I'm not able to get any sizable pieces of pork belly where I live and have been looking for an alternative.
While cutting the back fat off of the top of a boston butt today, I came away feeling like that might be a suitable substitute for pork belly.
Does anyone know if the fatback/upper...
Anyone have any experience using the UMAI dry bags to make salumi rather than their sausage casings? It seems like if I formed the salumi product thick enough, I could get a really good seal on an UMAI dry steak bag rather than using the sausage casings (I would use the proper cultures...
Half way to heaven, folks...
Just to clarify,
I am cooking on a weber offset setup at around 375-400F.. 350 is ok too, but keeping steady TBS via mesquite and cherry mixture. I mis-typed hickory in the OP.
To go with this meal is a mixed grilled vegetable medley (asparagus, onion...
Okay folks, so here we are.
I have just put my planked steakloaf on the grill.
Here's what I did:
Grounded 1.8 lbs chuck steak/eye of round steaks
Grounded 1.5 lbs bone in shoulder pork steaks
1 whole finely chopped green pepper
1 half finely chopped onion
Folks, I have become addicted to cedar planked meatloaf... so has my family. So much so, that I have devised at least a dozen recipes. I have tweaked it to perfection.
But this time I am taking a different approach and instead of my usual hamburger meat/ground pork meat mixture, I'm grinding...