Recent content by cmichini

I just started the 12 step process for smoked almonds now you bring up smoking other snack foods? Woe is me. :)

I'll play. Thanks!!

Smoked almonds!!!!

Awesome post, pix and DIY gear. Do you have a link to the ingredients? Since you're smoking them I assume you're using #1 cure, but I'd be interested in the other spices for the flavor profile. I just started on the sausage carousel so I'm trying to amass some info. A distinct goal this...

Update Checked the weights of the sopressata in the UMAI bags on Sunday - about 2 weeks in. Weights are down to about 70% of original. Remember I did 2 batches: 1. During the inaugural weekend, but I had some air pockets. 2. With my air pocket questions answered - I did a second batch (had...

The thought of beans and chili can often bring out more contentious arguments than religion or politics. To keep the peace, I make my chili without beans and make what I call Cowboy Beans that can be added as desired. It keeps the purists happy and allows those bean lovers to get what they...

Good point, the crumb lines does evoke a ricotta like texture. I’m not judging what may or may not be available in anyone’s hood, but just sharing a treat I stumbled on long ago and have enjoyed a lot. Also is basically a garlic herb schmear you can get on a bagel.

Hi all I wanted to share a recipe that I picked up from a Louisiana church cookbook about 20 years ago. It's a homemade Boursin cheese, but really just an herbed cream cheese (store bought Boursin is a little more crumbly - and multiple times more expensive). The wife loves it, and there is...

I'm in the same boat, and just getting started. I already had a KitchenAid grinder attachment. It works okay for small batches, which is all I have room for so far. I felt a little limited so I got some replacement grinder plates to allow making some charcuterie (using UMAI bags). My only...

Braz - Those windy city dogs look pretty tasty. Maybe I need to get out more. LOL

I'm kind of a purist: - Mustard & onion - Mustard & kraut - Chili & onion The type of mustard can vary (depending mood or where I'm at). Chili needs to have no beans and not too runny. If you get too much stuff on there it either gets too muddled.

Poukie put it over the top for me with spaetzle, so this may have to make the rotation this weekend. If a kidnapper tried to lure me with a plate of spaetzle crisped up in butter, the result would be my face on milk cartons all over town.

No need for a commercial slicer, at least not for me. LOL I have routinely cut by hand. I don't have tons of different knives so I've used an 8" chef's knife, a longer slicing knife (maybe 10" or so). With a little practice, pretty even slices are easy. And if one is a little thicker - well, I...

Being on this forum, I'd suggest one thing - Stop purchasing commercially made bacon & do it yourself. That will ensure you have fresh, edible bacon 24/7/365. With fresh pork belly, cure #1, salt, brown sugar & a smoker (or even an oven) you can produce your own bacon, vastly superior to store...

Yes, following the instructions to the letter. I got the artisan meat kit with cure #2, dextrose, and bacto ferm, along with the bags and zip ties. I am busy this weekend, but am looking forward to making some smoked sausage next week. I have lots of cute #1...