Recent content by fajitapot

Sorry to those that want to see the images and can't. Does this help?

Here's a shot of the texture: I wish I had added a bit more water, I used 26% ice and feel like I could have upped it slightly and continued whipping for longer. But the flavor is great and the same recipe I have always used.

It was in the KitchenAid and there were more than a few times that I wondered how much trouble I would be in if the motor blew. Next time I'll use a food processor (which is basically a small Buffalo Chopper -- ideal for this) or split the batch in two. It worked, but barely. I like the smoke...

Whipped (literally) up a 5lb batch of hot dogs for the family. 50/50 Lean Beef and Fatty Pork Salt Garlic Prague Powder #1 Milk Powder Coleman's Mustard Coriander White Pepper Three Different Types of Paprika Cayenne Celery Seed I started with the beef and added 1/3 of the ice and slowly...

I use a Talsa Hydraulic at work. Our production is about 2-300lbs of sausage a day, 5-6 days a week (twice that on holidays). 40-50lb capacity (depending on ingredients) and activated with your knee (hands free). It changed our lives when we got it several years ago, highly recommended.

Boar taint is tough. The more heavily spiced the better. Mexican Chorizo might be a good option. Maybe pepperoni? Either way, spice heavy recipes are your friend.

It's also a good option to bring with you if you're attending a cookout with a group of people but not trying to spend a fortune on them. You know, people you like, but don't love! The steaks can be large, cheap, and sliced thin.

Top Round is hard to sell commercially, they can weigh 15-20lbs and it's not very tender. Slicing it into steaks (often tenderizing with a jaccard), and calling it London Broil is the most common. Otherwise it generally ends up as ground beef. It does work well for jerky though, or a lean roast...

Al as a native New Yorker I've studied your recipes for Lox and Pastrami carefully. Although I've always brined my briskets, your equalization dry cure makes sense to me (for the same reason I prefer my bacon dry-cured) and I'll be trying that next time. The question I'm considering now though...

My old stomping grounds :) I worked with these knuckleheads for years until moving to SoCal.

So you don't accidentally sprinkle it on your eggs.

I'd consider blanching the pineapple not because of the bromelain but for the improvements it has on drying. I believe you said you were going to dry the pineapple first, but maybe I misread that. It's my understanding that most commercially dried fruit is blanched before drying.

No, but you may want to consider blanching it first. I've always done this with cubed fat back for mortadella before coating in NFDM and chilling. It seems to help it remain bound to the farce when slicing. I also found this, for what it's worth...

Perfect, thank you! I vaguely remember reading about this after following the Mariankis' down one of their rabbit holes, but feel like I understand it much more now. Thanks!

Thank you for the clarity. And the high temp is why the 40℉ - 140℉ in four hours rule doesn't apply in the case of briskets, pork butts, and a five hour fatty?