I get the pleasure of having my family over for Christmas.
I'm done with turkey for a while & 4 days after Christmas I will end up eating half a pigs worth of ham @ the In-laws.
I'm looking for ideas for something non-traditional. Not weird , just not usual christmas fair.
This Friday I am planning to smoke some Macaroni & Cheese stuffed meatloaf.
I am going to line (2) bundt cake pans with plastic wrap, lay down some meatloaf mix. Then fill with cooked & warm, fresh from the oven mac & cheese. Then cover & seal(hopefully egg and pinching works) with more...
How long can I dry brine pork loins and still have them be good?
I have some pork loins dry drined with TQ, vacuum packed and in a commercial walk in refrigerator that is 40°f. They have been flipped over about every 3 days.
Through a series of events, they have been in there for about 9...
Has anyone ever made Lower sodium canadian Bacon. I have a couple of loins curing with TenderQuick. I was thinking of soaking one in cold water for a little bit after curing, before Smoking.
Anyone ever tried this?
I finally got my fermented summer sausage started.
I made 2 seperate 5 lb batches identical except for 2nd batch has 25g of dried ground jalapenos in it.
I used TSM Goteborg summer sausage seasoning.
2.5 lbs ground venison
2.5 lbs 70/30 ground beef
93g (3.25 oz) seasoning
25g dried jalapenos...
This weekend I am going to try my hand at fermenting meat for making both summer sausage & UMAi Pepperoni.
The instructions that came with the UMAi bags say not to use pre-ground meat because it won't ferment correctly. Has anyone heard of this before?
I have some frozen ground venison I was...
So I am going to be making some normal summer sausage w/ TSM Goteborg spices in the near future.
Then I had the brilliant idea to try and make summer sausage out of Fasset's Breakfast sausage. So I thought I would make a small chub or 2. I have never mixed my own spices for summer sausage...
Since I am a geek working in a building full of geeks, we are having a Pi Day celebration on March 14th. I have decided to make gluten free pizza pie for the event. I am going to make the crusts from either Italian sausage or smoked pepperoni.
The sausage ones will be easy enough, but I'm not...
I'm going to be making scotch eggs for a May the 4th Be with You day thing at work. I'm calling them Endor Forest Oysters.
About how much sausage do you use per dozen eggs. I just want to make sure I have enough on hand.
I got 3 dozen smaller eggs (not Bantam size though) from my friends...
Family gathering this weekend & I'm thinking of smoking a tenderloin. 1/2 w/SPOG & 1/2 with Tatonka Dust. Chef Jimmy's Au Jus turned into thin gravy/sauce for the potato dumplings.
My wife likes beef Medium rare. I'm more of a well done guy. Yea I know, but the feeling of chewing rare/med...
I am picking up a pasture raised turkey this Wednesday. I am leaving for my in-laws house late Wednesday night.
The plan was to cook that lovely bird there on Thursday. My plans have been changed and that is not going to happen.
So I will have a fresh, just eviscerated, awesome turkey that I...
For those who can afford one.
I saw a commercially produced dry curing chamber/fridge in the new TSM catalog I got over the weekend. It sounds like a nice piece of equipment and they are definitely proud of it.
I think you would have to sell your product to make it worth while owning one.
A friend of mine wants me to try making Beef Bacon.
Would I just get a Beef plate/Belly and cure it like I would a pork belly then smoke it?
What cuts would you recommend?
I saw that someone used boneless short ribs.
I lean towards dry brining my bacon, but would wet brining be better for...
I'm going to get some Bactoferm F-LC to ferment some summer sausage. I'm going to be making some snack sticks as well. Any reason not to ferment some of the sticks to compare to the non-fermented? Just to try something a little different?
I am contemplating trying some dried sausages with these bags & I have a couple questions for those who have tried them.
1) Did you stuff the bags directly, or use casings?
2) The kit they sell comes with a BactoFerm product and Cure #2. The bactoferm I understand as far as seal off your bag...
I am attempting my first fatty tomorrow morning. - Breakfast
I am doing this more or less kosher. (practicing for a holiday party where a few folks eat sorta kosher).
Ground Chicken thighs
Dinced Onions - Sweated
Diced pickled jalepeno peppers
I am planning on making my first turkey bacon in the next few days.
Jenni-O 85/15 ground turkey in a tube.
Appropriate amount of Con Yeagers Quick Cure salts. (Sodium Nitrite, Salt, Sugar) Similar to Tender Quick without the Sodium Nitrate.
A little white pepper (My wife's not a big pepper...
I have cold smoked cured whole muscle meat (pork loins, hunks of beef) for quite a long time, days.
How long is it save to cold smoke cured sausages? I plan on cold smoking, then freezing some & hot smoking some.
I'm making my first Summer Sausage this weekend. I'm just using LEM seasoning with all beef. I want to make half the batch normal. The other half I want to be Jalepeno. I have dried, ground Jalepeno to add. I just don't know what quantity to start with per lb.. I personally don't mind if I...