Phoenix Kitchen is a cooking channel where host, Stacy Williams, will guide you through recipes, menu ideas, cooking techniques, and more. Stacy will cover cooking indoors and out, including grilling, smoking, BBQ, fire pits, indirect heat and direct heat. The channel will include basic cooking and baking tutorials, as well as advanced tutorials. Whether you're a chef, home cook, or a completely new to cooking, we'll have content for you. Phoenix Kitchen will be your complete How To Cook destination for meat, vegetables, desserts, pasta, rice, BBQ, soups, salads, and more.
Great video, I've been wanting to know how to do this and I have a slicer coming in on Saturday. I think this will be my first significant use of the slicer. Thanks for sharing your knowledge
The sausage looks good, but my question is where did you get that 1970s sugar Tupperware. Talk about bringing me back, great memories of growing up. Thanks for the video.
Yep I could eat about a pound of that in one sitting. I also find rolling the first 2 inches of your vacuum bag back really helps in keeping the sealing area clean.
@@GrillingwithGrove 65-75F with 55-65% humidity is perfect. That should be "room temperature " in most homes with a good HVAC system. In older homes without modern HVAC, big temp swings, and higher humidity, a small wine cooler or fridge can be set to 65F and get a good result.
@@phoenixkitchen You said that Tender Quick is salt sugar cure, not like insta cure, which is nitrate, Insta cure 1, is nitrite. I have not seen a recipe with nitrate for ham. Insta cure 2, is a nitrite nitrate mix, usually used in salami.
@@grancitodos7318 Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meat tenderizer. / That's directly from Morton's website. Instacure is salt, not salt and sugar, which is what I was talking about. If I slipped and said nitrate i stead of nitrite, I missed that in the editing, but the recipe is solid and safe for both curing and aging.
@@robertlong4118 The recipe is written for 1 lb, but can be scaled up for larger batches. I did it that way to make it easier for anyone who wants to make a different amount than I did. 🙂
The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.
@@peteranserin3708 It tastes great, and while I admit they aren't my best looking, they aren't quite as far down as you mentioned 😉. Full disclosure, I made 4 different varieties in one day, and this was the last one. I kind of moved from caring to hurry up and finish. 😁
I have to be honest I’m surprised at the bind you got. Have you seen Chud’s and Two guys videos about Pineapple sausages? Brad at Chud’s had all kinds of problems with bind and texture until he figured out to cook the pineapple first. Eric at Two Guys and a Cooler grilled his pineapple because he said it had to be done or you’ll get the issues Brad had. Looks like you didn’t have any problems.
@@cydrych Honestly, I learned to make sausages from Brad's videos. I use his ratios as a start point for my recipes, then get creative from there. I just learned from his mistakes. 😁
We have a local supermarket that will order you a green (fresh) ham and you can pick it up the next day. They usually keep one or two in stock near Thanksgiving and Christmas holidays in upstate South Carolina.
In your thumbnail it looks nothing like black forest bacon as I know it. I do know that if it does not smell as if it was smoked over a coal fire, it is not Schwarzwalder Schinken.
Assuming your in Germany, or at least Europe, you are probably familiar with it being crafted from the shoulder or belly. This was done with the ham roast (rear hip area). It definitely has a nice smoke smell and flavor. Any chance you could post a picture of what you're familiar with? I would love to learn the differences.
that looks wonderful! I’m going to have to try this with some of our pork- we bought three feeders from Middendorf farm and have been really happy with the quality of pork. Thanks for the recipe and how to !
The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.
I have not. My dirty secret, I'm not a fan of pickled foods. I'm sure they would work, though. Thinking about it, for fans of pickled foods, we could probably do a sausage with pickled jalapenos, pickled onions, etc. Sort of like a pickled loaf sausage. 😁
Looks tasty! Is this something you would normally find in the south? I been kicking around an idea of apple pie pulled pork or using it as a glaze for ribs. I love the classics but like to experiment as well. Thanks for the recipe and video.
It's not something you'd normally find. I just like to experiment. I do apple pie and pumpkin pie pulled pork and ribs in the fall. Incredible flavors. Pork is so versatile for flavor profiles.
Recipie for 5 lbs of Pork: Kosher Salt - 45g Sage - 15g Chili Flake - 3g Black Papper - 6g Garlic - 8g Parsley - 6g Cardamon - 3g Sugar - 15g Fennel - 2g Anise - 2g You can view the full "how to" video here - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-m9PopL6wlTw.htmlsi=SfjugGnRcC9xfx59
@@phoenixkitchen thank you very much. I ended up finding it by going through your channel. Love the vids I’m gassed to try your recipes. Having the sausages later on today. Thanks again
The bacon was cured and smoked to 155F, then refrigerated. It was not cooked again before adding to the sausage. Of course, it could be cooked, cooled, and added, but that would definitely change the texture, and lower the fat content assuming it was drained. 🙂
