Thanks a lot for the nice words guys. . And that goldmine in the basement. We unburied enough colonial antiques to buy a doorknob

And the website is ready! After a few months, we have finally have it up and running. Everyone can check it out at www.threelittlepigsdc.com

Animal fat is a well known preservative for preparations like duck confit, pemmican, or as a seal for preserving crocks of rillettes. Animal fat is also known to promote spoilage by causing products to go rancid, such as beef jerky, dried sausages, and the like. I was wondering if anyone here on the...

I watched a video today of some Italian folks making salami. While I don't pretend to read or speak Italian, I'm pretty sure they were making salami. They packed their casings VERY loosely, then tied and hung. The process I watched got mt to think about how I packed my casing for my salami project ...

Bubba wrote:Your FB page is doing well so far, I have added my "like"

Why thank you ! It does seem to be doing pretty good so far. Hopefully we can keep up at the pace we are going now for a few more weeks, that would be nice! What is your alias out there in the real world?

Hey everybody. We just made a facebook page for our business so friends and family can share in the construction and remodeling process which is about to start later this week. We certainly can use all of the support we can get, so if you would like to help out, take a look at the link and click "li...

It probably wouldn't hurt to try. I would imagine all the acid would do is strengthen the collagen in the casing. Maybe that could make the casings tough or on the optimistic end, make for a nice snap when you bite into it. I think the orange juice only has a slight chance of imparting its flavor. W...

I think we should quantify what we are trying to discuss. I think everyone would be in agreement that a nice salami or dry aged sausage is going to have some bumps and wrinkes, so I think this is more geared towards cooked sausages. I agree completely with BriCan that understuffing sausages is more ...

I think we have a grasp on what to do with these sausages to prevent these wrinkles, but I don't think we know as much about the WHY. It would be interesting to figure out the science behind it all and what makes it all happen. I have had a few correspondences with Michael Ruhlman in the past. He ha...

That is some good news indeed! I will certainly be ordering this book later on today. I have read four of their books and they are easily worth double their price in knowledge. A lot of recipe books in the culinary industry as a whole, really miss the mark by just skimming over the surface. Maybe it...

Lamb bacon- trying to figure out how to deal with that fat and greater surface to mass ratio to determine cure times. As we all know, lamb has a very distinct flavor. Lamb bacon flavor is compounded immeasurably. You gotta really like lamb to buy lamb bacon in my humble opinion. I agree with you th...

Alright I am going to take a stab at one of the methods after thinking about it today. Maybe the immediate cold shower is to drop temperature to prevent excess moisture from escaping once the proteins are set. Perhaps if that moisture is allowed to escape in the form of steam, it will decrease the m...

This is really cool CW. Thanks for reaching out! And thank you in advance for anyone for their contributions :smile: . Going against progress, I actually have two items that I am looking for good method, practices and information on. Lamb bacon- trying to figure out how to deal with that fat and gre...

Well that has a purpose and reasoning behind it Ross :smile:. It is similar to that old French technique "larding" where they weave strips of fat into lean meats for roasting. Also, you are going to get that nice infusion of sausage flavor. I am speaking more of the processed cheddar stuffed pretzel...

I won't be trying out this recipe. It sounds kind more like the guy who decided to put annatto into cheddar to color it orange; just a way to stand out among the rest. If I wanted that much fat, I would just have a few slices of aged lardo and a few slices of traditional soppressata along with it. B...