Home Made Sausage, Cured, and Smoked Meats

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

  1. Piobaire

    Piobaire Not left of center?

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

    If you notice, the cook I kop'ed it from said it was adapted from TK. I figure he made that sub.

    What do you think? Look like it'll lead to pork heaven?
     


  2. kwilkinson

    kwilkinson Having a Ball

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    If you notice, the cook I kop'ed it from said it was adapted from TK. I figure he made that sub.

    What do you think? Look like it'll lead to pork heaven?


    Sounds like your house is where little piggies go to die this weekend. [​IMG]
    That braise sounds great though. [​IMG] It's just so pesky to have to do it all in the oven... if only there were some other way.
     


  3. Piobaire

    Piobaire Not left of center?

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    Sounds like your house is where little piggies go to die this weekend. [​IMG]
    That braise sounds great though. [​IMG] It's just so pesky to have to do it all in the oven... if only there were some other way.


    [​IMG]

    I hear people have made career decisions based on this kind of shit.

    So bite me with that damn thing!
     


  4. Piobaire

    Piobaire Not left of center?

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    Yikes, bite off too much today.

    Okay, have thuringer ground and seasoned, fermenting in the fridge. Here's a pic of some of the ingredients. The fermento mimics certain bacteria excretions that gives salumni that tangy taste. Second pic is the fermento mixed with water, about to be added to the meat with spices.

    [​IMG]

    [​IMG]

    This is a pic of some of Ruhlman's fresh bratwurst recipe. Includes cream and eggs; very rich. Fine grind then in the Kitchen Aid for some mixing so you get an emulsion.

    [​IMG]

    Roasted poblano and cilantro, the entire batch prior to linking it out.

    [​IMG]

    Lastly, what will be my pork belly confit marinading.

    [​IMG]

    Plan to have pork three ways for dinner. [​IMG]

    Crispy pork belly confit
    Fresh bratwurst
    Cabbage sauteed with lardons.

    All made from scratch by me [​IMG]
     


  5. Johnny_5

    Johnny_5 Senior member

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    You're the fucking man. The problem with styleforum is there is so much awesome stuff that I want to do but have so little time to actually attempt it. Braising, smoking, curing, bread, the list goes on and on...I don't even come SF anymore for style, clothes or whatever the fuck it was originally designed for. All I browse here is the food forum, Great Back Doors, These are fake right?, and a little bit of Dumb Threads.
     


  6. Piobaire

    Piobaire Not left of center?

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    You're the fucking man.

    [​IMG]
     


  7. kwilkinson

    kwilkinson Having a Ball

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    I still think you're a putz.
    I am mad jealous of your charcutering skills.
     


  8. Piobaire

    Piobaire Not left of center?

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    Confit is in the oven. Here is a stove pic where I dropped some more lard in to melt, so things would be nicely covered.

    [​IMG]
     


  9. Cary Grant

    Cary Grant Senior member

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    Confit is in the oven. Here is a stove pic where I dropped some more lard in to melt, so things would be nicely covered.

    [​IMG]


    IMPORTANT NOTICE: No media files are hosted on these forums. By clicking the link below you agree to view content from an external website. We can not be held responsible for the suitability or legality of this material. If the video does not play, wait a minute or try again later. I AGREE

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    [​IMG]
     


  10. Piobaire

    Piobaire Not left of center?

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    [​IMG]
    Au contraire mon frere. Cholesterol was at 160 just a few months ago. It's all about careful diet. Dinner tonight, pork three ways: [​IMG]
     


  11. tropics

    tropics Senior member

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    This is a pic of some of Ruhlman's fresh bratwurst recipe. Includes cream and eggs; very rich. Fine grind then in the Kitchen Aid for some mixing so you get an emulsion.

    [​IMG]



    lovely. i made that recipe before, i think it's the nicest sausage i ever made.
     


  12. Piobaire

    Piobaire Not left of center?

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    lovely. i made that recipe before, i think it's the nicest sausage i ever made.

    Great to hear from another Ruhlman fan. [​IMG]
     


  13. gomestar

    gomestar Super Yelper

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    You're the fucking man. The problem with styleforum is there is so much awesome stuff that I want to do but have so little time to actually attempt it. Braising, smoking, curing, bread, the list goes on and on...I don't even come SF anymore for style, clothes or whatever the fuck it was originally designed for. All I browse here is the food forum, Great Back Doors, These are fake right?, and a little bit of Dumb Threads.

    ha! Roughly 40% of my poasts are all on ToWT. I bet in 6 months it'll be 70%.

    Next time I'm in Pio land, I'd like to place an order for some sausage and kielbasa. I'll bring the Musigny.
     


  14. Piobaire

    Piobaire Not left of center?

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    ha! Roughly 40% of my poasts are all on ToWT. I bet in 6 months it'll be 70%.

    Next time I'm in Pio land, I'd like to place an order for some sausage and kielbasa. I'll bring the Musigny.


    When you get here next, I'll make some good things happen.
     


  15. paraiso

    paraiso Senior member

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    Do you render your own lard or do you purchase it already rendered?
     


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