Search found 407 matches

by JerBear
Wed Sep 05, 2012 18:56
Forum: Technology basis
Topic: Using Butcher's twine
Replies: 7
Views: 8061

The bubble knot is the traditional knot to hang meats for curing and should be able to hold a good deal of weight (easily up to 3 lbs).
by JerBear
Wed Sep 05, 2012 18:54
Forum: Smoked pork products
Topic: Fast and Easy Ground Meat Bacon
Replies: 19
Views: 21809

great idea and awesome looking follow-through!
by JerBear
Fri Aug 31, 2012 01:36
Forum: Recipes from around the world
Topic: Home made paprika
Replies: 57
Views: 33464

Mine arrived today. Waaaay over the top more than I anticipated. Thanks Ross!!!
by JerBear
Thu Aug 23, 2012 06:43
Forum: For beginners
Topic: Clean grinder in between batches?
Replies: 14
Views: 7396

Ding ding ding, we have a winner! Modernist Cuisine it was. Great information but I'm not so sure about playing with the liquid nitro. Really doesn't make sense when you're looking at the cost benefit analysis and not even including the very real potential damage to yourself and your equipment. Back...
by JerBear
Thu Aug 23, 2012 04:09
Forum: For beginners
Topic: Clean grinder in between batches?
Replies: 14
Views: 7396

A book I was reading recently actually suggested flushing the grinder with liquid nitrogen between batches to keep it cold but added that you got to make sure that there's no meat still in the tube because it would freeze, blocking the nitrogen which in turn could build pressure and blow out the gri...
by JerBear
Wed Aug 22, 2012 01:30
Forum: For beginners
Topic: Clean grinder in between batches?
Replies: 14
Views: 7396

Another way to keep it cold is to add whatever liquid is required in the recipe in the form of ice or as cold as ice as some liquids might not freeze. I add my water as cubes, freeze dairy when I can, that way I'm keeping the meat cold, keeping the grinder cooler, etc.
by JerBear
Mon Aug 20, 2012 18:14
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 328
Views: 192060

Sprouts gets their spices from a bulk place up in LA. I like their prices but sometimes splurge for the jarred spices when I'm making something special. Sometimes the Sprouts stuff is a little flavorless.
by JerBear
Sat Aug 18, 2012 00:03
Forum: Sausages
Topic: [USA] Chuckwagon's "Brandin' Iron Beef Brats"
Replies: 10
Views: 12826

I haven't read this recipe/information in the Marianski book but coming from a culinary background I'm wondering about the equipment used. Assuming that the ingredients were of the correct quality, quantity and consistency (and I don't think that there should be a difference between canola, corn, ve...
by JerBear
Wed Aug 15, 2012 18:13
Forum: Hyde Park
Topic: In Montreal
Replies: 4
Views: 3081

Yeah, we're all about the beer here. I'll have to give Coronado Brewing a shot. I've been up to Stone brewery which was nice, pricey, but nice. I'd love for you to post some pictures from Intermiel, my buddy is trying to convince me to brew some cizer (cider/mead) this fall.
by JerBear
Wed Aug 15, 2012 04:10
Forum: Hyde Park
Topic: In Montreal
Replies: 4
Views: 3081

Are you going to hit up Au Pied de Cochon? I can still kick myself for not making the trek up there when I lived on the East Coast.
by JerBear
Wed Aug 15, 2012 02:30
Forum: Recipes from around the world
Topic: [USA] Hard Cider Whole Grain Mustard
Replies: 8
Views: 10520

Thank you gentlemen. I think one of the hurdles in cooking is finding a stepping off point. Now that I found something that works I can start riffing on it and finding different ways to tweak it.
by JerBear
Tue Aug 14, 2012 22:47
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 328
Views: 192060

sawhorseray,

I checked out Otto's paprika section
HERE and they have quite a selection. I'm able to get the "Pride of Szeged" locally. Did you get the store brand listed first on the page?
by JerBear
Tue Aug 14, 2012 21:04
Forum: Recipes from around the world
Topic: [USA] Hard Cider Whole Grain Mustard
Replies: 8
Views: 10520

[USA] Hard Cider Whole Grain Mustard

After a couple of unsuccessful attempts I wanted to try my hand at mustard again. I did a quick search of the ol' wide web of the world and found a trusted source with what looked to be a solid recipe. Below is my interpretation of whole-grain recipe from Hank over at hunter angler gardener cook Har...
by JerBear
Tue Aug 14, 2012 06:43
Forum: For beginners
Topic: how long to smoke
Replies: 1
Views: 2017

The last few bellies I've done have been in the 10-12 hr range, although I've heard of some people double smoking theirs. I've found that a lighter wood (apple and hickory blend in my case) does a good job in the 10-12 hr range and equalizes after about 2-3 days in the fridge. Some of this depends o...
by JerBear
Mon Aug 13, 2012 21:54
Forum: Recipes from around the world
Topic: Home made paprika
Replies: 57
Views: 33464

wow....and.....wow.... :shock:

That's quite a link Ross! I could spend hours reading through that. I'd never seen the Bishop's Crown before, cool lookin' chile.

This is where I've gotten info in the past:

Cook's Thesaurus - Dried Chile Peppers

Cook's Thesaurus - Fresh Chile Peppers