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Pastrami loaf-sausage al la Bear loaf?
- ssorllih
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bricks and mortar ham sausage 004.JPG
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bricks and mortar ham sausage 001.JPG
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bricks and mortar ham sausage 005.JPG
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Keeping a fattie for later??
It will be fully cooked meatloaf it will keep cold(less than 38°F) for several days. It will slice well cold for sandwiches and will heat well in thick slices in a skillet. -
What is everybody smoking, grilling or stewing for Thanksgiving?
I always look for fresh turkeys, ducks and chickens up against the sell-by date after the holidays. Spatchcock the chickens and cut the turkeys as you would a frying chicken and freeze them for later.- ssorllih
- Post #15
- Forum: General Discussion
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What is everybody smoking, grilling or stewing for Thanksgiving?
You can even make turkey cordon bleu. They are mixed as cubed meat and cheese breaded and fried until they are done. Ham, turkey and good cheese.- ssorllih
- Post #10
- Forum: General Discussion
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What is everybody smoking, grilling or stewing for Thanksgiving?
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turkey cordon bleu patties 004.JPG
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turkey cordon bleu patties 003.JPG
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turkey cordon bleu patties 005.JPG
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Winter has arrived in Drayton Valley
It is 10°C here with sunny sky and I bought two snow shovels today.- ssorllih
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Ground Spices vs. Whole Spices in sausage
I measure my spice by weight and generally grind before adding but whole fennel in Italian sausage is always better and some whole pepper corns in some salami is proper. meat cubed for grinding and the seasoning added before grinding. -
Ground Spices vs. Whole Spices in sausage
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first choprite batch 001.JPG
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first choprite batch 002.JPG
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Authentic Andouille Recipe from The Andouille Capitol of the World
Several months ago on another forum someone asked for a "Real Southern Biscuit" recipe. As far as I know they thread is still running. A Request for "Real Texas Chili" would result in a similar response. I know that I have seen more than fifty Andouille recipes. Some look like chorizo and some... -
Bone in cured and smoked chops
You only hit your thumb once with a cleaver. -
Authentic Andouille Recipe from The Andouille Capitol of the World
One of the most convenient ways to cut meat into small dice is to freeze it hard then put it in the fridge over night to warm up to just barely frozen. It will then slice in neat firm slices that can be cut and cross cut into dice. -
Authentic Andouille Recipe from The Andouille Capitol of the World
- ssorllih
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