Barriehie
Senior Member
Yes. I've got a huge recipe book on just that.
Pink meat?
- Thread starter SandwichShortOfAPicnic
- Start date
SandwichShortOfAPicnic
Legendary Member
Have you tried Duncan Henry the Canadian butcher on youtube.
He does ‘Marianski March’ that has a lot of good meat production vids.
Actually he does a lot of great production vids full stop, he makes meat products he sells as a butcher but also shows you how to do it at home.
He’s usually my first stop for a simple but reliable instructional vid.
I think he does breakfast sausages in there somewhere too.
He does ‘Marianski March’ that has a lot of good meat production vids.
Actually he does a lot of great production vids full stop, he makes meat products he sells as a butcher but also shows you how to do it at home.
He’s usually my first stop for a simple but reliable instructional vid.
I think he does breakfast sausages in there somewhere too.
Barriehie
Senior Member
I tried making breakfast sausages but the oomph required to push meat through that small tube isn't me. I pretty much only use the tube that sizes out for hotdog+ sized sausages.
Not a fan of youtube.
Not a fan of youtube.
SandwichShortOfAPicnic
Legendary Member
You’re not the only one but there is some fabulous information on there too.
If pink meat is meant to refer to cured meat, then yes, I’m a big fan of that and consume far more than the government says I should.
badjak
Veteran
It's been a while since I used it, but I cant recall it hard to work.
What was hard was to get the lamb case on the stuffer tube.
It improved when I changed to steel tubes
JAS_OH1
Forum GOD!
Wwll I've eaten it on its own and I don't like it, so yes, I do know what I'm missing.I'm tempted to say "you don't know what you're missing", but then I don't eat steak, so I'll just shut up.
Prosciutto di Parma is the most delicious ham there is; and yes, I prefer it over Spanish jamón ibérico.
There's also an Austrian type of ham called Speck - pink, and utterly delicious.
Carpaccio is pretty pink-ish, though!
Barriehie
Senior Member
I've got stainless tube's for my LEM and it's still a process to get the casing on there. After I get it started I pour about a Tbsp of neutral oil down the tube so that plug of oil precedes me pushing the casing on. It helps a lot.
medtran49
Forum GOD!
There is more than 1 type of speck. It can be ham like or bacon like depending on the region/country. I use the bacon type speck for kasespatzle. Just like pancetta, I greatly prefer eating the bacon type after cooking. I will never forget the 1 time I ordered some thin sliced pancetta at the deli and the very young man offered me a slice to taste on a deli sheet. I told him no thank you, that it was kind of like bacon, and, while you could eat it uncooked, I didn't know anyone who would want to.
Recipe - Kasespaetzle
We had a beautifully presented platter of carpaccio to share in a restaurant once. Right after the server brought it to the table, the women sitting at the table next to us asked if she could photograph it while I was taking a photo. After she took the photo, she asked what it was and seemed kind of taken aback when we told her, almost like she didn't think it was meat. She sat back down, we looked at each other, kinda shrugged, then dug in.
medtran49
Forum GOD!
I'm thinking Serrano and Parma ham would be worth a try in the making homemade deli meats can...
Yes, prosciutto and Parma, are air and salt cured hams. They take a very long time to cure and you have to have proper ventilation and temperature.
I've made bresaola and torchon de foie Gras, plus we've made all kinds of sausages.
Water is your friend when it comes to getting the casings on. The casings need to be rinsed out and soaked in water regardless of how they are packed. And, if they get recalcitrant when loading the tube, just dribble water on them and they'll slide on better.
SandwichShortOfAPicnic
Legendary Member
How was the torchon de foie gras?
medtran49
Forum GOD!
Delish! I actually preferred it over the foie gras. It was a major PITA getting it rolled and compressed though, much worse than the gyro meat mix.
SandwichShortOfAPicnic
Legendary Member
I had a brief look, I’ll wait for you to post me some
When are you making some more? So I can come over??
medtran49
Forum GOD!
Sorry. Don't have the wine fridge I used as a dedicated charcuterie curing chamber anymore. It was easy to control temp and humidity in it, plus a computer fan was just right to keep adequate flow.When are you making some more? So I can come over??