Ask Behr anything food related thread

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#5,901
#5,901
Behr said:
What do you use to stir it with?
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kitchen_aid_mixer.jpg




I don't recommend using that for hash browns, though!
 
#5,903
#5,903
J-P said:
Ah, a fellow charcutier (sp.?)!

Are we talking country sausage, or sausage in casings? Now sausage is something you definitely want to stir before casing. You have to create an emulsion, and your proportion of fat to lean is very important.

I just wish I could afford the equipment to progress to the next level: dry cured sausages.



She really loves you. :cray:

You're such a blessed man! There is no bacon in the grocery store that can compare to home made bacon, if you're doing it right. Did she smoke the bacon?

(Bracing for the "yeah, but it was hard to keep lit" joke.)
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You nailed the spelling btw. We have a friend from South Africa who makes his own sausage and we tried it and loved it. It's in casing (yuck & groce) but RV spoils me so much she knows I will NOT eat casing without puking. So she peels the casing off, even when we do Brats. That was a happy discovery, that with no casing the sausage soaks up so much more Guinness gravy flavor it incredible. We take it out then put grill marks on it then back into the gravy bath. Yum. Back to your bacon question, yes, smoked with applewood. However next time we want to take a couple slabs and double the smoke time to use for added smoke flavor in things like meatloaf or meat balls etc.
We heavily peppered only 2-3 slabs this time because we were not sure about it, but wow it turned out better than the non-peppered.
I'm rambling.:salute:
 
#5,905
#5,905
VIF said:
You nailed the spelling btw. We have a friend from South Africa who makes his own sausage and we tried it and loved it. It's in casing (yuck & groce) but RV spoils me so much she knows I will NOT eat casing without puking. So she peels the casing off, even when we do Brats. That was a happy discovery, that with no casing the sausage soaks up so much more Guinness gravy flavor it incredible. We take it out then put grill marks on it then back into the gravy bath. Yum. Back to your bacon question, yes, smoked with applewood. However next time we want to take a couple slabs and double the smoke time to use for added smoke flavor in things like meatloaf or meat balls etc.
We heavily peppered only 2-3 slabs this time because we were not sure about it, but wow it turned out better than the non-peppered.
I'm rambling.:salute:
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Ramble on, brother, I love this topic!

Personally, I love the snap of the natural casings when you bite into them, and seeing how thoroughly they're cleaned and salted, and the fact that I'd eaten them all my life in good hot dogs and kielbasas without realizing it, it really doesn't bother me like I thought it would, but I can understand folks who don't enjoy them. My wife felt that way at first, but she has come around and can tolerate the natural casings now.

I'm sure you know they make artificial casings too, but I've never personally tried them, so I can't tell you much there.

As far as the bacon, that all sounds awesome! My biggest problem is finding raw pork bellies. For some reason they are darn near impossible to come by here in middle TN.

As far as double smoking them, just be careful of that meat temp if you're not doing cold smoking. You don't want to melt away all that beautiful fat.

Pork fat rules! :p
 
#5,907
#5,907
J-P said:
Ramble on, brother, I love this topic!

Personally, I love the snap of the natural casings when you bite into them, and seeing how thoroughly they're cleaned and salted, and the fact that I'd eaten them all my life in good hot dogs and kielbasas without realizing it, it really doesn't bother me like I thought it would, but I can understand folks who don't enjoy them. My wife felt that way at first, but she has come around and can tolerate the natural casings now.

I'm sure you know they make artificial casings too, but I've never personally tried them, so I can't tell you much there.

As far as the bacon, that all sounds awesome! My biggest problem is finding raw pork bellies. For some reason they are darn near impossible to come by here in middle TN.

As far as double smoking them, just be careful of that meat temp if you're not doing cold smoking. You don't want to melt away all that beautiful fat.

Pork fat rules! :p
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I can't get past the mental part of casings. As for pork bellies....
We get ours from a local Meat market called Acropolis.
Have you ever heard of Swaggerty's Sausage in Kodak, TN? That's where I grew up and they have their own pig farm. We used to get all our meat from there. I bet they would ship you some pork belly on dry ice. Maybe. Swaggerty's Farm Sausage
 
#5,908
#5,908
VIF said:
Have you ever heard of Swaggerty's Sausage in Kodak, TN? That's where I grew up and they have their own pig farm. We used to get all our meat from there. I bet they would ship you some pork belly on dry ice. Maybe. Swaggerty's Farm Sausage
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Have I heard of Swaggerty's? It's the only commercial sausage allowed into my house, unless my wife just can't find it. I actually hauled a load of pig thyroid glands or some such from them back when I was a truck driver. That is an awesome idea. I will have to reach out to them as soon as I can afford a large enough order to make it worth their while.

Thanks VIF!
 
#5,909
#5,909
VIF said:
I can't get past the mental part of casings. As for pork bellies....
We get ours from a local Meat market called Acropolis.
Have you ever heard of Swaggerty's Sausage in Kodak, TN? That's where I grew up and they have their own pig farm. We used to get all our meat from there. I bet they would ship you some pork belly on dry ice. Maybe. Swaggerty's Farm Sausage
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Is Acropolis in Spring Hill?
 
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#5,918
#5,918
VIF said:
Directly across the street is a pretty good wing joint too. Called Kickin' Wings. You should give it a try.
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I looked at the Acropolis web site and it looked like they had a nice meat selection and the prices were fair.

Good to know about the wing joint too, as I have had to hit the buffalo wild wings on the other end of 52 several times.
 
#5,919
#5,919
CitrusCo.Vol said:
I looked at the Acropolis web site and it looked like they had a nice meat selection and the prices were fair.

Good to know about the wing joint too, as I have had to hit the buffalo wild wings on the other end of 52 several times.
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You mean 54 and Duck Slough right?
Link to Kickin' Wing.
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