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Chopped liver or liver sausage
I mix all of my salt, cure and spice together and add it to the mince. In this work I used a food processor to grind the cooked meat and liver and then mixed with a hand held electric mixer with the mixture in a bowl. I added cooking stock to reach the texture I wanted and then added the... -
Kielbasa Recipe Question With New Q-View
100 ml per kilogram is pretty standard. I just depends on how much water will bind to the meat. -
Conversion of BBB cure to grams question
I grind my spices in a coffee mill. Your numbers appear correct on the cure calculation. I clean the coffee mill with dry rice.- ssorllih
- Post #3
- Forum: Hot Smoked Bacon
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What bones do you use for Beef and Pork Stock?
If you can get neck bones and knee bones they yield the best stock. Roasting makes a dark stock. Boiling makes a cloudy stock. Simmer the stock until the bones start to fall apart.- ssorllih
- Post #8
- Forum: Sauces, Rubs & Marinades Sticky
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What bones do you use for Beef and Pork Stock?
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beef bones for stock 001.JPG
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Kielbasa Recipe Question With New Q-View
You must be cautious when using wine in sausage as the alcohol tends to break the sticky bond within the meat. Stanly Marianski has presented all of his recipes as kilogram of meat and percentages of everything else. -
Chopped liver or liver sausage
For several years I have been making and canning chopped chicken liver as a cracker spread. I put it up in quarter pints and process it as for pints of meat. There are no approved recipes for canning liver although in years past "The Joy Of Cooking" cookbook contained instruction for canning... -
Country Gravy Recipe help
That is the basis for all gravies and thickened sauces. When you have a large surplus of fat you can melt it and whisk in flour cup for cup and cook it until it boils. let it cool and save it for thickening soups and stews or for melting to make future gravy.- ssorllih
- Post #6
- Forum: Sauces, Rubs & Marinades
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Pre-boiling leg quarters.
We must decide whether we are going to make smoked meat or soup. That determines the cooking method.- ssorllih
- Post #6
- Forum: Meat Selection and Processing
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Curing salmon for cold smoke
Since I limit the amount of salt and cure the length of time is not important after about 24 hours. It can't get too salty. Allow it to dry without rinsing. Sugar and black pepper is optional. My total salt is 2% including .2% cure #1. -
Buckboard bacon
If it doesn't include pink salt, cure#1, Prague powder or some reference to sodium nitrite you won't be able to make bacon. The very best you will get is corned pork. -
Curing salmon for cold smoke
I cure salmon/fish with 2% salt, no sugar and leave the skin on. I smoke for hours only when the air temperature is below 40°F I have a remote fire so my smoke is cold. -
Lox not smoked
For salmon maple is my first choice and pear or apple is second and third. -
Is it "taboo" top discuss liquid smoke?
Liquid smoke is real smoke and very closely controlled as to wood sources and condition. I don't think any of us demand wood that was cut in the fall after the leaves are down and brought inside before the bugs get into it. I enjoy smoking with wood but I love the taste of smoke flavor in the... -
Sticky substance and white mould on bacon
I don't know exactly what makes up the white gooey sticky stuff but when I scrub it off with a brush and allow the slab to air dry in the fridge it doesn't come back. Most bacon is much too wet . 60 years ago slab bacon wasn't even refrigerated We just kept it on the shelf covered with a cloth. -
Sticky substance and white mould on bacon
Just scrub the meat with a brush and cold water, dry with paper towels and return it to the fridge. after a couple of weeks it will be dry enough to not mold.
