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Home Made Sausage, Cured, and Smoked Meats - Page 48

post #706 of 1013
Quote:
Originally Posted by Piobaire View Post

Looking forward to seeing pics of the curing chamber. As to the question about cure #2...wonder the same thing myself. Don't think it's the meat activating it so I wonder if it becomes less efficacious over time.

I believe it is the moisture. Once the salt is in solution, it can start to break down. I am pretty sure it lasts forever in crystallized form.
post #707 of 1013
Quote:
Originally Posted by kwilkinson View Post

Make chorizo, like i'm doing! Pics to come in a few weeks. Unless, of course, the bactoferm doesnt work and my fermented pork kills me.

feel bad for you, when its not one sausage hurting you its another frown.gif
post #708 of 1013
Quote:
Originally Posted by indesertum View Post

just salt and pepper that shoulder, rest at room temperature for an hour or two, and roast at a low temperature for a long time
fuuu rillettes sound so good. put up pics of that bad boy

IMAG0111-1.jpg

Oh yeah, and that's bacon curing on the lower shelf smile.gif
post #709 of 1013
Thread Starter 
Tom, you are killing it.

With the rillettes don't forget to put a second topping of fat on them now. You get little openings with the first coat and need a second for good seal.
post #710 of 1013
recommendations for a grinder? i have been using the kitchenaid but you need to be so careful not to let any sinew in... i want something that will grind anything i put through it...
post #711 of 1013
Quote:
Originally Posted by kwilkinson View Post

Unless, of course, the bactoferm doesnt work and my fermented pork kills me.

I would mourn if this happens. Probably the only one on SF who would. Never forget that.
post #712 of 1013
Thread Starter 
Quote:
Originally Posted by Mr Herbert View Post

recommendations for a grinder? i have been using the kitchenaid but you need to be so careful not to let any sinew in... i want something that will grind anything i put through it...

Try www.sausagemaker.com or www.meatprocessing.com and get a commercial grade if you want that level of performance.
post #713 of 1013
Quote:
Originally Posted by Piobaire View Post

Tom, you are killing it.
With the rillettes don't forget to put a second topping of fat on them now. You get little openings with the first coat and need a second for good seal.

Lol, I honestly don't think these things will have an opportunity to spoil biggrin.gif One jar is almost gone... I'm actually making another batch as I'm writing this.

Thanks for the tip. I could just hit it with a torch to melt the top layer and fill in any holes that way, no?
post #714 of 1013
Thread Starter 
Quote:
Originally Posted by tom153 View Post

Quote:
Originally Posted by Piobaire View Post

Tom, you are killing it.
With the rillettes don't forget to put a second topping of fat on them now. You get little openings with the first coat and need a second for good seal.

Lol, I honestly don't think these things will have an opportunity to spoil biggrin.gif One jar is almost gone... I'm actually making another batch as I'm writing this.

Thanks for the tip. I could just hit it with a torch to melt the top layer and fill in any holes that way, no?

I'm not sure about that but good idea. Hmmm. Might try that myself.
post #715 of 1013
Doesn't work well, or at least it shouldn't. It's useful if you need to repair a broken thin layer of aspic, because the entire layer will melt. If you are dealing with fat you are likely to create air pockets which will get gross. Pouring hot lard over helps because it fills not only the little holes, but it melts in.
post #716 of 1013
Well well! Look what's going into the smoker smile.gif

IMAG0119.jpg
post #717 of 1013
So here's the result

IMAG0120.jpg
IMAG0121.jpg
post #718 of 1013
Thread Starter 
Nicely done! icon_gu_b_slayer[1].gif
post #719 of 1013
New breakfast menu means housemade breakfast sausage and bacon.

Breakfast sausage:
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Bacon (or at least it will be in 7 days):
2012-04-11134317.jpg




This is not meant to toot my own horn, but meant to show how awesome it is to grind your own stuff and make your own food products: the breakfast sausage was by far the best I've ever tasted.
post #720 of 1013
Quote:
Originally Posted by kwilkinson View Post

2012-04-11134317.jpg
This is not meant to toot my own horn, but meant to show how awesome it is to grind your own stuff and make your own food products: the breakfast sausage was by far the best I've ever tasted.

That's how Neo feels in the club
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