Search results for query: *

Technically you are correct, however Picanha is a Brazilian named cut. That is know in the US as a rump cap or sirloin cap. That said I have never seen any of those US cuts in supermarkets. Most often I see steaks sometimes labeled as “top sirloin” that have the fat cap and correct shape as...

Thank you guys for all of the work in the background. Appreciated

Hell yea!

Top Sirloin steak is nothing more than Picanha sliced into steaks. If done right they are very worthy for grilling. Fired up the kettle with homemade vortex and grilled some with a few 16ct shrimp, with a cold beer it’s what summer grilling is all about . Plated with some Spanish rice and...

What kind of dehumidifier are you using in there?

Yup, cooked a lot of neck bones over the years. Every animal we slaughtered on the farm we saved the neck either as roast or sliced. Delicious meat.

Bet that was delicious. Nice work

I appreciate that Justin, but you had this, I was just glad to be encouragement.

Maybe pork neck bones? Definitely some rib bones in there.

It will just get better from here. Nice work.

Everyone new at this game wants instant gratification, be patient, let the meat rest, cool and reconstitute.

I don’t like the taste of bs in my ground meat. Pretty much anything whole muscle I don’t mind it. As for the water bath on sticks, I don’t. I air cool them only. The water bath helps stop or lessen the wrinkles but I like wrinkles so I air dry. On larger diameter sausage it is good to water...

I personally use baking soda to velvet meats and always add it to soaking water for natural casings, but I don’t care for in ground, won’t hurt anything though

Yup, that’s all I do. Sometimes wrap a slice of bacon around that and sometimes not. If I was frying them in a skillet I may think about crum coating but otherwise no.

One of the most important steps to hot smoking sausage is to first dry by air the surface of the casing, next is to get the meat touching inside the casing to set or bond with the casing. As the meat mix inside heats up the fats and juices will start to flow, this is why a riding thermometer is...

No panko needed unless you just want to.

You have finally arrived here, we will get you going in the right direction.

You can use the stand mixer. The paddle works best but give it all a go. For the cold hand mixing, use knit cotton gloves on your hands covered with latex gloves. This stops the cold getting to your hands and stops the heat from your hands warming the meat. There are reasons for the cold,

Relax and don’t over think this. Sausage is easy and sticks are easier because they are small diameter. All you want to do is cook them to final temp with smoke in the process. The drying is a separate step.