Cold smoked bacon
cold smoker rig
We're heading to Columbus, and I like to bring an offering of bacon to the Buckeye.
A couple of weeks ago the New York Times had an article about Rock Star Butchers. It an annoying article about hipster foodies trying to obtain some earthy grittiness by watching some dude cut up a pig. I think you will get more enlightened (and get a better bang for your buck) by simply buying a whole chicken and cutting it up. Do it once a week for a month. Figure out how to use one bird for several meals. Seriously.
But wait a minute, one of these dudes get thirty bucks a head for a pig demo. A butcher shop charges $10,000 for an 8 week program. I gotta see what all the fuss is about.
I got some instruction books from the library and my mom talked to somebody at the Worthington farmer's market.
Put on your foodie helmets (chinstrap extra tight) we're going for a ride.
Oh and yeah it's official,
I don't have to take anymore guff.
29 July, 2009
21 July, 2009
MAC gets a new knife for the meat grinder
After three years, five months and two days of worrying, I finally did it. I put the knife part of my meat grinder in the sink disposal. It clinked around for five or six seconds before I realized what was going on. Well I thought it might be getting a little dull anyway. I couldn't find the part on the KitchenAid website, so I ended up calling them. No problem, nineteen bucks later and I'm back in business. Seriously if you own a KitchenAid stand mixer the Food Grinder Attachment is a great accessory.
13 July, 2009
08 July, 2009
06 July, 2009
02 July, 2009
Italian Sausage recipe
A couple of years back a guy named George posted a comment that included a recipe for sausage. Well I finally got around to trying it out. Here's his recipe:
George’s Italian Sausage
9 lb pork, boneless, shoulder or butt
3 Tbsp garlic powder
4 Tbsp fennel seed, partially ground in mortar
2 Tbsp red pepper
4 tsp salt
2 tsp pepper, black, freshly ground
2 Tbsp parsley, chopped
¼ cup white wine
Nine pounds is a lot of sausage, make sure you invite a few people over to eat it. The only change I made from the above recipe was in the quantity of salt. I'm not a big salter but I like about a teaspoon (7 g) of flake salt per pound of meat. Also I never been able to put too much parsley in a recipe.
So as America's biggest sausage holiday is upon us let's take time to reflect on what makes this country great: Sausage, made by hand and shared with others.
Thanks for the recipe, George.