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  1. G

    Air-Dried Boneless Spalla

    Hmm, actually I'm having difficulty finding something from Mariansky on the topic. I figured the Salami book would go into Salumi in general a bit, but it does seems to be focused on Salami. There's mention of the commercial process in "Home Production" but nothing about Spallas it seems...
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    Air-Dried Boneless Spalla

    I ordered the Salumi book because I liked his explanations and diagrams in his Charcuterie book. His technique for bacon also worked out well for me. So I was pretty pleased with his results... However, I do recall waaay back trying a recipe of his for smoked salmon and not being that...
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    Air-Dried Boneless Spalla

    This is apparently true... Oh, I didn't know Mariansky had a Salumi book (otherwise I would've ordered it). Just ordered his Practical Salami book.
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    Air-Dried Boneless Spalla

    That's so weird that Ruhlman didn't even mention binding! An oversight on his part. You think I should go back and bind it tighter and more thoroughly? I do have some folds/depresions on that... Since Ruhlman didn't even mention this, I just did a somewhat quick/informal binding with only two...
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    Air-Dried Boneless Spalla

    Inspired by @indaswamp beautiful Spalla Cruda, I decided to take my first venture into Salumi on a cheap cut of $8 meat. It won't be as good as a heritage pig, but as long as it's not awful, I'll call that a win. Maybe after that, I can graduate to fancy meat. Fingers crossed! My steps were...
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    Garlic Kielbasa

    That'd be a GIANT Kielbasa! I'd love to see that!
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    Garlic Kielbasa

    Fasinating! Allulose and monkfruit I haven't heard of. I'll have to give em a shot when I need sugar. Thanks!
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    Garlic Kielbasa

    Definitely agree. I've never been disappointed with granulated garlic, but I have felt the fresh garlic can be a bit much at times. Interestingly, I feel somewhat opposite about other fresh ingredients (like green onions, bell peppers, and cilantro, which are clearly better than their dry...
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    Garlic Kielbasa

    Haha, whoops! Well, it was a good recipe :)
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    Sausagefest 2024 - What are your favorite sausages?

    Thanks! Glad you enjoyed it!
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    Sausagefest 2024 - What are your favorite sausages?

    I noticed! Will definitely try this out next time.
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    Sausagefest 2024 - What are your favorite sausages?

    Exactly. My family isn't the most versed in sausage. Eyebrows raised on 'chorizo' or 'boudin' or 'kielbasa', but they all felt comfortable jumping in with the Jalapeno Cheddar. A delicious entry-level sausage, which gave them the confidence to branch out :)
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    Sausagefest 2024 - What are your favorite sausages?

    Yeah, you can see that plate is almost empty too. Even if it wasn't everyone's favorite, they for sure liked it.
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    Sausagefest 2024 - What are your favorite sausages?

    Last one, here's #7 out of 7: Garlic Kielbasa I also ran a bit of a low-key practice mini-fest last weekend to ensure my process works. I set up the sous vide right next to the grill and would pull out the links and grill them when they were already hot. This enabled me to put out like 6...
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    Garlic Kielbasa

    This marks sausage #7 of #7 from sausagefest 2024. Thanks to SmokinEdge for the recommendation and original recipe located here. Unfortunately, for dietary reasons, I couldn't follow the original recipe exactly. No sugar in my sausages. As such, I ran a quick A/B test between @SmokinEdge's...
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    Sunday Evening T-Bone and Stuff

    @Chris_in_SoCal This thread inspired me to get the Ninja food processor and make those lovely potato shreds. Finally, I did exactly that with tri-tip: Just thought you'd get a kick out of seeing it :)
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    FIRST TIMER with the Bella

    Yeah, the maze and dust really work well. And for when you want extra smoke, you can just use two mazes, haha. Maybe it's cognitive dissonance. The Bella was expensive, so I really wanted to get it to work. But even getting it to work, it is a pain to clean (compared to the maze) and it...
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    waking up the kitchenaid mixer thread

    The silicon swiper (flex edge, on one side) is awesome. It's the main reason I the Kitchenaid instead of my commercial mixer. With the commercial, I've got to mix meat initially with the paddle and then the dough. With the kitchenaid, flex paddle all the way until sticky.
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    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    So I saw this thread and it enabled me to buy one. The non-stick coating on my wok expired, so I was looking for a replacement. Just fried eggs on this guy and I'm really amazed. It's SO good! I just bought a "replacement" for my 12" pan as well (even though the nonstick is still good on that...
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    FIRST TIMER with the Bella

    @mr_whipple So I've been testing the Bella a bit more, and I think I figured out something that might be useful to you. There are two hurdles to the Bella for MES 30 users: Chamber airflow. There needs to be a bit of a cold smoker assist with the MES 30, as you mentioned. Initial Smoke. The...
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