Ross's Maryland Bakery
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Today I am preparing mince pie filling
There is a very good reason that it is called mince meat. Recipe: Selecting, Preparing and Canning Meat
Festive Mincemeat Pie Filling
● 2 cups finely chopped suet
● 4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)
● 5 qts chopped apples
● 2 lbs dark seedless raisins
● 1 lb white raisins
● 2 qts apple cider
● 2 tbsp ground cinnamon
● 2 tsp ground nutmeg
● 5 cups sugar
● 2 tbsp salt
Yield: About 7 quarts
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Cook suet and meat in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2.
Link: http://nchfp.uga.edu/how/can_05/mincemeat_filling.html
Festive Mincemeat Pie Filling
● 2 cups finely chopped suet
● 4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)
● 5 qts chopped apples
● 2 lbs dark seedless raisins
● 1 lb white raisins
● 2 qts apple cider
● 2 tbsp ground cinnamon
● 2 tsp ground nutmeg
● 5 cups sugar
● 2 tbsp salt
Yield: About 7 quarts
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Cook suet and meat in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2.
Link: http://nchfp.uga.edu/how/can_05/mincemeat_filling.html
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
I have a portion scoop that will dip those little balls of filling. The crust circles are 2.5 inches. I bake them at 400° for 20 minutes. The crust recipe is flour by weight, in this case 21 ounces 1.5% salt, 7 ounces of lard 33% of the weight of the flour and 8 ounces of cold water about 38%. work the lard into the flour until all of the lumps are smaller than corn kernels, add the water and stir it until it comes together in a ball. Cover the bowl and refrigerate it for an hour or more. Then roll it thin on a floured table flipping it a few times to keep flour under it.
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
I have to give some props to Ross. I made fresh rolls at the deer season cabin daily and the boys were more than just a little impressed, a huge hit! I did learn a new trick from one of my buds who said when his mom used to make bread she'd put the yeast, water, and a cup of flour into a bowl, mix it up a bit, then let it stand for 15 minutes to let the yeast become active. I did that and then added the remaining dry ingedients and flour, kneaded, waited, shaped, waited some more, and baked. For some reason my rolls seemed lighter and fluffier, must have been letting the yeast work a bit and become active before kneading. Anyway, that's how I'll be going about my bread baking from now on. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Today's bread start to finish
The recipe: 2 pounds of flour including 8 ounces of whole wheat. 23 ounces of liquid made with two eggs ,8 ounces of milk and the balance is water, one teaspoon of yeast, one tablespoon of salt and a tablespoon of fat to grease the bowl for the rise. About a half hour between pictures. Ray as long as you will be the camp cook they will carry you in and out on their shoulders. They are going to call you "Da Man"!
Ross- tightwad home cook
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Even before sausage and bread-making, I was the camp cook. Those were the days of grilled fillet mignon or lamb chops, steamed artichokes or asparagus, a big pot of fettuccini alfredo. All it took was a grill over a open fire and a pot of boiling water on a camp stove. Now it's a 4-burner gas stove and oven and no more sleeping on the ground, too dammed hard to get stood up in the morning. Something about coming back from the morning hunt to a bloody Mary and whipping up eggs Benedict for us made everything in my world wonderful, even if we didn't see anything but the trees. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
-
- Beginner
- Posts: 25
- Joined: Sun Oct 28, 2012 08:07
- Location: palmerston north