, 2013 19:14
Replies: 14
bystory28 »Wed Aug 03, 2011 17:01
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I have been comparing recipes from different books covering sausage making and charcuterie. Three consecutive recipes for pancetta called for curing the pork belly with the skin on, only to remove it after the curing was done and the belly was rinsed.

What is the purpose for the practice? If skin...

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My pancetta arrotolata made without the skin is dripping something like fat, does not smell bad, but this white goo drips.
Bellies were curing two weeks in the refrigerator, sealed in plastic, then tied fine them and left to dry at room temperature + - 15C.
and now in third week, started dripping....

14 Replies

23812 Views

Last post byMarcelo
Mon Jul 29, 2013 19:14
Lemon balm chicken

Last postbyChuckwagon « Thu Jul 25, 2013 08:25
Replies: 6
byssorllih »Tue Jul 23, 2013 03:19
First post

On Saturday I collected a couple of cupful's of lemon balm leaves and flowers and combined them with a half cup of salt and of sugar and poured over them a quart of boiling water. I let them macerate over night and strained them in the morning I reduced the brine strength to 22° sal and set two...

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The salinity of saltwater is measured in parts per thousand and the symbol 0/00 (parts per thousand), is used. For instance, the salinity of the Dead Sea (the world`s most salty endorheic body of water) is 30.4% or 304 0/00 meaning there are 304 pounds of salt in 1,000 pounds of its water. The...

6 Replies

5956 Views

Last post byChuckwagon
Thu Jul 25, 2013 08:25
Smoked peppers

Last postbyel Ducko « Fri Jul 19, 2013 04:05
Replies: 4
byssorllih »Thu Jul 18, 2013 02:00
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Yesterday I was able to get jalapeno peppers for $.99/ pound. I decided to dry and smoke them.
my cold smoke on a 95° F day.

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...looks like a delicious recipe. Gotta try it soon.
Duk
:mrgreen:

4 Replies

5212 Views

Last post byel Ducko
Fri Jul 19, 2013 04:05
continuing my tightwad culinary efforts.

Last postbycrustyo44 « Sun Jul 14, 2013 21:01
Replies: 16
byssorllih »Thu Jul 04, 2013 16:18
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I was in the super market Tuesday and they had cabbage with all of the leaves still attached that I grew in the field. Some folks don't like those and break them off and leave them but I like to steam them, remove the midrib and wrap them around sausage to make stuffed cabbage. There is also a...

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Ross,
I do the same, chicken and also pork stock. I pack the cooled jellied stock in zip lock bags and freeze. Great to have on hand when making fresh sausages that require some ice water.
Cheers,
Jan.
16 Replies

14311 Views

Last post bycrustyo44
Sun Jul 14, 2013 21:01
Canned chicken liver pate`

Last postbyssorllih « Sun Jul 14, 2013 13:53
Replies: 4
byssorllih »Sun Jul 14, 2013 00:30
First post

Nancy and I are quite fond of Chicken liver prepared as a spreadable concoction to put on crackers.
So in an effort to restock the pantry shelves I bought 3 pounds of fresh chicken liver and five pounds of chicken leg quarters. I poached the well rinsed livers in plain water and the legs in a...

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There seem to be many people with too much money in their pockets. This batch cost just over 7 dollars for about five pounds.

4 Replies

5262 Views

Last post byssorllih
Sun Jul 14, 2013 13:53
Pecan Smoked Pecans

Last postbyButterbean « Mon Jul 01, 2013 04:36
Replies: 2
byButterbean »Mon Jul 01, 2013 02:27
First post

Pecan smoked pecans. Sounds reasonable right?

Melt 1 cup of butter in a heavy pot.
Add 3 TBS of brown sugar
1 tsp of salt
1 TBS of mollasses.

Mix together good then add 2 lbs of pecans and stir to coat all the pecans.

Put in smoker and smoke at 250F for 30 minutes then remove and stir pecans...

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You are right. They can be handy to have. I once ate at a 5 star restaurant in Chicago where we were treated like kings. Menu didn't have prices on it and if you envision a lost pup sitting in the middle of a freeway this is what I looked like. Talk about being out of place. I was. I asked the...

2 Replies

3477 Views

Last post byButterbean
Mon Jul 01, 2013 04:36
Chicken halves

Last postbysawhorseray « Sun Jun 30, 2013 13:20
Replies: 10
byssorllih »Fri Jun 28, 2013 17:08
First post

Brined with a wet rub of 10% salt , and sugar .25%cure #1, and 15 ml lemon juice and 15 ml water each . Four days turned and overhauled twice each day in a large food grade plastic bag. Dried for 24 hours after lashing to the racks.

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Those birds look beautiful Ross, nice job! RAY

10 Replies

7875 Views

Last post bysawhorseray
Sun Jun 30, 2013 13:20
Lomo Embuchado (dry-cured pork loin)

Last postbyBaconologist « Wed Jun 05, 2013 15:34
Replies: 5
byChuckwagon »Wed Jun 05, 2013 05:31
First post

Aces n` Eights - The Dead Man`s Hand
The Legend Of Wild Bill Hickok

James Butler Hickok was born in Illinois on May 27, 1837 in a settlement known as Homer, now called Troy Grove. As a young man, he adopted the name William, from his father - an abolitionist and active early opponent of...

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Our friend Chuckwagon corrected his post and removed the direct quote that was in my post.
It was a serious safety issue that needed to be pointed out.

Stay safe everyone!!!

5 Replies

14399 Views

Last post byBaconologist
Wed Jun 05, 2013 15:34
Prime Time

Last postbysawhorseray « Tue May 21, 2013 21:48
Replies: 14
bysawhorseray »Sat Dec 22, 2012 01:04
First post

With a half day to kill before taking off for the airport I found prime rib going for $5.79lb at my local Food Source, and Harris Ranch beef at that! I picked out 2 3-rib roasts and one thick 2-ribber, all from the large end, 18.5 lbs total.

I backed off the ribs for a couple of packs of BBQ...

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. To get back on topic, my Prime Rib for Christmas dinner came out very very good.
Not perfect though, it carried over farther than I thought. I pulled it at 145 and it carried over to 162... Next time I'm pulling at 135. Lesson learned. 73 de Allen, W1SBY

I like to pull my primes between 128°...

14 Replies

12554 Views

Last post bysawhorseray
Tue May 21, 2013 21:48
Heavenly Pigs Feet

Last postbyCabonaia « Thu Apr 18, 2013 00:27
Replies: 4
byButterbean »Sun Apr 14, 2013 17:22
First post

Probably not the best thing for you but still good all the same. Especially with copius amounts of beer and a few pickled eggs and pickled sausages.

This is a little twist to pickled pigs feet. Its different in that they are not overpowered with vinegar or gelatin and the sweetness of sugar on...

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Cabo, I've had the same thing happen and they were really quite messy. I think in doing it this way you will find the feet are very clean and tidy with no gelatin on them. The final pickle is very mild on the vinegar which allows you to taste the sugar, the pepper then the vinegar in that order....

4 Replies

4889 Views

Last post byCabonaia
Thu Apr 18, 2013 00:27
Free Kitchen Planning

Last postbyssorllih « Sat Apr 06, 2013 14:29
Replies: 2
byKrakowska »Sat Apr 06, 2013 11:05
First post

The SPAM post that was here has been deleted. Please do not solicit business by posting on this forum. ~CW~ 04.06.13@21.23
Thanks Krakowska.

Spam :evil:

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That indivdual certainly is persistant. This need to be in Hyde Park.

2 Replies

3376 Views

Last post byssorllih
Sat Apr 06, 2013 14:29
Pickled pigs feet

Last postbyRick « Fri Apr 05, 2013 23:40
Replies: 7
byDLFL »Sun Apr 29, 2012 21:32
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I picked up two packages of split pigs feet sometime ago. I used Stan's quick recipe to pickle them. If you like PPF this is a good recipe. Since they were split I did not skin the feet. They taste good.

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Thank you Chuckwagon! Seems like method #2 is what I generally see on the supermarket shelves.

7 Replies

7095 Views

Last post byRick
Fri Apr 05, 2013 23:40
Beef Jerky: 10 pound of beef; two types of jerky

Last postbyCrankyBuzzard « Wed Mar 27, 2013 00:30
Replies: 5
byNorCal Kid »Tue Mar 26, 2013 04:40
First post

I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4 wide strips-depending on how distracted I was during the slicing.
I decided to make two flavors-a basic black pepper jerky (my son's favorite), and teriyaki.
Here...

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Nice stuff Kevin. I love jerky and yours would be a treat. The problem I have with jerky is that I can't stop eating it!

Amen to that! Love jerky and tend to eat it until my jaw muscles tell me I have to stop!

I may borrow the recipes and try it soon. We love jerky here as well.

Charlie

5 Replies

10829 Views

Last post byCrankyBuzzard
Wed Mar 27, 2013 00:30
8 Smoked Chickens

Last postbysawhorseray « Sat Feb 23, 2013 17:54
Replies: 18
bysawhorseray »Sat Oct 20, 2012 20:45
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Safeway was selling whole chickens for 99≠ lb and I had a coupon for 10% off my entire shopping bill so I scored eight 5 & 1/4 pound whole birds. When I got them home I whipped up a double batch of CW's 7-up sauce, geezed them each with about eight ounces of solution, and had them soak over-night...

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Boy howdy Red, those birds look great! First time I've ever seen a chicken on a balance beam, they gonna try for the Olympic team? Your right about the breast meat and the skin, the meat stays nice and juicy, the skin makes Booboo Dog wag her tail. RAY
18 Replies

14644 Views

Last post bysawhorseray
Sat Feb 23, 2013 17:54
Corned Beef Pastrami

Last postbyfagesbp « Thu Feb 21, 2013 22:46
Replies: 4
byfagesbp »Wed Feb 20, 2013 23:24
First post

First time making pastrami. The brisket was on sale so I thought I'd give it a try. I have cured a bunch of pork but this is my first time with beef. I cut the point off of a packer brisket and used it to make some delicious jalapeno cheddar dogs. I cut the flat in half and put it curing Friday...

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Thanks yall.

Crusty, yes it's food safe. I did the research before buying it to make sure. It's a PP5 type plastic.

4 Replies

7416 Views

Last post byfagesbp
Thu Feb 21, 2013 22:46
Other projects went to heck, time to cold smoke something!

Last postbyCrankyBuzzard « Sun Feb 17, 2013 05:31
Replies: 2
byCrankyBuzzard »Sun Feb 17, 2013 04:28
First post

I was working on a few projects tonight, but each of them seemed to be fighting me! So, I did what any good cook would do; I stopped working on the other projects, went inside the house, measured out 2 cups of raw almonds, placed them into a sieve, and told them they were about to get smoked!

I...

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Any treatment for the almonds other than gently putting them in a basket in the smoker?

Every 20 minutes I toss them around a bit so the smoke hits all equally, or at least as best as my tossing can do...

More pics coming tomorrow...

Charlie

2 Replies

3242 Views

Last post byCrankyBuzzard
Sun Feb 17, 2013 05:31
Fat extraction for GB Jerky

Last postbypikeman_95 « Tue Feb 05, 2013 05:06
Replies: 4
bypikeman_95 »Mon Feb 04, 2013 06:10
First post

Fat extraction for GB Jerky
I showed this system on another forum but I thought your guys would be interested in the process. I received 15 pounds of high fat meat patties from my brother-in-law. It had way too much fat, probably 20+%. I tried a fat extraction technique I learned on the food tech...

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Kirby, where did you get the molds? Looks good, BTW,.

Idakraut

The strips on the side of the board are 1/4 inch thick poly cut out with my table saw and the other tool was just a strip of 1 inch thick poly that I used my dado blade to cut out the center. The white powder on the plastic wrap is...

4 Replies

9360 Views

Last post bypikeman_95
Tue Feb 05, 2013 05:06
[USA] "Cow Kickin' Capacolla" - The Piggies Collar

Last postbytazplas « Sun Feb 03, 2013 09:44
Replies: 3
byChuckwagon »Sat Feb 02, 2013 12:34
First post

Chuckwagon`s Cow Kickin` Capocollo - The Piggies` Collar

If you haven`t had pork collar , I would like to introduce you to it. Capocollo is a great item that you may or may not be completely familiar with in the world of sausagemaking. Sometimes called Coppa , this delicacy is a combination of...

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Good cheese, wine and crackers does it for me.

I haven;t made the spicy one before so it will be interesting to see how it works out.

3 Replies

8349 Views

Last post bytazplas
Sun Feb 03, 2013 09:44
Curing Formulas - Bacon, Bresaola & Coppa

Last postbytazplas « Sat Feb 02, 2013 14:10

bytazplas »Sat Feb 02, 2013 14:10

Hey People

As suggested, this link provides you with a spreadsheet for curing formulas for DRY cure Bacon, as well as Bresaola & Coppa

Spreadsheet is locked. You will have to download and SAVE AS so that you can use it.

This spreadsheet works for me but it's your call/risk if you choose to...

0 Replies

7236 Views

Last post bytazplas
Sat Feb 02, 2013 14:10
corned beef

Last postbyssorllih « Fri Feb 01, 2013 00:00
Replies: 5
byssorllih »Thu Jan 31, 2013 16:05
First post

I know that tradition holds brisket as the proper cut for corned beef but brisket is running at nearly 2 dollars per pound more than chuck around here. Is it written anywhere that we must not use chuck for corned beef?

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fresh brisket here is about $5/pound and corned is pumped so fullthat a 5 pound piece yields a 3.5 pound platter piece.

5 Replies

4244 Views

Last post byssorllih
Fri Feb 01, 2013 00:00
Starting to Party

Last postbyCabonaia « Thu Jan 31, 2013 22:46
Replies: 5
bysawhorseray »Wed Jan 30, 2013 14:34
First post

Was up at three this morning to fire up the Pro 100 after brining a half dozen 5.5 lb chickens since yesterday. The birds were shot-up and soaked overnight in CW's famous 7-UP solution, then tossed into the sink to drain for an hour.

I got them all stocking'd up and into the 110° pre-heated...

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Hi Ray - yeah, must be the crab butter equivalent. Most people won't touch it.

Crab picking should always be a party, if you ask me.

Cheers,
Jeff

5 Replies

4131 Views

Last post byCabonaia
Thu Jan 31, 2013 22:46
Lack of color on smoked chicken / cold smoking

Last postbyssorllih « Sat Dec 15, 2012 05:48
Replies: 11
byssorllih »Fri Dec 14, 2012 05:02
First post

Cold smoked chicken legs, six hours in maple smoke and very little color but very good flavor. Surface may have not been sufficiently dry. Any other thoughts?

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When I smoke chicken I am going for taste and appearance is secondary. I always get good color when I dry cure the chicken and with any pork that I have cured. I was asking because the smoke flavor was excellant even though the color was anemic. I have since read that wet meat will take smoke...

11 Replies

10993 Views

Last post byssorllih
Sat Dec 15, 2012 05:48
Sauage and cornmeal terrine

Last postbySmokin Don « Thu Dec 13, 2012 17:32
Replies: 2
bySmokin Don »Tue Dec 11, 2012 08:24
First post

Dec 09 2012

I always wanted to make a meat terrine, but I must have figured it would be one of those things I would fix and only I would eat it. I was looking for a recipe to use up three sausage patties, I had done on my Traeger pellet smoker that were slightly over salted!

I ran across a...

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Don, that is just amazing. And with a professional write-up like that, along with photos, you should be a food columnist! Your terrine looks delicious!

Best Wishes,
Chuckwagon

Thanks CW, I forgot to add it would be best to keep all the layered an inch away from the sides as you add them. I...

2 Replies

3290 Views

Last post bySmokin Don
Thu Dec 13, 2012 17:32
Deep Frying Turkey

Last postbyssorllih « Sun Dec 09, 2012 15:13
Replies: 6
bynuynai »Thu Dec 06, 2012 14:30
First post

Don't know if you heard of this over the pond but try deep fried turkey. It comes out moist and not at all grease.

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Smoke cold and finish on the cooker in the house.

6 Replies

4805 Views

Last post byssorllih
Sun Dec 09, 2012 15:13
Applewood Smoked Gouda and Provolone

Last postbyssorllih « Sat Dec 08, 2012 04:20
Replies: 5
bySmokin Don »Wed Dec 05, 2012 08:14
First post

I wanted some smoked cheese for Christmas so needed to get it done; it needs to age a couple of weeks after smoking. Monday I bought a chunk of Gouda, from Holland and a chunk of sharp provolone from Wisconsin. I would have enough to give some away for gifts too.

I smoked a batch awhile back that...

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Pear smoked salmon. 12 hours @ 49°F

5 Replies

5893 Views

Last post byssorllih
Sat Dec 08, 2012 04:20
[USA] Smoked Cajun Crackers

Last postbyDave Zac « Sat Dec 08, 2012 02:15
Replies: 4
bySmokin Don »Thu Dec 06, 2012 08:44
First post

I am pretty new in here but have seen a lot of great meats in here, brined, cured, (wet or dry), stuffed and smoked. Make a batch of these crackers and I garontee they will go great with your favorite meats or cheese for some great appetizers. caution they are addictive. Even my 91 year old Mother...

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Those things look fabulous Don. Thanks for sharing.

4 Replies

4555 Views

Last post byDave Zac
Sat Dec 08, 2012 02:15
Wet Curing Bacon

Last postbyBaconologist « Sun Dec 02, 2012 17:38
Replies: 4
byssorllih »Sun Nov 18, 2012 19:15
First post

Since pork bellies are so expensive I made inquiry concerning jowls. I was able to order some already cured and smoked. They are not filled with water and are very pleasing to the taste. Critically tasting and discusing we have concluded that the bacon I make is too salty. Not too salty to be good...

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Cured and smoked jowl is awesome!

4 Replies

6768 Views

Last post byBaconologist
Sun Dec 02, 2012 17:38
[USA] Smoked Turkey Anyone?

Last postbyssorllih « Fri Nov 23, 2012 17:01
Replies: 48
byChuckwagon »Sat Oct 23, 2010 22:13
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Hi Sausagemakers!

Here are two of the tastiest ways I know to prepare a turkey. The first is for brined-cured smoked turkey , and the second is for a unique way of baking a turkey that will cause your tonsils to smack the daylights out of your lips!
P.S. At first glance, it seems like a lot of...

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When the bird has thawed enough to remove the giblet package and the neck it can go into the brine and supply its own ice for a while.
48 Replies

47507 Views

Last post byssorllih
Fri Nov 23, 2012 17:01
Big Bird

Last postbyssorllih « Tue Nov 06, 2012 04:34
Replies: 8
bysawhorseray »Mon Nov 05, 2012 14:21
First post

I picked up a frozen turkey for Thanks at my local Way, 21 pounds, $12.39. For the past couple of decades I've been deep-frying the Thankgiving bird, always in the 13-14lb range. The 21lb. bird just snuggles right into a 5-gallon bucket, so brining in CW's 7-up solution will be a piece of cake. As...

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The best deal I have ever made on meat was the day after the US thanksgiving day and Safeway had over bought fresh turkeys in the over 20 pound group. They were up against the sellby and priced at $5 each. I bought five. I played with all manner of recipes that year.

8 Replies

6256 Views

Last post byssorllih
Tue Nov 06, 2012 04:34
Capocollo

Last postbyCabonaia « Thu Oct 18, 2012 06:47
Replies: 4
byCabonaia »Wed Oct 17, 2012 01:29
First post

Netting is pretty nice when it comes to hanging. I just broke into some coppa that I started out in artifical (protein lined) casings. But the casings did not shrink with the meat. So I ripped them off before something ugly started growing underneath them, and hung the coppa for the next 3 weeks...

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You say 4 weeks, Jason says 3-4 months, and others have said everything in between. Is 40% weight loss the key?

Yeah his blog is great. Quite inspiring.

I'd say 4 weeks is the bare minimum. It will keep tasting better as you age it longer, but eventually it will get dry and hard. So if you go...

4 Replies

7120 Views

Last post byCabonaia
Thu Oct 18, 2012 06:47
Appetizers

Last postbyssorllih « Tue Oct 02, 2012 01:44

byssorllih »Tue Oct 02, 2012 01:44

Too easy but very good. saltine crackers. cheddar cheese and sausage pieces heated to melt the cheese. There should have been a bit more cheese.

0 Replies

3177 Views

Last post byssorllih
Tue Oct 02, 2012 01:44
A childhood favorite

Last postbyBaconologist « Tue Sep 25, 2012 03:11
Replies: 8
byRick »Thu Sep 20, 2012 03:53
First post

Okay, I'm sure to get some laughs, but I hope I don't get banned from this forum for asking!
I was thinking how nice it would be if I could stuff a 100 mm casing with 10 pounds of SPAM!
As a kid, it was always two slices of bread buttered on both pieces with a thick slice of Spam between them....

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Bob, can you define with just a tad bit more exactness what a touch and pinch would be please for 1000g loaf?

Sorry I missed your question until now.

It doesn't require much allspice and clove, say 1/4 tsp ground allspice and 1/8 spice ground cloves.
10-15 grams brown sugar or molasses.

8 Replies

5853 Views

Last post byBaconologist
Tue Sep 25, 2012 03:11
Coppa is ready

Last postbyChuckwagon « Fri Sep 21, 2012 02:42
Replies: 7
byDevo »Mon Aug 27, 2012 22:27
First post

The long wait is over. It has lost the 30% weight I was waiting for.

We started out looking like this. All cured (#2) and seasoned.

Added some more hot spice

Got it all tucked away in its new home

Made sure it was not going anywhere by adding the netting

Got the start weight

Into...

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Very nice indeed! Good goin'!

7 Replies

5804 Views

Last post byChuckwagon
Fri Sep 21, 2012 02:42
Mennonite Sausage , in cloth from Canada ?

Last postbytoolhawk1 « Wed Sep 19, 2012 02:23
Replies: 40
bytoolhawk1 »Fri Sep 14, 2012 01:44
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I go to Canada every year for a bow hunt Bear hunt , and on my journey I purchase a long of what they call mennoite sausage , 4 inches round , 10 long , hard, pretty dry, unrefrigerated, AWESOME FLAVOR !! its cured in a real tight weaved cloth bag , , anyone have a recipe for mennonite summer...

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, I feel some sausage making coming up this weekend , semi dry ? any suggestions ?
40 Replies

36738 Views

Last post bytoolhawk1
Wed Sep 19, 2012 02:23
The many ways of chicken

Last postbyssorllih « Tue Sep 18, 2012 22:56
Replies: 22
byssorllih »Fri Aug 03, 2012 02:29
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First post

Way number one: Last week the price of chicken leg quarters went up to 69 cents per pound in ten pound bags. I bought a bag anyway and carefully removed the back portion and searated the drum from the thigh. I cooked the back portions for stock and fat and picked enough meat for a snack size...

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A well stocked freezer and pantry is a fine investment in food and a great hedge against hunger and price increases.
22 Replies

14824 Views

Last post byssorllih
Tue Sep 18, 2012 22:56
Czernina

Last postbyRick « Wed Sep 05, 2012 01:57

byRick »Wed Sep 05, 2012 01:57

I came across a source for duck blood and was wondering if anyone had a nice recipe for Czernina they would be willing to share? Thank you in advance!

0 Replies

2987 Views

Last post byRick
Wed Sep 05, 2012 01:57
Tri-tip Burgers

Last postbyChuckwagon « Tue Sep 04, 2012 04:40
Replies: 3
bysawhorseray »Mon Sep 03, 2012 15:14
First post

Last weeks defrosting of my garage freezers provided a windfall of goodies that were hiding behind bags of other goodies.

While checking my local grocery store ads I came across untrimmed tri-tip for $1.98lb and decided we'd have to do some Labor Day burgers

A double bacon...

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Now that's the way to celebrate Labor Day! :wink:

3 Replies

3509 Views

Last post byChuckwagon
Tue Sep 04, 2012 04:40
Re-freezing Chicken?

Last postbysawhorseray « Thu Aug 30, 2012 22:37
Replies: 3
bysawhorseray »Thu Aug 30, 2012 16:39
First post

I was wondering about buying chicken thighs in bulk when they come on sale, storing them in my freezer, and thawing them at a later date to make chicken sausage. After the sausage was processed and shrink-wrapped would it be safe to re-freeze the packs of sausage? I believe Rytec Kutas stated meat...

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After the sausage was processed and shrink-wrapped would it be safe to re-freeze the packs of sausage?
RAY
Ray,

I poach all my chicken sausages a day after stuffing them, and then vacuum pack them for the freezer. Being precooked makes them a safe and quick snack for me or the grand kids. It's a...

3 Replies

3766 Views

Last post bysawhorseray
Thu Aug 30, 2012 22:37
Hungarian Stuffed Cabbage

Last postbyGulyás « Tue Aug 28, 2012 11:23
Replies: 11
byDave Zac »Mon Aug 08, 2011 12:53
First post

Yesterday I pulled out my Mom's grandma's recipe book from Hungary (I have a multitude of recipes that go back several generations) One of my favorites growing up was when my polish grandma (Dad's mom) made golumpki (stuffed cabbage). I'm guessing the recipes are similar. They were delicious indeed...

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Hi Jan.

Try to keep in mind, that no matter how much you eat, in a week or so you'll get hungry again. :grin:

11 Replies

13560 Views

Last post byGulyás
Tue Aug 28, 2012 11:23
[USA] Wally's Perfected Prosciutto

Last postbyuwanna61 « Tue Aug 28, 2012 00:48
Replies: 28
byuwanna61 »Tue May 01, 2012 01:01
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First post

Hey all
CW you asked what was next on my agenda? Well last night I sliced into one of two Prosciuttos that I made back in early February. Although I cannot claim this to be a Parma Italian prosciutto ham which can take up to 12 - 16 months to complete, this is a quicker American type prosciutto,...

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Jan
Sounds like things are coming along with your project! It definitely is worth the wait, post a few picture of the finished product, I'm looking forward to it.

Wally
28 Replies

22177 Views

Last post byuwanna61
Tue Aug 28, 2012 00:48

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