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i got the ruhlamn charcuterie book for christmas. can't wait to do some pickles and corned beef.Originally Posted by mharwitt
Originally Posted by Piobaire
Okay, picked a recipe. Going to do a fresh (non-smoked) Italian sausage. Spices will include toasted fennel and coriander seeds, garlic, fresh basil and oregano, paprika (have not decided Spanish or Hungarian yet), and few other things. Will cube and season today, plan to grind and stuff tomorrow.Originally Posted by Piobaire
I used to make a lot of Italian sausages...unless you really love it, take it easy on the fennel. It can really overpower the other flavours.Originally Posted by Alter
Calls for two tablespoons in a 5# batch. What do you think? I value your hands on advice but Ruhlman is usually so bang on with his recipes.Originally Posted by Piobaire
Have a couple. Fresh or smoked?Originally Posted by Piobaire
gimme both, why not.Originally Posted by edinatlanta
You may have covered it but any recommendations on a grinder? And also stuffer?Originally Posted by sygyzy
Nicks Boots - Wickett & Craig English Bridle Veg Tan Leather - $759
These boots are made from 6.5 oz Wickett & Craig English Bridle Leather. This tannery has been making leather the old fashioned way since 1867. Each side can take about six weeks to produce, making it a significantly longer production time than most leather on the market.
