Mr. Wagon sir, you are a compendium of useful information and obscure knowledge! The detail about frozen meat curing faster than fresh is particularly interesting. Thanks for greatly adding to my knowledge with this and all your other answers and advice on this site. It amazes me to consider how muc...

Hi Chuck Wagon - I have a fridge, not a freezer for my curing chamber, so I don't need to get into disabling the defroster. I did try to disable the freezer part - no go. Sounds like Nick could benefit from these posts about disabling a defroster, though.

SS & CW - why is it important to thaw the meat slowly?

Nick - nice find! I think you did well by getting a frost free unit. Setting it up is a snap once you've got the supplies.

Cheers,
Jeff

Troo dat! Here is a kosher recipe I found, using schmaltz. I don't know my chopped liver, so maybe it is not really any different? http://ths.gardenweb.com/forums/load/cooking/msg0109500417116.html French Chopped-Liver Pâté Time: 45 minutes, plus refrigeration 1 pound chicken livers 3 tablespoons ch...

ssorllih wrote:No Schmaltz?

Nossir! Sounds like chopped chicken liver, or at least on its way there. Ever made that?

Hey CW, liver's on! Chicken Liver Pate Ingredients 1 lb chicken livers 1 medium size onion, chopped 1 - 2 tsp minced garlic (depending on how much you like garlic) 8 oz unsalted butter, divided into 2 portions (less for creamier texture, more for stiffer texture) ½ tsp salt 1 - 2 bay leaves &...

CW - I am excited about the mettwurst, moreso than the ring balogna. I've made pates but never a fermented, spreadable sausage. Really looking forward to that!

Hi CW - I've read the material and my supplies came yesterday. Ready to go!

Oh it's mighty good...mostly because you can hardly go wrong with chicken liver pate. I'll be honored to post it, but tonight I've got 15 lbs of sausage to mix and stuff. It's 9:15 already. Aiyeee!!! Better get going!

There is a Penzeys up the road a piece from where I work. Kind of pricey....~$20 lb. I also notice that Sausagemaker has Hungarian paprika for $10.99 for 15 oz, and free shipping right now. Anybody have experience with their Hungarian paprika?

I like whole chickens because I get the giblets. I save the livers and hearts in the freezer until I have enough for a meal or a pate. For grilling, a whole chicken is nice because you get a variety of cuts for your guests, and also the carcass for stock. But if I just wanted to make chicken sausage...

Costco sells boneless pork butt two to a package. I like to get a 15 lb package and make 3 difft types in one go, for the same reason that I don't want to clean all the equipment for a small batch. We live in a small house and though I'm a night owl, the wife does not like me rattling around till th...

I've got a tub of 40-43mm beef rounds just waiting for a project. Last time I made ring bologna, I used a kit. I liked it so well, I bought supplies to do more. Is this something we will need for a class recipe? :???: Jim Yeah let's do ring balogna! It was already on my to-do list. You can't even f...

I don't have any nitro in my spice cabinet! Is it anything like brake cleaner?