Plenty of VERY GOOD information in this list. Some of the suggestions on the surface seem obvious but it's important to reiterate some of the basic processes. I know I appreciate the reminders. SIDE NOTE: I guess I need to add MORE fresh black pepper as it's apparently quite important. So much so th...

Nope, no phosphates nor ay other items that aren't pictured in the first photo. I sliced the one chub immediately after the poach & ice-bath so the meat was nice & juicy in appearance. Managed to get a nice even texture too, with only a 'few' small pockets of air. Re: Noah Well, considering it took ...

Thanks, CW! Much of my photographic success is certainly not due to my own photographic skills, but the near-infallibility of my wife's camera. It makes capturing the whole process of making sausage SO much easier. Red- Home-made bologna is considerably different from the pink, smooth supermarket st...

So I had a chance to make some more bologna this past weekend- something my boys have been clamoring about for some time. It's the same recipe I've used in the past ( a modification of the Poli recipe) with just a bit more salt this time, and I decided to make smaller chubs versus the larger 4"+ dia...

I usually grab Costco's twin-pack of boned pork butt. $1.79/lb which is about average for the special 'sale' prices at the local supermarkets. They run from 13-16lbs, boned. I'll get about 20-22% fat-(about 3-3.5 pounds)which as Ross stated, is normal for that cut. There is some general 'clean-up'-r...

Ross made a good suggestion. Try the recipe first & see how you like the results. I used to emulsify for products that required a finer texture (franks, bologna, etc). This required a couple of medium grinds, followed by doing loads of meat paste in a food processor, adding ice water or chips to kee...

But what you have created is not an omelette , but rather a quiche . Years ago there was a book called Real Men Don't Eat Quiche so maybe the creators of this dish hesitated in calling it a quiche. :lol: :lol: As there is no pastry in this recipe, I'd opt for calling it "Baked Savory Egg & Salmon C...

It is still the best sausage that I can get at any price. And this point, to me, is one of the key reasons I enjoy making my own. Its not so much about the economics (although getting good deals is nice!), but the fact that the attention, care and love that go into making a more wholesome product t...

I'm done with hunks of wood... :wink: I've been using the A-maze-n smoke generators because: - reliable - easy to control -consistent results - wide variety of wood choices - easy to mix-n-match wood types; pellets or dust - can smoke unattended for long stretches of time (10-12 hours) Kevin Three h...

BIG Burger fan here, as well as the rest of the family. I tend to make HUGE patties that dwarf the buns; cooked with a good outer crust and slight pink in the middle. usually ground chuck seasoned only with kosher salt & fresh, coarse-ground black tellicherry pepper. that's it. Although this recipe ...

Just like smoked spam. Good idea and carry through Tastes way better than Spam. Actually tastes a bit like Taylor pork roll, if you've ever had it. Great idea! Looks good too! And i agree-pork belly prices are downright scary! :shock: I like Spam, but I DO Love Taylor pork roll ("Taylors Ham")-and ...

This past weekend, I got a chance to make one of my family's favorite sausages: German Bockwurst . For those unfamiliar with this sausage, its a mild, non-smoked sausage made usually of a combination pork & veal. In the past I've even used chicken in place of veal with satisfactory results. Variatio...

That's a great old stuffer!
I've seen the modern replicates on the market ($$$), plus some vintage ones pop up on ebay quite regularly (in various stages of decay)-but that one of yours is a real beauty!

Kevin

The recipe is very similar to the bologna batch I made last January. Some minor differences: garlic powder vs onion powder; and I used a combo of spc and nfdm vs all spc. I process the nfdm in a spice grinder until smooth & powdery, and a not of sweetener (dextrose). Instead of using a food processo...