Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
J
Country-Style Breakfast Sausage
Kinda the opposite of par boiled, par boil = bring to boiling point and take off... Par frozen, brought to freezing temp or close then removed, firm but not solid. I guess I invented it since you can wiki parboil or par bake, but par frozen gets you nothing. -
J
Leatherneck Roll Call.... All Branches Welcome!
Started my life with boot at Ft Jackson, AIT at Gordon, jump at Benning, then with 213 Heavy at Bragg. Busted 3 vertebrae jumping out of perfectly good C130's in '97, spent 2 years out of service doing physical therapy and chewing muscle relaxers until the Navy said I was well enough to answer...- jimmy jam
- Post #142
- Forum: Blowing Smoke Around the Smoker.
-
J
Country-Style Breakfast Sausage
After resting in the freezer seasoned I'm kind if OCD, so I rolled it into log form, let it rest in the freezer for 45 min, ...and then sliced into uniform sized patties. The test batch, little on the salty side for the wife's taste, so I'll adjust to 7 oz sea salt on next mix. -
Country-Style Breakfast Sausage
- jimmy jam
- Album
- Comments: 0
-
J
Country-Style Breakfast Sausage
Thanks much for the tutorial, Pops! I just got done with my first batch, pics to follow. I used your measurements for a baseline and tweaked to my preference; 1 oz sage 2 oz coarse black pepper 8 oz fine medeterranian sea salt(no iodine) 2 tsp cayenne pepper Dry ingredients mixed, I used the... -
J
Sausage Stuffers
Ok here's another one for debate....LEM 575 watt #8 grinder for 99.99 on amazon, good price or no?- jimmy jam
- Post #43
- Forum: Slicers, Grinders, Tools, Equipment
-
J
Sausage Stuffers
Anyone on here have any experience with the Chef's Choice attachment for Kitchenaid mixers? I'm really interested in this one, especially since it's a grinder and stuffer in one, which would save storage space, less parts to clean, etc... Is this the same attachment that you use by chance...- jimmy jam
- Post #41
- Forum: Slicers, Grinders, Tools, Equipment
-
J
Liver Sausage
Down in the southeast, Neese's is a popular brand, and it's pork based. Lots of mom and pop butcher shops make it in house in the Carolinas, but we call it 'Liver Pudding.' I want to try making some now that I stumbled across this thread, been living in Southern Cali for years and I don't... -
J
Christmas Bird
Wow, I did mine low n slow at 230, took me 9 hours...looks good. -
J
Anyone here own a Green Mountain pellet grill?
I don't think I could bring myself to throw that much money at a machine like the Traeger. I did, however, want to try the user friendliness of pellets. I just did my first run with the AMNPS and I was thrilled with the results, and the fact that I did a 9 hour smoke without having to do...- jimmy jam
- Post #73
- Forum: Wood Smokers
-
J
First Try Yard Bird
Last photo was the start of my stock for gravy, some of my photos didn't save, so I don't have the final after the finish off in the oven. I made one crucial rookie mistake by not cutting away the membrane that was sealing the neck hole shut, so no airflow through the cavity = thighs still pink... -
J
First Try Yard Bird
9 hours later at 230 degrees, internal breast temp 163.
