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Home Made Sausage, Cured, and Smoked Meats - Page 59

post #871 of 1013
I stumbled across this pretty epic thread:
http://wedlinydomowe.pl/en/viewtopic.php?t=5951&postdays=0&postorder=asc&start=0

If I had bought a grinder a few monthis earlier, I would have considered joining up with this introductory course!
post #872 of 1013
Alright, I've got my grinder. Pretty solid piece of vintage machinery.

It's got a 5/16th plate. I would imagine I need one or two more plates--what plates do you guys use?

Will have to stick to burgers/meatballs/meatloaf for now. Will get a set of stuffer tube attachments later (or possibly try out this DIY stuffer I saw made from an oversized caulk gun)
post #873 of 1013
Anyone have a good source for fresh pork intestines, specifically the large one?
post #874 of 1013
Thread Starter 
OTC: Check out http://www.sausagemaker.com/ and http://www.meatprocessingproducts.com/ for all kinds of info and products.

MGM, "fresh?" Are you looking for a bung or bladder to stuff?
post #875 of 1013
from that, it looks like I should probably have a 3/16 plate as well.

Not sure I need anything smaller since that tends to be making things into more of a paste right?
post #876 of 1013
Quote:
Originally Posted by Piobaire View Post

MGM, "fresh?" Are you looking for a bung or bladder to stuff?

Actually, I think I am just looking for hog casing, but the large intestine, specifically. I am working from a cookbook that is not written in my first language.
post #877 of 1013
Thread Starter 
I'll try and get the energy to look at my dies this weekend. I just think in terms of, "Fine, medium, coarse" so can't remember the actual diameters. I do things like a double grind, medium followed by fine, for some things like Thuringer. For me, better results than trying to puree or emulsify with a food processor.
post #878 of 1013
my first foray in making corned beef. pretty good but I think I need to tweak the spices next time. still, very very happy.

post #879 of 1013
Thread Starter 
Making a big batch of rillettes today so they'll be ready over Xmas.

431AD410-8ED9-413F-AE4B-98BF4BB3B22E-2931-000000F35D52EB5A.jpg

The house smells so damn good right now.
Edited by Piobaire - 12/9/12 at 10:06am
post #880 of 1013
Thread Starter 
30C48DE0-972F-4001-A018-DF2B54D11C33-2931-000000FE0799D55D.jpg

These will be ready to eat over the Xmas break. Can't wait to have them with a bottle of southern Rhone smile.gif
post #881 of 1013

That looks awesome. I have not seen more yummy looking rillettes since Matt's pig butchery in France thread. And I love Rhone.
 

post #882 of 1013
Quote:
Originally Posted by Piobaire View Post

Making a big batch of rillettes today so they'll be ready over Xmas.
431AD410-8ED9-413F-AE4B-98BF4BB3B22E-2931-000000F35D52EB5A.jpg
The house smells so damn good right now.

That's a beautiful pic, piob.
post #883 of 1013
Thread Starter 
Thanks, guys.

I did a modified version of something you taught me, Matt. Had the mixing bowl for our big stand mixer in the freezer. After everything was shredded I dumped it all in the freezing bowl, used the paddle attachment on low, and whipped in the separated off fat. It really worked well.
post #884 of 1013
^How I love rillette. icon_gu_b_slayer[1].gif

This is pork belly? And I saw vegetables. Did you only use those while cooking or is incorporated in the end product?

Myself, I've only made duck rillette.
post #885 of 1013
Thread Starter 
It was pork belly and shoulder and some back fat. In terms of veggies, there was only garlic and some herbs. I pull the thyme sprigs and bay leafs out but smash up the garlic cloves and mix in.
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