Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokininthegarden

    Finally stocked up on pork fat....

    Dave Nice score, there is a place around here that sells back fat, it is about a 30 Minuit drive for me but the price is just as much as buying regular pork butt. I bought some of it but then started to wonder why, I then just went back to pork butts. It is nice stuff but not worth that much...
  2. smokininthegarden

    Boudin Time!!! Step by step...and pics.- recipe added

    Swamp, very nice post, I have never made this before but just might have to give it a try I’m sure I will like it. Here is a interesting story about boudin that I read in a book of mine. When the Lewis and Clark expedition first came through the area where I live (Montana) on their exploration...
  3. smokininthegarden

    Dry cured sausages

    Hey saint To start you will need to modify your fridge to include a heat source, a humidity source, and maybe a small fan. So to do this you will need to somehow run 115 AC into the fridge. You didn’t say what kind of fridge you have but you can’t just start drilling holes wherever you want...
  4. smokininthegarden

    A question about binders

    Soy protein and dry milk powder are interchangeable as described by Kutas in his book. I’ve never used any of the others you mention. Soy protein should be used at a rate of 5%, and milk powder at a rate of 12%. Cal
  5. smokininthegarden

    Adding chicken to a pork sausage.

    Thanks chopsaw I’ll give it a go and see what I come up with. Cal
  6. smokininthegarden

    Adding chicken to a pork sausage.

    Hi chop I have been using this method for a couple of week now and it seems to work very well. Here is a jalapeño, cheddar salami I made yesterday which is excellent. The Poli recipe is here http://lpoli.50webs.com/index_files/lunch_meat.pdf I guess what my question really is, would the...
  7. smokininthegarden

    Adding chicken to a pork sausage.

    Kevin Thanks for the input, actually I have never used just plain ground chicken for anything. I was hoping someone would have some technical information on what is or isn’t in chicken meat to help it bind in a sausage. I guess not, but thanks again for your input. Cal
  8. smokininthegarden

    Adding chicken to a pork sausage.

    I’ll try to be as clear as I can be here so everyone understands what I am talking about. Lately I have been replacing about 25% of my standard pork sausages with ground, skin on chicken thighs, I am really liking the results of this method. But today I got to thinking about the binding...
  9. smokininthegarden

    Knife recommendations for trimming

    For doing what you are describing I usually use a 6 inch or sometimes a 8 inch utility knife. They work very well for trimming or just meat cutting/boning in general. Here is a good example of one that shouldn’t break the bank...
  10. smokininthegarden

    Summer Sausage & Ring Bologna

    ECA is fairly easy to use, just grind the meat, mix in seasoning/cure then just before you stuff, add ECA and mix again. Stuff and cook as soon as possible, you do not want the ECA coating to start to dissolve before the meat is fully cooked. The F-LC will require a fermenting chamber of some...
  11. smokininthegarden

    Smoked meats

    pushok2018 The pastrami and the ham were made using a dry cure method. I rub seasoning/cure mixture into meat then vac seal and let rest for 2 weeks in fridge. Then remove from vac bag and smoke. Very easy and simple method, and IMHO produces a very nice product. Cal
  12. smokininthegarden

    **Advice needed ** Pre-cooking Brats before freezing

    Another method nobody else has mentioned here is to simply cook them in the oven. I do this all the time with any unsmoked sausage I make. As soon as they have been stuffed, place them on a cookie sheet or any other similar pan that they will fit on and straight into a 350 deg oven. In my oven...
  13. smokininthegarden

    Chicago style deep dish pizza

    Hi VOLfan I baked it in the oven @ 550 deg. The same as I do any pizza, that temp seems to work well for me. Cal
  14. smokininthegarden

    Chicago style deep dish pizza

    Thanks everyone for all the very nice comments. I plan on making this on a regular basis, it is very tasty. Cal
  15. smokininthegarden

    Chicago style deep dish pizza

    You are on to me bear, when I made the Canadian bacon I had some coppa on hand so I used that instead of pork loin. I like it with more fat, seems to give it more flavor. Cal
  16. smokininthegarden

    Chicago style deep dish pizza

    Here is my take on a Chicago style deep dish pizza. I have been wanting to try this for awhile now so I decided to finally buy a pan to make it in. Here is the pan, cast iron of course and about 2” deep. And now the dough. The pan is very liberally greased with butter. Then the bottom crust is...
  17. smokininthegarden

    Canadian bacon

    Hey Runamuck I did make a batch of Canadian bacon it was very simple, salt, maple sugar, cure and a pinch or two of garlic and onion. I planned on saving half of the batch to smoke but it was so good unsmoked I didn’t bother. I will be using this only for a pizza topping so I don’t like smoky...
  18. smokininthegarden

    Smoked meats

    I had way too much fun with the smoker today. On the left, a dry cured brisket pastrami. Center, a kielbasa style semi fermented salami. Right a coppa style ham. All should be very good, can’t wait to try them. Cal
  19. smokininthegarden

    Increasing Humidity

    Hi WillNZ I can’t comment on the scientific reasons for this, I’m definitely no scientist, but this is the way Rytek Kutas recommends doing it in his book and this is also the traditional method for calibrating hydrometers. Place hydrometer In a sealed container with a salt solution and the...
  20. smokininthegarden

    Increasing Humidity

    Take a cake pan or similar pan, as large as possible but still fit in the bottom of your fridge. Place 8 to 16 ounces of ordinary table salt in it then add water to just cover the salt. This will keep the humidity @ 75% RH. Cal
Top Bottom
Back
Clicky