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Cleaning hog middles???
- brican
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Cleaning hog middles???
Are you absolutely positive you want to use the middles for sausage I use the shoulders as the meat is sweeter plus it usually has enough marbling of fat, legs for hams and salami but the middles I use for bacon -
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- brican
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- Album: Cleaning hog middles???
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Whose the brains in this outfit ?
As for a good fry up breakfast the only thing missing off the plate was the fried bread- brican
- Post #5
- Forum: Nose to Tail
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Whose the brains in this outfit ?
- brican
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Bacon
Craig I do not know if the following might be of some help, I have also been asked to put something together on traditional dry curing (UK) for the forum. Due to my work loads and time of year it has been put on hold until the New Year. This is one of eight that I produce each week...- brican
- Post #10
- Forum: Hot Smoked Bacon
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How to make Capicola
I have not done a write up on this yet I am a one man show in the trade (as per photo above), give me a couple of days and I will put something together during my tea breaks for you if that is accectable Basically you are right, salt with core + spices then respice when casing and dry for... -
How to make Capicola
I totally agree with Martin This is what mine looked like -
How to make Capicola
- brican
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Honestly I do not know what I'm doing 1.JPG
- brican
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- Album: How to make Capicola
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Tips or pic for a pork crown roast
Crown roast of pork are impressive for a center piece and a delight to eat, making one takes a bit of skill or it can look like the dogs been chewing it. To make a proper one you need a couple of rib pork loins (with ribs cut longer than normal) of at least eight chops on each. Feather bones... -
Pickling ox tongue
Actually this is even better http://www.homecuring.co.uk/product_info.php?products_id=76&osCsid=c945873c25164619bd55c51239c05240 but best of all is as they also have a shop http://forum.sausagemaking.org/ The easy way is to do a basic brine, cooking is the key to a good end product --- I use... -
Pickling ox tongue
Supercure is the same as what I use; "all purpose cure' which is salt + cure 1 -
First time using hog casings
I may be wrong on this as it might be a personal preference, but I normally use 29/32 mm hog casings for retail. 45+ for black and white puddings -- just my two pennyworth -
GREEN BONE IN SHOULDER
Depending on how long you have had it I would wrap it and toss it in the freezer and take it back to the source whence it came The butcher/supermarket needs to know about these things -
First go at making home-made beef jerky.. Turned out horrible. What did I do wrong?
Beg to differ there, granted I do not make the thick stuff. I do not cook mine but do use a liquid smoke as I do not have access to a smoker at the present time so use the oven as a dryer the result is that mine is shelf stable until its all gone and I do about 10kg at a time- brican
- Post #12
- Forum: Making Jerky
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- brican
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- Album: First go at making home-made beef jerky.. Turned out horrible. What did I do wrong?
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P1140876.JPG
- brican
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- Comments: 0
- Album: First go at making home-made beef jerky.. Turned out horrible. What did I do wrong?
