Kevin, What are popover tins? Unheard of here down under, What diameter and how deep are they? Thanks, Jan. Jan, according to that somewhat reliable cyber-source for info (wikipedia), "The popover is an American version of Yorkshire pudding and similar batter puddings.." The tins (or 'pans') I used...

Thanks for posting this, CW! I've always been a big fan of Yorkshire pudding (served with a juicy prime rib) with plenty of gravy. My wife introduced it to me about 30 years ago, and I've loved it ever since. My sons also enjoy it and claim it 'ain't a roast beef dinner "without the Yorkshire puddin...

I want to wish everyone a very merry Christmas and health, happiness, love & prosperity for the New Year! "For unto us a Child is born, Unto us a Son is given; And the government will be upon His shoulder. And His name will be called Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Pe...

Kevin, No apologizes needed. I am glad someone has found my recipe worth trying. Here's the link to the original: http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf Thanks, Rudy. For me, your recipe has saved me considerable $$$. So I for one am quite glad to find it & try it. :mrgreen: I or...

NorCal Pastor, I appreciate your recipe, but it would have been nice to quote that this is my recipe on the Len Poli website from almost 5 years ago minus the LAB culture and maple powder. I use ECA on occasion but real Taylor Pork Roll uses LAB culture. Anyway, congrats on all the accolades you ha...

On a side note, what do you think of the pellets vs sawdust in the amazen smoker ? I have a harder time keeping the pellets burning vs the dust. Part of the problem is the restricted airflow in the smoker box. I have to position the amazen in the 'sweet' spot to ensure the embers will continue to b...

December is a crazy month for me at the church office, so between work and other obligations around the home (the Christmas Honey-Do list), I`ve had little or no time to make meats of the tubular variety. But I had a chance this weekend to do some grinding & stuffing, so I asked the troops in my hou...

Nicely done! I always come away impressed whenever I get the time to check in here & see what the talented people on this forum are capable producing at home. It's a humbling experience. that's for sure. But I also consider it a challenge to myself to improve the areas where I am weakest in this cul...

Great tips, CW! We've been brining our turkeys for years and are always pleased with the resulting moistness of da' birds. Regarding temps of 170°...... Probe location? I've debated whether to keep it in the thigh or breast. When the breast meat reaches the 170° mark, I've found the thigh meat to be...

As CW stated, uncovered they'll begin to dry & form that firm outer 'skin' (pellicle)-as refrigerators draw moisture OUT of exposed food. One note about leaving your fresh kielbasa uncovered ( :shock:) is make sure you don't have any other permeable food or pastries exposed or they'll often take on ...

Looks great!!! I'm waiting for pork loins to go on sale so I can make more CB! And I second the recommendation of the kevlar gloves. They're invaluable when using and cleaning a slicer. Kevin Just a note. If you entertain the thought of getting a slicer like this, be sure to get some kevlar gloves f...

On my most recent batch, I did use the large outer leaves to cover the top layer. As there was a significant abundance of liquid from the cabbage this time (Fall cabbage vs winter cabbage?) I didnt feel it needed a weight to keep the kraut below the fluid line. In the April batch (pictured), when th...

I did my first batch of sauerkraut back in April (right after getting the book.). Came out great! Also made the fermented beets (really liked the results!). Then did the fermented turnips next (with decidedly mixed results :shock: ) I just put up another 2 gallons of cabbage. Should have 'kraut' in ...

One suggestion I'd make in the process is to thoroughly soak & rinse (repeatedly) the loins prior to the smoking process. I failed to do this adequately, and my CB came out a bit too salty for my preferences. Good luck! Kevin Hangin' bacon: http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20...

Ross, I use the mortar/pestle for most of the spice seeds I use that need crushing (mustard, coriander, fennel, etc), but I have a nice little dedicated pepper grinder that was a gift from an old Albanian pastor I met on a mission trip there. Load it up with tellicherry peppercorns & it works like a...