Search found 262 matches

by Rick
Fri Apr 05, 2013 18:19
Forum: Offal products
Topic: Fresh Blood
Replies: 14
Views: 13850

Rudy, I have the slaughter house for my fresh beef blood and I also have an Asian market that sells pork blood (not frozen) and tongues. They say it's fresh and get it in every week. Funny though, it doesn't have any curdling at all like the beef blood, so there must be an additive. I have 4 pints f...
by Rick
Fri Apr 05, 2013 17:37
Forum: Offal products
Topic: Fresh Blood
Replies: 14
Views: 13850

Rudy,
Does this look like the stuff?

http://www.amazon.com/Sodium-Citrate-10 ... B00729JKCQ


Rick
by Rick
Fri Apr 05, 2013 17:26
Forum: Other products
Topic: Pickled pigs feet
Replies: 7
Views: 4156

Would someone be kind enough to point me to Stan's pickle recipe? I'll pick up some feet next time I'm at the Mexican meat market and give it a try.

Thanks,
Rick
by Rick
Fri Apr 05, 2013 17:21
Forum: Offal products
Topic: Fresh Blood
Replies: 14
Views: 13850

Rudy, Thank you very much and for having such a good memory! Next time I get some blood in my quart container I'll drop in 33 grams and give it a whisking. The small slaughter house I go to kills beef on Thursday at 8 a.m. I just have to be there at 8 and he'll walk it off the kill floor directly to...
by Rick
Fri Apr 05, 2013 14:41
Forum: Offal products
Topic: Fresh Blood
Replies: 14
Views: 13850

Hello IdaKraut, Thanks for the input. Can you give me any more specifics about using the trisodium citrate, like how much added to what amount of blood? I really try and stay away from adding chemicals, as that's the whole reason I like to make my own sausage. If it works as good as you say, I'll ha...
by Rick
Thu Apr 04, 2013 22:46
Forum: Offal products
Topic: Fresh Blood
Replies: 14
Views: 13850

Well I just pour the tablespoon of vinegar in and closed it up. I didn't stir it and probably should have. Now that I have a source for blood, I'll have to play around with it and see what works the best. I'm interested in how this is going to taste. The stuff I get at the market now is made without...
by Rick
Thu Apr 04, 2013 20:50
Forum: Offal products
Topic: Fresh Blood
Replies: 14
Views: 13850

Fresh Blood

Hello all, My question is regarding how to slow the coagulation of fresh blood. Wanting to make some kiszka today, I ordered a qt. of fresh beef blood for pick-up from my local slaughter house. The butcher had it ready for me when I arrived, and it was no older than 1 hour. When I arrived home I imm...
by Rick
Fri Nov 02, 2012 01:15
Forum: For beginners
Topic: Which Stockinettes To Use
Replies: 2
Views: 4364

Redzed, Talk to me about those stockinettes your using in the photo. It looks like a different size for the ham and another for the picnics. I'm interested in getting some for small hams, picnics, and some 10# chubs of headcheese for support. I've been searching the net and there is a lot of stuff o...
by Rick
Tue Oct 30, 2012 23:02
Forum: Smoked pork products
Topic: Ordering Porkbelly for my slab bacon
Replies: 24
Views: 11963

Smoked Picnics

Redzed, I'm interested in your picnics and how you do them. Is that the cut you purchased in the store, picnics? Did you wet cure them? I'm interested in learning your process as to how much brine was injected vs. green weight, how long they were smoked and what temps you used. I'd sure like some sh...
by Rick
Sun Oct 28, 2012 23:09
Forum: Smoked pork products
Topic: Ordering Porkbelly for my slab bacon
Replies: 24
Views: 11963

Okay then, it sounds as though its split even for leaving the rind off or on. I can agree though that the price of pork bellies has gone through the roof. I just checked the case price of butts at Sam's Club yesterday and they were $1.38 per pound. I even thought of doing some Canadian bacon until I...
by Rick
Sun Oct 28, 2012 17:18
Forum: Smoked pork products
Topic: Ordering Porkbelly for my slab bacon
Replies: 24
Views: 11963

Ordering Porkbelly for my slab bacon

Hello to all, Two questions for those of you who do a lot of bacon smoking. I'm going to give my local slaughter house a call and order a pork belly or two. For slab bacon, do I ask for rind off or just get the belly with the rind on and trim it off myself after the finished process? Second, once I ...
by Rick
Sun Oct 07, 2012 00:15
Forum: Offal products
Topic: Pig tongues & snouts
Replies: 38
Views: 26346

Gulyás, No problem with not posting a picture. I looked into what it takes to post one, and I guess I have to set up an account with a third party, and move pictures from that website into this one....and....well it seems pretty confusing at the moment. I don't imagine I'll be posting pictures any t...
by Rick
Sat Oct 06, 2012 16:51
Forum: Offal products
Topic: Pig tongues & snouts
Replies: 38
Views: 26346

Gulyas, I never mentioned how my headcheese turned out, and thought I'd let you know it was GREAT. Many thanks for the help along the way too. So since headcheese is made from pork snouts and tongues, etc., have you ever considered making a headcheese from beef tongue and heart???? I do enjoy cold b...
by Rick
Thu Sep 27, 2012 03:33
Forum: Microbiology of meat and products
Topic: lactic acid starter cultures that are equivalent to Fermento
Replies: 27
Views: 23568

Rudy, I'll certainly keep your suggestion in mind, and many thanks for keeping me in mind when doing this experiment.
Rick
by Rick
Sun Sep 23, 2012 21:40
Forum: Microbiology of meat and products
Topic: lactic acid starter cultures that are equivalent to Fermento
Replies: 27
Views: 23568

Rudy, that makes complete sense. Again, many thanks for all the help. I'll let you know how the bologna turns out!