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Home Made Sausage, Cured, and Smoked Meats - Page 61

post #901 of 1021
Quote:
Originally Posted by mgm9128 View Post

Thanks. Tried calling Chuck, but their phone doesn't work. Need it for tomorrow. I'll try amazon.

Lowes and Home Depot will have (might not have beechwood though)
post #902 of 1021
can you just go to a lumber yard with a saw and make yourself some beech dust?
post #903 of 1021
Ask CalTex. He's good with beeches.
post #904 of 1021
Quote:
Originally Posted by otc View Post

can you just go to a lumber yard with a saw and make yourself some beech dust?

But how would I collect it?
post #905 of 1021
Quote:
Originally Posted by tom153 View Post

Just get this masterbuilt. I've been using mine for a year with great results.
http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Smokehouse/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&qid=1347944849&sr=8-1&keywords=masterbuilt+smoker

I am using the same one and I love it. No muss. No fuss. Perfect every time. Tomorrow I am ding St. Louis style ribs and on Tuesday, I'll be doing a smoked Prime Rib.

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post #906 of 1021
A first take on pork belly rillette. It needs fine tuning. The fat/meat ratio was off (and I didn't use all of the fat in the end product). I didn't remove the rind of the fat. This made me have to remove it from all single pieces after cooking. I cooked the meat long and it probably became too dry. I used the herbs at hand. (Bay leaves, rosemary and juniper berries, pepper and salt) Haven't tasted it as of yet.
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Do you (more experienced cooks) melt fat to seal the top?
Edited by CDFS - 12/22/12 at 2:58pm
post #907 of 1021
I got to tell you, I just don't get rillettes and I love pretty much everything pork. ***awaits pio/itsmatt onsaught****
post #908 of 1021
Quote:
Originally Posted by edmorel View Post

I got to tell you, I just don't get rillettes and I love pretty much everything pork. ***awaits pio/itsmatt onsaught****
Those I've had that look like the above I don't care for. The versions where the meat is as fine as pâté and the fat is largely the capping I like.
post #909 of 1021
Thread Starter 
CDFS, based on looking at your pics, I think you are correct that you have too much fat and not enough meat. Yes, I use lard to cap the jars. Cover right after you jar and refrigerate and then put a second layer on the next day to plug all the little holes in the first layer.

I like my rillettes to have lots of meat and I like the meat fork shredded. IMO it should spread on bread but it should have the texture of fork shred not ground like a pate. Matt is the one that gave me insight into the how and why to get the rendered fat incorporated back into the meat. It's an important aspect of what makes rillettes different.
post #910 of 1021
Thinking of you guys... smoking some St. Louis style ribs, watching a football game.. smells like a Sunday afternoon.

Merry Christmas, Good Kwanza, Happy Hanukkah, Happy Holidays, what ever browns your biscuits. Enjoy.

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post #911 of 1021
Quote:
Originally Posted by Piobaire View Post

CDFS, based on looking at your pics, I think you are correct that you have too much fat and not enough meat. Yes, I use lard to cap the jars. Cover right after you jar and refrigerate and then put a second layer on the next day to plug all the little holes in the first layer.
I like my rillettes to have lots of meat and I like the meat fork shredded. IMO it should spread on bread but it should have the texture of fork shred not ground like a pate. Matt is the one that gave me insight into the how and why to get the rendered fat incorporated back into the meat. It's an important aspect of what makes rillettes different.

Thank you, I'm sure it will be better, next time. By the way I used the cooked down fat to cap the top so the side view is slightly more refined.

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post #912 of 1021
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post #913 of 1021
Do any of you fair ladies have the cold smoke attachment for the Bradley?
post #914 of 1021
Thread Starter 
Did you get a new machine? Interested to hear about how they perform.
post #915 of 1021
I'm trying to choose which one to get. Mostly interested in cold smoking, though probably will do hot as well from time to time. Recs? I know I've asked this of you before.
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