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pas7.jpg
- chef willie
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- Album: Pastrami from a corned beef
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pas8.jpg
- chef willie
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- Album: Pastrami from a corned beef
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No foil ribs on the Rec Tec mini...never going back!
Nice job....I didn't know Rec Tec had a mini. I heavily considered a Rec Tec before deciding on the Char Griller pellet pusher due to it's being about half the price and I could pick it up locally at a Lowes here in the PNW. Chicken wings, just dusted after a few hours of brine, are awesome in...- chef willie
- Post #3
- Forum: Pork
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Bratwurst Time
ok...cool. again., my rule of thumb from trolling on here and elsewhere is 1 cup per 5 pounds. Works for me and I see no ill effects. have fun....experiment & enjoy....5 pound batches is the way to go for me. I can tweak it any way I want as an experiment...Willie- chef willie
- Post #23
- Forum: Pork
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Bratwurst Time
sorry, missed this....don't check in daily anymore. NFDM IMO imparts no taste but maintains the juiciness of the sausages etc. so, in effect, COULD make the difference in taste. nobody likes a dry sausage or whatever, right? enjoy...fun to make- chef willie
- Post #21
- Forum: Pork
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Kielbasa Time
Boy, they look REALLY good...kudos on your first load. Good point from Goliath about the fat....they actually reminded me of Andouille which is coarsely ground. I find I'm really liking the 33/35 hog casings and use them for about everything now....except for the 30MM collagens for Hot Links and...- chef willie
- Post #3
- Forum: Sausage
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Beef Brats Recipe & Plated Shot
hey...there ya go.....nice batch of Brats. Agree totally on the J'villes.....WAY to much fat in there for me. Jeez, I look at them in the market and they are almost all white from fat content which is, what ?, about 25-30 grams a link. And who eats just one?.....bwahahaha.- chef willie
- Post #3
- Forum: Sausage
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Bratwurst Time
HAH.....they are funny creatures, no? Mine likes a 'few' things I crank out....the Brats were a hit, surprising me. Some pepper stix I make she likes as well, although not much into the sausages. She loves that Landjaeger though at 15 bucks a pound.....go figure <grin>- chef willie
- Post #19
- Forum: Pork
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KIELBASA WITH A LITTLE ATTITUDE
Dang buddy.....a marathon sausage indeed.....look forward to some pics Sorry I missed this earlier but I see Rich got ya covered on the NFDM....my preference over soy protein for a binder, helps maintain the juicy goodness- chef willie
- Post #23
- Forum: Sausage
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Smoked up some hocks and Easter Ham Bones
Thanks Bear....I could have pulled them a bit sooner, giving them just a 'kiss' of smoke as Foam calls it on his hocks. But, very deep color and smoky goodness so I ain't complaining about the outcome. Yeah, it's been a while.....Sincerely hopes you & the missus are feeling tip top....Regards to...- chef willie
- Post #9
- Forum: Pork
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Bratwurst Time
NFDM is short for non fat dried milk. it's used as a binder to keep the link moist, usual rule of thumb is 1 cup for 5 pounds of meat. Some use soy protein, I prefer the NFDM. Pork cushion comes off the front leg of the piggy, the 'picnic' cut. Here's a pic of it courtesy of Pops..... to the...- chef willie
- Post #16
- Forum: Pork
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KIELBASA WITH A LITTLE ATTITUDE
Thanks Rich.....good stuff indeed, will make again for sure Thanks Al.....thinking of a new Lem grinder to match the stuffer. Congrats on the Super Moderator gig!! Hell Yes....LOL.....only way to consume them IMO Thanks, I'm sure you'd enjoy. If you don't have a stuffer and gear you can...- chef willie
- Post #18
- Forum: Sausage
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KIELBASA WITH A LITTLE ATTITUDE
here's a pic courtesy of Pops.....right up there off the picnic thanks....tasty stuff, give it a whirl...if not stuffer & such just make patties Thanks John.....been a while since posting but staying busy with the gear Thanks.....nuthin like a good sausage Thanks buddy....enjoyed making it...- chef willie
- Post #12
- Forum: Sausage
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picnic2.jpg
- chef willie
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- Album: KIELBASA WITH A LITTLE ATTITUDE
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KIELBASA WITH A LITTLE ATTITUDE
- chef willie
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KIELBASA WITH A LITTLE ATTITUDE
The brats were nice but I needed/wanted something smoky so Kielbasa was next in order. Seeing as I made the Brats mild I bumped up the Kielbasa with a touch of cayenne. These turned out really, really tasty with a nice hint of heat. I'm hitting on them like big snack stix dipping in Guldens...- chef willie
- Thread
- Replies: 27
- Forum: Sausage
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KB3.jpg
- chef willie
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- Album: KIELBASA WITH A LITTLE ATTITUDE
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KB2.jpg
- chef willie
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- Album: KIELBASA WITH A LITTLE ATTITUDE
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KB1.jpg
- chef willie
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- Album: KIELBASA WITH A LITTLE ATTITUDE
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kb4.jpg
- chef willie
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- Album: KIELBASA WITH A LITTLE ATTITUDE
