Recent content by rwilli

Why not make a big batch of 70/30 mix (venison/pork) and from that, make some breakfast sausage, Italian sausage, chorizo, and plain ground for meatloaf, hamburgers etc---all very easy, no casings required and very useful in every day meals. Just fyi.

You can't by looking at them. If you plan to order fresh, then call the company and ask about how hot the chiles are this year and explain your tolerance and the tolerance of those you cook for. Honestly, Its different every year.

As a native New Mexican, that recently moved to Missouri, I needed to find a source for Green Chile and found this place: https://www.hatch-green-chile.com/. They are a little pricey but I have been happy with their products. Just FYI: Fresh are always the best, but roasted and frozen are...

Thanks

Thanks, no additional "zip" needed in my sausage---it has lots of green chile or Jalapeños in it.

I have seen summer sausage recipes both with and without Encapsulated Citric Acid...What are your thoughts/advice regarding the use of or omitting ECA from your summer sausage recipes? Thanks

I have used the Cosmos Beef injection before and loved it----I am sure the pork injection would be equally as good....Like someone else said, try it on one or two buts and compare.

I hadn't thought of those---thanks

Great idea---I saw that, looks great

John, Thanks, You are absoluetly correct---And I will certainly put those on the list. Thanks again You are correct, I will keep my eyes and ears open

I have a family member that can't eat mammal meat because he has the Alpha-Gal syndrome caused by the Lone Star tick (and he was a hard core meat eater). I was hopping some of you could give me some ideas on what to cook that doesn't involve mammal meat. I first though of Smoked Salmon, but...

I am not sure about what we traditionally call BBQ with the sweet mustard/tomato/molasses, and brown sugar based sauces. But the Europeans process, smoke, dry and cure fine meat such as a variety of sausage, pancetta, Spanish Chorizo, Pepperoni and many more. Many also consider any meat...

I have had my second shot, no problems other than a little soreness at the injection site and tired feeling the next day.

Thanks for the info Cal. I have had some luck with standard Mexican Chorizo, but never tried the Spanish version----Now you have me on the hunt for those peppers. Yes I would appreciate the full recipe. I have a pork but in the freezer just waiting to ran through the grinder.

Thanks Tropics