Search found 64 matches

by Tasso
Mon Oct 27, 2014 03:24
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99789

Ahhh. I'd love to sign up, but unfortunately, you must have a Google account to sign up, and that is something I simply won't do.
by Tasso
Wed Oct 15, 2014 03:28
Forum: For beginners
Topic: Casings, Natural
Replies: 4
Views: 4409

Chaudin is commonly available in south Louisiana sausage shops and meat markets. It's a pork stomach stuffed with a sausage mixture, sort of like the south Louisiana version of haggis. It's also called ponce, depending on where you are, and some people call it hog maw, although either ponce and chau...
by Tasso
Wed Oct 01, 2014 02:51
Forum: For beginners
Topic: Any one made Nduja
Replies: 6
Views: 3674

This is the first I've heard of it. It sounds good. That video doesn't showcase it very well, in my opinion, but if you google it, you find plenty more images and info and it seems enticing.
by Tasso
Sat Sep 27, 2014 03:15
Forum: For beginners
Topic: Is there a calendar of upcoming beginner's projects?
Replies: 7
Views: 3897

I'm trying to think of what I might do to drum up some new recruits for this great site. I'm just going to start talking it up to my friends and family. We need more beginners around here who want to make sausage!
by Tasso
Wed Sep 24, 2014 05:06
Forum: For beginners
Topic: Vinegar Anyone!
Replies: 5
Views: 3380

Vinegar is a mandatory component of Mexican Chorizo, whether bulk or cased. I've found that a little vinegar goes a long way. To be honest, I'm not personally that fond of the vinegar flavor, but some people might like more of it than I do. (On the other hand, I LOVE garlic!) Vinegar in Mexican styl...
by Tasso
Tue Sep 23, 2014 04:11
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 9017

Having been raised in Baton Rouge, I ate a lot of andouille when I was growing up, and I love it. I always bring back plenty whenever I go back home. I can't really cook red beans or make gumbo or jambalaya without it, and I like it in a po boy too. Making a soul-satisfying andouille is my most cher...
by Tasso
Tue Sep 23, 2014 01:18
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 9017

There are plenty of Sprouts around here too. I didn't know the made sausage. I have been there once or twice, and it seems like a nice store.

It's probably worthwhile to ask at any grocery or meat shop in your area that makes sausage if they'll sell you some casings. I bet most will.
by Tasso
Thu Sep 18, 2014 11:23
Forum: For beginners
Topic: Boston Butt % of fat
Replies: 18
Views: 8389

redzed and Jan, many thanks to both of you for the bone curing and smoking info. I'm definitely going to do that from now on.
by Tasso
Thu Sep 18, 2014 03:05
Forum: For beginners
Topic: Boston Butt % of fat
Replies: 18
Views: 8389

I also cure the bones with a reasonable amount of meat on them overnight and when cooked in a pot I reduce the liquid left over after I have taken all the meat off the bones. ... The short curing produces a better meat colour. Jan, that too sounds like a great idea, but how do you calculate the pro...
by Tasso
Tue Sep 16, 2014 23:20
Forum: For beginners
Topic: Boston Butt % of fat
Replies: 18
Views: 8389

redzed, thank you for that explanation. I'm one of those who thought the packaged shoulder from Costco was one big shoulder that had been cut in half when it was deboned. I'm happy to know better now. Thanks also for the confirmation on the subcutaneous picnic fat. I now understand when I should cho...
by Tasso
Tue Sep 16, 2014 02:17
Forum: For beginners
Topic: Boston Butt % of fat
Replies: 18
Views: 8389

I'm still a little unsure on this subject, so I am going to ask a couple of follow-on questions. I usually buy fully deboned and skinless pork shoulder from Costco. They are quite large, two large pieces in the cryovac bag. I believe they are in the 12 to 15 pound range, usually. They are completely...
by Tasso
Sat Sep 13, 2014 17:37
Forum: For beginners
Topic: Is there a calendar of upcoming beginner's projects?
Replies: 7
Views: 3897

Thank you Chuckwagon. WD is lucky to have you as a moderator on this forum, and I'm really grateful that you embark on these projects for the benefit of us beginners. OK then - CALLING ALL humble BEGINNERS, and what the heck, maybe some ducks too. :) If you're a beginner who is ready to embark on a ...
by Tasso
Fri Sep 12, 2014 02:19
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 30
Views: 29635

People who sell products labeled "nitrite-free" that contain celery juice/powder or other sources of naturally occurring vegetable nitrites are misleading people. Just because they can get away with it legally under FDA rules doesn't make the practice any less deceptive. Of course, if all you're int...
by Tasso
Fri Sep 12, 2014 01:58
Forum: For beginners
Topic: Is there a calendar of upcoming beginner's projects?
Replies: 7
Views: 3897

Is there a calendar of upcoming beginner's projects?

Is there a calendar or a published list of upcoming beginner's projects? I would really like to join the next beginner's project, but I need to put the start date on my own calendar so I'll be reminded of it, else I'll likely miss it, just like I missed the very recently inaugurated Project KB. I st...
by Tasso
Sun Jun 01, 2014 17:27
Forum: Sausages
Topic: [USA] South Georgia Mortadella aka Goober Bologna
Replies: 11
Views: 8525

Unless you're making bologna cups on purpose, in which case you shouldn't slit them. You know, so you can fill them with cheese grits, and top with a fried egg. A couple of those and some buttered toast makes a good breakfast.

You can fill with mashed potatoes and top with gravy for dinner, too.