Search found 4331 matches
- Fri Jan 16, 2015 23:45
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 34050
Mark , Why not use beef seasoned as for corned beef or pastrami and some of it ground and some knife cut into chunks and stuffed into large casings. There are recipes for doing that with pork and I have often don it with poultry. This is pork seasoned and cured as for ham. http://i1112.photobucket.c...
- Thu Jan 15, 2015 19:25
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 34050
- Thu Jan 15, 2015 16:55
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 34050
Pastrami is merely smoked corned beef. This is the recipe for pastrami stop where is starts with the smoking and can the meat.
http://www.meatsandsausages.com/hams-ot ... s/pastrami
http://www.meatsandsausages.com/hams-ot ... s/pastrami
- Thu Jan 15, 2015 16:51
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 34050
Canning corned beef follows the same rules as canning fresh meat. Pack it raw in wide mouth pint/half liter jars, add no liquid, clean the sealing surface apply the lid and band, Process in a pressure canner 75 minutes at 10 PSI at sea level 15 psi above 1000 feet elevation. allow the canner to cool...
- Sat Jan 03, 2015 02:29
- Forum: School of Domestic Meat Processing
- Topic: Technological Videos
- Replies: 42
- Views: 83523
- Tue Dec 23, 2014 16:35
- Forum: For beginners
- Topic: Cold smoking some bacon - need humidity?
- Replies: 5
- Views: 7820
- Sat Dec 13, 2014 04:30
- Forum: Canned meat products
- Topic: Looking for an explanation
- Replies: 4
- Views: 16346
- Sun Dec 07, 2014 22:20
- Forum: Sausages
- Topic: Sulphur dioxide in sausage meat?!
- Replies: 5
- Views: 6451
- Sun Dec 07, 2014 22:14
- Forum: Canned meat products
- Topic: Canning fully cooked smoked meat safely
- Replies: 9
- Views: 15391
You must have some liquid in the jar for canning meat. The meat is going to be very much over cooked when it is finished. But with that said just do up a canner load and see how it works. I canned the entire content of my freezer when hurricane Isabel knocked out the power for a week. (We have a gas...
- Fri Dec 05, 2014 23:40
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 6583
There are many wonderful medium hot pepper varieties with a range of flavors. They are worth studying and finding. http://gernot-katzers-spice-pages.com/e ... redirect=1
- Fri Dec 05, 2014 15:43
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 9078
- Fri Dec 05, 2014 06:21
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 9078
Some call that paprika. I also call it chili powder. http://gernot-katzers-spice-pages.com/e ... redirect=1
- Wed Dec 03, 2014 21:35
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 9078
Every few years I buy a package of every variety of dried chili's that I can find further dry them, seed and stem them and then mill them for chili powder. I add cumin separately. http://i1112.photobucket.com/albums/k482/nansssor/anchopablanosmokedoverapple006.jpg http://i1112.photobucket.com/albums...
- Wed Dec 03, 2014 03:34
- Forum: Sausages
- Topic: Turkey breast,thigh and pork.
- Replies: 2
- Views: 4911
- Tue Dec 02, 2014 19:48
- Forum: Sausages
- Topic: Turkey breast,thigh and pork.
- Replies: 2
- Views: 4911
Turkey breast,thigh and pork.
I purchased a very lean and dry frozen turkey and after roasting a portion decided to grind the rest with 50-50 pork trim and make Hot Smoked Polish sausage. It was a good call. http://i1112.photobucket.com/albums/k482/nansssor/porkturkeysausage002_zps205b39ff.jpg http://i1112.photobucket.com/albums...