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$1.39/lb Pork Butt made me do it - Complete w/qview and write up
i'm in the CAR!!!! -
Dinner: Smoked Sweet Chili Wings on the Hasty Bake
Congrats on the carousel ride.....mmmmm....wings..... -
Huckleberry Balsamic Prime Filet, glazed Roots, and Baby Red Rustic Mash
One Day Meat Sale today at a local grocer... picked up some Prime Filet Mignon steaks for a REALLY great price....so you have inspired me Civil! On deck for this weekend! -
Gumbo Question - Re Roux & Possible Blasphemy
I just added a new link to that post....thanks for catching that.- indaswamp
- Post #25
- Forum: Chili, Soups, and Stews
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Gumbo Question - Re Roux & Possible Blasphemy
I have switched to einkorn flour for making roux. It is a european ancient grain and has a very low gluten percentage.- indaswamp
- Post #20
- Forum: Chili, Soups, and Stews
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Gumbo Question - Re Roux & Possible Blasphemy
my signature has links. Click on boudin and it will take you to the thread....tasso too...- indaswamp
- Post #14
- Forum: Chili, Soups, and Stews
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Gumbo Question - Re Roux & Possible Blasphemy
Best not to boil the gumbo after the addition of file' powder or the file' will get stringy. Add to the pot right before serving, blend in to the gumbo and scoop into bowls. Or, add to the bowl....I like a lot of file in my bowl...- indaswamp
- Post #11
- Forum: Chili, Soups, and Stews
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Gumbo Question - Re Roux & Possible Blasphemy
Glucomannan powder from Konjac root...... And file powder. Corn starch will work too, but not if you are lowcarb./ Keto....- indaswamp
- Post #8
- Forum: Chili, Soups, and Stews
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Huckleberry Balsamic Prime Filet, glazed Roots, and Baby Red Rustic Mash
O.M.G.!!!! Salivating!!!! Fanfriggintastic! -
Who remembers these?
Yep....OMG the massive flotilas of pontoon boats out on the lake!!! Massive party!!!! I try to forget about that crazy period of my life....LOL!!!- indaswamp
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Meat Cure Experiment.
Yes, it will. Remember this is on an atomic level. Both sodium and potassium will readily diffuse into the meat. As will Sodium Nitrite, sodium nitrate, and a host of other salts. The rates of diffusion may vary some, but all will drive diffusion. The chemical principal at play here is... -
Meat Cure Experiment.
It takes both ions to diffuse salt into the meat. Can't have one without the other...positive and negative.....and it is the nature of water to seek equilibrium of the charges. Starting off, all those charged ions are on the surface, so water flows to the surface to try and establish... -
Meat Cure Experiment.
The low sodium sausage I made used 0.5% sodium....if I remember correctly. My main concern there was protein extraction for the bind. But I mixed the salt into the lean first so as to increase the concentration of salt for extraction, then added the fat to mix in. -
Meat Cure Experiment.
Of course, individual tastes vary, but I have found that anywhere above about 0.6% KCl in a sausage and you get that bitter potassium taste...... -
Bresaola 2025!!
4 days later, mold coverage almost complete. It always establishes faster from live mold off a casing rather than from a starter culture..... -
Cold Smoking Sausage - Getting Started
The method you posted by @Cajuneric will work. It is what I do. I smoke quite a few large batches of sausage 100-120#. With that much thermal mass in a smokehouse at low heat, it take quite a while to finish if you smoke them to an internal temp. of 155-160*F. And frankly-it is not necessary to...
