Search found 25 matches

by wkw
Wed May 27, 2020 12:32
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1198

Re: Pastrami

Thanks
by wkw
Mon May 25, 2020 15:51
Forum: Sausages
Topic: Beef salami: need a substitute for beef short rib.
Replies: 2
Views: 643

Beef salami: need a substitute for beef short rib.

Hi everyone, I am planning to make a kosher style beef salami from a cookbook titled "The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen". I can post the recipe if anyone is interested. The recipe calls for even weights of fatty brisket and beef short rib. I have the bri...
by wkw
Mon May 25, 2020 15:43
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1198

Re: Pastrami

Fantastic! Many thanks!!!!!
What temperature did you sous vide at?

Thanks again!

Ken
by wkw
Sat May 23, 2020 12:09
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1198

Re: Pastrami

Is your pastrami cure posted here?
Thanks
Ken
by wkw
Sat May 23, 2020 11:49
Forum: BBQ
Topic: Brisket burgers
Replies: 2
Views: 853

Re: Brisket burgers

Thanks. I am inclined to go that way. I am not looking for a lean pattie.
by wkw
Fri May 22, 2020 23:25
Forum: BBQ
Topic: Brisket burgers
Replies: 2
Views: 853

Brisket burgers

Hi everyone,
I hope I am posting in the right forum.

I recently bought three whole briskets on sale. I want to smoke one, do a Montreal smoked meat and make burger patties with one.

My question is so I grind the brisket or should I trim the fat prior to grinding and if so how much.

Thanks
Ken
by wkw
Fri May 08, 2020 14:19
Forum: Sausages
Topic: Champion Juicer for emulsifying hotdogs
Replies: 8
Views: 2586

Re: Champion Juicer for emulsifying hotdogs

Has anyone tried the LEM Big Bite Juicer attachment on their LEM grinder to make emulsified sausage?
https://www.lemproducts.com/product/big ... ttachments
by wkw
Wed Feb 12, 2020 01:05
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1678

Re: So who's in with me?

I grew up in Alberta and we had a lot of beavers. We would harvest and eat them. Very good sweet meat. Beaver population is as high or if not higher than when the fur trade started in north America with the Hudson's Bay company.
by wkw
Tue Feb 11, 2020 01:16
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1678

Re: So who's in with me?

Have you made any sausages with alligator?
by wkw
Tue Feb 11, 2020 01:13
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1678

Re: So who's in with me?

I actually have whales pass right in front of our house. We are on the coast in Nova Scotia!
by wkw
Mon Feb 10, 2020 12:12
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1678

Re: So who's in with me?

Yes. I do have fish every Friday. Have not tried a whale roast on the smoker yet!
by wkw
Sat Feb 08, 2020 20:18
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1678

Re: So who's in with me?

I do it every Friday!
by wkw
Sat Feb 02, 2019 06:33
Forum: Hyde Park
Topic: School
Replies: 13
Views: 2401

Congratulations! I took that course in 2014. You will enjoy and learn lots from the instructor Desmond. You will get spoiled with all the high end equipment! A side bonus is that the bakery course is taught across the hall and they were always bringing over fresh baked samples.
by wkw
Wed Aug 09, 2017 19:26
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 23450

Hi Chris
In your instructions you say to smoke for 90 mins at 135-140f, then raise the temp to 160f and finish at 180f for 20-30 mins.

How long do you keep the smoker at 160f?

Thanks
Ken
Cobble Hill
by wkw
Thu Jun 22, 2017 19:19
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 10964

So - here what I did - Beef Ragout (Moose Ragout). meat kl II and III - 1.00 kg water - 0.45 l salt - 23 g Cure #1 - 2 g Black pepper - 2 g Red pepper (sweet) - 4 g Caraway seed - 0.5 g Coriander - 0.5 g Nutmeg - 0.5 g Sugar - 2 g Dried chopped onion - 20 g Tomato paste - 80 g Wheat flour - 58 g Po...