All things cooking, with a deeper emphasis on homemade ingredients. Sausage making, breads, noodles, pickles and chutneys, Thai, Chinese, Italian, BBQ, etc.
Thank you so much for sharing your process - and the information you added, along with the tweaks for personal tastes, was incredibly helpful! I think I will stop my research here and go try it. I don’t know why, but I feel like yours will be the one that’s the winner. It’s so hard trying to go through all the different recipes and comments - yours is the most comprehensive and genuine. Thanks again!
After you spray down StarSan on your granite countertops? Do you then have to wipe the Star San off? Will that do any damage to the surface? I see you are doing 7g of Star San per 32oz?
You don't have to wipe starsan off. It's selling point for bars and such is that it sterilizes and with no rinse is safe and no taste. Safe on granite, which is about as hard and impervious as you can get. I wouldn't leave it on marble or limestone, which can be affected by the acid. After 60 sec contact, stuff is sterilized... you can wipe it off counters if desired. I usually spray it on granite, wipe it all around, and let it dry off. My ratio is what the bottle recommends for equipment etc
@@ArtisanCook Thanks. I had contacted the manufacturer and they said, "We do not recommend using the starsan on granite, the starsan can destroy it." I don't know what to make of that.
Absolutely. Cooking times for Pathogen Lethality come from the FSIS Cooking Guideline for Meat and Poultry Products, Revised Appendix A. This is the U.S. guide that gives cooking methods and time/temperature tables needed to ensure germs are all killed. Used by Inspectors and Health departments for all commercial operations. Available here: www.fsis.usda.gov/guidelines/2021-0014
You hit on three things that I will try going forward. 1 - I like the quart bag method you demonstrated - filled/flattened/frozen/zapped/cut to size/fry. 2 - the texture of my prior attempts has been dense - will up the water as you described for my next batch. 3 - I will up the fat content from where I am at to get it closer to your recommended 33.9% (which seems very fatty to me - but worth a try). I will use my KitchenAid meat grinder attachment to test some small batches (gotta love a household appliance with a PTO) before I pull out the LEM Big Bite #8 for the big batches.
Glad there was helpful info for you! I don't always get to 30% fat, usually I just buy the fattiest pork shoulders I can, maybe 25% fat. But JD is definitely that much, and it helps the texture a lot. Good luck!
Yes I have. I am assuming you mean the ones with a submersible lid that goes on to keep meat underwater. I did this before with a 5gal bucket, a plate and weight. I feel the large 2 gal ziplock in a 2gal bucket has numerous advantages. 1. the briner buckets are large, more than I want to fit in a fridge. The 2 gal bag fits inside 2gal bucket, keeps it from splashing or leaking, very compact. 2. The sealed bag keeps splashes down, odors from escaping, meat is always submerged, easy to toss around to reposition meat daily, and NO gas is kept inside brine in solution instead of off-gassing. 3. I like to put enough brine to easily cover all meat without jamming it together which inhibits curing. However, I still want to minimize the brine and not waste space. The bag lets me jostle meat around, cover it all, and still use just 1 or 2 L of brine. Hope that covers my reasoning :) Folks who do more at once may like the briner buckets too.
I've never cooked a pizza from nothing before! But now I definitely want to try! Making a deep dish would be so cool as I remember trying one in Chicago, but it seems so complicated, haha! My father is well versed in baking, so I'll get his help with the dough. Thank you yet again for a great video and inspiration! We dont have many "Chicago-style deep dish" restaurants around here, haha, so we must make our own!
Thx for the comment! Guess what? I made this together with my Son for his birthday! It was easy and super fun, I think you and your Dad will have a good time trying it! This is a very good dough for deep dish, and will give two maybe 12" ones. My son said he wished we had done one. You'll need the whole sauce amount for one deep dish though, as they use a lot of sauce. So either use a larger can of tomato sauce, or cut dough recipe in half and make one. Good luck, post again if you make it, I'd love to see!
@ArtisanCook Thank you for that extra information, I totally forgot how much sauce goes into one of thoes pies, I will definitely remember that now! Also, happy birthday to your son! My birthday was 3 months back, and my father and I also had a similar celebration, but we made a "Duck à l'orange" inspired by Julia child! She was his favorite American cook, and honestly, my birthdays are more about spending time with him and doing what he enjoys. I hope you two had a great time making thoes pizzas, they looked amazing, and I'll definitely try and post a video or picture on my community page when we finish the pizza! Merci pour tout, encore!
Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution. Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for. Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!
I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!
Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!
It is in the description, fully written out. That way you can just reference or print. Pretty much every recipe video on youtube has the recipe written in the description, sounds like you didn't know about this...
Put the corn tortillas in the micro for a couple sec. Enough so they can get soft and not crack Well .wrapping it around hotdog then fry ...thats how its done ..get a bowl of chilibean, boy.. you got a broke mexican dog ..
I can completely see doing that, I love the caraway flavor. Recently I've also been convinced that an authentic version is also made with garlic. I try to stick with "authentic, official" recipes, because otherwise, food names don't convey agreed upon info, and become just bogus marketing terms. But have seen that both some garlic and paprika are used in Poland sometimes. I want to try that, and will probably double the caraway as you do, to ensure that flavor comes through! Thanks for watching and commenting!
Have done with garlic and fermented for a day as well( like some mennonite)....crazy simple nutmeg and lots of carraway still best for my taste. Thnx 4 the reply..happy sausage making.
Yep, just a silly video I know, everyone makes them ;) But my son wanted one, his GF hadn't seen one before, thought I might as well video it ;) Thx for commenting.
A tip for pouring the oil out of those styles of cans I learned in an auto shop, turn it around/flip it in your hand; make it so the pour spout is at the very top of the pour, like inside your palm if you're over-handing it instead of the bottom of your hand, way less spillage that way.
@@ArtisanCook i never ate or experienced this type of dish in all my 67 years and i live in the heart of these type of creations. Please dont get me wrong. I didnt say it was not good to eat but something new i never tried or probably won't experience in my life.
Absolutely! In fact... we liked the test patty before smoking it almost as much as the the smoked sausage. My wife liked it fresh as a patty better, actually! Tastes like wonton filling or shu-mai Chinese dumplings.
ah Soupe à l'Oignon Gratinée, mon préféré soupe! Such a well done video, and very informative! Your cooking reminds me of my father, which is quite a feat since we live a whole continent away haha. From the chopping and sharpening to the tip about not burning the butter, you remind me not just of my father, but of professional cooking! Thank you! Merci!
Hi, look in the video description, the recipe is there. All items expressed as a % of meat weight, so 1.9% salt dor 1000g meat is 19g salt, etc. You'll have to do some calcs for any odd weights you choose to use. I recommend you do all weights in grams, makes all recipes waaaayyy easier. Do it! ;)
And curried chicken - my favorite too! I did like and subscribe so I should be entitled to these buggre recipes! I did NOT get the terraki recipe Jim speaks of - may have deleted because I didn't know it was you I am loving your "show" here!!😊
Might be the best meat for the money, tender, juicy, flavorful! This is a great recipe with a German flavored gravy and vegetables for pork coppa. See this video for a full description on how to find and get the coppa muscle from a pork shoulder, aka pork butt: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9b1J2-LewfQ.htmlsi=8NZcWrQEtoxUZAld
This is a great recipe to use some venison, if you're getting tired of old standbys! Good Korean BBQ flavors, but without going too far, so the venison flavor is still there and folks adverse to heat will enjoy. Korean red pepper is very mild, closer to paprika than cayenne pepper.
It all came together for timing :) I recorded it showing timing for sauce, 6 min pasta boil, and sausage... pacing and timing is important for cooking. But my family critics said, "Booo! Too long!" So I had to edit it down ;)
Thanks so much Eric, you've been a great mentor and inspiration, you're the very best-- content, production, knowledge, professionalism, my favorite channel by far! Thx for your kind comment ;)
I weigh it after stuffing all piled on a tray. Then again after pulling it all from the smoker. For salami, you usually weigh individual chubbs, but a pile of sticks all together. Shelf stability is tricky, you actually need to know the Aw, or Water Available, which is the water that is not chemically bound up and thus is available to pathogens to grow. The FDA uses 0.85 Aw to decide if a food is shelf stable unrefrigerated. The Aw is actually a measurement of the water vapor pressure of the food vs. distilled water, and is expensive to measure--cheapest meter I have found is over $700! As the pH gets lower, which inhibits bacterial growth, the Aw can be higher and still be shelf stable. Most home salami makers use the time tested drying weight loss of 35-40%, along with a pH of 5.3 or below, for a salami to be "done". To be extra sure on my guess with these (I don't have an Aw meter), I went for pH 4.8 and 45% weight loss, which is pretty deep into safe territory. Wouldn't work for salami, but is a good tang and dryness for snack sticks!
The pork tenderloin that I've been making gets to about 45-50% before I clean it up and rebag it to equalize. The flavor is more concentrated than a moist product you can buy but I feel it is safer when left out. I really need to test the pH of this last batch next week before shipping off a sample.
Sure do, here ya go! This is Walton's, a great meat processing supply store with fantastic customer service. I brought this ELA mix to their attention, and they started carrying it for me, much easier to source now! I use about 2% of meat weight, so 20g acid per 1000g meat. This gives around pH 4.8 I'd guess. I should go measure that... waltons.com/smooth-acid/
