Search found 274 matches
- Fri Sep 14, 2012 02:02
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 37753
- Sun Sep 09, 2012 21:19
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 37753
- Sat Sep 08, 2012 20:48
- Forum: Offal products
- Topic: Headcheese...today's the day!
- Replies: 8
- Views: 9921
Okay the meat is done and here is my assessment so far. Per Rytek's recipe, he calls for snouts, tongues and skin. I understand why. As for using a head, I don't think I'll go that route anytime soon. It's a lot of work to get what doesn't amount to a whole lot of meat from the head. Some jowl meat ...
- Sat Sep 08, 2012 18:38
- Forum: Offal products
- Topic: Headcheese...today's the day!
- Replies: 8
- Views: 9921
- Sat Sep 08, 2012 17:55
- Forum: Offal products
- Topic: Headcheese...today's the day!
- Replies: 8
- Views: 9921
Thanks for the advice. Everything is in the 30 qt. pot covered with water and waiting for it to boil, at which time I'll turn it down to a small roll. After the meats removed, I'll remove the lid and let the liquid reduce, as I only need a quart of liquid to add before stuffing. It should give me th...
- Sat Sep 08, 2012 14:59
- Forum: Offal products
- Topic: Headcheese...today's the day!
- Replies: 8
- Views: 9921
Headcheese...today's the day!
Okay I just picked up my hog head, tongues and snouts are ready to go. My plan is to first parboil the tongues for about 5 minutes, cool and skin before adding to the rest of the kettle full of meat. Then I'll cook the head, snouts and tongue meat at 190 degrees for a couple of hours to firm up the ...
- Fri Sep 07, 2012 02:13
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125635
The wife and I have made kraut for the last 30 years. It's pretty much a no brainier if you follow a few rules, and it is very forgiving. First, and the most important rule is to use winter cabbage. This is cabbage that is picked after the first few fall frosts. If you use summer cabbage which seems...
- Wed Sep 05, 2012 10:40
- Forum: Technology basis
- Topic: Using Butcher's twine
- Replies: 7
- Views: 8061
- Wed Sep 05, 2012 01:57
- Forum: Other products
- Topic: Czernina
- Replies: 0
- Views: 2409
Czernina
I came across a source for duck blood and was wondering if anyone had a nice recipe for Czernina they would be willing to share? Thank you in advance!
- Wed Sep 05, 2012 01:45
- Forum: Technology basis
- Topic: Using Butcher's twine
- Replies: 7
- Views: 8061
Using Butcher's twine
In the past when I've made ring bologna, I've also used the hog rings in combination with twine in order to get them to hang over my smoking stick in the smoker. Invariably I've had the string or ring give way and found my chub or ring on the bottom floor of the smoker. I know there is a special but...
- Sun Sep 02, 2012 19:12
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 37753
Ham Press
"Ham Press" is continued from the forum "Products In Blocks" - Topic was split by CW 062913 @16:14Hrs.
Wow, that is a great looking ham press. Its too bad they're so hard to locate here in the U.S. That would be the ticket for making a loaf of lunch meat for the coming weeks sandwiches.
Wow, that is a great looking ham press. Its too bad they're so hard to locate here in the U.S. That would be the ticket for making a loaf of lunch meat for the coming weeks sandwiches.
- Sun Sep 02, 2012 14:41
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 37753
Gulyas, I agree that the cooking liquid would make for a great bean soup. My wife saves all different drippings and grease to use down the road for a pot of chili or some soup. But before I discard or freeze the cooking liquid,especially from cooking my hogs head, I'd sure want to put it into the fr...
- Sun Sep 02, 2012 12:03
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 37753
Gulyas, those are some nice pictures of what I'm sure is an excellent product. I'm sure its the real deal. When I was at the meat market yesterday, it was early in the morning so I had the chance to pick the butchers brain. He said because here in Michigan they were not allowed to add blood to sausa...
- Sat Sep 01, 2012 21:31
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 37753
Well another trip back to the Asian market netted me my tongues and a trip to the Spanish meat market netted the snouts. It appears I'm on my way to making some headcheese first next weekend. Then I'll give a try to the Kiszka the following weekend. For this long weekend I do have a couple of pork b...