Search found 597 matches

by Cabonaia
Mon Aug 27, 2012 15:01
Forum: Sausages
Topic: Question about freezing cured meat?
Replies: 9
Views: 6474

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...
by Cabonaia
Mon Aug 27, 2012 07:03
Forum: Curing chambers and Related Equipment
Topic: Think I found a freezer for a curing chamber
Replies: 11
Views: 10848

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.
by Cabonaia
Mon Aug 27, 2012 05:28
Forum: Sausages
Topic: Question about freezing cured meat?
Replies: 9
Views: 6474

SS & CW - why is it important to thaw the meat slowly?
by Cabonaia
Mon Aug 27, 2012 05:26
Forum: Curing chambers and Related Equipment
Topic: Think I found a freezer for a curing chamber
Replies: 11
Views: 10848

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
by Cabonaia
Sat Aug 25, 2012 05:38
Forum: Offal products
Topic: [USA] Chicken Liver Pate'
Replies: 16
Views: 17414

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...
by Cabonaia
Sat Aug 25, 2012 04:07
Forum: Offal products
Topic: [USA] Chicken Liver Pate'
Replies: 16
Views: 17414

ssorllih wrote:No Schmaltz?
Nossir! Sounds like chopped chicken liver, or at least on its way there. Ever made that?
by Cabonaia
Sat Aug 25, 2012 02:11
Forum: Offal products
Topic: [USA] Chicken Liver Pate'
Replies: 16
Views: 17414

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 &...
by Cabonaia
Fri Aug 24, 2012 14:52
Forum: Technology basis
Topic: How To Measure Beef Rounds
Replies: 13
Views: 6796

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!
by Cabonaia
Fri Aug 24, 2012 14:48
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 258049

Hi CW - I've read the material and my supplies came yesterday. Ready to go!
by Cabonaia
Fri Aug 24, 2012 05:13
Forum: Other products
Topic: The many ways of chicken
Replies: 22
Views: 10437

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!!! :shock: Better get going!
by Cabonaia
Thu Aug 23, 2012 22:31
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 258049

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?
by Cabonaia
Thu Aug 23, 2012 15:37
Forum: Other products
Topic: The many ways of chicken
Replies: 22
Views: 10437

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...
by Cabonaia
Thu Aug 23, 2012 15:32
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 141416

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...
by Cabonaia
Thu Aug 23, 2012 15:20
Forum: Technology basis
Topic: How To Measure Beef Rounds
Replies: 13
Views: 6796

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...
by Cabonaia
Thu Aug 23, 2012 04:41
Forum: For beginners
Topic: Clean grinder in between batches?
Replies: 14
Views: 6559

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