Good points gentlemen and thanks. Next time I will leave on the fat and watch the heat level. I really don't mind this being a bit dry as I usually think of it as cold cuts. I just want a nice product for when I give it away.
Does the method of curing make a difference, wet vs dry?
thanks again.
Search found 64 matches
- Thu Sep 11, 2014 03:13
- Forum: Smoked pork products
- Topic: 2nd try at back bacon
- Replies: 7
- Views: 7967
- Thu Sep 11, 2014 00:31
- Forum: Smoked pork products
- Topic: 2nd try at back bacon
- Replies: 7
- Views: 7967
- Wed Sep 10, 2014 23:54
- Forum: Smoked pork products
- Topic: 2nd try at back bacon
- Replies: 7
- Views: 7967
2nd try at back bacon
I did this loin awhile back. It was good but a bit on the dry side. Suggestions to improve moisture?
- Wed Sep 10, 2014 23:48
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454987
Based on a Texas beef recipe, this one has a bit of pork added. I was in a hurry and forgot to add the bacon, can't find fat back. :oops: This one is a bit lean and has a few air pockets, I guess I need one of those sausage pricker thingies... https://lh5.googleusercontent.com/-VtKCI8IPgAE/VBDQ8yKVO...
- Sun Sep 07, 2014 23:49
- Forum: Hyde Park
- Topic: Breaking Out
- Replies: 5
- Views: 6129
- Sat Sep 06, 2014 05:24
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454987
- Wed Sep 03, 2014 06:51
- Forum: Dry Cured Meats and Sausages
- Topic: Sbriciolona (crumbly fennel salami)
- Replies: 9
- Views: 10668
Every time my 90 year old dad goes to visit his cardiologist he takes him several rings of freshly smoked kielbasa. Darwin, I suggest you find a Polish physician! [url=http://www.sherv.net/cm/emoticons/cook/cutting-sausage.gif]Image [/URL] My primary care physician is an old WASP and the cardiologi...
- Wed Sep 03, 2014 04:20
- Forum: Dry Cured Meats and Sausages
- Topic: Sbriciolona (crumbly fennel salami)
- Replies: 9
- Views: 10668
- Wed Sep 03, 2014 04:16
- Forum: For beginners
- Topic: What's In YOUR Polish Kielbasa?
- Replies: 16
- Views: 13646
One of these days I will make that Andouille, that recipe looks good and I have loads of freshly dug garlic from Saskatchewan. But I still can't pronounce it, and I'm too old to go to a speech therapist! here ya go http://www.howdoyousaythatword.com/word/andouille-andouilles/ and a link to a to a m...
- Tue Sep 02, 2014 17:02
- Forum: For beginners
- Topic: What's In YOUR Polish Kielbasa?
- Replies: 16
- Views: 13646
Knowing how much I love Andouille, My other half brought home 3 packs of Johnsonville's new andouille product. Now she meant well so I had to let her figure it out, but if I was to serve that to my family & friends in Louisiana I would be laughed out of the state. Their andouille is nothing more tha...
- Tue Sep 02, 2014 03:49
- Forum: Hyde Park
- Topic: All about Casings
- Replies: 5
- Views: 3855
- Mon Sep 01, 2014 18:48
- Forum: Recipes from around the world
- Topic: Beef Tongue in Chanterelle Sauce
- Replies: 2
- Views: 5353
I am one of the squeamish folks out here. Now if you hide the tongue in a nice spicy head cheese I would have no problem. I had to use tongue when making terrines way back when, it does have a nice flavour if you don't think about it. Chanterelles in a nice brandy & peppercorn sauce is one of my fav...
- Mon Sep 01, 2014 01:46
- Forum: Recipes from around the world
- Topic: [USA] Snipe Potpie
- Replies: 5
- Views: 7121
- Sun Aug 31, 2014 00:25
- Forum: Hardware
- Topic: Lem #8 Grinder
- Replies: 4
- Views: 4595
- Sun Aug 31, 2014 00:22
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17066
Darwin, In the "old-time", it was very important to use up everything/every part of the pig, lard was the most important, because that's what they used for cooking all year. ... In my opinion they were much better than eating the bark off the tree trunk when I was a kid, after WWII. I understand co...