Search found 512 matches
- Sun Dec 17, 2017 16:20
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 24430
- Thu Dec 14, 2017 01:29
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55519
- Thu Dec 14, 2017 01:27
- Forum: Dry Cured Meats and Sausages
- Topic: My Country Ham/Prosciutto is done!
- Replies: 11
- Views: 4980
- Wed Dec 13, 2017 15:16
- Forum: Dry Cured Meats and Sausages
- Topic: My Country Ham/Prosciutto is done!
- Replies: 11
- Views: 4980
I made Sopresatta and Pancetta last winter. They were a little too "perfumey" for my liking. I'm going to try again and this time I'm going to leave out the Cumin. I like the simple flavored meats. The only one I like that has a dominant flavor is Finnocchiano and it's the Fennel seed that I like th...
- Tue Dec 12, 2017 15:29
- Forum: Dry Cured Meats and Sausages
- Topic: My Country Ham/Prosciutto is done!
- Replies: 11
- Views: 4980
- Mon Dec 11, 2017 14:54
- Forum: Dry Cured Meats and Sausages
- Topic: My Country Ham/Prosciutto is done!
- Replies: 11
- Views: 4980
Chris, the whole project started early last December. I bought and slaughtered a market hog and I wanted to make country ham from one picnic and one whole leg. I followed a youtube recipe from the University of Kentucky. The recipe was just salt and brown sugar. It wasn't until the hams were put up ...
- Sun Dec 10, 2017 23:54
- Forum: Dry Cured Meats and Sausages
- Topic: My Country Ham/Prosciutto is done!
- Replies: 11
- Views: 4980
My Country Ham/Prosciutto is done!
This was a picnic and it's aged one year!
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- Sun Dec 10, 2017 02:08
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
The pink salt they use is very similar to Mortons tender quick. Here is a copy and Paste from the Mortons site. They use 1T/pound of meatso that would be similar to the 17g/kg the German guys use in sausage: Curing Small Cuts of Meat in the Kitchen It can be used to cure pork chops, pork ribs, chick...
- Sat Dec 09, 2017 23:57
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
Bob Chris might jump in. These swiss and german guys all use "pink salt" it's a combination of regular salt and cure #1 and dyed pink so you don't get them mixed up. I think it's like Mortons quick cure which is salt and cure combined. Again from Mr Google|: Definition Pink salt is a common name for...
- Sat Dec 09, 2017 15:00
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
Well I had to use Mr Google to get the answer. For all my smoked sausage I used to just buy Prague powder from Halfords. It never was labeled 1 or 2 so I'm assuming it's 1 now. They now sell both prague 1 and 2 and I have both now. I guess the easy way to remember which is which is to think of it li...
- Sat Dec 09, 2017 01:52
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
- Fri Dec 08, 2017 14:48
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
- Sun Dec 03, 2017 17:03
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
Well its done and it turned out fantastic. My deer meat and liver was from a 2 yr old buck so not strong or rank. In the picture above of the meat in the lug that was after grinding. it was a bit dry and crumbly. My friend said to make sure to just dip the liver in the pot for a min to seal the pour...
- Sat Dec 02, 2017 19:37
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
- Sat Dec 02, 2017 19:36
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25499
Well no going back now. Tasting the mix is tasted pretty good. It's poaching right now. Red I used 20% deer liver 50% belly trim (quite fatty) and 30% very lean deer. In total it was 2.25lbs liver, 3 lbs lean venison, and 5 lbs of fatty pork belly trim and a 500g package of cheapo bacon. https://i.i...