Search found 42 matches

by tooth
Tue Feb 18, 2014 21:48
Forum: Smoked pork products
Topic: Bacon question for first time
Replies: 12
Views: 7549

Tooth has some concerns that cured belly slabs taste rather like ham. Almost any meat cured with salt, sugar and nitrite will taste like ham. Even turkey thighs cured in this manner taste like ham. One of the things that I applaud Stanley Marianski for was his decision to make all of his recipes ba...
by tooth
Tue Feb 18, 2014 13:48
Forum: Smoked pork products
Topic: Bacon question for first time
Replies: 12
Views: 7549

Thanks Sambal- you're right, definitely no finger pointing except at myself. But I would like to know if it's worth trying to mess with any further. Regardless, I think a trip to the meat market on Saturday is in order to grab a couple more bellies for me to try again on. This time following the rec...
by tooth
Tue Feb 18, 2014 13:45
Forum: Hardware
Topic: Finding old vintage knives, or go with the new?
Replies: 11
Views: 8164

I have a set of new Henkels that I got a few years ago as a wedding gift. I like them a lot, but I think I'm going to look at getting some older ones to see how the steel compares.
by tooth
Tue Feb 18, 2014 13:38
Forum: Smoked pork products
Topic: Bacon question for first time
Replies: 12
Views: 7549

Ross- that cure mix was enough for a lot more than 5 lbs of meat. I cut it in 1/2 since I didn't need so much extra cure laying around and dry rubbed the meat as most of the recipes/instructions had said. I have leftovers of the mixture after making 5 lbs of meat still. Chuckwagon- I did not mean to...
by tooth
Tue Feb 18, 2014 05:48
Forum: Hardware
Topic: Finding old vintage knives, or go with the new?
Replies: 11
Views: 8164

Finding old vintage knives, or go with the new?

I'm into old stuff, especially buying tools. It seems like most things made long ago are still functioning, whereas everything made today is made to break and throw away quickly. Do you guys prefer old butcher knives over new due to quality and price, or do you spend a lot of money for the new fancy...
by tooth
Tue Feb 18, 2014 04:35
Forum: Smoked pork products
Topic: Bacon question for first time
Replies: 12
Views: 7549

Bacon question for first time

I bought 5 lbs of pork belly and cut them into 2 different pieces. I used the basic dry cure recipe from the Ruhlman book, but parsed it down into a much smaller batch. 1lb salt 13 oz dextrose 3 oz pink salt I dry rubbed them and put into a ziplock in the fridge, turning and massaging every day for ...
by tooth
Thu Sep 13, 2012 12:13
Forum: Hyde Park
Topic: Gulyás's biggest problem of the moment.
Replies: 3
Views: 1575

Tell me more about #290- the Bierkugel...
by tooth
Thu Sep 13, 2012 03:57
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

http://img827.imageshack.us/img827/1141/imag0420h.jpg Pork & Venison http://img140.imageshack.us/img140/1264/imag0422a.jpg Everything all cut up, spices for each recipe ready to go http://img801.imageshack.us/img801/987/imag0428ei.jpg Grinding the breakfast sausage pork, venison, and fatback http:/...
by tooth
Wed Sep 12, 2012 03:40
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

Ross, in the midst of picking 25 or 30 lbs of tomatoes and making tomato juice and sauce and making 10 lbs of various fresh sausage, I too have neglected my mowing duties. But I did manage to find time to watch football on Sunday in between all my other fun activities. Needless to say, I keep gettin...
by tooth
Sun Sep 09, 2012 14:32
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

Thanks everyone in response to the caraway. I didn't think I had ever heard of ground or powdered caraway and the cracked and toasted method is what I assumed all along. I just wanted to make sure I got it right. I was given a bunch of venison that I'm supposed to use in my sausage making. I was thi...
by tooth
Sat Sep 08, 2012 22:51
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

One more question: I noticed the 3 fresh sausage recipes don't call for any added fat back. I do have some, do any of those recipes require added fat beyond what's in the pork butt? If not, why are we not adding more fat? I've made recipes that call for it and others that don't. The Italian recipe I...
by tooth
Sat Sep 08, 2012 22:41
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

Is the caraway for the kabanosy ground or do you use it whole? I've got my meat and fat back out of the freezer just now, planning on grinding and stuffing before and after the Bears game at noon tomorrow. I'm going to do the 3 fresh recipes, I don't have enough collagen casings from the last time I...
by tooth
Tue Sep 04, 2012 14:57
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

I am behind as well in my sausage making, but I have been keeping updated with everyone else's progress. I will likely be making 3-4 different types all in one day when I am ready (which looks like Saturday at this point!)
by tooth
Fri Aug 24, 2012 13:06
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 203271

Hi everyone! I'm up to speed on the reading, I just need to start looking at the recipe list and get everything ordered. Like a few others, it's busy right now. But I should have time tonight to do some online shopping for the needed supplies. Also, what's the projected timeline for the first grindi...
by tooth
Sun Aug 19, 2012 15:43
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 296766

Count me in on this!

I have a few batches under my belt, but I'm always looking to learn & improve. Looking forward to it.