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  1. brican

    what am i doing wrong, issues with texture

    2/3rds pork (pork shoulder) 1/3rd back fat 20g breadcrumbs water as needed Spices salt white pepper nutmeg mace coriander grind once with medium plate, add spices - breadcrombs - water mix by had for a minuet the regrind with medium or fine plate (your choice) rest overnight in fridge...
  2. brican

    Scotch Eggs

     But Joel smoked his   ...................  I only baked mine in the oven 
  3. brican

    Scotch Eggs

    So sorry, just needed to get my feet wet wiv sumert simple, I could do bacon if you like??
  4. brican

    Bratwurst Suggestions ??

    I add three large cloves of (fresh) garlic and one small onion both finely diced after my first grind along with the seasoning, mix; and regrind a second time
  5. brican

    Scotch Eggs

    I find that they go so fast even when I make a hole bunch of them, time consuming to make but definitely worth it
  6. brican

    Bacon: To Hang or not?

    I hang mine and no it does not make thinner strips
  7. brican

    New Cutting Blocks

    If they are true butcher blocks then they would be made from Maple and would be end grain, normally they are covered with wax and need to be scraped down to be cleaned if raw wood it needs bees wax melted over the top and using a hot/warm cloths iron and a sheet of wax paper wax is forced into...
  8. brican

    Maple Sugar Cure Question

    I'm wiv you Dan on the dry cure -- we could send him to ave a butchers   http://forum.sausagemaking.org/viewtopic.php?t=6932&highlight=maple+bacon
  9. brican

    Calling all Bacon Pros...

    At the fear of looking totally dumb I would say yes they are both the same This is what I start with, where I come from we call these Middles -- cuz they come from the Middle Depending on how we cut denotes a short belly  (top of the knife) and a long back  (blade side) Full belly (top...
  10. brican

    Turkey sausage question.

    No problem Dan, when I saw the word fat it just jumped out so could not let it go tough someone else might have cought it. I'm keeping in the shadows as do not want to rock the boat there's too many people around here that know more than I do --- I'll join you for coffe
  11. brican

    Turkey sausage question.

    Recipe would be fine to see, as for pork fat that is not the way I go; usually use pork shoulder -- butt or picnic as both have enough fat content thus keeping the sausage on the leaner side but still moist. To me it works better than strait pork fat, but again that's me  
  12. brican

    What's the title of a good book on sausage making?

    x 2    depends on the passion and how in depth one wants to get into it --- baby steps are fine
  13. brican

    Turkey sausage question.

    When ever I make either chicken or turkey sausage I do not use the fat or the skin but will add 1/3 the turkey/chicken weight (19 / 3 = 6.25    19 + 6.25 = 25.25) as pork which to me gives a smother flavour but if pork is a no go then I would use only the fat Just my thoughts
  14. brican

    First words exchanged with your wife/husband?

    Huuummm – the first words/conversation uttered to your future wife. Because I am originally from the UK and my wife is from Canada our friends and aquatints in the course of a conversation ask the question; ‘Just where did you two meet’ and without hesitation the good lady calmly replies...
  15. brican

    Your favorite cheeseburger cheese

    I use a good well aged Cheddar cheese -- my twist on this is to mix the cheese with the meat to make what I would say is a 'real' cheeseburger   and not a piece of cheese on a burger
  16. brican

    argentinian chorizo

    Dan you might have missed this one, had to do a quick search and again I do not know if this is what/maybe needed http://forum.sausagemaking.org/viewtopic.php?t=7814&highlight=argentinian+chorizo HIH
  17. brican

    Happy new year 2012

    The silly time is over for another year and it's time to kick back and reflect I have a short time to let my hair down (if I had any ) before the next onslaught. I still have a lot yet to read before I make the grade and able to contribute To all my friends as well new acquaints wishing you a...
  18. brican

    Looking for a recipe - Sazisa

    I used this recipe in my shop for twenty odd years 1 lb Pork shoulder 2.25 gm Chillies (red chilli flakes) 2 gm Black Pepper 1.5 gm Coriander 4.25 gm Salt 1.75 gm Sugar 0.5 gm Caraway ground 1.5 gm Fennel ground Grind meat with course plate, mix spices in a bowl and dust over course ground...
  19. brican

    Todays Stuffed Stuff

    Good looking Dan, them there dogs sure look great, if you are looking for a job I will hire you ----- problem is the commute could be a killer
  20. brican

    I want my Baby backs!!!!

    You got to hate this, I am producing 200kg + bacon a week and have been trying to sell the ribs at $3.00 a pound (Canadian) but have had no takers  ........ so they go in the bin 
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