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. rmiller

    Buckboard bacon

    All of Ruhlman and Polcyn's recipes reference 1tsp for ground meats and 2tsp for whole muscles, as they get rinsed regarding 5#batches. If i am wrong that's fine, their books are the ones i most reference because I like the recipes so it's where i get most of my information regarding the cure...
  2. rmiller

    Buckboard bacon

    Also the off date was way wrong lmbo. I only do 5-6 days. I looked at a calendar and obviously cannot count.
  3. Buckboard bacon

    Buckboard bacon

    • rmiller
    • Album
    • Comments: 0
  4. rmiller

    Buckboard bacon

    Hi, haven't ever posted much, and probably been over a year since the last time i did. I got a new job and moved recently, and I'm just starting to get really settled in. I've been itching to do some curing and this was the first couple days off i had with little going on. I butterflied a butt...
  5. 20160510_191930.jpg

    20160510_191930.jpg

    • rmiller
    • Media item
    • Comments: 0
    • Album: Buckboard bacon
  6. 20160510_192727.jpg

    20160510_192727.jpg

    • rmiller
    • Media item
    • Comments: 0
    • Album: Buckboard bacon
  7. rmiller

    Cottage Ham and Some Sausage

    So here's my ham, off the smoker, letting it cool, but I couldn't help but slice a piece off. Look at that gorgeous pink, hammy color! That should be a crayon color; ham. And it is DELICIOUS
  8. meat.jpg

    meat.jpg

    • rmiller
    • Media item
    • Comments: 0
    • Album: Cottage Ham and Some Sausage
  9. rmiller

    Cottage Ham and Some Sausage

    Ugly smoker, pretty meat; I can live with it!
  10. rmiller

    Cottage Ham and Some Sausage

    That's how I feel too! And thank you, I am very excited I used a bone in pork butt, and cut it in half at a slight angle, so one half has a bone, and can cooked up sometime for like a dinner ham (maybe on thanksgiving, I'm thinking) and then the other sliced thin for sammiessss.
  11. rmiller

    Lard vs Fat Cap?

    Lard, is just fat, like butter or shortening, and the fat cap may have solids in it, and would not melt exactly how lard would. But you can render the fat from it. Just put it in a pot with a small amount of water, and cook it gently until all the water has evaporated and you are left with just...
  12. Cottage Ham and Some Sausage

    Cottage Ham and Some Sausage

    • rmiller
    • Album
    • Comments: 0
  13. rmiller

    Cottage Ham and Some Sausage

    So I haven't made too many posts, but I finally got some time. I cured a pork shoulder in the style of a ham (which from what I understand makes it a cottage ham?), and I'm smoking it with apple wood. I also had some sausage I had intended on stuffing in the freezer (it was for brats), but ran...
  14. meat.jpg

    meat.jpg

    • rmiller
    • Media item
    • Comments: 0
    • Album: Cottage Ham and Some Sausage
  15. rmiller

    New from IN

    Thank you, I've been searching the forums. Lots of informative threads. 
  16. rmiller

    New from IN

    Thank you! I did a year of gen eds, finished a year in the culinary program, and next year is my last year! Good to be on summer break right now, for sure. I plan on posting pictures of projects as I go. :)
  17. rmiller

    New from IN

    Hi, my names Rebecca. Going through culinary school. Work at a charcuterie place during the summer. Trying to do more stuff on my own. Between work and school, it's been hard to find the time and money to get all the equipment I need. I was making pretty adequate loose sausages with my food...
Top Bottom
Back
Clicky