Home Made Sausage, Cured, and Smoked Meats

Piobaire · Apr 18, 2010

Originally Posted by kwilkinson

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?

kwilkinson · Apr 18, 2010

Originally Posted by Piobaire

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.

That braise sounds great though.

It's just so pesky to have to do it all in the oven... if only there were some other way.

Piobaire · Apr 18, 2010

Originally Posted by kwilkinson

Sounds like your house is where little piggies go to die this weekend.

That braise sounds great though.

It's just so pesky to have to do it all in the oven... if only there were some other way.

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

So bite me with that damn thing!

Piobaire · Apr 19, 2010

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.

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.

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

Lastly, what will be my pork belly confit marinading.

Plan to have pork three ways for dinner.

Crispy pork belly confit
Fresh bratwurst
Cabbage sauteed with lardons.

All made from scratch by me

Johnny_5 · Apr 19, 2010

You're the ******* 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 ******* 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.

Piobaire · Apr 19, 2010

Originally Posted by Johnny_5

You're the ******* man.

kwilkinson · Apr 19, 2010

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

Piobaire · Apr 19, 2010

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.

Cary Grant · Apr 19, 2010

Originally Posted by Piobaire

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.

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Piobaire · Apr 20, 2010

Originally Posted by Cary Grant

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

tropics · Apr 20, 2010

Originally Posted by Piobaire

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.

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

Piobaire · Apr 20, 2010

Originally Posted by tropics

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

Great to hear from another Ruhlman fan.

gomestar · Apr 20, 2010

Originally Posted by Johnny_5

You're the ******* 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 ******* 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.

Piobaire · Apr 20, 2010

Originally Posted by gomestar

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.

paraiso · Apr 20, 2010

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

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