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  1. first choprite batch 001.JPG

    first choprite batch 001.JPG

    • ssorllih
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    • Album: Authentic Andouille Recipe from The Andouille Capitol of the World
  2. ssorllih

    Baking powder Biscuits

    The problem that I have to acknowledge is that I can't afford to eat as much as I would love to cook.
  3. ssorllih

    Smokehouse build question

    It is going to have a volume of only about 40 to 50 cubic feet. That means when you open the door you spill all of the heat. Even a small smoke vent hole will pass the entire volume of air in just a few minutes. I believe that propane and an oven burner and control would be much better for...
  4. ssorllih

    Baking powder Biscuits

    There must be about a hundred ways to make biscuits and they are all the right way. This is another way that I have known about but not tried before. The basic flour, Baking powder, salt  proportions are 2 cups of all purpose flour 1 tablespoon of baking powder, and 1 teaspoon of salt...
  5. ssorllih

    cold smoke cheese question

    Cheddar will start to sweat fat after a couple of hours at 75°F.
  6. ssorllih

    cold smoke cheese question

    Do you remember the number of hours?
  7. ssorllih

    cold smoke cheese question

    The color that you see in commercial smoked cheese comes from dipping in liquid smoke. Don't try to smoke if the air temperature is above 60°F. Any wood is good I prefer apple.
  8. ssorllih

    Where did I go wrong?

    Brisket MUST be cooked with moist heat! How you manage that is the skill and secret of good BBQ. This crew has very good advise and experience.
  9. ssorllih

    Turkey Questions

    I would treat it the same as I would a cow and cut it up. Thighs, drums, breasts and wings, Break up the carcass and cook it for stock and broth. Save all of the rendered fat. I have cured turkey breast as pastrami and I have cured turkey thighs as ham.
  10. ssorllih

    firebox shape

    I grew up with wood cook stoves in the kitchen the fire box shape wasn't as important as the grate under the fire to allow us to shake the ashes down and better control the draft.
  11. ssorllih

    Drying freshly cut wood.

    Towards the end of June this year the Bradford pear trees were being heavily pruned and I hobo'd some od the larger limbs for use in smoking. I selected two and weighed them and cut one into 2 inch long chunks and left the other about 18 inches long. The green chunks weighed1.52 pounds on June...
  12. ssorllih

    Lamb processing questions

    Haggis is a good use for the Offal. For those that have a negative concept Scrapple is the pork version of haggis. Scrapple uses corn meal, haggis uses steel cut oats. http://www.meatsandsausages.com/sausage-recipes/haggis
  13. ssorllih

    Smoked my first Spatchcocked Turkey....

    One 30 pound turkey will take longer than two 15 pound turkeys.But here you are cooking four halves of 15 pound turkeys So you really have four 7.5 pound pieces of turkey.
  14. Pork Sirloin Tip Roast?

    Pork Sirloin Tip Roast?

    • ssorllih
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  15. ssorllih

    Pork Sirloin Tip Roast?

    I oven roast small cuts of pork with salt, pepper and Italian seasoning for herbs. Then I slice t hem and enjoy with mashed potatoes and gravy
  16. roast pork 001.JPG

    roast pork 001.JPG

    • ssorllih
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    • Album: Pork Sirloin Tip Roast?
  17. roast pork 002.JPG

    roast pork 002.JPG

    • ssorllih
    • Media item
    • Comments: 0
    • Album: Pork Sirloin Tip Roast?
  18. ssorllih

    Chopped liver or liver sausage

    Ok. Here is the chopped liver recipe as this batch was made and as I wrote it in my note book. Boneless skinless chicken leg meat cooked in plain water. Chicken liver poached without boiling in the water the legs are cooked in. Equal parts or 3 parts liver to 2 parts meat. 1.4% salt and .14%...
  19. ssorllih

    Chopped liver or liver sausage

    Sodium nitrite breaks down to release nitrous  oxide and that is the active function of the cure. Yes I use schmaltz. I cringe everytime I hear about someone throwing chicken fat away.
  20. ssorllih

    What bones do you use for Beef and Pork Stock?

    F @ Dougmays, roast first for several hours @about 325°F add the water and reduce the heat to 210°F for 10 to many hours. pour that liquid off and refill the pan for a second extraction. I can my stock in a pressure canner 20 minutes for pints and 25 minutes for quarts. This batch was two days...
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