The steel pan has the appearance of a steamtable insert. Are such presses available in the US? I think I could improvise but my wife accuses me of reinventing the wheel already.

Steelchef starts out with "now this is a true story" . A redneck says,"Now Bubba, This ain't no shi*."

Regarding beans: if you soak the beans over night and then ladle them into jars with water and put them in a pressure cooker and process them at ten pounds steam for an hour they will be as well cooked as canned beaned without going through the canning process. That takes the thunder out of them. Pu...

Chuckwagon Thank you for a detailed responce. There is more on this site for me to read than I have yet read. I keep finding new places. Your post will help.

I have been reading what seems to be the parent site for this forum and I am guessing that the content is excerps from the book. An awlful lot of good information over here: http://www.wedlinydomowe.com/sausage-ma ... -selection

Oh My! now we have an international incident. You guys can expect a visit from Hilary Clinton next. As if there wasn't enough trouble in the world now you two have to stir things up. Gesh!

That recipe comes from a bar in the Philippines. When I was stationed there in the early 60's they would prepare a chicken this way and grill it over charcoal in a five gallon square oil can. They cut the skewers from the bamboo in the yard and sold the pieces for about fifteen cents USD. In those d...

Thanks Chuck, Amazon tells me that they have shipped the book and it should be here by Monday. I have found that the Ziploc brand freezer bags seal very well and I always put such as that in another containment vessel. I often make chili and freeze some of it in zipper bags. I found a convenient met...

Black bean sauce is costly so I use a couple of tablespoons, twice that much soy sauce and about that much vinegar and a couple of tablespoons of bacon oil and several shakes of liquid smoke. I bone out the chicken and cut the meat into long inch square strips and the thighs into about the same size...

It is expected that the meat in a brine will take up about 10 per cent of its green weight. Freezer weight zipper bags are available in quart, gallon and two gallon sizes. A cut of meat may be placed in such a bag and brine equal to half the weight of the meat may be added and the air squeezed out o...

I was in the Walmat grocery store recentlly and saw whole cryovac brisket for 1.49 USD per pound. Today I calculated the price of the meat in a commercial corned brisket at 3.49USD. I know that salt and water don't cost 2 bucks a pound

Liquid smoke has its place in cooking. I like to make a marinade of vinegar, black bean sauce , soy sauce, bacon oil, and liquid smoke for boneless chicken cut into long strips and skewered. I bake it with the skewers laid across a roasting pan so that they don't lay in their own juice.

I am looking forward to have this book in hand because I intend to cure rather small pieces. We are just two people so it makes good sense to me to make finished pieces in the two to three pound range. Even if I do an entire ham I will probably break it down into the several muscles that make it up....

I just ordered this book from Amazon.com. With shipping only 21.42 USD. Now I will be able to drive everyone mad with a new menu item.

Troski,
I have a friend that raises grass fed Angus beef. He will cheerfully name a steer Albert or a heifer Alberta and send it to the butcher for cutting and freezing. He direct sells locally and knows what his product is worth.