Search found 1812 matches

by Butterbean
Fri Jan 03, 2020 16:33
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 13
Views: 1579

Re: Much Better than Ruhlman's

Looks good. I use molasses sometimes myself. I think it gives things a nice depth of flavor and people are always asking for more of it.
by Butterbean
Fri Jan 03, 2020 16:30
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 12120

Re: Venison Sausages

Sounds good. I think I'll give this one a try too. I told my son he needed to stop hunting horns and start thinning the herd. You gotta be careful what you wish for because he did just that and even though he did all the skinning and dressing himself I was left with the final butchering and he's kep...
by Butterbean
Fri Jan 03, 2020 16:22
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 13
Views: 1579

Re: Much Better than Ruhlman's

When I'm calculating salt percentage I view it as the total percentage of salt and cure. I think this is the common way to look at it but not sure. However, doing it this way lets you have a benchmark on the saltiness of your product when making other things. On this batch I used 2.75% salt and 0.19...
by Butterbean
Thu Dec 26, 2019 20:29
Forum: Sausages
Topic: Best Linguisa yet
Replies: 5
Views: 1074

Re: Best Linguisa yet

IMHO, I don't you need binders in most things if you have good technique and mix things properly. When possible, I prefer to add the salt and the cure to the meat before grinding and let it sit for a day or so. When possible I then add spices and grind and mix until it gets the look and feel I'm loo...
by Butterbean
Mon Dec 23, 2019 01:06
Forum: Hyde Park
Topic: Cabbage roll Sausage
Replies: 6
Views: 1511

Re: Cabbage roll Sausage

Sorry to hear that. After reading your process it sounds very similar to making Cajun boudin and I believe your solution lies in doing some research in this area. Burst casings is a common problem in boudin so do a Google search of that and I think you will find your solution.
by Butterbean
Sun Dec 22, 2019 21:26
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 13
Views: 1579

Re: Much Better than Ruhlman's

I just finished some bacon using this sugar ratio. I did one using black pepper and another where I added 0.74% chopped garlic and 0.52% Korean Red Pepper. The KRP is sortof like paprika only it has a bit more flavor and a tad more heat. Both are good but I highly recommend adding the garlic and kor...
by Butterbean
Sun Dec 22, 2019 21:16
Forum: For beginners
Topic: Head Cheese and How much Hot Jelly
Replies: 2
Views: 645

Re: Head Cheese and How much Hot Jelly

Never made what you are making but on the head cheeses I make I normally use 10% of the weight of the meat mixture. Incidentally, the last I made I think I could have easily stuffed it into a casing after mixing this amount of liquid with the meat. I have used more in the past but with 10%, in my vi...
by Butterbean
Sun Dec 22, 2019 16:41
Forum: Hyde Park
Topic: Was I dreaming?
Replies: 3
Views: 927

Re: Was I dreaming?

I've seen it a lot of times and used in head cheese, also in Wursts, Some references in this string: https://wedlinydomowe.pl/en/viewtopic.php?f=23&t=8356 I use it in head cheese and like the texture it gives as I like the cartilagey crunch you get from properly cooked ribs and things like that. I'...
by Butterbean
Sun Dec 22, 2019 07:31
Forum: Hyde Park
Topic: Cabbage roll Sausage
Replies: 6
Views: 1511

Re: Cabbage roll Sausage

Never made cabbage rolls but have made boudin and what you are talking about sounds similar to how boudin sometimes made.
by Butterbean
Sat Dec 21, 2019 22:16
Forum: Hyde Park
Topic: Was I dreaming?
Replies: 3
Views: 927

Was I dreaming?

Lately I've been experimenting with contrasting textures in sausages using different grinds. I find the contrast interesting to the eye and to the palette. Anyhow, during the processing of some hams I ended up with some cooked pork skins that I thought might add an interesting texture to smoked saus...
by Butterbean
Sat Dec 21, 2019 08:05
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 1609

Re: Head Cheese

Cabonaia wrote:
Sat Dec 21, 2019 06:30
Wow that looks fantastic! Head cheese is one of my favorite things to make (and eat). Really nice job.
Do you ever save the stock?
by Butterbean
Sat Dec 21, 2019 01:04
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 1609

Re: Head Cheese

I picked some lemons the other day and tried it with the headcheese and it really pares well. This is a good thing as it gives me another use for lemons which are coming out our ears at the moment. https://i.imgur.com/Lwm3aunl.jpg Just finished pickling some pigs feet so the next dish will have a fo...
by Butterbean
Tue Dec 17, 2019 05:56
Forum: Hardware
Topic: Using meat grinder to crush ice?
Replies: 8
Views: 5033

Re: Using meat grinder to crush ice?

DanMcG wrote:
Tue Dec 17, 2019 01:55
corn? seriously? why, how?
Quicker more efficient fermentation.
by Butterbean
Mon Dec 16, 2019 22:45
Forum: Hyde Park
Topic: I thought it funny
Replies: 5
Views: 1063

Re: I thought it funny

They did turn out really good .... except for the one batch. They are rather spicy! I wish I had videoed the whole thing. It was hilarious.
by Butterbean
Mon Dec 16, 2019 20:30
Forum: Hyde Park
Topic: I thought it funny
Replies: 5
Views: 1063

I thought it funny

I've been working on processing a pig and decided to use some of the skin to make pork skins. I had gone through all the steps and had them ready to fry and my daughter had mixed up a seasoning blend to dust them with when a friend dropped by. As we began to fry the skins he began telling us that th...