Hey Shuswap - Good fun to buy new stuff! I don't think it's all about watts. That is a measurement of how much electricity the motor consumes, which doesn't tell the whole story. You also see a lot of boasting about horsepower. Again, I think this is a little suspect. It may sound silly, but check t...

I've encountered something similar on a very small scale. I always bought boneless butts, and for a while bone-in picnics, for sausage. I also bought back fat since the meat alone didn't have enough fat, and it wasn't hard fat. Then I raised a few pigs, and my sausage making went way down. Once I us...

I just marinated overnight, but going longer as El Ducko suggests would only make them better. Even with just an overnight marinade they weren't the least bit tough. I took the trouble to cut off the silverskin and that probably made a difference. With a real sharp knife it's no big deal. Anyone try...

Sounds great! I would watch them whether they were subtitled or translated or whatever.

Jeff

Hi Lynn - that's funny because I just made beef heart for the first time. Always heard that there is a famous Peruvian street food of grilled skewered beef heart. I found lots of recipes on the internet so I chose a few and came up with this, which is basically the recipe that fit what I had on hand...

Hey Butterbean - I'm with you on pancetta. It looks great, but there's something missing in the eating if you're used to bacon. Same with the French version - ventreche. Maybe I just haven't made them right - that's a real possibility! I like your idea of Mexican pancetta and am looking forward to h...

Red - have you considered getting an "Amazn" pellet smoker? I couldn't be happier with mine. I fill it with pellets, light it with a blow torch, and go to bed. So simple. I made 7 lbs. of braunschweiger today, will smoke it tomorrow.

Cheers,
Jeff

Yes - count me in!

Jeff

Did someone say mortadella??? I was taking a nap and got a shivery feeling. Logged on and sure enough. Hey Tasso, don't feel bad about waking me up. Go to the members recipe index on Hyde park and snatch NorCal's recipe for same. You'll never need another mortadella recipe. You can get the casing fo...

Chuck, I have seen the like of it, many times. With tears. I have also been to a local Pakistani restaurant where most of the patrons have no use for knife or fork, but use two fingers to scoop up everything, including rice and gravy! They hover their head a couple inches above the food and flip it ...

Final word on my attempt to save freezer burned spare ribs. Previous post: To finish up on my freezer burned ribs story - I salted them and let them sit in the fridge for 6 or so hours, then rinsed them, resalted, and let them go another 6. I knew I'd have hammy ribs, but I like them that way someti...

Nice picture. Looks like early morning somewhere on the valley side of the Hamilton range.

Wow Tom you nailed it! Congratulations. And I learned something from you - the ring of briquettes. I also smoke in a vertical smoker, but have never tried that. I surely will now.

Happy Easter!
Jeff

Ray, that's a nice looking ham, and it looks like it came from a good pig. To finish up on my freezer burned ribs story - I salted them and let them sit in the fridge for 6 or so hours, then rinsed them, resalted, and let them go another 6. I knew I'd have hammy ribs, but I like them that say someti...

Ha! I just found a couple racks of ribs marked 3/13, so we are in the same boat. Except for some reason I had one wrapped in cling wrap (multiple times) and then put in a ziplock freezer bag, and the other one, sadly, only wrapped (multiple times) in cling wrap. They are thawing, and I am sniffing t...