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Home Made Sausage, Cured, and Smoked Meats - Page 49

post #721 of 1023
Piob, thanks brotha! You were the reason I started all this smile.gif

Kyle, looking good. First time making bacon?


Dinner tonight
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I've tried poaching, pan frying, steaming and a couple of other ways of cooking sausage and they turn out the best on the grill by a looong shot.
Also, the best way to cook brussel sprouts is to clean them, split in half and then blanch for 2 mins in boiling water, then onto a heated pan with some fat. Toss once or twice and then flip them all over onto the halved part and cook on med heat until they brown up. Not sure if this is common knowledge, but I just decided to try it this way and it turned out great!
Edited by tom153 - 4/11/12 at 10:41pm
post #722 of 1023
Nah, not the first time. Just made a couple batches to decide which one was the best for our purposes.


Not sure if I posted this here or elsewhere, but the first test run of my fermentation chamber went into the trash. pH didn't drop quickly enough and I got scared and threw it all out. Gotta recheck my formulas and make sure they're airtight, then I'll post pics of the first successful batch.
post #723 of 1023
Holy shit. It is like Piob gave birth.
post #724 of 1023
Thread Starter 
Quote:
Originally Posted by itsstillmatt View Post

Holy shit. It is like Piob gave birth.

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Good stuff, both you guys.

Kyle, I've not tried the "salt box" method yet, which is what it looks like you're using there? I coat and place in a gallon ziplock in the fridge, with a combo of dry and wet seasonings. Mashed garlic, mashed juniper berries, pepper, real maple syrup, siriacha, whatever strikes my mood at the moment.
post #725 of 1023
Same basic idea. Just put it in a half hotel oan after dredging and add your ingredients(mine was super basic, just curing mix, pepper, bay leaf, freah sage, and garlic. You just have to be sure to flip it daily to distribute the moisture that leeches out. And boy, does it leech. The moisture is already halfway up the meat (twss) after 16 hrs.
post #726 of 1023
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post #727 of 1023
Really nice stuff guys. Keep it up.
post #728 of 1023
Quote:
Originally Posted by kwilkinson View Post

Nah, not the first time. Just made a couple batches to decide which one was the best for our purposes.
Not sure if I posted this here or elsewhere, but the first test run of my fermentation chamber went into the trash. pH didn't drop quickly enough and I got scared and threw it all out. Gotta recheck my formulas and make sure they're airtight, then I'll post pics of the first successful batch.


Very cool. Can't wait to see it. Decided to cheat today and made a BLT for lunch with some home made aioli - was very good smile.gif

Anybody have a good lamb sausage recipe? If I were to use a shank, could I just use the fat that's already there, or would that melt at too low of a temp?
post #729 of 1023
I have a pretty good merguez recipe. Will try to post it when I get home.
post #730 of 1023
I seem to have lost it. confused.gif
post #731 of 1023
post #732 of 1023
I would love to taste all y'all's big juicy meats. Just saying.
post #733 of 1023
Quote:
Originally Posted by edinatlanta View Post

I would love to taste all y'all's big juicy meats. Just saying.

tnwss
post #734 of 1023
Quote:
Originally Posted by Alter View Post

tnwss

Sorry you've never been lied to.
post #735 of 1023
Damn I'm jealous of you guys. I need to try this.
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