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Latkes/potato pancake HELP PLEASE
This recipe is VERY similar to a potato pancake recipe I've made in the past. Crispy on the outside; fluffy on the inside. We're a gluten-free household, so potato starch is used here as the binder. These go great with sauerkraut or red cabbage & your favorite würst! :emoji_blush: -
Latkes/potato pancake HELP PLEASE
Use a higher starch potato such as Russets. "There's no question about it: Russets are hands down the best spuds for making latkes. They have a high starch content, which means your latkes are less likely to fall apart and you don't need flour to bind them"— epicurious article on making perfect... -
Making some sausage
a comma makes a world of difference here. :emoji_laughing: -
Making some sausage
I would hope NOT! "Hey, who's up for a game of billiards?" "Eeeewww...Pass!" :emoji_laughing: -
Two Questions for Cheese Smokers
Premium quality grass-fed butter. I personally wouldn’t compromise it’s lovely and unique flavor with smoke. I’d use a standard (cheaper) butter for that purpose.- couger78
- Post #27
- Forum: Smoked Cheese
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Sweet breads
As do I! Delicate to prep and make. Not the most appetizing to look at on the counter, but tasty! They are actually made of the Thymus glands, and sometimes they'll include the pancreas. :emoji_flushed::emoji_dizzy_face::emoji_dizzy_face: -
Sweet breads
Creamed spinach. Seasoned with s&p, plus a pinch of nutmeg. Goes well with pretty much any internal organ meat. Asparagus with lemon vinaigrette— acidity cuts through the richness of the sweetbreads. Roasted potatoes with parsley & lemon — same reason as above. Rice Pilaf — savory, light... -
First Overnighter & First Butts Of The Decade
Respectfully, those are about the best-lookin' butts I've seen in a while... Nice job! -
Sweet Spanish chorizo
Nice job on the chorizo, Cal! :emoji_thumbsup: This recipe is very similar to the BASQUE chorizo I've made in the past (VERY similar ingredients—no surprise as the proximity of Spain to the Basque country! I suspect the Spanish co-opted the Basque recipe :emoji_wink:). -
10-pounds of Homemade Bologna
I was asked the difference if one were to use a food processor (instead of a 3mm fine plate) to achieve a finer, more emulsified bologna texture. There IS a difference in overall texture, appearance and 'feel.' Aside from having or not having a 3mm plate, personal preference plays into deciding... -
10-pounds of Homemade Bologna
Thank you! Nice to see some familiar faces! :emoji_hand_splayed: -
10-pounds of Homemade Bologna
Well, that cook/smoke was much longer than anticipated! After bringing the chub in the smoker to a desired temp of 135°F, I transferred it to my large turkey poacher to finish the cook. Lo & behold...the chub was too big for the poacher! :emoji_confounded: Oh well, back into the smoker went... -
10-pounds of Homemade Bologna
Photoshop CS. Not at all. BOLOGNA makes 10 lbs -can be ring or large chub 5 LBS (2.27kg) PORK SHOULDER (trim to lean; <15% fat) 5 LBS (2.27kg) BEEF CHUCK (trim to lean, <15% fat) 66g Kosher Salt (1.7% salt ) *Normal: 1.8-2.2%; 2%=80 grams 85g Non Fat Dry Milk (= 44g sugar) 36g... -
10-pounds of Homemade Bologna
Unlike the naturals, the fibrous casings seem to keep for a long time with no ill effects. -
10-pounds of Homemade Bologna
I actually was hoping to have the big chub smoked, sliced & posted by today—BUT things got delayed today so I'm a little behind in production. As soon as it finishes and ready to slice, I'll have more! Thanks for your patience! One part I left out in my initial post was sampling the mix before... -
10-pounds of Homemade Bologna
It's been a few years since I've made homemade smoked bologna and so here we go... Nothing too unique about this recipe (very similar to the version I made here: https://www.smokingmeatforums.com/threads/more-bologna.128336/#post-866045 ) with some slight modifications. I used leaner cuts of... -
Looking For Lukainka (French Basque?) Sausage Recipe
$10.50/shipped on Amazon -Piment d'Espelette :emoji_astonished: -
First Smoke Ever for Me
Nicely done! You cant go wrong with a pork butt in a WSM. Made for each other! -
Salt ratio for Fresh Sausage ?
You are certainly able to use whatever salt you so choose for sausage-making. The overwhelming majority of experienced sausage-makers (and chefs worldwide) will advise to NOT use iodized salt due to the purportedly 'off' flavor it contains. Blind studies have shown, however, when a variety of... -
Hi from Northern CA.
Welcome from another NorCal member! Beautiful thing about living here is it can really be 'BBQ & Smoking Season' pretty much year 'round. :emoji_wink:
