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. shyzabrau

    Garlic sausage - with pics

    I remember the first time that I went to Korea, back in 94 or so. I took a helicopter from Busan to Geoje island. It was tightly packed (standing room only) and I could barely breathe from the garlic wafting from everyone's pores. After a couple weeks of eating Korean food, I couldn't smell it...
  2. shyzabrau

    Garlic sausage - with pics

    Thanks! The kimchi and garlic sausage is a fantastic combination. I need to get some more sausage out of the freezer for tomorrow's lunch!
  3. shyzabrau

    First attempt at duck prosciutto

    Well, I let it go an extra week just to firm it up some more. It is a bit saltier than I expected, but the flavor is wonderful. I need to slice it thinner. Maybe I'll try it on my crappy LEM slicer... As you can see, the outermost part of the meat is nearly jerky, but it is not too chewy...
  4. IMG_2156.JPG

    IMG_2156.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: First attempt at duck prosciutto
  5. shyzabrau

    Smoking with the "Griz" aka hawgrider. (Pork roast)

    Which is a bacterial thing. Which bacteria is of concern to you? The time/temperature table is based on thermal death curve for salmonella in beef emulsions in tubes. The concern is even less for intact muscles.
  6. shyzabrau

    Picnic Shoulders

    That's an option, but if you do that, add a post on the end of the thread saying that you've added pictures. Mostly, we just add a new post to the thread with the new pictures...
  7. shyzabrau

    Smoking with the "Griz" aka hawgrider. (chicken and potato grenades )

    Got it. Gonna have to try that some time... Maybe tomorrow...
  8. shyzabrau

    Smoking with the "Griz" aka hawgrider. (Pork roast)

    Hey, now. Some of us "old timers" are adaptable... I remember being hesitant back in 2008 or so when I was first trying it. My sister-in-law freaked out...
  9. shyzabrau

    Smoking with the "Griz" aka hawgrider. (Pork roast)

    No risk, my friend! Open your mind, and then open your mouth!! (It has to have a 3 minute rest at 145, though!) I do chicken at 145, but I do it with sous vide and hold it there for an hour to be sure. (9.2 minutes required at 145 IT for pasteurization, 5% Fat Content (7-log10 lethality))
  10. shyzabrau

    Smoking with the "Griz" aka hawgrider. (chicken and potato grenades )

    What is the thing going through the middle of the potato that looks like a bone?
  11. shyzabrau

    Just threw first butt on the smoker

    Hmm. Spinach and feta chicken sausage. I haven't tried making that yet. (Adds to list...)
  12. shyzabrau

    Smoking with the "Griz" aka hawgrider. (Pork roast)

    C'mon! You CAN do it. Pork at 145 is fantastic...
  13. shyzabrau

    Gyro Loaf

    Can you share your recipe?
  14. shyzabrau

    Picnic Shoulders

    I like the experimental aspect!
  15. shyzabrau

    First attempt making sausage

    ECC, welcome to the wonderful world of sausage making. You're not the only one making sausage with the KitchenAid - I make about 8-9 pounds every other week (solo). Definitely read through this post - it will make a substantial difference in getting the casings onto the stuffing tube and...
  16. shyzabrau

    Taylor Pork Roll

    C'mon, Nepas! Did you eat any yet?
  17. shyzabrau

    Garlic sausage - with pics

    Thanks! Garlic overload for lunch - garlic sausage and kimchi!
  18. IMG_2146.JPG

    IMG_2146.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Garlic sausage - with pics
  19. shyzabrau

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Just curious - could you just smoke the water and then make ice cubes?
  20. shyzabrau

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Now I've seen everything...
Top Bottom
Back
Clicky