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4th of July Hot Dogs
Sorry to those that want to see the images and can't. Does this help? -
4th of July Hot Dogs
Here's a shot of the texture: I wish I had added a bit more water, I used 26% ice and feel like I could have upped it slightly and continued whipping for longer. But the flavor is great and the same recipe I have always used. -
4th of July Hot Dogs
It was in the KitchenAid and there were more than a few times that I wondered how much trouble I would be in if the motor blew. Next time I'll use a food processor (which is basically a small Buffalo Chopper -- ideal for this) or split the batch in two. It worked, but barely. I like the smoke... -
4th of July Hot Dogs
Whipped (literally) up a 5lb batch of hot dogs for the family. 50/50 Lean Beef and Fatty Pork Salt Garlic Prague Powder #1 Milk Powder Coleman's Mustard Coriander White Pepper Three Different Types of Paprika Cayenne Celery Seed I started with the beef and added 1/3 of the ice and slowly... -
Help is needed
I use a Talsa Hydraulic at work. Our production is about 2-300lbs of sausage a day, 5-6 days a week (twice that on holidays). 40-50lb capacity (depending on ingredients) and activated with your knee (hands free). It changed our lives when we got it several years ago, highly recommended. -
New guy here
Boar taint is tough. The more heavily spiced the better. Mexican Chorizo might be a good option. Maybe pepperoni? Either way, spice heavy recipes are your friend. -
London Broil...
It's also a good option to bring with you if you're attending a cookout with a group of people but not trying to spend a fortune on them. You know, people you like, but don't love! The steaks can be large, cheap, and sliced thin. -
London Broil...
Top Round is hard to sell commercially, they can weigh 15-20lbs and it's not very tender. Slicing it into steaks (often tenderizing with a jaccard), and calling it London Broil is the most common. Otherwise it generally ends up as ground beef. It does work well for jerky though, or a lean roast... -
PASTRAMI FROM SCRATCH ON THE LANG
Al as a native New Yorker I've studied your recipes for Lox and Pastrami carefully. Although I've always brined my briskets, your equalization dry cure makes sense to me (for the same reason I prefer my bacon dry-cured) and I'll be trying that next time. The question I'm considering now though... -
I am looking for this job!
My old stomping grounds :) I worked with these knuckleheads for years until moving to SoCal. -
Pink Curing Salt?
So you don't accidentally sprinkle it on your eggs. -
Formulating a pineapple smoke sausage recipe....
I'd consider blanching the pineapple not because of the bromelain but for the improvements it has on drying. I believe you said you were going to dry the pineapple first, but maybe I misread that. It's my understanding that most commercially dried fruit is blanched before drying. -
Formulating a pineapple smoke sausage recipe....
No, but you may want to consider blanching it first. I've always done this with cubed fat back for mortadella before coating in NFDM and chilling. It seems to help it remain bound to the farce when slicing. I also found this, for what it's worth... -
Fatties and Food Safety
Perfect, thank you! I vaguely remember reading about this after following the Mariankis' down one of their rabbit holes, but feel like I understand it much more now. Thanks! -
Fatties and Food Safety
Thank you for the clarity. And the high temp is why the 40℉ - 140℉ in four hours rule doesn't apply in the case of briskets, pork butts, and a five hour fatty? -
Fatties and Food Safety
Thanks JJ! So if I smoked my andouille (for example) at 225℉+ cure #1 is not required? -
Fatties and Food Safety
But 40℉ to 140℉ in four hours is true for most sausages stuffed in hog casings, and they rarely take longer than that (but use Cure #1). Sure, but I guess that's what makes this a little confusing for me. It's a meatloaf but it's not inherently different from any sausage that is smoked and... -
Fatties and Food Safety
These are whole muscles though, not comminuted. When smoking sausage it's typically 24hours after linking that they get smoked - this is why the Cure #1 is required? I see a lot of breakfast and italian sausage used, these don't have curing salts, generally. Ground beef is frequently used as... -
Fatties and Food Safety
All this talk about fatties has inspired me to make some for the Super Bowl. But I noticed that no one seems to use Cure #1 in their recipes. Why is this? -
Formulating a pineapple smoke sausage recipe....
We've always mixed our own.
