Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Retired RailRoader

About

Username
Retired RailRoader
Joined
-
Visits
1,004
Last Active
Roles
Member
Points
60
Posts
910
  • Re: making sausage. What cuts of meat?

    lkapigian said:
    Eoin said:
    I have been close to buying a grinder for a while now. This is pushing me over the edge.

    FWIW I have a #12 LEM and an LEM Stuffer BUT, I started ( and loved) my Less Than $50.00 Harbor Freight Grinder...worked like a champ and got me started...the stuffing attachment ( on any grinder ) is ok for a few pounds, anything more than that get a dedicated..but if you have a Harbor Freight near by, go buy one
    2nd for the #12 LEM grinder and LEM stuffer. I also started with the Kitchen-Aid grinder attachment, then I went to a Kitchener #12 and finally to the LEM. The Kitchen-Aid is OK but a pain to use. The Kitchener was good but I wanted a more powerful unit so I went to the LEM.
  • Re: making sausage. What cuts of meat?

    lkapigian said:
    It may have not been the fat content, but lack of primary bind ( myosin) like the glutin in bread it forms a web, binding the protein and keeps the fat " trapped"...you may have also got " smear" from grinding or mixing when to warm.. I use almost any protein to make sausage ... 2 percent salt is key..liquid is key (  1 cup per 5 pounds) cold cold cold
    Two important things when making sausage are
    1) keep everything ice cold. Make sure when you grind your meat the meat is ice cold. Put your grinder head along with the grinder plate, plate knife and auger in the refrigerator about an hour or two prior to grinding. If you are not going to mix the ground meat immediately after grinding make sure you put it in the refrigerator. 
    2) like lkapigian says you need to develope myosin. When you mix the meat you develope myosin. A good rule of thumb to see if the meat is mixed enough is you make a small patty and slap it onto your palm. When you turn your palm over so the patty is facing the floor if the patty sticks to your palm and does not fall off then the sausage is mixed enough.
    Are you adding any liquid to the mix? Adding a liquid such as water, wine or beer is important. Pork butts usually have enough fat and it's usually not necessary to add additional. When I cutup my butts I separate the fat and fatty pieces from the lean. I then weigh the lean and fat to make sure I have a minimum 80/20 lean to fat ratio. I also grind the lean and fat separately and then mix them together, It's just how I was taught. Here are Italian, breakfast and smoked Kielbasa sausage I recently made. Good luck in your sausage quest. 
  • Re: amazen smoked salmon question

    I made this recently and it was Fantastic!! 

    http://playingwithfireandsmoke.blogspot.com/2006/08/thirdeyes-nova-lox.html 

    The only complaint I got was I didn't make a bigger piece.


  • Re: Idiot Alert!

    ToTheMax said:
    So how'd you screw up the pork chop? :confused:
    Once I got the fire going the chops were great. I used a South Beach Diet recipe that my wife and I love.  http://www.food.com/recipe/garlic-and-soy-grilled-pork-chops-226126
  • Idiot Alert!

    I posted this yesterday on the Big Green Eggers Facebook page yesterday. Part of my self imposed punishment for being a dope is to share my dumb move in order to help others not to make the same mistake I made. :s
    IDIOT ALERT!!! I made a bonehead mistake tonight that I will never live down. Now before I tell you what a stupid mistake I made I need give you a little of my background. I have been "Egging" since 2004, I have 2 large and a small egg. I have made everything from smoked cheese, jerky, smoked sausages, brisket, pulled pork, pizza and many high temp cooks. The fact the I screwed up a pork chop cook bewilders me. I did major yard work today so to save some time I lit my egg and went to take a shower. When I came out the fire in the egg had gone out. I thought what the hell and relit the lump. I checked my Smokeware cap and bottom damper and went inside. 20 minutes later I check on the egg and again no joy on the fire. Now like I said I did major yard work and I admit I was dead tired. I'm looking at my egg and I'm saying to myself WTF is going on. As I'm standing there a light bulb goes off in my head and I start hysterical laughing at what I did. I never removed my Smokeware flat cap that snuffs out the fire. So no chimney venting equals no fire. Lesson learned when tired go through the check list. So for all you Eggers out there, new or old timers you can make stupid mistakes.
Click here for Forum Use Guidelines.