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  1. xutfuzzy

    Pellets got soaked - solution

    A few months ago a pipe broke in my basement and my pellets got soaked.  I tried air drying them, but they kept snuffing out after a very short time when I tried to use them.  I then tried microwaving them, but that didn't work either.  They just kept going out and were very unreliable.  Then it...
  2. xutfuzzy

    Carrying kielbasa on an airplane

    I am flying from Cincinnati, OH to Washington, D.C. for Thanksgiving.  I would like to bring my father some of my homemade kielbasa.  It is currently frozen.  With all of the security in airports nowadays, do any of you who travel regularly have any ideas how to best transport food and still...
  3. xutfuzzy

    Polska Kielbasa Wedzona - 10 pounds

    I love kielbasa.   I grew up on the stuff, and wasn't satisfied with what I can find around here.  So, it was time to make my own.  Credit for the recipe goes to Hank Shaw, and if you google Shaw Kielbasa you should find it easily.  Here is the recipe I used, doubled: 4 pounds pork, wild boar...
  4. xutfuzzy

    4 Salamis With Pics and Charts!

    Many moons ago I took a trip to Napa and Sonoma Wine country.  While there, I came across a few places offering artisanal "salumi" and became hooked.  So I built a curing chamber (you can search for my post on my build), tried a few whole-muscle cures to get acquainted with my chamber, and...
  5. xutfuzzy

    Garlic Sausage

    Now that I have my kitchen back, I can get back into sausage making.  Over the summer and fall, while I was remodeling, I kept a running list of sausages I wanted to try.  As I came across recipes in books and whatnot, I took a picture of the recipe or idea, and then transcribed them to a...
  6. xutfuzzy

    Three Day Brine?

    I was reading the most recent issue of Food Network Magazine, and came upon a recipe for Thanksgiving turkey that intrigued me.  Chef Anne Burrell (often seen on the American Iron Chef show as a sous chef and many other shows) has a recipe where she brines her turkey for 3 days!  She said that...
  7. xutfuzzy

    Sausage guy on NPR

    I was listening to Science Friday on NPR the other week (yep, I'm one of those) and they had guests who discussed the processes of making salamis and cheeses.  I got the transcript here if you get super bored.   [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/>...
  8. xutfuzzy

    Provencal Chicken Sausage

    I was killing time in the bookstore the other day and started browsing through the cookbooks that specialized in sausage.  With the wealth of recipes and information that is available on the Internet nowadays, I wasn't too interested in buying, but started flipping through them anyway.  In one...
  9. xutfuzzy

    Salt Lick Cookbook

    I was in Joseph Beth the other day, and noticed a cookbook from the folks at Salt Lick BBQ.  I've never been, but always see them on TV.  The cookbook was annoyingly shrink-wrapped so I couldn't look inside.  Anyone here look through this book?  Is it worth it?
  10. xutfuzzy

    Texan Jalapeno Sausage - Take 1

    I recently posted that I had gone to Houston, TX and fell in love with a jalapeno cheddar sausage there.  Here is a pic of what I am talking about (along with some brisket). I decided that my goal this summer was to do my best to emulate this sausage back at home.  I've never really made...
  11. xutfuzzy

    Cure #1 in Sausage?

    I've tried reading through the previous posts, and just to make sure I am looking for a definitive answer.  On Monday I plan on making my first sausages.  Here is the plan: (1) Cut/grind/mix/stuff the sausages, keeping as cool as possible (2) Smoke them all to IT of 155-160 (accounting for...
  12. xutfuzzy

    Need Texas Style Jalapeno Sausage Recipe

    Recently I went to Texas for the first time in a long time, specifically Houston.  While there I absolutely fell in love with a jalapeno & cheddar smoked sausage from Goode Company. Oh yeah, there was some pretty awesome brisket as well, but I'm really interested in making that sausage! I've...
  13. xutfuzzy

    Coppa (Cured "Money Muscle" from Pork Shoulder)

    I finally found a butcher would knew what I was talking about when I asked for a cut of coppa.  I read how to cut one myself from a shoulder, but preferred someone who knew what they were doing instead. Here are the ingredients: coppa muscle, salt, pepper, juniper berries, thyme, bay leaves...
  14. xutfuzzy

    Bresaola (again)

    My first bresaola was done in a basic fridge, with no attention paid to temperature and humidity.  Now that I had a curing chamber, it was time to go about things differently. Here is the eye of round. Here is the same eye of round, trimmed. Measured for calculations. Salt measured...
  15. xutfuzzy

    Guanciale (cured hog jowl)

    I wanted to start my venture into curing with something a little idiot-proof, so I tried some guanciale, which is salt-cured hog jowl. Ever seen a fresh, whole hog jowl?  I hadn't. To make everything more manageable, I split it into two halves. Here's a close up of what I was looking at...
  16. xutfuzzy

    Orange-Fennel Lonza

    Along with the pepper lonza (a writeup I just posted), the other half of the loin became an orange-fennel lonza.  Here's how that went down. Same as the pepper lonza post, this started as one cheap pork loin from Sam's Club. It was split in two.  One half for the pepper lonza, the other for...
  17. xutfuzzy

    Pepper Lonza

    You'll have to excuse the gaps in my narration, I've been sitting on these pictures for a while as I've been super busy.  I even missed the last throwdown as my life has just been nuts lately.  Anywho...I've done some charcuterie in my curing chamber, and I started with something easy: lonza...
  18. xutfuzzy

    Basic Chili-Lime Chicken Thighs With Bacon

    Nothing too terribly exciting here, but I thought I would share.  The other day the wife and I wanted tacos, so I picked up some chicken thighs on the way home.  Here's what I did: (1) Bone the chicken thighs, rub with 50/50 blend of chili powder and lime juice powder.  Throw in some salt for...
  19. xutfuzzy

    Nicoise Salad - February Throwdown

    My inspiration for my salad entry came from the south of France where a type of salad called the Nicoise salad is popular.  It normally consists of cooked egg, tuna, and raw vegetables.  I figured I could smoke the eggs and tuna, and also decided to smoke some french olives to throw in, as I had...
  20. xutfuzzy

    Looking for green and red sauces

    Looking for recipes! At many good mexican restaurants, they usually have two bottles of sauce for your tacos and whatnot.  One is usually green, and the other is red.  On a weekend trip to Houston the other day, I went to a nice Mexican restaurant for breakfast (they opened at 9) and had the...
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