Recent content by lownslow

I should post a close up of the handle, that smushed part of the handle is my thumbprint from when I grabbed it off the grill.  You can actually see the ridges of my thumbprint when you look closely at the drill.  And yes I know I should have used the tongs but it was reflex more than thinking.

That's the thing, I did have it on High.  All three burners on a big grill for fifteen minutes.   

HA HA, great idea.

So I was late for a meeting and then it started to downpour.  I franticaly grabbed things from the back of my truck and was putting them inside.  But then I saw a way to save a few moments by hiding my screw gun in a water proof place, my grill.  Perfect! the hood will keep it sheltered and...

Still here and it is delicious

Well I just rode it out to the end and ate some and it seems fine.  But if I don't post for a while then it went bad.......

instacure #1  instructions say 1t per 5lbs, I had 2 lbs meat and used little shy of 1/2 t.  If I made a mistake it would have been using little shy of 1t instead.  Not sure I did this but it would be the only way I would have mixed up the cure.

yes that was the right link bearcarver.  Looking closely I'm pretty sure I can see tiny bubbles form in the brine and float up.  I will verify this in the morning.

It gets flipped once a day but the bubbles are there waiting when I go to flip it.  On advise of folks at another forum I opened it up and took a whiff.  It smelled good and the brine may have a slight sour note but not much.

I am reaching out to all you experienced sausage makers.  I am making some carne salada as per Len Poli's receipie which can be found here. I have made this receipe with elk and it was amazing.  I am doing a 1/2 batch so I could have messed up a conversion but if I did err it was on the side of...

I think someone posted this before.  It is a fake for sure, but a well done one.

oh hell yeah that looks good.  Great job, thanks for the great pics recipe and inspiration.

Here is something I put together for a party.  I have no idea what to call it, it was kind of like a guacamole with finely chopped carne salada.  -Thinly slice then finely chop the carne salada -Chopped capers -Chopped parsley and cilantro -Lemon juice -Olive oil -Avacado -Parmesean...

Quite a fan of some of this music (NIN, Front 242, Portishead, Ministry, others too).  Here are a couple videos I like: Combichrist - "Get Your Body Beat" And this one just cracks me up: Electric Six "Danger! High Voltage!"

Tried cutting up and hitting it in a very hot pan very quickly, mixed with some sauted greens.  Funny but it seems more salty when it is cooked but also very good.