Making your bread to fit your meat
Making your bread to fit your meat
I smoke cooked a brined piece of pork loin for our lunches Saturday and yeaterday I made some loaf bread to fit the sliced meat.
Yeast bread takes much less time to make than does sausage but good bread makes good sausage and cured meat even better.
http://img155.imageshack.us/img155/2760 ... merane.jpg
Yeast bread takes much less time to make than does sausage but good bread makes good sausage and cured meat even better.
http://img155.imageshack.us/img155/2760 ... merane.jpg
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Ross,
Sorry, I completely missed the link to the photo. Glad you said something. It looks great. I'm curious how you make your brine. Want to spill your secrets?
Also, have you ever made sourdough? I can't live without it! Cooked in an outdoor Dutch oven... it doesn't get any better.
Best Wishes,
Chuckwagon
Sorry, I completely missed the link to the photo. Glad you said something. It looks great. I'm curious how you make your brine. Want to spill your secrets?
Also, have you ever made sourdough? I can't live without it! Cooked in an outdoor Dutch oven... it doesn't get any better.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
meat and loaf
meat and loaf .
http://img577.imageshack.us/img577/2760 ... merane.jpg
If you don't make bread to compliment your products you should start.
http://img577.imageshack.us/img577/2760 ... merane.jpg
If you don't make bread to compliment your products you should start.
Ross- tightwad home cook
Not sourdough! 12 ounces of whole wheat flour 12 ounces of water and a tablespoon of yeast at 9 in the morning. At 1PM I added 36 ounces of all purpose white flour and 19 ounces of water and a heaping tablespoon os salt. mixed that . Kneaded it twice at half hour intervals. Shaped it into loaves let it rise and baked it at 425 for 45 minutes and had it on the table by 6 pm.
Ross- tightwad home cook