...and while we're on the "chitterlings as casing" question, is it possible to use lard in place of pork trimmings, or has the rendering process led to a lower melting point for the fat? My "local" supermarket doesn't do trimming anymore, but I can buy manteca/lard by the bucket. Chitterlings as ca...

Stopped by story28's new shop, a few days ago, in their second week open to the public. Jason was too busy downstairs to come up, having just received a delivery and trying to replace all the product that his customers snarfed up, but I got the better deal - got to talk with his sharp, beautiful, ch...

...I completely missed using the stomper as a pusher. Will do that next time... I'm just curious - and this is a serious question - how DID you use the stomper or what did you think it was for? I ask because it might be worth updating the handout for my introduction to sausage making workshop to ad...

...They definitely cheap enough to replace often. I doubt this is a universal truth. It depends on one's available disposable income. The first computer I programmed was a Bell tube-based system, programmed in machine code, loaded by paper tape that was created on teletype terminals. Things have co...

I think it depends on the simplicity or complexity of the sausage. As Duck said, too small a batch can make adding the right amount of seasoning difficult in the case of of a complex seasoning blend, whereas making a pound of a simple fennel, or fennel and red pepper sausage might not be a problem. ...

The topic is of particular interest to me, as a food historian working on medieval cookery manuscripts. I've worked on some of these manuscripts for years, including creating modern recipe interpretations of the originals. To me, this involves substantial creative effort, and knowing what is protect...

A friend of mine and I have been discussing this very issue. My patent/copyright lawyer took the above position, as stated by the US Copyright Office, too. My friend pointed out that there has been a federal court decision that contradicts the US Copyright Office, and states that there is no substan...

So, Ross, the question is: will saturated fat, specifically rendered chicken fat, work with soy protein isolate for the fat emulsion? The idea of being able to use schmaltz that way is intriguing. I'd be curious about this idea from the perspective of using some of the fresh, fabulous rendered (pour...

I use about 30% fatty pork with ground venison.

Wow. They have single-stage and progressive meat patty presses...

If I'm making plain, long-grain white rice, I put a cup of rice, 2 cups of water, and a pinch of salt in a heavy, microwave-safe, covered casserole. Then, I microwave on high for 5 minutes, followed by 15 minutes at 50% power, then let it rest, covered, 5 minutes. Perfect, fluffy rice every time.

I thought this might be of interest.

Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900) - A. W. Fulton

I thought this might be of interest.

The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables (1864) - J. R.

This is not as interesting as the others, but for those interested in vintage recipes, it may hold some interest.

Recipes for the preserving of fruit, vegetables, and meat (1908) - E. Wagner

I thought this might be of interest.

Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer