Search found 597 matches
- Sun Dec 22, 2019 02:02
- Forum: Dry Cured Meats and Sausages
- Topic: Can I freeze my salami mix? No Casings!!!
- Replies: 2
- Views: 1984
Re: Can I freeze my salami mix? No Casings!!!
I can't think of any reason why this wouldn't work, and it probably beats the alternative.
- Sun Dec 22, 2019 01:52
- Forum: Offal products
- Topic: Head Cheese
- Replies: 11
- Views: 9090
Re: Head Cheese
Yes, I've use the stock every time I've boiled a pig head. There's nothing like it. Well, half a head is the way I do it. A full head would create a lot of stock - but it seems like you are always cooking for a crowd. I've frozen the stock at times, but never canned it. Great idea.
- Sat Dec 21, 2019 07:26
- Forum: For beginners
- Topic: Pork Tongue Preparation
- Replies: 2
- Views: 2132
Re: Pork Tongue Preparation
Hi Rick - I save them whenever I'm processing my own pigs. I'll put them in a head cheese, liver sausage, lunch meat, or breakfast sausage. Or I'll cook and eat them as-is. Delicious! I don't bother trying to remove the skin. Maybe on really big ones it matters? It's never been a problem for me. Che...
- Sat Dec 21, 2019 06:30
- Forum: Offal products
- Topic: Head Cheese
- Replies: 11
- Views: 9090
Re: Head Cheese
Wow that looks fantastic! Head cheese is one of my favorite things to make (and eat). Really nice job.
- Tue Jan 03, 2017 19:12
- Forum: For beginners
- Topic: Coppa
- Replies: 11
- Views: 7276
- Thu Jul 21, 2016 14:41
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 55003
Yeah it's great. I especially like the stock that a pig's head makes, and if you have a trotter to toss in it will improve any stock by adding plenty of collagen. Pork stock sometimes smells kind of bad when it gets going but don't let that put you off. Also, it requires more skimming early on. Don'...
- Thu Feb 25, 2016 16:20
- Forum: Offal products
- Topic: Le fromage de tete
- Replies: 4
- Views: 10373
Butterbean thank you. I had never heard that they can go in and out of taint. These two are very friendly sorts so I can rub my hand on the male and see how he smells. My thought is to process the gal first and wait a week or two before slaughtering the boar. Also I have read that taint doesn't occu...
I did get lucky. There is no way to know ahead of time. A neighbor of mine helped his friend slaughter a huge, 3-year-old boar, and said the meat was fine, and that this guy has been eating big old boars all his life. But I still see it as a risk, and I would have a hard time using that much meat ju...
Hi Nuynai - thanks for the site! But I guess my post is confusing because I mentioned wild boars. The pigs I bought were domestic crosses between Berkshire and Old Spots. So I got boar meat, but not wild boar meat. I have eaten wild boar meat a few times because I used to shoot them now and then. Th...
Boar meat
In December I bought a couple piglets down near King City, CA, a couple hours south of me. It's pretty rough country where 4 wheel drive is not a bad idea in Winter if you're planning on going uphill. Lots of wild boar down there. The lady selling them, at $100 each, mentioned that she had some larg...
- Sat Feb 20, 2016 06:16
- Forum: Microbiology of meat and products
- Topic: Using cultures after "best before" date?
- Replies: 2
- Views: 7710
Hey Redzed - This is a topic I have wondered about for a long time, and I'm very glad to see a post on it. I've got some 1-2 year old Bactoferm cultures in a freezer that I keep at -20F, and have been wondering about them lately. Actually, I have been fully intending to use them and wondering what t...
- Sat Nov 14, 2015 02:35
- Forum: For beginners
- Topic: Total beginner
- Replies: 6
- Views: 6313
- Sun Nov 08, 2015 04:11
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 32463
Hi Butterbean - what you say makes sense. When I make kabanosy I use little water in the mix, and stuff as tight as possible - to the extent that I usually get a blowout or two. Both of these bad habits might explain why I haven't had an adhesion problem. Also, I've never tried vacuum packing them. ...