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Round Pastromi
Corned Beef round has been available for a long time and it is great. It should make wonderful Pastrami. However, strictly speaking, the round can never be Kosher, whereas the Brisket can. Considering the origins of Corned Beef and of Pastrami, most people will expect Brisket; the trick is to... -
Smoked Beef Tongue Q-View
Beef Tongue is quite good cured and smoked, too. -
Need advice, New LEM Stuffer is difficult.
Here's a little insight into what is going on. When you grind your meat, you expose the intracellular contents of the meat to the outside world. The proteins, fats, etc., become available to anything that comes along. Probably not all cells are damaged, but most will be. When the cure, salt... -
Home-made smoker for summer sausage question
I know you mean well, but never use anything like styrofoam in a food preparation machine. It contains organic solvents and can taint your meat. Summer sausage can benefit greatly from cold smoking. In fact, that is exactly the way that it was done formerly. It was then brought up to... -
Temp for ribeye
Well, I do both at 225 degrees, which is my standard temperature for cooking almost everything. When I cook a ribeye at 325 degrees, as in a standard oven, I get a roast that is different degrees of doneness. The outside layers are darker (done more) than the inside areas. That is OK because... -
Dumb question on bacon
Allow me to interject a little of my experience with both vac-packed and non-vac-packed curing. Regular curing (non-vac variety) is sufficient and has been for a long time. However, the meat is cured simply by having the salt/cure diffuse into the meat at a rate of its choosing. In addition...- pgeobc
- Post #6
- Forum: Hot Smoked Bacon
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Another Fermento question
>I believe originally, naturally fermented sausages required some time to develop the flavor desired. Fermento just speeds this up, < Well, let me cite an example of this effect: When using nitrite and not desiring any fermentation, one can pretty much mix, grind, and stuff--all in 24 hours (or... -
KitchenAide Attachments
I own a Kitchenaid mixer and their grinder attachment and it works fine for batches up to 5 pounds, but less is better. It is true that one needs to cut the meat into small chunks and feed it slowly. The feed neck is very small and its capacity is limited. Years ago, I had an Oster power unit... -
testing a thermometer
>Reguardless of where you live (high altitude or low) water always freezes at 32*.< That is true only for pure water and tap water is seldom pure. Here in OK, my water is relatively soft, so the induced error is small. When I lived in Wyoming, the water had bunches of dissolved solids in it, so...- pgeobc
- Post #17
- Forum: General Discussion
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Emeril makes Pasties
My wife, whose mother made pastys in a U.P. restaurant for years and years, makes me make all the pastys at our house. If you partially smoked the meat first, as previously suggested, it should work. I can't really see that smoked pastry would be all that good.- pgeobc
- Post #12
- Forum: General Discussion
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Purchasing meat...
Just a few years back, we got a new Wally World with a supermarket included. I went and examined their meats. Most of the meats were injected, or otherwise pumped up, with up to 10% of water. Sometimes this is labeled as "a special solution," and sometimes it is simply labeled as water. I don't...- pgeobc
- Post #27
- Forum: General Discussion
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Amazon Stuffer
>I have been thing of getting one but if I have to replace the gears < I get the impression that some of these have metal gears and if one could find a source that would work, it could put an end to the problem. In addition, it seems as if some of the gears are a nondecript plastic that may or... -
Farmer Sausage recipe.... anyone ?
There are many varitations and some are regional. Most farmers sausages were spiced, but not terribly spicy. The following recipe has been in my family and used for pork breakfast sausage for almost 100 years: 6 Lbs. Lean Ground Pork 2 Lbs. Ground Fat Back 2&2/3 Tablespoons full Salt (not... -
What to use for lubrication?
It may not be as big a deal as one would think. First is that the rig will pick up some fat from the meat when the hopper is loaded and that may be enough. Failing that, the cooking oil mentioned above, is not too bad of an idea. Grinders and stuffers can be lubricated with FDA-certified... -
Tried My Summer Sausage Tonite And.....
If your summersausage lacks the expected tang (or sourness) and you have added citric acid, try Lactic Acid or Meta-Phosphoric Acid. The reason is this: while it is a fundamental property of acids to taste sour, different acids have different flavor profiles. The naturally occurring... -
Weisswurst??
>Traditional German weisswurst, according to 2 German friends, is made from brains. Sorry, but I just can't go there.< If that is so, then it will be a thing of the past. Nervous system tissue from cattle is no longer available for food use. That is because of the Mad Cow Disease fear and the... -
Bacon ends in sausage
Since the bacon is already cured, adding cure to it might be a bit much there. I suggest that you cure your beef separately and then mix the two. Some sausages are made that way, notably Kielbasa Krakowska; it is all pork and the pork is cured before grinding and mixing the last time. Best to... -
My Bacon was too Salty
Roger, I have used Morton's TenderQuick and Sugar Cure and have Morton's book that they sell, among others. I acquired Morton't book over 30 years ago and got busy curing. The first thing that became apparent was that the quantities listed were derived primarily as a method of preserving meat...- pgeobc
- Post #20
- Forum: Hot Smoked Bacon
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Help with cold smoking sausage?
You are correct that some types of sausage can be cold smoked. And you are right that the purpose of the cure is to make the process possible. Smokin Tex makes an adaptor plate for cold smoking and the Bradley electric smoker can be adapted to cold smoking. However, both are of relatively small... -
why bone in butt
You can use either bone-in or boned, it does not matter. It will, however change the cooking time. As previously mentioned, it was thought that leaving the bone in during cooking added flavor. However, I know of no real evidence to support this and it seems, perhaps, to apply to cooking methods...
