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smoked chicken mango jalapeno sausage.jpg
- jtnf
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- Album: "Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
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"Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
Suffered several blowouts but all in all I'm getting the hang of this sausage making thing. Watched some videos on YouTube to figure out a two-up braid. Definitely neater than draping around a rod. There are some old school pro butchers on YouTube who manage a three-up braid at a ridiculous... -
Tube steak boogie.jpg
- jtnf
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- Album: "Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
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She likes to boogie.jpg
- jtnf
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- Album: "Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
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boogie.jpg
- jtnf
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- Album: "Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
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"Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
The smell while resting in the fridge is PHENOMENAL. Casings have been rinsed a bunch of times and are now soaking in a dilute lemon juice/water solution. -
"Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
Well, I decided to cure half of the sausage per the package instructions on the Cure #1 - "A scant 1/4 teaspoon per pound of meat" Exact recipe as Scarbellys, with smoked salt and smoked black pepper for the "salt & pepper to taste" Will be stuffing shortly. Fiesta Meat! Colorful. -
"Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
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Fiesta Meat.jpg
- jtnf
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- Album: "Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
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"Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
A few years ago, towards the end of another brutal winter, I asked my HR department to allow me to throw a "Spring can't come fast enough dammit!" BBQ lunch. They insisted I change the last word to a cartoon swear but otherwise OK. And so a tradition was born. This is the 3rd annual. In... -
First Canadian Bacon...
2nd attempt just went into the brine. Straight-up Pops brine, made a whole gallon this time since I'm doing an entire loin. I trimmed all the fat and silverskin in advance this time. I have not yet injected - will do that tomorrow PM. Twelve days and counting! -
Canadian Bacon using Pop's Brine 2nd try
Yum... Makes me wish I'd made more. There needs to be another; I think I'll pick up a loin on the way home ;) -
First Canadian Bacon...
Well, its' getting raves among my test subjects... er... co-workers. It provides a nice sweet/slightly salty counterpoint to the smoked cheese when served on crackers. (Gouda, hvarti, pepperjack, and meunster.) -
First Canadian Bacon...
The money shot. Not REALLY pink, like commercially prepared CB, but quite tasty. Nice smoke, nice flesh. I'll be bringing a column inch or two to work tomorrow, along with smoked cheese and crackers. My co-workers are SO spoiled. Little do they know that they are merely guinea pigs. (queue... -
First Canadian Bacon Sliced.jpg
- jtnf
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- Album: First Canadian Bacon...
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Canadian Bacon using Pop's Brine 2nd try
Rather than continue to threadjack here, I started a thread of my own -
First Canadian Bacon...
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First Canadian Bacon...
Inspired by THIS THREAD (and the simple fact that I now have Cure #1 in my larder) I decided to try my hand at Canadian bacon. Two small cuts of loin were brined as in the Pops II thread above, twelve days in the brine. Rinsed and left to dry overnight in the fridge, uncovered. The smoke... -
First Canadian Bacon.jpg
- jtnf
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- Album: First Canadian Bacon...
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Canadian Bacon using Pop's Brine 2nd try
Twelve days in the brine, washed in filtered water and soaked in filtered water for a few hours, washed again and trimmed up, and waiting... drying on a rack in the frige unwrapped. Going to cold smoke for a few hours tomorrow AM then bring it up to 140*/145* On of the two will get some sweet...
