Search found 597 matches

by Cabonaia
Sun Dec 22, 2019 02:02
Forum: Dry Cured Meats and Sausages
Topic: Can I freeze my salami mix? No Casings!!!
Replies: 2
Views: 660

Re: Can I freeze my salami mix? No Casings!!!

I can't think of any reason why this wouldn't work, and it probably beats the alternative.
by Cabonaia
Sun Dec 22, 2019 01:52
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 1609

Re: Head Cheese

Yes, I've use the stock every time I've boiled a pig head. There's nothing like it. Well, half a head is the way I do it. A full head would create a lot of stock - but it seems like you are always cooking for a crowd. I've frozen the stock at times, but never canned it. Great idea.
by Cabonaia
Sat Dec 21, 2019 07:26
Forum: For beginners
Topic: Pork Tongue Preparation
Replies: 2
Views: 709

Re: Pork Tongue Preparation

Hi Rick - I save them whenever I'm processing my own pigs. I'll put them in a head cheese, liver sausage, lunch meat, or breakfast sausage. Or I'll cook and eat them as-is. Delicious! I don't bother trying to remove the skin. Maybe on really big ones it matters? It's never been a problem for me. Che...
by Cabonaia
Sat Dec 21, 2019 06:30
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 1609

Re: Head Cheese

Wow that looks fantastic! Head cheese is one of my favorite things to make (and eat). Really nice job.
by Cabonaia
Tue Jan 03, 2017 19:12
Forum: For beginners
Topic: Coppa
Replies: 11
Views: 4894

I have some large diameter hog casings that I use for liver sausage. Seems you could split open casings like these and wrap a coppa with overlapping strips, let them dry for a while, and then net the meat. Anyone tried this? It would be cheaper than the beef bungs that I've been using.
by Cabonaia
Thu Jul 21, 2016 14:41
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 36136

Yeah it's great. I especially like the stock that a pig's head makes, and if you have a trotter to toss in it will improve any stock by adding plenty of collagen. Pork stock sometimes smells kind of bad when it gets going but don't let that put you off. Also, it requires more skimming early on. Don'...
by Cabonaia
Fri Feb 26, 2016 07:32
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 5107

Thanks for the additional info. Since I like my pigs fat anyway, I'm going to play it safe and give this guy a good month of living alone. Hope I'm lucky!
by Cabonaia
Thu Feb 25, 2016 16:20
Forum: Offal products
Topic: Le fromage de tete
Replies: 4
Views: 5332

Recipe please! I'm all ears (and tongues, brains, kidneys, spleens...).
by Cabonaia
Wed Feb 24, 2016 15:43
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 5107

Butterbean thank you. I had never heard that they can go in and out of taint. These two are very friendly sorts so I can rub my hand on the male and see how he smells. My thought is to process the gal first and wait a week or two before slaughtering the boar. Also I have read that taint doesn't occu...
by Cabonaia
Sat Feb 20, 2016 19:19
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 5107

I did get lucky. There is no way to know ahead of time. A neighbor of mine helped his friend slaughter a huge, 3-year-old boar, and said the meat was fine, and that this guy has been eating big old boars all his life. But I still see it as a risk, and I would have a hard time using that much meat ju...
by Cabonaia
Sat Feb 20, 2016 15:54
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 5107

Hi Nuynai - thanks for the site! But I guess my post is confusing because I mentioned wild boars. The pigs I bought were domestic crosses between Berkshire and Old Spots. So I got boar meat, but not wild boar meat. I have eaten wild boar meat a few times because I used to shoot them now and then. Th...
by Cabonaia
Sat Feb 20, 2016 06:43
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 5107

Boar meat

In December I bought a couple piglets down near King City, CA, a couple hours south of me. It's pretty rough country where 4 wheel drive is not a bad idea in Winter if you're planning on going uphill. Lots of wild boar down there. The lady selling them, at $100 each, mentioned that she had some larg...
by Cabonaia
Sat Feb 20, 2016 06:16
Forum: Microbiology of meat and products
Topic: Using cultures after "best before" date?
Replies: 2
Views: 2818

Hey Redzed - This is a topic I have wondered about for a long time, and I'm very glad to see a post on it. I've got some 1-2 year old Bactoferm cultures in a freezer that I keep at -20F, and have been wondering about them lately. Actually, I have been fully intending to use them and wondering what t...
by Cabonaia
Sat Nov 14, 2015 02:35
Forum: For beginners
Topic: Total beginner
Replies: 6
Views: 4504

Hey Rich - Welcome to the forum! Just let them sit out for a couple days, if you can bear to wait, and they will lose moisture and start wrinkling up.

Cheers,
Jeff
by Cabonaia
Sun Nov 08, 2015 04:11
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 23390

Hi Butterbean - what you say makes sense. When I make kabanosy I use little water in the mix, and stuff as tight as possible - to the extent that I usually get a blowout or two. Both of these bad habits might explain why I haven't had an adhesion problem. Also, I've never tried vacuum packing them. ...