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Matambre a la pizza
I am not sure what the english name is for the cut. It is a boneless whole Pork chop (Canadian Bacon) and it´s usually on sale at a good price in Sweden. Boring piece of meat but I have manage to made some tasty things with it. Here is a pork cake (In the absence of a better name) that I... -
Matambre a la pizza
I was afraid that the meat would get dry so I smoked it at 275°F until done. It became juicy and tender so I am pleased and will do it again. If you take a normal pizza slice of this you will get a serious amount of meat on your plate. -
Matambre a la pizza
Thanks everyone! I bought a Traeger 34 last fall and I am so pleased with it. Everything that have pass trough it has tasted so good. -
Matambre a la pizza
There was low price on pork sirloin at the shop so I had to buy one, but I didn´t know what to do with it. After a search on the web I found matambre a la pizza. Cut the meat to 8mm thick and try to make it as large and flat as possible. Season it to taste and grill for 1 hour. I mixed the... -
Mortadella: 'Fancy' Italian Bologna
I have made this 3 times for the past year. And it´s just getting better. Thanks for a great recipe! It was easier for me to make a springform than to buy the casing. The size is Ø4" and 10" long. -
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Sausage Braiding
Ok. 4,892kg :-) And the weight also decreases after you have simmer the sausage, you dont get more then 4,3-4,5kg prinskorv. 250-280st -
Sausage Braiding
I know it's not the season for "Prinskorv" but it was a while since I stuffed sausage, so yesterday it was time. Finally I also have completed translating the recipe so here goes. to 5kg sausage you need. 1.2 kg minced pork 1.0 kg minced backfat 0.4 kg minced veal 0.4 kg minced beef 217gr... -
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Sausage Braiding
Many thanks! Yes. You allways braid "prinskorv" before smoking as this is the only way to tie so many small sausages. A big advantage is that you do not need to use a string instead using casings to link with. Although commercial "prinskorv" are braided and smoked in this way. A picture from... -
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- vargard
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- Album: Sausage Braiding
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Sausage Braiding
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Sausage Braiding
When I stuff "prinskorv" a Christmas sausage here in Sweden. I have to braid them. Normaly I do 250 of them (5kg) if I dont braid them they will take to much space in the smoker. The size of each sausage is 7cm long and stuffed in 19mm casing. I made 20 kg of them this weekend so I do not... -
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Hot Dog inquiry
Here in Sweden we can´t buy back fat in the regular grocery store so I have to order it by the store or buy from the butcher. Which is not that common here anymore. Sometimes I buy unsmoked salted bacon instead and lower the amount of salt in the recipe. I don´t now if you have unsmoked salted... -
Hot Dog inquiry
To get a good emulsion is not particularly difficult, just keep the ingredients cold and dilute with a little water at a time after you mix the other ingredients. As if you were to make mayonnaise. I have made wiener in a few years now and I am quite satisfied with the results. Here is my recipe... -
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Pickled Fish Sausage
Today I made pickled fish sausage. I have a recipe for fish balls that should do as a sausage too, so it was just to try if it worked. And it did! This is my daughter's favorite recipe, but without the pickle. 800gr salmon 800gr cod 2 onions 5 eggs 1.5 tablespoons potato flour 1.5dl... -
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