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Cooked Pork Shoulder’s and glands
Is a gland recognizable when shredding a pork shoulder? Reason I ask is I was cutting up a few Costco ones for sausage, and found what I assume was a gland in a fatty chunk. While the appearance wasn’t overly offensive, the smell of what oozed out of it was. Obviously they are easy to see when... -
Today’s pork, Trichinosis, and Charcuterie
I’m venturing into the dry aged world and have noticed that many recipes seem to follow the same process as fresh, cold/hot smoked sausages or whole meats. Besides the obvious differences of cure 1 vs 2, starter cultures etc, my question is regarding handling of the meat. Some say pork should be... -
Stuff immediately or rest meat overnight?
Hello all, I have seen many recipes where people add the spices (and cure if applicable) to the meat (cubed or ground) and then rest overnight before stuffing. I usually grind, add spices/cure, mix with Kitchenaid and then stuff. The finished sausage goes into the fridge overnight for a smoke...
