Home Made Sausage, Cured, and Smoked Meats

[Omega Male]

Meat shortage would be possibly two of my least favorite words.

Bay Area deli temporarily shutters for unexpected reason

In the past few months, they've seen the price of brisket double.

www.sfgate.com

 

[Watchman1]

Homemade Apple Pie!

Happy Wednesday!

 

[beargonefishing]

It's likely going to be the above ground pool of brisket.

“We expect any resistance to price increases to be more than made up for by the likely introduction of smoked brisket (estimate late Q3/Q4), relatively stable digital sales ($’s, not mix) even as dining capacities continue to increase, a growing loyalty base, and increasing marketing dollars.”

Chipotle's upcoming launch of smoked brisket should make recent price hikes easy to swallow

Chipotle announced last month that it would be raising the average hourly wage to $15 by the end of June.

www.marketwatch.com

 

[beargonefishing]

This is getting good.

 

[Piobaire]

Bro. splooging next to the ribs is barbaric.

 

[JohnMRobie]

I just assumed he was trying out some Georgia barbecue and following one of Edina’s recipes.

 

[beargonefishing]

It's my special sauce. I'm 70-75% following this recipe and 100% method.

 

[Milksteakboiledhard]

Is there some meat-science reason why "everyone" (read: lots, not literal everyone) removes the membrane from back ribs? This guy in particular says it helps the season penetrate and improves the bite. I've never removed it so I have no comparison point, but I can't think of a time my ribs were noticeably bland plus I love how it cooks over a long smoke. How many of you leave it on versus remove?

 

[JohnMRobie]

I just score it with my boning knife because I’m too lazy to pull it off.

 

[Krish the Fish]

If the membrane comes off easily and I have the time I’ll pull it off before my smoke. Otherwise it stays on and is fine either way. I prefer membrane off because it’s easier to eat after but membrane on doesn’t bother me

 

[Piobaire]

Membrane? Ain't nobody got time for that.

 

[beargonefishing]

That apple/cheery/habanero glaze I used was fantastic.

 

[venividivicibj]

The membrane on the bone side of the rib? It’s because it gets chewy

 

[Barth deRosa]

-1 1/2 pounds ground pork -3 slices (uncooked) bacon, diced -2 tablespoons maple syrup, optional -1 tablespoon canola oil. Kosher salt and freshly ground black pepper, to taste. In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Add sausage patties and cook until browned, about 2-3 minutes per side.

 

[Barth deRosa]

-1 1/2 pounds ground pork -3 slices (uncooked) bacon, diced -2 tablespoons maple syrup, optional -1 tablespoon canola oil. Kosher salt and freshly ground black pepper, to taste. In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Add sausage patties and cook until browned, about 2-3 minutes per side.