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Re: Farm (and backyard) to table: First lamb. Not baaaaad.......
Agreed that $65 is pretty cheap for all of that, and I am happy to pay not to slaughter, skin, and eviscerate. Butchery is it's own process, and I enjoy doing it. We almost had too much of a go…1 · -
Re: Sausage recipe thread - post 'em here
Thanks for putting this up. A couple quick questions: * Do you cook the potatoes before adding? I would assume you would either bake or boil then chill. * That looks like a modest amount of curry fo…1 · -
Re: Holy Grail Pastrami
Nooooooo! Yeeeeeess! Seriously, though, you’re (probably) going to kill all those bugs that we’re eating your brisket when you crank up the SV sgain...or when you steam it. That being said, a proof …1 · -
Re: 5 DIFFERENT KINDS OF SAUSAGE
We normally put it in sausage that will be smoked before storage for safety (at least, that’s how I was taught). Truth be told, it is not likely necessary unless you are cold smoking (which we somet…1 · -
Re: 5 DIFFERENT KINDS OF SAUSAGE
Most awesome. I am glad it turned out. The two easiest things to get right (or wrong): * Sausage needs to be kneaded to the point of being very sticky to create a solid bind. Some folks add binders (…1 ·
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