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Discussion in 'Sausage' started by c farmer, Aug 2, 2016.
I have a 2 lb ish chunk of cured, cold smoked bacon.
Pork Roll aka Taylor's Ham! The offical NJ State Meat. Pork Roll, Egg and Cheese sandwiches. My favorite Breakfast!...JJ
That stuff looks awesome!
I was thinking about cooking a cured smoked bacon piece to about 205 and pulling it and making pulled bacon egg and cheese sandwiches. Defrosting a belly now to cure. Might reserve a piece for that.
Ok. That's it. Gonna do it.
I have these for casings, gonna work? Should.
They will be fine. Have you had Pork roll before? Some central PA grocery chains like Giant have pre-sliced Taylor's. It is not real smokey...JJ
Believe it or not, I haven't had it
Is there anything I can use besides the wine in this recipe?
Beer - Maybe some red wine vinegar?
Why no port? It's very minimal.
Don't have any and don't know what I would do with the rest. Not a wine drinker. Have plenty of beer thou
I'm not a wino either! Beer Beer Beer Beer!
With that said, port is used in quite a few sausages, and the bottle will keep. Linguica uses about a 1/4 cup... Just saying.
Get a really Good Port! Use what you need and bring the rest when you head North. I'll trade you a Yuengling for the rest......JJ
Ok. Will do but what's a really good port? I know nothing about wine
I buy the stuff that's in the $5-$9 range for sausage making. Just depends on what's on sale...
Got 6# of belly in the brine right now and this looks really interesting. I'll have to fight the Mrs, though. She really likes bacon LOL!
We have some nice bottles of port where I work. $99.99:biggrin: for a btl of Dow's 2000 vintage. Graham's 2003 for $124.99.:biggrin: Just suggesting something JJ may want to drink!
That's way to much for me. With JJ moving close to me I just may buy a bottle of the expensive stuff for him when we get together
YEP!!! THIS!!! Naaa...For Cooking...Fairbanks or TAYLOR's for $6 is fine. Just looking for a hint of the raisin flavor...JJ