Sliced bacon and stuffed sausage this morning - not worth posting two seperate threads :-)
This is my basic sausage recipe. Very simple, very tasty. One of those that everyone likes and no fancy ingredients or tricky stages.
Herb And beer Sausage
5 lb trimmed pork shoulder
3 rounded tsp fine sea (kosher) salt
4-5 heaped tsps dried herbs (I use the big tubs from costco - just use your favourite dried herb mix)
1 tsp cbp
1 tsp grated nutmeg
1 bottle beer, whatever you like.
1/2 cup oats
Chop pork and mix in beer, add herbs, salt and pepper and mix well, add nutmeg and mix. You should find that pretty much all the beer will have been absorbed by the pork. Add oats and mix (we don't want the oats soaking up the beer so add them last).
Grind through coarse grid, leave overnight and stuff into sheep casings.
Guarenteed crowd pleaser and just good all round standby sausage.
Bone leg bacon.
I'd love to give you the cure recipe - but I didn't write it down and it was last week - so I can't :-)
I think the main ingredient apart from cure salt and sugar was smoked paprika. The bacon has a slightly redder colour than usual and a very definite mild smokey flavour.
Now why is it variable sliced - and well you may ask :-)
My slicer, since I've had it has had a tendency to start cutting a slice the thickness you want i and then get thicker towards the end of the slice.
Finally got fed up with this halfway through slicing the first chunk and stopped to totally dismantle the slicer.
Added a couple of thin plastic washers and finally got the blade rock solid.
Sliced a bit more, wasn't slicing well - kept making horrible groaning noises.
Took it apart again and removed one of the extra washers.
NOW, it works extremely well.
The next lot of smoked ham is going to be shop perfect :-)
But this lot of bacon, while very tasty - ain't tidy :-)
The first chunk defrosted fully while I was buggering about as well - so that did not help lol
But once it's in a sandwich - who cares ?
Anyway here's today pics.
Try the sausage recipe, it's a winner and dead simple.
This is my basic sausage recipe. Very simple, very tasty. One of those that everyone likes and no fancy ingredients or tricky stages.
Herb And beer Sausage
5 lb trimmed pork shoulder
3 rounded tsp fine sea (kosher) salt
4-5 heaped tsps dried herbs (I use the big tubs from costco - just use your favourite dried herb mix)
1 tsp cbp
1 tsp grated nutmeg
1 bottle beer, whatever you like.
1/2 cup oats
Chop pork and mix in beer, add herbs, salt and pepper and mix well, add nutmeg and mix. You should find that pretty much all the beer will have been absorbed by the pork. Add oats and mix (we don't want the oats soaking up the beer so add them last).
Grind through coarse grid, leave overnight and stuff into sheep casings.
Guarenteed crowd pleaser and just good all round standby sausage.
Bone leg bacon.
I'd love to give you the cure recipe - but I didn't write it down and it was last week - so I can't :-)
I think the main ingredient apart from cure salt and sugar was smoked paprika. The bacon has a slightly redder colour than usual and a very definite mild smokey flavour.
Now why is it variable sliced - and well you may ask :-)
My slicer, since I've had it has had a tendency to start cutting a slice the thickness you want i and then get thicker towards the end of the slice.
Finally got fed up with this halfway through slicing the first chunk and stopped to totally dismantle the slicer.
Added a couple of thin plastic washers and finally got the blade rock solid.
Sliced a bit more, wasn't slicing well - kept making horrible groaning noises.
Took it apart again and removed one of the extra washers.
NOW, it works extremely well.
The next lot of smoked ham is going to be shop perfect :-)
But this lot of bacon, while very tasty - ain't tidy :-)
The first chunk defrosted fully while I was buggering about as well - so that did not help lol
But once it's in a sandwich - who cares ?
Anyway here's today pics.
Try the sausage recipe, it's a winner and dead simple.
Comment