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Smell of brisket in the air...
Yeah I know, the price of beef! Lavender is still $1.25.- zwiller
- Post #3
- Forum: General Discussion
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Smell of brisket in the air...
- zwiller
- Thread
- Replies: 5
- Forum: General Discussion
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Making your own sausages?
LOVE the Duncan Henry stuff. Will check that out. Our own Pop's posted his family's recipe. It is EXACTLY like the stuff I can get at our local processors. I would call it a classic formula. Very old fashioned flavor. Good for breakfast but if you have recipes that call for sausage in them...- zwiller
- Post #37
- Forum: General Discussion
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Grilled Chops
Looks nice! I need to run some again. Taste is VERY much like ham and great texture. -
Making your own sausages?
+1 Did this for years. I then grabbed a $40 grinder from Harbor Freight with a Xmas GC and still rocking. Then I would tell you to try mixes instead of DIY. AC Leggs is my fave in general. If you end up getting more interested pick up Marianski's green book to get some formulas. From here...- zwiller
- Post #18
- Forum: General Discussion
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Are Kroger Grocery Store Meat and Seafood Prices Better Lately?
Sales prices are good but beef still up there, but so is GFS. Turkey is $.99/lb.- zwiller
- Post #14
- Forum: General Discussion
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Rotisserie Turkey breast , plus leftovers .
NICE as usual. That debone/skin/trussing style of yours is fantastic. I would love to try doing that with some spicy sausage like a turducken roll of sorts. -
calculating nitrate ...before or after adding fat?
I might italicize or use caps so people get the point (wise ass). :emoji_laughing: To me the issue at hand is the use of lard. NOPE. Not ideal for sausage. On the cure, it can be done that way but as you can see gets pretty technical FAST. -
Most or Least Favorite School Lunch?
1990 grad. School lunches were really good but from some reason the kids talked trash about them. Piping hot lunch in the middle of winter like turkey, mashed taters with gravy, corn, bread, and brownie instead of PBJ?!?! F YES! My friends were weird, they mostly bagged so they could eat...- zwiller
- Post #22
- Forum: General Discussion
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Texas Style Turkey Breast ~ Blue Light Special 😄
NICE! I actually prefer smoked turkey over brisket. Was at Rudy's in Texas and the turkey was unanimously named the best by our group. I am fairly certain they used some of their BBQ sauce in the brine/injection which is something I want to try. -
Sauerbraten done by sous vide
Found the other half of that EOR in the freezer so running another... Just to give anyone who is interested more info. Just under 4lbs. 2T pickling spice (whole) 2tsp salt 2 Maggi cubes (beef bouillon would work) 1tsp white pepper (whole). I grind cubes in mortar/pestle and add salt. Grind... -
Headcheese and organ sausage
Odds are if you go looking for it you'll find it a short drive away. Same here and it's weak. I need to get the spices down but equal parts live/bacon/pork butt and 10% fresh onion was killer. My family is into the genealogy stuff so we tracked our lineage down. Was interesting to me. We...- zwiller
- Post #21
- Forum: Nose to Tail
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The First Ham
First off, looks good. 1.25% is a pretty good number for salt on the low side (@chopsaw beat me on most all of this). You can go lower but I wouldn't unless you are aiming healthier product over quality. Needs smoke to taste like ham and can be gamey otherwise. IT a little low for me as... -
Taco Salad Bowls
NICE. While the bowl is sorta gimmicky to me I know dang well the oil and baking really amps up the tortilla flavor so there's merit to doing it. I REALLY want to deep fry some taco shells but too much of a PITA. We had a SERIOUS taco salad phase. Dare ya to try 50:50 french:taco sauce.- zwiller
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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How long has that pizza sat on the counter?
Pretty much all food we serve gets parked in the oven set at 170F to hold. Pizza goes in box and all. Pizza actually gets a little better after about 30m-60m hold as it has cooled down from the pickup or delivery. Last slice you eat is warm as the first. No other way for us. From here...- zwiller
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Headcheese and organ sausage
I see souse at the Amish places I go. I am not scared off by head cheese at all but it's just not exciting to me, nostalgia to most I bet. I do routinely seek out leberwurst/braunschweiger which my family thinks is pretty gross and on par with head cheese. Never had it, but pickled beef...- zwiller
- Post #17
- Forum: Nose to Tail
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Sauerbraten done by sous vide
Yeah, KCl is a little metallic on it's own. Not sure if you are aware but yeast (nutritional) is a proven method to reduce that. I think a mix of salt and KCl plus a little yeast could be the ticket. Yeast is easily my fave umami booster... -
Possible Nitrite Burn on Butt Bacon
Not sure I would call that green and might call that "dull" looking. Seen that before and think it's fine and think is some oxidation. Another ingenious move @chopsaw on the use of butt for bacon. Bellies are like 2-3x of bacon here.- zwiller
- Post #5
- Forum: Hot Smoked Bacon
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Meal Planning @ CivilSmokers House
My fridge looks a LOT like that (except not as neat and no beef) :emoji_laughing: -
Sauerbraten done by sous vide
Sorry for the delay. Yeah, I'm not buying beef either for the time being, it's time to raid the freezer but pork is not bad at all. $1.85/lb for a butt. Honestly for a german meal, pork roast might beat out SB. This is the portion of a butt with no bone. Lots of dry mustard, salt, WP, and...
