Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokininthegarden

    Starter culture

    I was planning on making some salami today so when I got up this morning I mixed a small amount of culture with water to let it "wake up" but of course I got sidetracked and never got around to making the salami. My question is will that mixture still be good to use tomorrow? Maybe give it...
  2. smokininthegarden

    Cabbage sausage

    Hey everyone, just curious if anyone has ever tried putting fresh cabbage in sausage? I'm thinking something like a potato sausage only substitute finely shredded cabbage for the potatoes. It might be really good and yes next time I grind some pork I will try it. But for now just wondering if...
  3. smokininthegarden

    Air fryer bread

    Anyone here tried cooking bread in an airfryer? My first attempt was less than ideal. If you have had any success please let me know. Cal
  4. smokininthegarden

    Twisted bacon

    Here is my latest venture into the world of home cured bacon. As with most attempts at developing a new recipe this started out as something entirely different than what it ended up being. But i am glad it did. I started with a 3# piece of pork belly split lengthwise down the middle then...
  5. smokininthegarden

    A slightly different approach to jalapeño cheddar sausage

    I have been working on this for awhile now and I think it is finally where I want it to be. For the most part is just a hot link style sausage with cheese and jalapeños added but instead of all jalapeños I pickled some fresh poblano chiles to use as well. In addition, along with diced...
  6. smokininthegarden

    Mexican chorizo

    This just might be the one! I have been making chorizo for more years than I would care to admit to. Some have been pretty good and some have been, well, not so much. So I decided to start over with a clean slate and this is what I came up with. No this isn’t the typical YouTubers idea of...
  7. smokininthegarden

    English muffins

    Anybody here making english muffins? I attempted to make these a few years ago but had no luck. A few weeks ago I decided to give them another try and I think I just might be on the right track this time. I used some techniques with the dough that I use for other types of bread and they seem to...
  8. smokininthegarden

    Pepperoni de fileto Update

    Here is the finished product. It turned out very well, I am pleased with it. Of course I had to try some on a pizza and that turned out very well also. Cal
  9. smokininthegarden

    Hot Calabrian link sausage

    I made this sausage mostly out of the need to use up some Calabrian pepper sauce that I had made. I kept the ingredients to the sausage very simple, salt, black pepper, minced garlic, coriander, Calabrian pepper powder the pepper paste and some red wine. It turned out much better than I had...
  10. smokininthegarden

    Pepperoni di fileto

    Yes I made that name up, sorta. After watching the video by Two guys and a cooler called, salami di fileto I became interested, not so much in the recipe they made but just the process that they used. Then I started thinking why not use my two favorite pizza toppings, Canadian bacon and...
  11. smokininthegarden

    Calabrian salami part2

    Here is the other Calabrian salami I started with the soppressata de Calabria, it got stuffed into larger casings so it took longer, but it was well Worth the wait. This is basically just my hot Italian sausage I make links with, the kind with anise and fennel seed in it. I added the...
  12. smokininthegarden

    Soppressata de Calabria

    Here is my latest out of my chamber, these got stuffed into some small 1 inch pepperoni casing mostly because that is all I had on hand but they did cure fast they have only been in the chamber for one week today and this one has already lost 25% of its moisture. I will let the rest go to 30 or...
  13. smokininthegarden

    Salami in the chamber

    Got a couple types of salami hanging today. They are both Italian The small ones on the right are soppressata de Calabria, the large ones on the left, are of my own creation, Italianio de Calabria. No it is not a Traditional salami I made up the name as well as the recipe. The soppressata is...
  14. smokininthegarden

    Chorizo Taquitos

    I have been thinking about making these for awhile now and finally got around to making some chorizo so I could. These are really easy to make if you have a air fryer but you could deep fry them as well. I usually start them on my flattop because it is so much easier that way. To start I...
  15. smokininthegarden

    Flavor of Italy starter culture

    Can anyone tell me how much of this to use for 10 # of meat there are no instructions on the package. cal
  16. smokininthegarden

    My home cured dill pickles

    Seems to be a popular subject but it is that time of year. I make a 5# batch of these every year. The cucumbers come from a local grocery store which sources them from a Hutterite community located about 75 miles north of where I live. The cucumbers are as fresh as if they were picked from your...
  17. smokininthegarden

    Adding chicken to a pork sausage.

    I’ll try to be as clear as I can be here so everyone understands what I am talking about. Lately I have been replacing about 25% of my standard pork sausages with ground, skin on chicken thighs, I am really liking the results of this method. But today I got to thinking about the binding...
  18. smokininthegarden

    Chicago style deep dish pizza

    Here is my take on a Chicago style deep dish pizza. I have been wanting to try this for awhile now so I decided to finally buy a pan to make it in. Here is the pan, cast iron of course and about 2” deep. And now the dough. The pan is very liberally greased with butter. Then the bottom crust is...
  19. smokininthegarden

    Smoked meats

    I had way too much fun with the smoker today. On the left, a dry cured brisket pastrami. Center, a kielbasa style semi fermented salami. Right a coppa style ham. All should be very good, can’t wait to try them. Cal
  20. smokininthegarden

    Lean to fat ratio with chicken thighs.

    For the first time ever I decided to try some chicken in one of my sausages. The sausage in question is a cotto salami. I made it with all pork but replaced 25% of the pork with skin on chicken thighs. It was just ground and seasoned today so tomorrow I will stuff and cook, if I like it I will...
Top Bottom
Back
Clicky