Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. kwilkinson

    kwilkinson Having a Ball

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    Get a whole head. [​IMG] If they can't do that, start w/ the jowl. Or the ear!
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I ate home made garlic sausages tonight.
     


  3. Piobaire

    Piobaire Not left of center?

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    Planning in my head what I plan to make next week, once I get home and before I have to return to work. Three different sausages (two fresh: smoked poblano and cilantro plus a new Brautwurst receipe smoked: kielbasa ), smoking a brisket, smoking a pork butt, more pork belly confit, and I hope to try braising some pork belly.
     


  4. kwilkinson

    kwilkinson Having a Ball

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    Braising some belly would be really easy if you bought that circulator.

    Just sayin'.
     


  5. Piobaire

    Piobaire Not left of center?

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    Braising some belly would be really easy if you bought that circulator.

    Just sayin'.


    [​IMG]
     


  6. kwilkinson

    kwilkinson Having a Ball

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    [​IMG]
     


  7. Piobaire

    Piobaire Not left of center?

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    Going to braise some oxtails too. God, I love oxtails. Kyle, you need to give me the methodology for making speck. The duck breast speck was incredible. Like duck bacon. [​IMG]
     


  8. gomestar

    gomestar Super Yelper

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    Going to braise some oxtails too. God, I love oxtails.

    I'm going to try to make up oxtails from ad hoc sometime.
     


  9. Piobaire

    Piobaire Not left of center?

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    I'm going to try to make up oxtails from ad hoc sometime.

    When I know I'm going to have some foie, I get oxtails for the next day. I love to sear them off in the foie oil, ditto the cooking veggies/aromatics. It adds to the reduction so much [​IMG]
     


  10. kwilkinson

    kwilkinson Having a Ball

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    Going to braise some oxtails too. God, I love oxtails.

    Kyle, you need to give me the methodology for making speck. The duck breast speck was incredible. Like duck bacon. [​IMG]


    Speck is basically just smoked prosciutto dawg. Ruhlman gives a recipe for duck prosciutto, then just smoke that badboy up.
     


  11. Piobaire

    Piobaire Not left of center?

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    Speck is basically just smoked prosciutto dawg. Ruhlman gives a recipe for duck prosciutto, then just smoke that badboy up.

    I will read up on that. Man, it's good.

    While having a conversation with the bartender at the VTR, it came up that they keep a copy of Ruhlman's book on hand. What a great place [​IMG]
     


  12. kwilkinson

    kwilkinson Having a Ball

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    Pio, when you gonna start using that smoker for some crazy shit like smoked foie or something?
     


  13. Piobaire

    Piobaire Not left of center?

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    Pio, when you gonna start using that smoker for some crazy shit like smoked foie or something?

    Gonna be using both smokers next week. Brisket in the Cook Shack, kielbasa in the Sausage Maker smoker. I might try smoking some cheese next week too.
     


  14. Piobaire

    Piobaire Not left of center?

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    Okay, plans for today:

    Prep for three different sausage recipes (two fresh, one smoked) put pork belly down to marinade over night and confit tomorrow.

    Later this week: smoked brisket and want to try this braised pork belly recipe:
    I plan to substitute beef broth for my home made pork stock.
     


  15. kwilkinson

    kwilkinson Having a Ball

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    I plan to substitute beef broth for my home made pork stock.

    [​IMG] As I was reading it, I was thinking "why would TK not just use pork stock?"
     


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