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  1. zwiller

    Sauerbraten

    LOOKS STELLAR! Mine will be ready to run this weekend. You gotta share the dumpling info. PERFECTLY round.
  2. zwiller

    Most or Least Favorite School Lunch?

    Nothing wrong with boiling a dog IF water was salted (which nobody that boils dogs does) :emoji_laughing: Never had jello with stuff in it but school jello here was sorta like tropical fruit flavor as I think they mixed different flavors to make it. Always a little different and was actually...
  3. zwiller

    Hot sauce & Bacon

    +1. Yep. What happens is the acid "burns" or uses it up before it cures the meat. The question is how much? We used to have some REALLY big debates on this as a few people claimed the reaction creates a gas that could kill you (nitric acid). But it does not, it makes nitrous acid. From...
  4. zwiller

    Brisket search

    I actually prefer it broke down. I take a whole packer cut into 4. Make corned beef from flat, pastrami from point. Middle 2 sections with both flat and point get smoked. @chopsaw gave me the idea, it's genius. Whole packer need to be trimmed ALOT to do correctly and is really wasteful...
  5. zwiller

    Beef Pho

    I have not geeked out and researched pho but have ate a bunch. Stuff I had was definitely not a beef base and mostly like a mix of pork and chicken maybe a LITTLE beef prolly some seafood too (that's an asian secret move as the seafood has umami). For making it at home, chicken feet is the...
  6. zwiller

    Sauerbraten

    I'm in too! Perfect weather for it now here in Ohio. Where's the pics?! :emoji_laughing:
  7. zwiller

    Smell of brisket in the air...

    Yeah I know, the price of beef! Lavender is still $1.25.
  8. zwiller

    Smell of brisket in the air...

  9. zwiller

    Making your own sausages?

    LOVE the Duncan Henry stuff. Will check that out. Our own Pop's posted his family's recipe. It is EXACTLY like the stuff I can get at our local processors. I would call it a classic formula. Very old fashioned flavor. Good for breakfast but if you have recipes that call for sausage in them...
  10. zwiller

    Grilled Chops

    Looks nice! I need to run some again. Taste is VERY much like ham and great texture.
  11. zwiller

    Making your own sausages?

    +1 Did this for years. I then grabbed a $40 grinder from Harbor Freight with a Xmas GC and still rocking. Then I would tell you to try mixes instead of DIY. AC Leggs is my fave in general. If you end up getting more interested pick up Marianski's green book to get some formulas. From here...
  12. zwiller

    Are Kroger Grocery Store Meat and Seafood Prices Better Lately?

    Sales prices are good but beef still up there, but so is GFS. Turkey is $.99/lb.
  13. zwiller

    Rotisserie Turkey breast , plus leftovers .

    NICE as usual. That debone/skin/trussing style of yours is fantastic. I would love to try doing that with some spicy sausage like a turducken roll of sorts.
  14. zwiller

    calculating nitrate ...before or after adding fat?

    I might italicize or use caps so people get the point (wise ass). :emoji_laughing: To me the issue at hand is the use of lard. NOPE. Not ideal for sausage. On the cure, it can be done that way but as you can see gets pretty technical FAST.
  15. zwiller

    Most or Least Favorite School Lunch?

    1990 grad. School lunches were really good but from some reason the kids talked trash about them. Piping hot lunch in the middle of winter like turkey, mashed taters with gravy, corn, bread, and brownie instead of PBJ?!?! F YES! My friends were weird, they mostly bagged so they could eat...
  16. zwiller

    Texas Style Turkey Breast ~ Blue Light Special 😄

    NICE! I actually prefer smoked turkey over brisket. Was at Rudy's in Texas and the turkey was unanimously named the best by our group. I am fairly certain they used some of their BBQ sauce in the brine/injection which is something I want to try.
  17. zwiller

    Sauerbraten done by sous vide

    Found the other half of that EOR in the freezer so running another... Just to give anyone who is interested more info. Just under 4lbs. 2T pickling spice (whole) 2tsp salt 2 Maggi cubes (beef bouillon would work) 1tsp white pepper (whole). I grind cubes in mortar/pestle and add salt. Grind...
  18. zwiller

    Headcheese and organ sausage

    Odds are if you go looking for it you'll find it a short drive away. Same here and it's weak. I need to get the spices down but equal parts live/bacon/pork butt and 10% fresh onion was killer. My family is into the genealogy stuff so we tracked our lineage down. Was interesting to me. We...
  19. zwiller

    The First Ham

    First off, looks good. 1.25% is a pretty good number for salt on the low side (@chopsaw beat me on most all of this). You can go lower but I wouldn't unless you are aiming healthier product over quality. Needs smoke to taste like ham and can be gamey otherwise. IT a little low for me as...
  20. zwiller

    Taco Salad Bowls

    NICE. While the bowl is sorta gimmicky to me I know dang well the oil and baking really amps up the tortilla flavor so there's merit to doing it. I REALLY want to deep fry some taco shells but too much of a PITA. We had a SERIOUS taco salad phase. Dare ya to try 50:50 french:taco sauce.
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