tag:blogger.com,1999:blog-44745896975282090892024-03-05T07:22:35.253-08:00HG SausageworksA blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness.Unknownnoreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4474589697528209089.post-72826846813332978342013-07-23T21:37:00.000-07:002013-07-23T21:37:13.973-07:00It's so hard to say goodbye....<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As I slowly evolve my business I find it increasingly difficult to maintain both my production schedule, my now official website, <a href="http://www.hgsausageworks.com/">www.hgsausageworks.com</a> and this blog and something had to give. Sadly I believe that this blog has somewhat run it's course. Some posts may be ported over to the new website and others may go the way of the white buffalo. I thank you all for your continued support and hope you'll take a look at the new site.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Thanks, </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">HG Sausageworks</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-26192851135205417202013-05-06T10:31:00.002-07:002013-05-06T10:31:48.801-07:00I'm famous!! (kinda, sort of)<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Sorry for the delay between posts. I've been busy getting the business up and running. We've secured some necessary permits and have moved our operations into a commerical kitchen (more on that later). For the nows I just reconnected with one of my old CIA grad friends and learned that he has a podcast. Soon after he let me in that little ol' me was mentioned in his most recent podcast and we'll be scheduling some time for an interview to be on a later podcast. Stay tuned for more in that.... Until then, here's a link to this week's podcast which includes some awesome music! You can also find the podcast in iTunes and Sticher, just search for Killer Food. </span><br />
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<a href="http://ryankparker.com/how-to-use-whole-spices-james-beard-awards-congrats-to-andrew-zimmern/" rel="nofollow nofollow" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">http://ryankparker.com/how-to-use-whole-spices-james-beard-awards-congrats-to-andrew-zimmern/</span></a><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"> </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-12261622794923961022013-02-08T20:41:00.003-08:002013-02-08T20:42:10.889-08:00My Current Man-Crush...<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I think I have a chefly man crush.... mad lyrics and cheffin' references... doesn't get much better than Action Bronson...</span><br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/uiAQ9xQQHeQ" width="640"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-6337420109137319882013-02-03T20:25:00.002-08:002013-02-03T20:25:16.013-08:00Problem with Today's Food / Advertising <span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">Here is the problem with our food choices these days... Just saw a commercial for Pedialyte touting their Sidekicks products and isn't it so great because it has 7 grams of protein and 3 grams of fiber.</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">Ummm, yeah... Instead, give them 2 Tbl of peanut butter... and they'll get, drumroll please......</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">8 grams of protein and 2 grams of fiber. Slap that shit on some whole grain bread and blammo, better than manufactured crap in a bottle and little to no preservatives!</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">(Unless you're allergic to peanuts, then you're pretty much fucked)</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-39920126129201376822013-01-31T22:23:00.001-08:002013-01-31T22:26:23.562-08:00Diary of the Kimchee Grenade<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If you've been reading my blog for a bit you'll likely know that I dipped my toes into experimenting with naturally fermented products a bit ago with a batch of homemade sauerkraut. While it was very good I just haven't gotten around to making a second batch or trying my hand at an alternate product. However, I still very much enjoy naturally fermented products include those in both liquid state (beer and wine) and solid state (pickles, sauerkraut and kimchee). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So on a not very recent trip to my local Korean mega-grocers, Zion Market, I tossed a small jar of kimchee into my cart for later consumption. Well, as the world turns days became weeks became a couple months (I think.... sadly I'm not 100% sure when I purchased the kimchee though it definitely wasn't this year). Any who, as with most naturally fermented products they tend to be very hardy and when refrigerated can last a good while so I kinda forgot about it. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Well tonight I went to pull something out of my big meat reefer and there was some sort of dried reddish liquid on the top of the container. I followed the trail up a couple shelves and found one of my buckets of casings was puddled with the same colored liquid. One more shelf up and in the very tip top back of the reefer I found a gallon jug of hot sauce which I had purchased for my hot links. My initial thought was the horror of the mostly full jug cracked and piddled on the rest of the fridge as a final middle finger to the world. Well, as I sifted past some carrots, a half bottle of cheap-ass white wine and lo and behold I ran across a bulging, foaming, sputtering bottle of kimchee. While we're told not to eat foods from cans that have bulged because of the dangers of botulism naturally fermented products are generally regarded as safe. You see, the natural part comes from the living lactobacillus bacteria that eat the carbohydrates in the food (in this case cabbage) and fart carbon-dioxide. That chemical transition is what we like to call fermentation. However, in this B-flick horror movie gone off the tracks left to it's own devices the bacteria will continue to eat and fat, all the while getting fat and happy. But.....all that gas has to go somewhere and in the case of this plastic bottle it was slowing forcing it's way out of the lid and down into my fridge. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I gingerly removed the jar like a bomb tech moving and suspicious package, very gingerly with slow purposeful movements. I placed the jar on the cutting board and carefully cut away the plastic protective ring, all the while wincing like someone about to have something very unpleasant happen to them. I had one eye slammed shut and the other barely a slit and slowly, and when I say slowly I mean tortoise-like, started to unscrew the lid. Each little turn caused an eruption of foam to spit and sputter from under the lid akin to opening a bottle of soda that's been kicked down the block by an unrepentant gorilla. All the while I'm giggling to myself like a school kid at the absurdity of what I was doing. Finally I get to the last bitty turn of the lid and the lid just blows the fuck off. And when I say blows, I mean like.....a.....fucking....bomb!!!! That shit went EVERYWHERE. All over my hands, shirt, the cutting board. Frankly I found chunks of kimchee about 10 feet away. My wife, who's not a big fan of fermented foods, was horrified. Man did I get a kick out of the look on her face when I took a big plug of the kimchee and tossed it into my pie-hole and boy of boy was it AWESOME. Tart, tangy, mildly spicy with just a hint of effervesce. I can't wait to see how it tastes in a couple more months. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lesson to be learned, eat the kimchee faster or put that shit in a Cambro for safe keeping:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALp6Qp4cWqoxymiVl-RixAdmsoEILw8wtYOasFW8jI0mZ_to_W4iO-kGbfVVWDM2y3y2Ry1_XRzQjLxe8DLrW0XRe7UgYPb4QUpKd1RMkY1T6e7f3zWVVeIl3fAeGPbavLsAiFSkplQU/s1600/kimchee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALp6Qp4cWqoxymiVl-RixAdmsoEILw8wtYOasFW8jI0mZ_to_W4iO-kGbfVVWDM2y3y2Ry1_XRzQjLxe8DLrW0XRe7UgYPb4QUpKd1RMkY1T6e7f3zWVVeIl3fAeGPbavLsAiFSkplQU/s640/kimchee.jpg" width="368" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-75302895400305757452013-01-26T19:34:00.000-08:002013-01-26T19:34:07.105-08:00Food of the People <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">What I love about this video is the honesty of the food. There's a lack of pretension that makes me saddle up next to the cook, sit shoulder to shoulder, and share some food.... It reminds me of how I ended up where I am now, making sausage. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Some time ago I worked at a very well respected fancy-pants restaurant in New York. The ingredients were top notch, the cooks were exceptional but I too often found the food to be uninspired, sometimes even bordering on the silly (poached eggs draped in gold foil). While we never dabbled in "molecular gastronomy" we sometimes combined so many ingredients in a dish that the resulting amalgam somehow became less than the sum of it's part which I'm confident was not the goal of the chef. Prior to working at this restaurant I had a passion and desire for the unexpected and whimsical cutting edge of cuisine, from El Bulli in Spain to WD50 in NYC, but after the fancy-pants restaurant I turned a corner, one which lead directly away from the cutting edge. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While I hadn't worked at this restaurant for years I had worked there long enough to have a solid grasp of the full menu and before returning to complete my schooling I decided to partake in a final meal there with my lovely wife. During our meal my wife peppered me with questions, "What's in this sauce?" "What's this puree over here?" She wasn't complaining about the food, just curious about what she'd been served. It was just then that an idea that had been slowly percolating through my dense numb-skull finally hit grey matter....she shouldn't have to ask. The food should taste like the ingredients from which it's made and if it doesn't then the chef has somehow lost his or her way in the composition. If you're eating a chestnut puree it should taste distinctly of chestnuts. Ever better would be to taste like the nirvana of chestnutdom, the epitome of all things chestnutty. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I have nothing against avant-garde cuisine, on the contrary I deeply respect the work of Adria, Dufresne and Achatz and what they have done for world cuisine but I decided it's not the food I want to produce. The food highlighted in this video, the honest, approachable, hearty food of the proletariat, that's my heart and soul. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white;"><span style="color: #212121;"><span style="line-height: 38px;">胃口好 - </span></span></span><span style="background-color: white; color: #212121; line-height: 19px;">Wèikǒu hǎo* </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><span style="color: #212121;"><span style="line-height: 19px;">*</span><span style="line-height: 38px;">that's Chinese for bon appetite according to google</span></span></span></span><br />
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<iframe allowfullscreen="" frameborder="0" height="338" mozallowfullscreen="" src="http://player.vimeo.com/video/53600193?title=0&byline=0&portrait=0&color=ffffff" webkitallowfullscreen="" width="600"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-37854456458234434972013-01-26T12:53:00.001-08:002013-01-26T12:53:06.529-08:00Ode to Bacon<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ode to bacon:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Twas the day before smoking and all through the house, </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">all creatures were screaming particularly my spouse. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The bellies are hung in the reefer with care,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">for tonight they'll be smoked in the cool winter's night air.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My belly's a grumblin' and makin' a fit,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">cuz it hasn't been fed in quite a bit.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">But tonight we shall feast on meat, fishes and more,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">and tomorrow my scale will read four pounds more. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-26519444200236020262013-01-06T14:54:00.001-08:002013-01-06T14:54:11.412-08:00Cheese Eating Surrender Monkey Meatloaf
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">One of the cool things about going to
culinary school is the exposure to a great many cuisines and cooking techniques
over a very short time frame. You also get to play with really cool
equipment such as a double-ring wok burner that puts out a few thousand BTU's
and sounds like a fighter jet with afterburners on. Unfortunately in the
relatively short three-week course titled, Garde Manger, we went over subjects
as varied as plated apps, cheese (the making of and use of), charcuterie and
due to the amount of material being learned we only discussed things from the
50,000-foot level. Essentially just enough to whet your appetite but not
so much that you felt confident and ready to take on the world.</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">I've been able to get back into learning
on my own and expanding my knowledge, but one meaty foodstuff that I've
been hankering to try again was terrines. What you ask is a terrine?
Basically it's a fancy-schmancy meatloaf…in fact there are many parallels
between to the stuff yo’ momma made on Sunday night and the fine frenchified
versions. You could call good ol' 'merican meatloaf the bastard
step-child of French terrines but that would be rude and frankly libelous to
mommas everywhere. Ground meat? check! Eggs? check!
Bread crumbs? check! Parsley? check! Where the
two take different paths is how the ingredients are processed, cooked and
treated ante-cooking. Whereas the meatloaf is classically made from good
ol' moo-cow, terrines are most regularly made with pork. For glueification
of the meats meatloaf has breadcrumbs from unknown or dubious sources, fresh
bread that's been grated, Japanese panko, saltines, really just about any
savory baked complex carbohydrate frowned upon by Dr. Atkins would work.
Mine regularly often came from a canister purchased at my local
mega-grocer and was labeled as “Italian Flavor”. Frankly, I'm not sure I
want to know what an Italian tastes like, nor do I really want to know how they
came to the conclusion of what an Italian tastes like. At this point, I
have the mental picture of the residents of Stanten Island, definitely not good
eats. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Defense’s Exhibit 1:</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2DNwE_gsfZEAqA-wVNAnXH271iQM2ipuPJI5SYubEUAyATJMSCHRGBLxaphcvNmvG0lsBIXLZXF-xrcb5EPCvhfPaG8Z2O8IQuySf6JT_t3PcqzPRFMAx-6ugje8HooaKx57gaTwcow/s1600/Pauly_D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2DNwE_gsfZEAqA-wVNAnXH271iQM2ipuPJI5SYubEUAyATJMSCHRGBLxaphcvNmvG0lsBIXLZXF-xrcb5EPCvhfPaG8Z2O8IQuySf6JT_t3PcqzPRFMAx-6ugje8HooaKx57gaTwcow/s400/Pauly_D.jpg" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 16pt;">Now that I've had to wash my brain out
with bleach we're back to terrines. Meatloaf is usually slathered with a
mixture of ketchup, sugar and vinegar, incinerated in an oven hot enough to
have been described in Dante's inferno until the meat shrinks, withers and
squeezes out every bit of moisture. The now sahara-like meat-product is
unceremoniously slopped onto a plate next to gluey mashed potatoes and limp
insipid canned green beans. In fact, the whole reason products like the
one pictured below exist is to compensate for a poorly made meatloaf that has
leached all it’s succulence. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyuG-ziEIy4fBTYajyfgLz3BEGv4z-tCpyTGMMi_t0GiG8TiyaG7jSrPNGFXwNzC7UCnH3bGP-Zde-RKAViZVg-EToi7ZJ6V0kmplQb9LCHWt0idbyBuDuZgSdbPuY75SVxa2R42cFG0/s1600/meatloaf+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyuG-ziEIy4fBTYajyfgLz3BEGv4z-tCpyTGMMi_t0GiG8TiyaG7jSrPNGFXwNzC7UCnH3bGP-Zde-RKAViZVg-EToi7ZJ6V0kmplQb9LCHWt0idbyBuDuZgSdbPuY75SVxa2R42cFG0/s400/meatloaf+pan.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";"> </span><span style="font-family: 'Trebuchet MS'; font-size: 16pt;"> </span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">One of the techniques utilized to create
the tight texture of a terrine is a mixture of bread, cream and eggs (and
regularly includes a spirit such as brandy). When all
are mixed together it’s called a panada, at this point I always seem to picture
actual panda bears, go figure. On the other hand, terrines are gently
cooked in a low-temp oven, whilst being coddled in a jacuzzi-like water-bath
then slowly massaged over night to allow the mixture to compress to uniformity
and reabsorb any errant liquids then sliced and served with tasty accouterments
such as pickles of various but thoughtful design; toast points, a dab of jam
and maybe some grainy/spicy/acidy mustard. Now don't get me wrong, I
loves me some meatloaf, there is very little in this world I love more than
leftover meatloaf slathered with Hellman's and slapped between a couple slices
of bread wonderbread, that stuff is mana for the soul. And while many
parallels exist between these two meat products in the end they are more like
apples and oranges. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">I went back to my stalwart reference,
<i>Charcuterie</i>, by Michael Ruhlman and Brian Polcyn. If you are looking to
purchase a book to start learning more about charcuterie I highly recommend
this book. If you're already making charcuterie products and want to
expand or refine your knowledge, get this book, you won't regret it. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">One word about the afore mentioned
overnight massage, in reality it's a controlled squish. Imagine if you
will Spanx for your meat. You want to get something hard and flat and cut
it so it just sits inside the terrine pan. Please make it food safe or at
least cover it with plastic wrap and a aluminum foil (yes both). I went
to my local hardware store and picked up a square of Plexiglas for under $5,
scored it with a razor and snapped it into the size I needed. Then I
headed over to the gardening section and purchased a couple paving bricks.
You can use whatever you want as a weight, I just like how easily bricks
stack. You can use cans of food, workout weights or give <a href="http://www.jbprince.com/molds/terrine-press.asp">JB Prince</a> a
ring, they have this fancy terrine press. Kinda overkill but pretty cool
and I've begun to attempt to justify its purchase. I want to mention
again, if you chose to use something that's not foodsafe, double bag it with
the plastic wrap and aluminum. You're already playing with meat, you
don't want to have gravel bits in the mix. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">CAUTION: The recipe below contains baby
cow. Yes, it's true folks, I eat cute baby cows. I know that some
people prefer to avoid veal products but to be honest, it's just about the
easiest liver to get at a specific weight at my local butcher shop. You
can substitute chicken liver which is available at most supermarkets or pork
liver but you might have to go to an Asian market for that. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">So the recipe I chose to do is Pâté de
Campagne from Charcuterie. It's a classic and a good place to start,
below is my adaptation:</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Pâté de Campagne</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1 kg pork shoulder</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">100 grams veal liver</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">50 grams yellow onion (aka - Spanish
onion)</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">25 grams (approx) chopped parsley (I went
with the volume measurement of 1/4 cup)</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">24 grams garlic</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">25 grams kosher salt</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">16.5 grams pink salt (optional – if you
use it you might want to reduce the kosher salt to 15 grams)</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">3 grams fresh ground black pepper</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">2 grams pate spice</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">20 grams all-purpose flour</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">2 large eggs</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">2 Tbl brandy</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1/2 cup heavy cream<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Pâté Spice<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1 tsp ground cloves<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1 tsp ground nutmeg<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1 tsp ground ginger<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1 tsp ground coriander<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">2 tsp ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">1 Tbl ground white pepper<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Prepare the terrine pan: Spray the
inside of the pan with non-stick cooking spray. Now cut a length of
plastic wrap that's about 2.5 times the length of your terrine pan and lay the
plastic wrap into the pan, across the bottom and up the sides. This is
where you have a decision to make, you can use your hands to manipulate the
plastic wrap to remove as many wrinkles or bubbles as you can but I prefer an
alternate method. Make sure that your plastic wrap reaches at least to
the top edge of all four sides of your pan and gently fill the plastic wrapped
pan with water to just below the edge. Now when you (gently) pull and tug
on the plastic wrap the weight of the water will help displace the air bubbles
and wrinkles and make everything all smooth and happy-like. When
everything has been smoothed to your satisfaction just pour out the water.
Whichever method you choose, once you're satisfied set the terrine pan
off to the side until your meat mixture is ready. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">This is also a good time to get your water
bath ready. Place your terrine pan into another pan that's at least as
deep as the terrine pan. With the terrine pan in the larger pan add water
to the larger pan until it reaches about 2/3-3/4 of the way up the side of the
terrine pan. Remove the terrine pan and set both aside until their ready
to use. Also, get your over heating to 300 degrees F. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">In a medium bowl combine the liver,
through pâté spice and put in the fridge. You want everything as cold as
possible. Now grind the pork shoulder through the large die of your
grinder. Take about 1/3 of the ground mixture, add it to the liver and
grind that through your smaller die. Combine the first and second grinds
together and place in the refrigerator. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Now on to the panda, I mean panada.
This terrine eschews the bread and instead calls for flour, and to reduce
the possibility of lumps I found that this process of mixing the panada seems
to work well. First lightly whisk up the eggs, then whisk in the flour a
little at a time. Once fully combined whisk in the brandy and cream.
</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Now combine the ground meat mixture with
the panada and mix with either a spatula, a big wooden spoon or your hands
until the mixture comes together. At first everything will seem kinda
soupy but as you continue to mix everything the myosin in the meat will begin
to get all happy-like, the mix will become a little sticky and the mass will
begin to coalesce and get less soupy, which is just about when you want to
stop.</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">If you choose to add some sort of garnish
you would want to include it when mixing everything together. Options
include small cubes of fatback, pistachios, craisins or in the case of this
terrine pickled green peppercorns which had been rinsed and drained. Add
or not as you desire. A word on the peppercorns...some people liked them,
I totally unabashedly hated them. They were like little spicy land mines
and I did not find that they added anything but a bit of danger to the terrine.
</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Spoon the mixture into your prepared
terrine pan of choice lightly while trying to avoid including air bubbles.
When all the terrine is added take the terrine pan and lightly slam the
base of the terrine pan on the cutting board about three to four times.
Don't go nuts here, you don't want to break anything, but the banging
helps to remove and/or reduce air bubbles that might have made their way into
the mixture. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Smooth the top of the mixture with a
spatula and lightly fold over your over-hanging plastic wrap. Avoid
pulling the plastic wrap tight or taut, if anything you want it on the looser
side. As the plastic wrap heats in the oven it has a tendency to contract
and if you pulled it too tight at this point it can pull the top and sides of
the terrine inward making the top a slight dome, still good eats, just not so
much pretty. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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and place the prepared water-bath in the over and then the terrine pan into the
water-bath. Cook for about one hour and check the internal temperature,
you want to hit about 150 degrees F (160 if you used chicken livers).
Remove the terrine from the oven (leave the water-bath in place and deal
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Place the terrine pan on a rimmed cookie
sheet, add your press and weights and let it sit for about 30-60 minutes or so
to cool. Then place the terrine in the fridge overnight to rest, still
weighted. I've even seen some people wrap around the terrines and weights
with plastic wrap so everything's more secure. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">If you've been paying attention I've
already mentioned how I like to serve my terrine. Typically it's sliced
into approximately 1/2" thick slices, left cold and accompanied by some
good artisan jelly (no Smuckers here folks, please for the sake of all things
holy), some grainy mustard (no French's), some nice thick crusted bread that's
been lightly toasted and maybe some nice acidic cornichons. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.0pt; mso-bidi-font-family: "Trebuchet MS";">Then sit back and revel in the
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<!--EndFragment-->Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474589697528209089.post-22606481063604818792012-12-15T08:28:00.000-08:002013-11-11T09:16:39.193-08:00Russian Imperial Stout Sausage'ski<span style="font-family: "Trebuchet MS", sans-serif;"><br /><span style="font-size: large;"></span></span>
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<span style="mso-bidi-font-family: 'Trebuchet MS';"><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">I've been working recently to expand my repertoire of fresh encased meats beyond the basic brat and Italian varieties and I've been going about that two ways. First, I've been looking at recipes that pique my interest and trying new to me flavors, an example of this is my foray into the Greek Loukanikos sausages I made </span><a href="http://hgsausageworks.blogspot.com/2012/11/loukaniko-greek-sausage-christmas-in.html"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">. I've also been looking to tweak existing recipes to fit my tastes which is closer to what happened here, kind of. In fact I really screwed the pooch on this one and I'm lucky to have made it out alive. I know, overwrought hyperbole but still, I could have really screwed up a few pounds of meat and that would have made me sincerely displeased with myself.<span style="mso-spacerun: yes;"> </span>While trolling the ol’ net’ski I happened upon a recipe for Bookham Boozy Sausage posted on one of my favorite meaty sites: </span><a href="http://forum.sausagemaking.org/viewtopic.php?t=3512&start=15"><span style="color: #0000e9; text-decoration: none; text-underline: none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">http://forum.sausagemaking.org/viewtopic.php?t=3512&start=15</span></span></a><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"> <u1:p></u1:p> which is attributed to </span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"><span class="postbody1">Bob Daniels, Ken Davey Butchers, Great Bookham, Surrey.<span style="mso-spacerun: yes;"> </span>It’s </span><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">also available on this handy-dandy downloadable pdf here: [<span style="mso-spacerun: yes;"> </span><a href="http://www.animatedscience.co.uk/blog/wp-content/uploads/2011/02/SausageMaking.pdf"><span style="color: purple;">http://www.animatedscience.co.uk/blog/wp-content/uploads/2011/02/SausageMaking.pdf</span></a><span style="mso-spacerun: yes;"> </span>]<o:p></o:p></span><br /><br /><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I thought this would be a good starting place and wanted rejigger the recipe eliminate the rusk for nonfat dry milk (NFDM).<span style="mso-spacerun: yes;"> </span>For those not of the British Empire rusk is a cracker-esque bread that is ground and added to sausages in jolly old England much like we’d add breadcrumbs to meatloaf here in the States.<span style="mso-spacerun: yes;"> </span>The rusk works similar to a panada in charcuterie terms by absorbing excess liquid and fat and creating a softer succulent sausage.<span style="mso-spacerun: yes;"> </span>Now I’ve got nothing against soft and succulent, however, British sausages have often been described as less meaty than similar American counterparts and as a reformed vegan I want nothing to do with sub-meaty treatys.<span style="mso-spacerun: yes;"> </span>In fact, if I’m going to be eating some animals I want to maximize my intake!<span style="mso-spacerun: yes;"> </span>The best substitute for rusk is the aforementioned non-fat dry milk which I keep on hand exclusively for sausage-makin’, frankly the stuff is inedible when made into “milk”. <o:p></o:p></span><br /><br /><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A couple other adjustments I wanted to make was the inclusion of beef and a change in the beer.<span style="mso-spacerun: yes;"> </span>I had purchased a large roast to grind up for the fam and decided to poach/borrow some for a sausage project as I don’t think I’ve ever made sausage with beef.<span style="mso-spacerun: yes;"> </span>The second was that while Guinness is tasty it’s not my favorite beer, I also wanted something with even bigger flavor.<span style="mso-spacerun: yes;"> </span>I happened to have purchased some of my local Mission Brewery Dark Seas Russian Imperial Stout to make mustard and thought I could also use the same brew in the sausage.<span style="mso-spacerun: yes;"> </span>Unfortunately, after sausage making and some taste testing I didn’t have enough to make mustard so was forced against my will to consume the remaining beer.<span style="mso-spacerun: yes;"> </span>Woe is me….<span style="mso-spacerun: yes;"> </span>No when I say that this beer was dark and flavorful I might be understating things.<span style="mso-spacerun: yes;"> </span>This stuff was chocked full o’ flavor, so much so that I almost need a knife and fork to cut off hunks, lots of coffee and dark chocolate notes, in a word, “mmmmmmmm….”<o:p></o:p></span><br /><br /><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Another change that I wanted to make was to adjust how the ratio was listed.<span style="mso-spacerun: yes;"> </span>The original recipe added all ingredients up to 100% which is fine but for some reason works a little less cleanly in my noggin.<span style="mso-spacerun: yes;"> </span>I prefer recipes where the meat is 100% and all other ingredients are listed as a ratio or percentage of the meat.<span style="mso-spacerun: yes;"> </span>Just works better for me…. And this my friends is where I should have taken that proverbial left turn at Albuquerque, because I went right.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br /><br /><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">As I already noted, I really screwed the pooch.<span style="mso-spacerun: yes;"> </span>Looking back at my notes I fouled things up with my ratio in a pretty spectacular fashion....however... it turned out really really good. <span style="mso-spacerun: yes;"> </span>The funniest part of all is that because the recipe turned out so tasty I now have to make it again with what I assumed in hindsight were my mis-steps to recreate them and confirm their validity.<span style="mso-spacerun: yes;"> </span>Doesn’t get much more convoluted than that!<span style="mso-spacerun: yes;"> </span>This is where I think I went wrong (and to be frank I don’t know how I got there)….I ended up with nearly triple the amount of onion, nearly double the amount of spices and nearly double the salt. The recipe below reflects the positive screw-ups in spices and onion but I dialed the salt back down to 1.5%. <span style="mso-spacerun: yes;"> </span>And as I mentioned all non-meat product percentages are based on weight of meat: <o:p></o:p></span><br /><u1:p></u1:p></span></span></span><span style="mso-bidi-font-family: 'Trebuchet MS';"><br /></span></div>
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<span style="mso-bidi-font-family: 'Trebuchet MS';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"><strong><u>HG Sausageworks Russian Imperial Stout Sausage</u> </strong><br /><br />2:1 ratio of pork shoulder to beef roast (beef trimmed of most fat)<br />10% fat back<br />20% Russian Imperial Stout beer<br />4.5% NFDM (non-fat dry milk)<br />2.8% fresh onion<br />1.5% salt<br />1.2% coriander, toasted and finely ground<br />0.3% black peppercorns, toasted and finely ground<br />0.3% allspice<br /><br />Grind all of pork shoulder and beef through large die of grinder. <br /><br />Regrind 1/2 of pork/beef mixture with fatback and onion through large die again.<br /><br />Mix in rest of ingredients and stuff in medium-large hog casing (I used 42 mm).<br /><br />This was a fairly wet mix but cooked up beautifully... <o:p></o:p><u1:p></u1:p><br /><br /><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The sausage had a very dark, meaty, manly flavor.<span style="mso-spacerun: yes;"> </span>If you like a hearty meal this would be great with thick whole-grain mustard, some Russian rye and kraut….definitely winter-friendly food! <o:p></o:p></span></span></span></span><!--EndFragment--></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-1016802006030775762012-11-30T13:00:00.000-08:002012-12-02T10:59:47.167-08:00Loukaniko - My Big Fat Greek Sausage<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">I’ve talked a lot about innovation and experimentation particularly with the Frankenbacon chronicles but in fact there are two ways to experiment.<span style="mso-spacerun: yes;"> </span>The first is just to close your eyes and take a leap of blind faith.<span style="mso-spacerun: yes;"> </span>Sometimes things will work out, sometimes not so much.<span style="mso-spacerun: yes;"> </span>But, there is something to be said about pure experimentation for experimentation’s sake.<span style="mso-spacerun: yes;"> </span>The second way is to riff off of an existing standard. It's completely acceptable to create a personalized version of a known or iconic dish, but, if you do you gotta pay the piper. First things first, before you know which direction you want to take your personalized idealized version of a foodstuff you need to know what the original was meant to be.<span style="mso-spacerun: yes;"> </span>Without that base knowledge you're running blind and might as well just have gone for option one, the blind leap of faith.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">In my quest to find my voice and personality when it comes to charcuterie items I’ve been trying various recipes and on subsequent versions I might tweak something here or there until I get my personalized version.<span style="mso-spacerun: yes;"> </span>The latest encased meat to meet it’s maker was Loukaniko, a Greek sausage.<span style="mso-spacerun: yes;"> </span>I was directed to this sausage by my boss who is very proud of their Greek heritage (as has been the case with every person of Greek origin I’ve ever met).<span style="mso-spacerun: yes;"> </span>I made this as an homage to her and I’m waiting for feedback from her and her mother, aka Ya-Ya.<span style="mso-spacerun: yes;"> </span>I poached the recipe from Len Poli’s exceptional compendium of meat-dom and the original can be found here: <a href="http://lpoli.50webs.com/index_files/Loukaniko%20Fresh.pdf">Loukaniko</a></span></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">I did things as close as I could to the original with what I had available and here’s my version:<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"><strong>Fresh Loukaniko – Greek Sausage<o:p></o:p></strong></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">2270 grams pork shoulder<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">227<span style="mso-spacerun: yes;"> </span>grams pork fat back<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">¼ cup red wine (I used Two-Buck Chuck)<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">36.0 grams kosher salt<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">12.0 grams orange zest<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">4.5 grams minced garlic<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">2.0 grams ground anise (not fennel)<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">2.0 grams fresh ground black pepper<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">2.0 grams dried marjoram<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">0.6 grams cinnamon <o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">0.5 grams allspice <o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Grind all meat and fat through the large die of your meat grinder then regrind through your smaller die.<span style="mso-spacerun: yes;"> </span>Once ground mix all remaining ingredients until the meat mass becomes tacky.<span style="mso-spacerun: yes;"> </span>Stuff and twist into long links, about 6” each.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">According to my boss loukaniko should be grilled until very, very well done...charred actually.<span style="mso-spacerun: yes;"> </span>I prefer to poach mine first until I reach an internal temp of about 155ºF then shock in an ice bath.<span style="mso-spacerun: yes;"> </span>The sausages are later re-heated and crisped up on the grill. This two step process allows the emulsion of meat and fat to set up fully so that I the texture doesn't get messed up when I grill it. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Tasting Notes:<span style="mso-spacerun: yes;"> </span>it took me a couple tries to like this sausage but eventually it grew on me.<span style="mso-spacerun: yes;"> </span>At first I felt the orange zest was too strong and overpowered the mix.<span style="mso-spacerun: yes;"> </span>The next day I tried another link and my first thought was that the sausage reminded me of winter. Essentially mulled spices in meat mix with the red wine, orange, cinnamon and allspice. While not unpleasant I still wasn’t feeling it.<span style="mso-spacerun: yes;"> </span>On day three or four I did my poach/grill job on them and they were fantastic.<span style="mso-spacerun: yes;"> </span>The orange had mellowed and the spices melded together and got all happy-like.<span style="mso-spacerun: yes;"> </span>I think moving forward I might adjust the flavorings based on the anticipated consumption rate.<span style="mso-spacerun: yes;"> </span>If I’m making the sausages to be consumed the next day I might cut things down a hair, however, if I’ve got a few days lead time I might use the basic version as everything will calm down before final preparation.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474589697528209089.post-20606639833174882252012-11-27T13:00:00.000-08:002012-11-28T08:28:03.639-08:00Frankenbacon - Hippity Hop Bacon<div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">It should be patently clear by now that I'm a happily irreverent fellow as I'm regularly looking for new ways to do things, new flavor combinations and the like.<span style="mso-spacerun: yes;"> </span>Interestingly this final bacon was actually the start of the whole idea of the frankenbacon experiments.<span style="mso-spacerun: yes;"> </span>A good friend of mine, Mike S. (@guambrewer on Twitter), is a prolific and phenomenal home brewer and one day while helping him brew we got to talking about where our two hobbies intersect beyond the pie-hole love gravy that occurs when drinking a well-made brewski and eating some nice charcuterie.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">We agreed that the majority of beer-ish recipes are primarily an adaptation of an existing recipe but with beer added.<span style="mso-spacerun: yes;"> </span>For instance, beer braised short ribs is just a basic short rib braise with the beer swapped out for the standard stock or wine.<span style="mso-spacerun: yes;"> </span>Stout mashed potatoes?<span style="mso-spacerun: yes;"> </span>Just a basic mashed tuber with beer added instead of stock or dairy.<span style="mso-spacerun: yes;"> </span>Now don't misunderstand me, the majority of these things are tasty well thought out preparations, their only fail-point being a lack of creativity or ingenuity, knockoffs of the original if you will.<span style="mso-spacerun: yes;"> </span>That said, there was only one really good outside the box recipe that I can point to and say, "that's something I’d like to make" and that's <a href="http://hamiltonstavern.com/">Hamilton’s</a> hop sausage.</span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"> <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">I went to Hamilton's sister resto/bar, <a href="http://smallbarsd.com/">Small Bar</a>, with another friend to try the hop sausage.<span style="mso-spacerun: yes;"> First off, </span>I gotta give them props, the sausage was tasty but I was left a little underwhelmed.<span style="mso-spacerun: yes;"> </span>The tube-steak reminded me of a Sweet Italian sausage with hops.<span style="mso-spacerun: yes;"> </span>While tasty it didn’t seem very innovative.<span style="mso-spacerun: yes;"> </span>During my meal I happened to get to talking with the cook who made the sausage and I inquired about the how it was made.<span style="mso-spacerun: yes;"> </span>He just shrugged his shoulders and mumbled something about, "they just give me a bag of hops and I just toss it in the sausage mix."<span style="mso-spacerun: yes;"> </span>He had no idea of ratio, quantity, etc.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">In respect to the tastiness of Hamilton’s hop sausage I wanted to go one step further and of course, use my preferred medium, pork belly.<span style="mso-spacerun: yes;"> </span>As I previously mentioned beer is already added to various recipes with lots of bark but too little bite.<span style="mso-spacerun: yes;"> </span>I wanted Bond, James Bond... intrigue, beguile, not Jean Claude Van Dam, all show and no go. So instead of just adding beer to the cure I decided to go with the primary ingredient that makes beer beer which is to say, hops.<span style="mso-spacerun: yes;"> </span>I didn't want beer bacon, I wanted bacon that was reminiscent of beer.<span style="mso-spacerun: yes;"> </span>As hops is the ingredient that gives beer its bitterness and contributes the majority of flavor components I was shooting to transfer a smidge of the bitterness as well as a the flavor profile of the hops into the bellies.<span style="mso-spacerun: yes;"> </span>I also wanted a sweet component often found in bacon but staying within the vein of beer-dom I thought of Belgian Rock Candy which I’d often snack on whilst hanging out at Mike S’s. When I brought this idea up to Mike he recommended I instead use Belgian Candi Syrup, which would give me a similar flavor to the rock candy but coming in liquid form it might be easier to work with so that’s the route I took.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">I had the opportunity to speak to one of the brewers from AleSmith brewery about how best to get the hops flavor into the bellies and dismissed the idea of a dry rub as there would likely not be enough flavor transfer.<span style="mso-spacerun: yes;"> </span>He instead recommended a hop tea which I decided to go with and I’ll outline the process below.<span style="mso-spacerun: yes;"> </span>I did two Hop Bacons, one with the Belgian Candi sugar and one without.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Hop Tea Bacon<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">920 grams pork belly<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">27.6 grams kosher salt<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">2.94 grams pink salt<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">22 grams Willamette hops <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Hop Tea/Belgian Candi Bacon<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">1254 grams pork belly<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">37.6 grams kosher salt<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">4 grans pink salt<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">22 grams Willamette hops<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">100 grams Belgian Candi Sugar<o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">As with before the first three ingredients are the basic bacon cure.<span style="mso-spacerun: yes;"> </span>For the hop tea I brought 2 cups of water to 200ºF, added the hops and allowed the hops to steep for 15 min.<span style="mso-spacerun: yes;"> </span>I then strained the liquid, pressed on the solids to get as much liquid out as I could then returned the tea to the pot and reduced the tea from 1.25 cup to ½ cup.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">When I made the second bacon I only ended up with ¾ cup of hop tea and reduced it down to ½ cup.<span style="mso-spacerun: yes;"> </span>I whisked the tea into the Candi sugar. <o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">They’re the two on the right with the Belgian being the furthest to the right.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Both bacons were allowed to cure then were rinsed and smoked just like the other Frankenbacons.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="font-family: 'Courier New';"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Tasting Notes:<span style="mso-spacerun: yes;"> </span>Again, not so much impressed.<span style="mso-spacerun: yes;"> </span>As the bacon was edible I won’t call it a complete failure but I didn’t get the hops flavor I was hoping for. <span style="mso-spacerun: yes;"> </span>Considering the cost of hops and the Belgian Candi Sugar ($10 for the jar in the picture) the cost-benefit analysis just didn’t work out in the bacon’s favor.<span style="mso-spacerun: yes;"> </span>I’ll probably do more experiments in the future and I like the dark color achieved by using the Belgian Candi Sugar but I think I’ll call this one a dead end and think a little more about what direction to move.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-75655714703764237822012-11-24T07:35:00.000-08:002012-11-24T07:45:28.268-08:00Frankenbacon - Mi Amigo el Mexi-Bacon<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">So here we are on the home-stretch as we explore the insanity of Frankenbacons. Most appropriately stated by the great thespian Ozzy, "I'm going off the rails on a crazy train," Similar to the last post I won't be putting in too much background as it's already been discussed ad nauseum <a href="http://hgsausageworks.blogspot.com/2012/10/franken-bacon.html">here</a>, <a href="http://hgsausageworks.blogspot.com/2012/11/frankenbacon-dilly-diaries.html">here</a> and <a href="http://hgsausageworks.blogspot.com/2012/11/frankenbacon-bumfuzzled-bulgogi-bacon.html">here</a>. And this brings us to #3 on the list of experiments, Mi Amigo el Mexi-Bacon. This second to last bacon installment kinda straddles the line between the Bulgogi Bacon and the Dilly Bacon and caused me both a bit of grief and anguish. Similar to the Dilly there just wasn't a lot of flavor present but like the Bulgogi, there <i>should</i> have been a lot more there. To be honest, I had high hopes and they were dashed like a fart in the wind. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Below is the base recipe and while other posts didn't seem to need a lot of methodology discussion I feel that this one needs at least a bit, primarily for the lessons it taught, but mostly what to do different next time. With no further ado, here we goooooo..... </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Mexi-Bacon </strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">710 grams pork belly </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">21.3 grams kosher salt </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">2.4 grams pink salt </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 ancho chile (see methodology below) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">3 molino chiles (see methodology below) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1/3 cup </span><a href="http://en.wikipedia.org/wiki/Panela"><a href="http://en.wikipedia.org/wiki/Panela"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">piloncillo</span></a><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"> (unrefined mexican cane sugar) </span></span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">The first three ingredients are a basic bacon cure while the rest is the Mexi part of the equation. Typically when working with dried chiles the standard way to prep them is to remove the stem, open up the chile and remove the seeds then toast the chile in a dry skillet (preferably cast iron) over medium heat until they become fragrant, soften and blister slightly. You want a light toast, not char. Also, because chiles are an imperfectly shaped product you'll likely need to press them down onto said dry skillet with a spatula. Alternatively I've heard of some people toasting chiles over an open gas flame while holding the chile with tongs.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Now the piloncillo, that's one tough mother to crack, literally. It's unrefined cane sugar that's poured into a cone-shaped mold and allowed to solidify. And when I mean solidify I mean solid like a rock. In the last when my piloncillos were not as fresh I had to resort to either a hammer or the spine of a heavy chefs knife to break the cone into chunks. Sadly I'm not joking so be careful here folks. Thankfully the cone I purchased for this run was super fresh and I was able to shave off slices like a big ol’ bar-o-chocolate. I followed the standard use of piloncillo which is to say melted, I put the sugar in a saucepan over very low heat and melted the sugar into a liquid. </span></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">So now what we have are some toasted chiles and Mexican napalm, I mean sugar. The idea was that I'd rub the belly down with the salt and cure, paint on the sugar and sprinkle with chopped chiles. However, I will now share with you the first fart in the wind. I prepped the sugar while I was working on the chiles, but because I didn't want to overcook the sugar into burnt caramel I pulled it off the heat as soon as it was happily melted. However, once I got around to using the sugar it had cooled back into a near solid block. So....back onto the heat it went, but carefully and just until it melted (again). </span></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Now back to a semi-melted sugar I pour it onto the (cold) pork belly and the first thing that happens is that I'm back to hard as a rock, or at least that's what I thought. In my haste to save the day I attempted to smear the hard sugar over the belly and found out that it. Was. Not. Solid. Or even cool for that matter. I refer you to my prior reference to Mexican Napalm. The words that spewed forth from my pie hole would have made a sailor blush and the end result was chunks of solidified sugar encrusting my fingers and leaving a sad patchwork of sugar on the belly. To add insult to injury I decided to attempt to rub the now shredded chiles on the belly leaving me pretty much tarred and feathered which would be fart in the wind numero dos. Not so much pleasant. But hey, I now had the beginning of some presumably, hopefully, maybe awesome bacon. So the bacon was allowed to cure in all its ugliness and when done it was rinsed, hung and smoked per the other frankenbacons. On the middle belly in the picture below note the patchwork coloration achieved by imperfect <span style="font-family: "Trebuchet MS", sans-serif;">application of chile making the bacon look like one of Cruella DeVille’s precious’. And believe you me the looks did not improve one little bit with smoking, not even a little. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQubqKS6h6M7ghl1xm7cFTPQNVchhkDsTHrz_Sbqi4BKSw7jYY3gy0iDbxfFmXgBnauNpJRrqi2_UfiGrCKJ8rl-r4pNkZMdxh0A8lG6iwaYKF2y6VK2qEBuPt2XqYyPgqgPWtybYkqgU/s1600/dalmation+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="400" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQubqKS6h6M7ghl1xm7cFTPQNVchhkDsTHrz_Sbqi4BKSw7jYY3gy0iDbxfFmXgBnauNpJRrqi2_UfiGrCKJ8rl-r4pNkZMdxh0A8lG6iwaYKF2y6VK2qEBuPt2XqYyPgqgPWtybYkqgU/s400/dalmation+bacon.jpg" width="325" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">So tasting notes.... Meh...boring. Not much there but still had the funk of the other frankenbacons which I've previously attributed to the hops in the smoke production. So what needs to change? Quite a bit to be honest, my failures are opportunities for improvement and this is how I'm planning to proceed.... </span><br />
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<ol>
<li><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">No napalm - instead I'll find a way to grate the piloncillo so it can be applied more like standard sugar </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Pulverize the chiles into a powder </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Enhanced flavorings and I'm leaning towards cumin (one of my personal favorite spices) and/or cinnamon Stay tuned for the final installment of Frankenbacon-dom, Hopped Bacon. </span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-28239916135860787422012-11-23T09:31:00.001-08:002012-11-23T09:31:11.367-08:00How to Tie a Salami<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">I copped this video from one of the charcuterie sights I follow </span><a href="http://curedmeats.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">http://curedmeats.blogspot.com</span></a><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">. Great video showing some really impresive skills from someone who knows how to do it right. One day I hope to be half this good. </span>
<iframe width="640" height="360" src="http://www.youtube.com/embed/hCwCkAhyDX4" frameborder="0" allowfullscreen></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-731862264000266442012-11-13T21:02:00.001-08:002012-11-13T21:29:01.687-08:00Frankenbacon - Bumfuzzled Bulgogi Bacon<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">This is part three of a five part series where I look into how far I can push the boundaries of what can be defined as bacon. If you need a refresher here is the original post </span><a href="http://hgsausageworks.blogspot.com/2012/10/franken-bacon.html" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">Frankenbacon</a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> and here is </span><a href="http://hgsausageworks.blogspot.com/2012/11/frankenbacon-dilly-diaries.html" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">Part II, Dilly Bacon</a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This post is going to be about one of the more successful experiments which if you read the title was the bulgogi bacon. I've been kinda stumped about how to describe bulgogi to someone who hasn't had the pleasure of this awesome Korean dish orgy of flavor. In its more traditional form bulgogi is thinly sliced beef that can only be described as an explosion of flavor in your bacon-receptacle. Bulgogi falls solidly within the standard Asian in flavor profile by it's inclusion of soy, garlic, ginger and scallion (or as my Asian cuisines instructor called it, GGS) but differs from your stereotypical marinades a couple ways. Teriyaki, which we can agree is the most approachable, bastardized and well known Asian marinade, is dominated by brighter and cleaner Japanese flavors but is often heavy with soy sauce, sugar and often garlic. Many Chinese marinades tend towards complexity and often include a flavor base of salty, savory and umami with ingredients such as soy sauce, oyster sauce and chiles. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I feel that Korean cuisine often straddles the schism between Japanese and Chinese cuisine and takes the best from both worlds. You get the soy and garlic but also the chilies and often toasted sesame for complexity. And heck, if you look at a map it makes total sense that Korean food is a little east (china) and a little west (Japan).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXnLEk1CbxCFFfHGrJQnddr_HIJ9Z-mOfr68yNnM9hG5DPaCnV-8o4Ml1DnbGjt-wvBSpny-lP7DjyJ2oOwSsXblQB0fmiJnVDlFEB791C3P085g9dZgEDCI8TYIj3Gp8aDtiYR7CmY0/s1600/map+of+korean+peninsula.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXnLEk1CbxCFFfHGrJQnddr_HIJ9Z-mOfr68yNnM9hG5DPaCnV-8o4Ml1DnbGjt-wvBSpny-lP7DjyJ2oOwSsXblQB0fmiJnVDlFEB791C3P085g9dZgEDCI8TYIj3Gp8aDtiYR7CmY0/s400/map+of+korean+peninsula.tiff" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When I talk about bulgogi to local SoCal people I refer to it as 'Korean carne asada' and they get it, basically really flavorful moisty meaty deliciousnicity. If you're outside of SoCal and don't understand the connection then get on the next flight to 'Dago, order up a carne asada burrito at the first taco stand you see and all will become clear.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Korean cuisine is experiencing a bit of resurgence recently with the popularity of the <a href="http://kogibbq.com/">Kogi Truck</a> which just about started the whole mobile cuisine craze as well as <a href="http://www.seoulsausage.com/">Seoul Sausage</a> which is just awesome incarnate. My original idea was a kimchee bacon but I was a little wary, besides, when I went to my local Korean market this is the selection I had to choose from. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N0X69ArYJoWrBQEnDEdKQkiRu35Yt4Irdzs1-U5QXlAaMoadZFeISmREQ5QykD3niuoDMhoBLAyHAqrIlPFTkoxMrBOxeKvWkVxVeVgp96NB-5zMGc9cKYYYtqL3VJIzaJeEw1JHDoA/s1600/IMG_1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N0X69ArYJoWrBQEnDEdKQkiRu35Yt4Irdzs1-U5QXlAaMoadZFeISmREQ5QykD3niuoDMhoBLAyHAqrIlPFTkoxMrBOxeKvWkVxVeVgp96NB-5zMGc9cKYYYtqL3VJIzaJeEw1JHDoA/s640/IMG_1818.JPG" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Frankly it was overwhelming. I decided to go a different route and when looking at the combination of bulgogi and bacon I saw a lot of applications where people took bacon and marinated it to <i>become</i> bulgogi but I didn't see anyone going in from scratch and I felt I found my niche. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The base recipe was from my days in cooking school when we "explored" the Cuisines of Asia and as mentioned before is great with beef but might be a little overpowering to lighter meats such as chicken or fish. Obviously pork is a thumbs up! The marinade was halved for this application and officially starts after the first three ingredients which is actually my base bacon recipe:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bulgogi Bacon</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">792 grams pork belly</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">20 grams kosher salt (I cut this down from my normal 3% to compensate for the soy sauce)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2.5 grams pink salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tbl toasted sesame oil*</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tbl chopped garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 Tbl sliced ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup sliced green onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup soy sauce (I used low sodium)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 cup sake (I used gin)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tbl vegetable or other neutral flavored oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tbl sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tbl Korean red pepper powder*</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">*available at most Asian grocers. If you take the time to seek out a Korean market this is your selection of pepper powder:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKn_0pm4oJZvjac9hKCFAae1iEOwN6vplOX-fyGOnF05ghSYiX2YXQonse11qZ82-UnZpx8ShJt28sd00EY4VLPEp1W7RU548njOau7Jr3ey96ufKOIt9O3yqNg3Z_T2-QGbd7Z7a20V8/s1600/IMG_1814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKn_0pm4oJZvjac9hKCFAae1iEOwN6vplOX-fyGOnF05ghSYiX2YXQonse11qZ82-UnZpx8ShJt28sd00EY4VLPEp1W7RU548njOau7Jr3ey96ufKOIt9O3yqNg3Z_T2-QGbd7Z7a20V8/s400/IMG_1814.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The recipe was pretty simple really, I just mixed together all the cure/marinade ingredients, rubbed the belly down and tossed it in the refrigerator. As per normal curing the belly was flipped daily. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The bulgogi bacon is on the far left of this family portrait. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMY4Gmo1eC2UKQahP97-wWE4V4WrEG34Kq-ZZt40ffA_uONregzqCDCnb8Uk7RHnOkNEelvoimCHHzKliWifDpnSQmDeCeZH8KcgKsiD_pS2A5PheAmsMpjnLv5Ha11QaOkpN06TQqrqU/s1600/IMG_1685+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMY4Gmo1eC2UKQahP97-wWE4V4WrEG34Kq-ZZt40ffA_uONregzqCDCnb8Uk7RHnOkNEelvoimCHHzKliWifDpnSQmDeCeZH8KcgKsiD_pS2A5PheAmsMpjnLv5Ha11QaOkpN06TQqrqU/s400/IMG_1685+copy.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">More information regarding the curing/smoking process was documented on the <a href="http://hgsausageworks.blogspot.com/2012/11/frankenbacon-dilly-diaries.html">Dilly Bacon post</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Tasting Notes</b> - this one didn't get knocked out of the park but there was definitely a glint of something worth pursuing. The bacon did have the pig funk I mentioned in my prior post which I'm attributing to the smoking process, however, this bacon actually tasted like bulgogi! It made me want to scream, "Shazam!" like Gomer Pyle (who as you tell by the picture below had his own cooking challenges).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXD4xLZvQU8eYTPurq3l8x7H1ROfdiLW9s2yJF-n5IiVbf4AzWIuAzZLCEcovFRafxcl0LhXCg9c95dNKWzTVL9fFG1hY5rCm777yanR1MbsLzIZErhDsdKzMtHrLXI7JHZb_cUlZ3wo/s1600/069_Gomer_Pyle_Super_Chef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXD4xLZvQU8eYTPurq3l8x7H1ROfdiLW9s2yJF-n5IiVbf4AzWIuAzZLCEcovFRafxcl0LhXCg9c95dNKWzTVL9fFG1hY5rCm777yanR1MbsLzIZErhDsdKzMtHrLXI7JHZb_cUlZ3wo/s320/069_Gomer_Pyle_Super_Chef.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now back to our regular bacon-based programming: The flavor was muted but was persistent unlike the Dilly where you only got a hint of flavor here and there. The goal now will be to find a way to bump the flavors up. I'm not sure if increasing the quantity of marinade so that more is in contact with the pork bely will get me where I want to go with the flavors but it's worth a shot. One concern I have is that there was a lot more expense involved with this recipe when compared to a more basic bacon cure and this belly was only about 1.75 lbs. My typical pork belly is in the 8-9 lb range and this might get expensive real quick. The next step might instead be trying to isolate the flavors and move forward with those ingredients that provide the flavor bombs and drop off the ones that got lost in the shuffle. For instance, I might increase the soy sauce and sesame oil by 50% and at the same time eliminate the sesame seeds (which were a bastard to wash off the bellies so good riddance). I'm a little on the fence regarding the sake/gin. Alcohol enhances flavor by making alcohol soluble isoflavones available for your flavor receptacles (aka - your tasty buds) but there's so little in this recipe that if I choose to keep it I'll likely swap it out for something more cost effective such as vodka if not eliminated entirely. More to come down the road on this one. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Then again, I might just use v2.0 as an excuse to buy this:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-5829635123220467052012-11-12T20:47:00.000-08:002012-11-12T20:47:46.400-08:00Frankenbacon - The Dilly Diaries<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I've always felt like my life has been all about walking a fine line. My wife would tell you that I hate change, that the status quo is my BFF, I've learned it's just safer not to argue with my wife for two reasons: a) it's generally unsafe and b) she's normally pretty spot on. Admittedly, I like things that might be considered "classics" as well as things that are paradigms of order and codification such as Escoffier and german engineering. I'm not really sure how I came to love ABBA though, gonna have to take a mulligan on that one. So while one side of my brain strives for order the ADD side of things is just chaos and wonders how far it can push things. How this normally manifests itself is that I follow a recipe once with as little deviation as possible, then once I have a basic understanding of the steps and flavor profile I can riff wherever I want. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Charcuterie follows a similar path, there is a lot if order and pigeonholing of techniques but my mind got to thinking, "How far can I push something and still consider it and extension of the original? At what point do I stretch so far from home-base that I hit a home run, or more likely, foul one into the stands, all the while swinging as if my life depended in that one last at bat?" And I figured what better canvas than bacon!! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I feel that I've gotten pretty solid with makin' bacon. I've cured, smoked and sliced somewhere in the range of 24 full hog bellies. I know that this is the equivalent of 2 minutes of operation at the Swift plant but for little ol' me, that's a lot of pig. I've even stretched my wings a smidge and made some <a href="http://hgsausageworks.blogspot.com/2012/08/senor-party-in-my-mouth-aka-honey-cured.html">honey cured bacon coated with chile and black pepper</a> that has been very well received. But now I was ready to step up to home-base again, swing for the fences and see if I hit a home run or whiff. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As it turns out, I did a little of both. More importantly though, I learned some things which I hope to apply moving forward. If you've been following my musings you might have already seen the start if this experiment. If not or if you need a refresher you can read the short post here: <a href="http://hgsausageworks.blogspot.com/2012/10/franken-bacon.html">Frankenbacon</a></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">As a quick recap I was trying out five new bacon cures to see how things might shake out. All used Berkshire pork bellies from Eden Farms, 3% kosher salt based on the weight of the chunk of pork belly and 0.3% pink salt also based on the weight of the pork belly. I also did another experiment on all five bacons which was during the smoking process and I'll get into that in a bit. Today's post will be about the Dilly bacon and the rest will come through the week. When I solicited suggestions on potential flavors to try a friend of mine, Graham, recommended dill pickle and this was my first attempt. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Dilly's in the middle:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Dilly Bacon</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">762 grams pork belly</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">22.9 grams kosher salt (3%)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2.4 g pink salt (0.3 %)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2.5 grams coriander seeds, toasted and ground</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6.5 grams dill seed</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 grams dried dill </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">22 grams fresh garlic, sliced</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">All the dry stuff was mixed together and rubbed all over the belly, from sea to shining sea. I let the belly cure in the fridge for seven days and flipped it daily. After curing I rinsed the belly and let it sit overnight before applying smoke. The belly was smoked for about 7 hrs then left to rest for a day before slicing, cooking and consuming.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">First thoughts when putting the cure together was that the coriander was smelling awfully strong and I was concerned that it was going to overpower the cure. I also wanted to get something acidic into the cure to get more pickle-like but was concerned about the effects of the acid on the raw meat during the long cure and thought I might end up with a dill flavored pork belly ceviche which sounds wrong on so many levels. I little sleuthing around the inter-webs showed me an intriguing dehydrated vinegar but had neither the time nor inclination to try it on this evolution. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Tasting Notes</b> - In a word, "meh" with a solid shoulder shrug. Boring with no heavy dill flavor infestation. I got a very mild hint of dill here and there but overall I was unimpressed. That said, it was the favorite of my friends. There was one other dimension to the flavor that I attribute to the smoking process as I tasted it across all five flavors and it can best be described as a pig funk, but in a kinda good way. It's that funk you taste on cured pork products that have been aged for a really long time with just salt. While not altogether unpleasant it definitely felt out of place and I didn't like it. Regarding the Dilly overall, I'm not feeling drawn to go forward with a second evolution. I just don't feel I had any solid flavor integration successes to step forward from. As someone wise recently told me, "You gotta kiss a lotta frogs before you find the prince!" This was definitely a frog. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As I noted in my original Frankenbacon post I wanted to incorporate hops during smoking and even went so far as so do a test burn with full hops and pellets. The full hops burned well during the test but I had concerns regarding how fast they might burn and the space they would take up in my a-maze-n smoker so switched to hop pellets. I scored 1 oz of liberty and 1/2 oz of Saaz hops pellets from my buddy Mike and dispersed them throughout my mix of oak pellets, lit the smoker and walked away. After smoking was completed I noticed residual oils in the a-maze-n smoker and a slight undercurrent of burning vegetal smell but not much else. Also, I learned that hops is very closely related to marijuana and wondered what my neighbors must have been thinking after smelling my smoker going for 11 hours straight. Thankfully I didn't have my door busted down by the DEA so all is good. Oddly enough I went through a bag of Cheetos waiting for the bellies to finish smoking. I don't know if the bacon funk was because the pellets were on the older side of things but they had been properly stored. It was a fun experiment but not one I plan on repeating anytime soon. </span><br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474589697528209089.post-81444547691109789182012-11-11T22:07:00.002-08:002012-11-12T12:02:47.420-08:00Jewish Haute-Charcuterie: Pastrami <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">There are few foods that elicit such a visceral response in humans such as the emotions that flow from the consumption of meats, particularly those that have been kissed by the winged angels of curing and smoking. The refinement of a well produced meaty treat forces us to walk a fine line between gentile pinky in the air tea drinking haughtiness and Neanderthal-like tendencies to smear food on our bodies and writhe in the meaty goodness that is the trifecta of meat, spices and smoke. I recently invited a number of friends over to partake in the creation of some encased meat products and to feed these huddles masses I begged my wife to allow me to make a pastrami. After many promises (and more begging) she conceded. To be perfectly honest I think she was just tired of hearing me whine, "But it's just a little meat... Pleeeeeeeese???? With sugar on top?????" Yeah, in hindsight it was definitely the begging like a fat kid who just saw a Snickers in the grocery checkout aisle. (Don't hate, that was actually me last week)</span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />So with approval in hand I skipped on over to my local Costco Business to procure some meat o' the gods. These days pastrami is made from the brisket which is the major muscle between the cow's front legs and up a little towards the animal's chest. Because the muscle is directly used for support and mobility for such a large creature the muscle is at the same time very flavorful from all the use but tough as nails and needs a looooong and sloooow cooking to bring out the best in flavor and texture. The brisket can be purchased split into its two primary muscles; the 'point' cut and the 'flat' cut or both still attached together. When together the point overlaps about half of the flat and over the front, kinda like a meat version of a Salvador Dali melting clock....but tastier. People who prefer the point cut like it because it tends to have a greater amount of marbling (read: intramuscular fat) and fat = flavor-town. However, the point cut is oddly shaped, the grains run a funky direction making slicing more of a challenge and for some people it's just too fatty. The point is like the Ying to the flat's Yang. The flat cut tends towards a fairly consistent square shape, has a more predictable grain for easier slicing and is leaner. In today's America where fat = the Devil the flat cut is marketed as the superior choice due on large part to its lower fat content (however still not low-fat). </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />While we currently recognize brisket as the king of both pastrami and its kissing-cousin, corned beef, it was originally made with a cut called the Navel and was the Jewish answer to pork-based charcuterie. Now as far as the Navel is concerned I'm assuming that the reference is to the animal's belly-button ( do cows have belly buttons? While I'm pretty sure, anatomically speaking, they must but I'm not going to ask to see it) and not some bovine version of the navy. From a posting over at one of the blogs I follow, <a href="http://frombellytobacon.com/">http://frombellytobacon.com</a>, beef navel is the cow version of pork belly and has a higher percentage of fat to lean even when compared to the brisket point cut. I'll seek it out down the road but I had neither the time nor available fundage to go from sea to shining sea for some steak on the hoof, brisket would fit the bill fine for me this time around thank you very much. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Now back to the selection process. There are a couple criteria I use when purchasing a brisket, first of all I'd like to avoid purchasing a bunch of fat that I'm just going to trim off. While I can normally find a use for trim I don't want to pay for something that's just going to be cut off. Second, and it also relates back to fat content, I like fatty tasty animal flesh as much as the next fat cook but I'm going to be adding quite a lot of flavor through other processes and would prefer a leaner brisket and this is how to select one. First, gently poke your brisket choices all over and feel how hard and thick feeling your meat is (ewwww, get your mind out of the gutter mister! What kind if blog do you think this is?). What your actually feeling for is the amount of exterior fat in the brisket, a great deal of which we previously discussed would be trimmed off. The softer the meat the less fat that will ultimately be trimmed off. Fat solidifies at a higher temperature than lean meat so the harder the brisket higher the fat content. Similar to the poke test pick up the brisket and see how flaccid, err....I mean floppy it is. Once again, the harder and more solid the meat = more fat. So if you want lots of fat get a brisket that's hard on the outside and pretty solid when its picked up. I on the other hand prefer a leaner brisket so picked a 12 lb hunk of soft and flaccid meat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Here we see the brisket in all its glory. Also note the fat cap above the USDA Choice sticker.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="margin-left: 1em; margin-right: 1em; text-align: center;"></span><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This next picture is the trimmed brisket, the plate cut is on the bottom, the point is on the top right kinda flopped onto itself and the trim is in the left.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />The base recipe is from <i>Charcuterie</i> and called for a 5 lb brisket but since I ended up with about 10 lbs of brisket I doubled the recipe. Even though you might look at your brine and think its enough you should make the appropriate amount of brine for your brisket to allow for the proper amounts of salt and cure for both flavor and protection from nasties. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />As I've mentioned on the past I highly encourage the use of a scale to weigh your ingredients rather than measure by volume as it's much more accurate. Also, if you prefer not to make your own pickling spice you can purchase a pre-made blend at your local grocers and it'll be fine.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><b>Brine</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 quarts water </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">350 grams (1.5 cups) kosher salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">225 grams (1 cup) sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">42 grams (8 tsp) pink salt / cure #1 </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 grams (1Tbl) pickling spice (recipe below)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">90 grams (1/2 cup packed) dark brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 cup honey </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 cloves garlic, crushed </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 lb ice (yes, weigh it)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />5 lb brisket, your preferred cut, fat trimmed to approx 1/4" thickness </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 grams (1 Tbl) coriander seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">10 grams (1 Tbl) black peppercorns</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.5 tsp mustard seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.5 tsp smoked paprika (aka Spanish pimenton)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 Tbl garlic powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><b>Pickling Spice</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">20 grams (2Tbl) black peppercorns </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">20 grams (2 Tbl) mustard seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">20 grams (2 Tbl) coriander seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">12 grams (2 Tbl) chile flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">14 grams (2 Tbl) allspice berries</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 grams (1 Tbl) ground mace</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 cinnamon sticks, broken into pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 grams (1 Tbl) ground ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">10 grams (2 Tbl) juniper berries</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 grams (1 Tbl) star anise</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 grams (1 Tbl) cardamom pods</span><br />
<span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here are the pickling spices all happy-like:</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO69Ja_a4oXvuL39-Uz1q1nG3r3JlGjKikyvwBnfsTzIcOTdrcbEaAeg3QMjGl2gaZpxoHv2Xt3omFdipK1wp9EqG9d1FyqjNDHRil5MTsWop6Sj3HhpQii4rnUKRNiXdQCbzB2RnPbvM/s1600/IMG_1659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO69Ja_a4oXvuL39-Uz1q1nG3r3JlGjKikyvwBnfsTzIcOTdrcbEaAeg3QMjGl2gaZpxoHv2Xt3omFdipK1wp9EqG9d1FyqjNDHRil5MTsWop6Sj3HhpQii4rnUKRNiXdQCbzB2RnPbvM/s400/IMG_1659.jpg" width="342" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For the pickling spice: Toast the peppercorns, coriander seeds and mustard seeds until they become fragrant then crack either with a mortar and pestle, the side of a chefs knife or bottom of a heavy pot or pan. Don't grind things up fine, you want it to be on the chunky side. Reserve additional for other recipes such as corned beef and pickles. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />For the Brine: Combine the water through garlic cloves in a large pot of water and heat, stirring occasionally until the sugars and salts have dissolved. You shouldn't have to get it all the way to a boil but it's not a problem if you do, just don't reduce the liquid. Once dissolved remove the liquid (now referred to as a brine) and stir in the ice. The ice is not a requirement; it's there to speed the brine-making process along by quickly chilling your brine. If you don't want to use it and have the time you can just start with a full gallon of water. Either way you'll need to get the brine down to less than 40 degrees F before adding the meat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Put the meat into the now cooled brine and weigh it down with a plate to keep it submerged and put the whole shebang into a fridge for safe keeping. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSn69YY6WeNImiczv7h8407zF5UCpDC9RI3O9DU-mLMcZgLUiNMS21RAOykuHhj2RB3aAVD8sghQHIvkYPN15ZOkjFmU3F5QhFywF0q5j1EfiME_LiuytK972wjYyIeWYmARv3HWpZ9Mk/s1600/IMG_1666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSn69YY6WeNImiczv7h8407zF5UCpDC9RI3O9DU-mLMcZgLUiNMS21RAOykuHhj2RB3aAVD8sghQHIvkYPN15ZOkjFmU3F5QhFywF0q5j1EfiME_LiuytK972wjYyIeWYmARv3HWpZ9Mk/s400/IMG_1666.jpg" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Every day turn the meat over and brine for a total of 6-7 days. When done brining pull the meat from the liquid, give it a good rinse, pat it dry with some paper towels and put it back into the refrigerator preferably elevated on something like a cookie sheet to rest overnight. During this time the proteins that have been drawn to the surface by the brine will dry and become tacky. This tacky coating is called a pellicle and is what the spices (and assuming you're going for the full enchilada) and smoke will adhere to tomorrow. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Now comes the fun part, pull the brisket out of the fridge, set it on the counter and direct a fan on it for an hour. This will bring it up to ambient temperature and keep condensation at bay. While the temperature is equalizing on the brisket get the spice coating going. Lightly toast the peppercorns, mustard seeds and coriander until fragarant and grind to a powder then mix with the paprika and garlic powder. After your hour is up, coat the brisket well with your spices and smoke to your heart's content. I went for about 8 hrs but you might want to start light, say 4-5 hrs. At this time you can officially call it pastrami.</span><br />
<span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Close-up of the pastrami rub:</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jW6gfH_JeJUcVBXYlR4cxo0j2H-KRk-DtMlRuX_IXO3HyZ-SRi-Z0_8W0ks9bQjM8Ovsa6-jiJyYYSydkKUwMLEUKI922e5093bA3gJ2LHXDmObdtjzZQM7u96FQne0_X0teKS4Trws/s1600/IMG_1721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jW6gfH_JeJUcVBXYlR4cxo0j2H-KRk-DtMlRuX_IXO3HyZ-SRi-Z0_8W0ks9bQjM8Ovsa6-jiJyYYSydkKUwMLEUKI922e5093bA3gJ2LHXDmObdtjzZQM7u96FQne0_X0teKS4Trws/s400/IMG_1721.jpg" width="400" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If you have the luxury of a hot smoker you want to get the pastrami up to 160 degrees F. I, however, do not so after I was done cold-smoking I put the meat on a sheet tray, covered it with foil and plopped it in a very low oven and slooooowly brought it to 155 (don't worry, the residual heat in the meat will get it to 160). You're going to want to taste it at this point and revel in your awesomeness, however, for optimum slicing compliance chill overnight before slicing super thin across the grain of the meat thusly: </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kuMQDX5VGo8RgNnJy6m-wXOWgp5WzaenGrpgAZNZTyyRPxRd4hy5Z-JpdA1ybR5A3ScT6rSoAw-RpfYgdNSujp2rmkdNJL_fN_9xv5ta5ksIA8-q41tUvp9dFl-1dRUuaKETD1HaC6Y/s1600/IMG_1736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kuMQDX5VGo8RgNnJy6m-wXOWgp5WzaenGrpgAZNZTyyRPxRd4hy5Z-JpdA1ybR5A3ScT6rSoAw-RpfYgdNSujp2rmkdNJL_fN_9xv5ta5ksIA8-q41tUvp9dFl-1dRUuaKETD1HaC6Y/s400/IMG_1736.jpg" width="290" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br />I like to serve mine on rye or russian bread topped with Swiss cheese, sauerkraut and mustard which I have conveniently included a photo of below for you to drool over. If you're feeling puckish check out my recipes for <a href="http://hgsausageworks.blogspot.com/2012/08/hard-cider-whole-grain-mustard.html">Hard Cider Whole-Grain Mustard</a> and homemade <a href="http://hgsausageworks.blogspot.com/2012/10/ze-krauts-are-comingze-krauts-are-coming.html">Sauerkraut</a> (believe you me, totally worth the effort).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnG4za792fN2dDUuj4m7vI3QGNXrRMazpe-bgx5bbEHmKp-2EHOmHlQHF1o5GFxJpSlq-1VYx3GLGmVz_JbzKXszLnTAZohapn4hsLcbl4_3YFvcJXgFeN-5GRD7ZkTusZFvVXKJdVo4/s1600/IMG_1742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnG4za792fN2dDUuj4m7vI3QGNXrRMazpe-bgx5bbEHmKp-2EHOmHlQHF1o5GFxJpSlq-1VYx3GLGmVz_JbzKXszLnTAZohapn4hsLcbl4_3YFvcJXgFeN-5GRD7ZkTusZFvVXKJdVo4/s400/IMG_1742.jpg" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><i style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Tasting notes: I'm going to cut my smoke time down to the aforementioned 4-5 hrs. The smoke level was very well received but personally I found it a little on the heavy side. Also, I'm going to jettison the mustard seeds, paprika and garlic powder from the coating. While they're not uncommon I found that the coating tasted a little on the sweet side and want the harshness from the pepper to shine a little more. Similarly I'm considering reducing the honey and brown sugar levels in the brine to about half the recommended amount. </span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-27155461716373359822012-10-25T21:41:00.002-07:002012-11-13T13:12:17.242-08:00Frankenbacon<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here are some experiments I'm working on. Some seem to be a little more successful than others at the onset. However, that only means there'll be room for improvement and more testing. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">From left to right is:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bulgogi Bacon</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Piloncillo and Chile Bacon</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dilly Bacon</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Hop Tea Bacon</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Belgian Candi Sugar / Hop Tea Bacon</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPj6ZHULGCjHivM1zP2CBU9CvKkt1GwjmFF_tzm5meZafWTh7v39b5odIX5gmbjey2Ac6ea6okVSayM6XH6qXYfd9DPkiq4feBnBa9oaoCyUQYgiFzBVHRpsFYdrnEcxhPk-mCodZyxs/s1600/Experimental_Bacons_2012_10_25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPj6ZHULGCjHivM1zP2CBU9CvKkt1GwjmFF_tzm5meZafWTh7v39b5odIX5gmbjey2Ac6ea6okVSayM6XH6qXYfd9DPkiq4feBnBa9oaoCyUQYgiFzBVHRpsFYdrnEcxhPk-mCodZyxs/s400/Experimental_Bacons_2012_10_25.jpg" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I also did a little experiment where I combined some hallertau hops and oak pellets for a test burn to see if the hops would smolder to go up in flames which is the consensus I'd received from other brewers. Turns out that they smolder pretty nice. The smell vacillated between cigar / pipe tobacco but in a pleasant way. I got whiffs of citrus and definitely the oak. I'm not sure if I'll use the hops to smoke the bacon but might add hops pellets to the mix for a longer and more controlled burn. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Note the bottom layer of hops. </span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474589697528209089.post-48911583744167599412012-10-24T10:48:00.000-07:002012-10-24T10:48:46.260-07:00SAUSAGES - The Song<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This video made my laugh like Herman Muster screaming, "Oh goody...oh goody..oh goody" I nearly hyperventilated myself to the point of losing conscience. There is just too much awesomenicity encapsulated within this video that it must be viewed in all its sausage glory. Behold...SAUSAGES:</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span> <iframe allowfullscreen="allowfullscreen" frameborder="0" height="337" mozallowfullscreen="mozallowfullscreen" src="http://player.vimeo.com/video/15406692" webkitallowfullscreen="webkitallowfullscreen" width="600"></iframe><br />
Can you see my lovely sausages? I've got a lot of different types.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-23957476364572902322012-10-21T21:50:00.001-07:002012-11-13T22:14:55.541-08:00Ze Krauts Are Coming...Ze Krauts Are Coming...<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Actually, just one kraut is coming, it's a juniper sauerkraut and it's my first attempt at a fermented food. I've done loads of sausages,brined meats, smoked meats, meats that were brined <i>then</i> smoked, refrigerator pickles... pretty much a bunch of things but I've never stood back and let nature take it's course so this is a new place for me. I'm hoping to expand my curing repertoire in a couple months and in the process I'm trying out some new (to me) things so I'm comfortable when I get to curing/fermenting/drying meats. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sauerkraut, means sour-cabbage. And not sour as in sour as in rotten but sour as in fermented, broken into it's individual words and we get Sour (Sauer) Cabbage (Kraut). But as it turns out you can make sauerkraut from just about any cruciferous or root vegetable. Examples of alternates is a coleslaw kraut with white cabbage, purple cabbage and carrots. You can do it with turnips, kohlrabi or even make a brusselskraut by mixing some brussels sprouts in with your cabbage. Then you can go into cool flavorings such as juniper, coriander or caraway. You can even add apples to the mix for a sweet 'n' sauer. Basically you salt your chosen veges, toss everything together, pack it in a vessel and wait anxiously for about 3-4 weeks for fermentation to take affect. The salt will draw moisture out from the veges and <i>lactobacillus</i> bacteria will get to eating the sugars which acidifies the cabbage and liquid giving the sauerkraut its distinctive tart flavor. I've even heard from a friend that bottled his in a sealed jar that the fermentation carbonated the sauerkraut. Not recommended for safety reasons but interesting to say the least. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sauerkraut has been something that I've wanted to try but always thought I needed some special $200 crock and as it turns with most things related to expenditures (as my wife will gladly point out) turns out I'm wrong. I went to my local home brew mart and picked up a 6 gal food safe fermenting bucket, lid and air-lock though I've since learned that I don't need the air-lock. I then went to my local mega-mart and picked up some cabbage. Most recipes I reviewed called for 5 lbs of cabbage which is the equivalent of about 2 medium heads. Some recipes were small enough to fit into a quart jar. Seeing that this was an experiment and my first one at that you'd think I'd start small and work my way up, however, I blame my slightly twisted and gnarled family tree for this but when I do something I go all in. So instead of a quart of kraut I bought about 7.5 lbs of cabbage, a bomber of <a href="http://alesmith.com/" target="_blank">AleSmith's</a> finest and a gallon of water. Way too much cabbage but heck, cabbage is pretty cheap at about $0.69/lb, way cheaper than meat! If you're wondering about the water cool your jets, I'll get to it later. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here's the bounty before getting started. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Zmm0KFznnGcXzEG0IwwHliKW0Rmu1_DAKy190FwwJ4pGHjJZDOWF7iJewjWABbgQCzvOvktikWR8YwqEDgSy2_LowdSgkR5CGHcDzWISFpf-yGcAxTc96yx-lcb4_G-miie9zyqioe0/s1600/IMG_1636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Zmm0KFznnGcXzEG0IwwHliKW0Rmu1_DAKy190FwwJ4pGHjJZDOWF7iJewjWABbgQCzvOvktikWR8YwqEDgSy2_LowdSgkR5CGHcDzWISFpf-yGcAxTc96yx-lcb4_G-miie9zyqioe0/s320/IMG_1636.jpg" width="277" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Although I'm loath to do recipe measurements by volume these days every recipe I read online had measurements in half weight and half volume which drove me mostly crazy. But, I didn't have much choice in the matter so went with it. The way I see it is that people have been making this product for centuries and who was I to start questioning their methodology? </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The basic recipe is 5 # shredded cabbage to 3 Tbl salt. I had 6 lbs 6 oz of cabbage so bumped my salt up to just under 4 Tbl. I was excited to use this salt as it was a recent purchase from <a href="http://www.weolive.com/" target="_blank">We Olive</a>, an awesome olive oil bar, gourmet store and wine bar in La Jolla, California. I won a local cooking contest and my prize was a $100 gift certificate of which $15 was spent on a 500g sack o' <a href="http://soline.si/?lang=eng" target="_blank">Piran Sea Salt</a>. According to the Piran website, this sea salt is hand harvested using traditional tools and methods. The salt was chunkier than I was expecting but had a great mild salinity and mineral tones that I felt would be a perfect addition to the kraut. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now, by the way, it not a good time to be squeamish about large knife blades. If you've somehow found yourself capable of doing most, if not all, of your kitchen duties using a paring knife walk away now, this is not the project for you. That said you can shred your cabbage a variety of ways such as a food processor (too mechanical), box grater (too slow) or a mandolin (too small). I decided instead to grab my trusty Solingen steel 10" wide Wusthof chef's knife. The way I figure it is if I'm making a traditional German food I should be using a traditional German knife and the longer the blade, the easier the work. I've also been told that the larger the knife the greater the man is compensating for his lack of knackwurst but I digress. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here's what everything looked like after about half the chopping was completed. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGj1yP_9wsfVoNvtUVr9p4QUupqVZJMjCk-2dKnPZFLDQ1SV_Jb4W5kKpm3dmoxRp5Vq1QLN4NJ9QgBAOGKmdhIxfa29B322OAQZ9PywFKVIWU0f7D92yCc-TQvX3cix-ec8_4Ay7P7c/s1600/IMG_1638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGj1yP_9wsfVoNvtUVr9p4QUupqVZJMjCk-2dKnPZFLDQ1SV_Jb4W5kKpm3dmoxRp5Vq1QLN4NJ9QgBAOGKmdhIxfa29B322OAQZ9PywFKVIWU0f7D92yCc-TQvX3cix-ec8_4Ay7P7c/s400/IMG_1638.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When I got done with about half of the chopping I needed to clear my board so started to move the already shredded cabbed to the bucket which I'd already cleaned and rinsed. I started with a good sprinkle of salt, then a huge double handful of cabbage, a little salt, cabbage, blah blah...you get the point then tossed everything together a bit to make sure the cabbage and salt were nicely mixed. I'd also like to point out that it's super important that your hands are scrupulously clean, you don't want any nasty organisms to get into your mix and the best way to avoid that is good ol' soap and water.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Once all the cabbage had been shredded I tossed in about a tablespoon of juniper berries, the remainder of the salt, mixed everything up and pressed down with a lot of pressure to compact the mixture. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTb65-G33KeYzAjhw-a9FN82BIjVtBFP_3xIlPy1GgB8RC-WjP8vufypgBqWgiY9yqg57_W4XM_g3HZhBeM3rP1s6Fg_EprSbBYjQ1pRt9CND8nu-_S-d4Cs5wpAFJHJ7twHrQSEBgkU/s1600/IMG_1640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTb65-G33KeYzAjhw-a9FN82BIjVtBFP_3xIlPy1GgB8RC-WjP8vufypgBqWgiY9yqg57_W4XM_g3HZhBeM3rP1s6Fg_EprSbBYjQ1pRt9CND8nu-_S-d4Cs5wpAFJHJ7twHrQSEBgkU/s400/IMG_1640.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Then I topped the cabbage with a plate and the aforementioned gallon of water for weight, both of which had been scrubbed clean just before adding to the bucket. The plate and weight are there to keep the cabbage submerged in the soon to be developed brine (salt-water solution). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfINtDy-fQ2ukIdRwKAXIwch6VeS_grhsVw41gvbUOb7wN9kseVHzVd5eGvwjq7SGWIW2Cq5JZteLVZnddaq1s6GwWc6NsLJ1-tphr_kd5xOM895VMiaBlnRiIMRR-4gQmopW78CY7KI/s1600/IMG_1641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfINtDy-fQ2ukIdRwKAXIwch6VeS_grhsVw41gvbUOb7wN9kseVHzVd5eGvwjq7SGWIW2Cq5JZteLVZnddaq1s6GwWc6NsLJ1-tphr_kd5xOM895VMiaBlnRiIMRR-4gQmopW78CY7KI/s400/IMG_1641.jpg" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">After about 90 minutes I tilted the bucket at about a 30-degree angle and a brine had already begun to develop. After 2 and a half hours enough brine had developed to puddle into the plate and I was well on my way to my first batch of sauerkraut. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If you're wondering about the beer that was just for me to drink while I chopped and mixed, don't waste the beer on the kraut. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My wife's already gotten on my case about how much I've prepped even after I assured her it's going to shrink down. So now I'm planning on making some items to consume sauerkraut. Stay tuned for one of my favorite pairings, <a href="http://hgsausageworks.blogspot.com/2012/11/jewish-haute-charcuterie-pastrami.html">pastrami</a>! </span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If you'd like to learn more about sauerkraut or other fermented food checkout the website, <a href="http://www.wildfermentation.com/" target="_blank">Wild Fermentation</a>, which has gobs of information. The website's creator, Sandor Katz (aka </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sandorkraut) has also written three books on the subject and they're definitely worth checking out. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Other great recipes and home-based stuff available at the website </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><a href="http://frugallysustainable.com/2012/11/frugal-days-sustainable-ways-52/" target="_blank">Frugal Days, Sustainable Ways</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Update:</b> It's now been three weeks since I started my first batch of sauerkraut and decided to pull it out and put the remainder in the fridge. It's nice and tart and sour and awesome!!! One note I'd like to add is that the juniper berries were a great idea (IMHO) but I couldn't taste them in the mix and they were nasty when bit (not if, when, I did it more than once). Next time I might add some sort of spice that's more edible when whole such as caraway, or not. I haven't decided yet. </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4474589697528209089.post-69806036761464096142012-09-30T21:24:00.000-07:002012-09-30T21:24:05.925-07:00Instructional: How to Open a Beer Bottle<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So I'll just start by admitting I can be a bit of a pansy when it comes to opening beer bottles. Screw tops hurt my sensitive little hands and the non-screw top ones I feel require specialized equipment to open. Normally I grab my fancy-pants double-pull bordeaux corkscrew which I acquired during culinary school and happens to have a bottle opener included. But thanks to these fine fella's I feel liberated. Many of you may already know this but I just learned that just about anything can be used to open tasty suds: </span><br />
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="281" mozallowfullscreen="mozallowfullscreen" src="http://player.vimeo.com/video/42674279" webkitallowfullscreen="webkitallowfullscreen" width="500"></iframe><br />
<a href="http://vimeo.com/42674279">Bottle Cap Blues</a> from <a href="http://vimeo.com/csumers">chris sumers</a> on <a href="http://vimeo.com/">Vimeo</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-29160676963471926982012-09-22T08:59:00.001-07:002012-09-22T09:00:12.143-07:00Makin' Sunday Gravy (on Saturday no less)Makin' gravy is awesome...for the cost of a couple jars of "premium" pasta sauce you can make your own that tastes as good if not better for just a few bucks.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43OAsXZFG8zvMbSiPtveMDlVMUzVOCnG6xvd8OCTZepFjh_HutX6O_gTS0PQWwzDR_ZsKTnPB_ZHqPmQvi8SKuqO4Pw0CzRkBi_EWB0CqxXigkctXoK_A9bkRQ0ajAecXdglsIaLRb7U/s1600/sunday+gravey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43OAsXZFG8zvMbSiPtveMDlVMUzVOCnG6xvd8OCTZepFjh_HutX6O_gTS0PQWwzDR_ZsKTnPB_ZHqPmQvi8SKuqO4Pw0CzRkBi_EWB0CqxXigkctXoK_A9bkRQ0ajAecXdglsIaLRb7U/s320/sunday+gravey.jpg" width="320" /></a></div>
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I just threw this one together and so far it's tastin' pretty rocking. Method to be added later for right now just an ingredient list:<br />
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1 onion, chopped<br />
2 bell peppers, chopped<br />
1/2 head garlic, thinly sliced<br />
2 cans tomato paste<br />
1 Tbl anchovy paste<br />
1/4 cup port or red wine<br />
#10 can crushed tomato<br />
#10 can pureed tomato (not sauce)<br />
1/2 #10 can water<br />
4 bay leaves<br />
Italian seasoning herbs <br />
S&P<br />
sugar<br />
onion powder<br />
garlic powder<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-70878770786074590842012-09-19T21:50:00.002-07:002012-09-19T21:50:44.992-07:00Spent Grain Rolls<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">You might have noticed that I just did a posting a couple days ago about some spent grain bread I put together, <a href="http://hgsausageworks.blogspot.com/2012/09/spent-grain-bread-and-why-my-wife.html" target="_blank">Spent Grain Bread and Why My Wife Reminds Me of a Monkey</a>. If you made it through the full posting (first I'd like to shake your hand cuz you're a saint in my book) you'll have noted that I didn't use all of the dough I originally made. While the first loaf-ette was cute it wasn't big enough for a good solid sandwich and who is this world doesn't need some good solid bread with which to embrace some tasty flora and fauna in a sandwich of awesomeness. I know I do. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To avoid the expected let-down of a flaccid (yet tasty) loaf-ette I decided to go a different route and make spent grain rolls, same dough, just a new way to roll. I took the dough and divided it up into 8 semi-equal pieces and rolled them into nice tight little balls of happiness. If you've never made rolls in this fashion I'll try to describe the process as it's equal parts magic and simplicity. First, start with a clean dry cutting board or counter, no one wants your cat hair in their spent grain rolls. Next, place a single ball of dough on the counter which has been coated with NOTHING!! Now when I mean NOTHING, that's exactly what I mean. No flour, no cat hair, no butter, no non-stick cooking spray, NOTHING. You see the key is that you want a little stiction (yes that's a real word, look it up if you don't believe me....No really, I'll wait... Are you done yet!???! Did you do it??! Are you satisfied?!? Are you not entertained?!? Ok, back to our regular programming...). Now make your hand into a bit of a claw a-la picture below:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyy5Q2rlUcBM289SBOhOHheqfujc-4PPY6z-QcfmBm_rQBAuY33iXVMv8nMOCRVjqknEJPqIA0U9jgMVEHKnFo3VTqUr2Seseuhd9pHKHJk27p4F7mzWDRtbrwmR-h92irzEifEmklwrg/s1600/Jim+carey+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyy5Q2rlUcBM289SBOhOHheqfujc-4PPY6z-QcfmBm_rQBAuY33iXVMv8nMOCRVjqknEJPqIA0U9jgMVEHKnFo3VTqUr2Seseuhd9pHKHJk27p4F7mzWDRtbrwmR-h92irzEifEmklwrg/s400/Jim+carey+1.jpg" width="393" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Oooopps...wrong picture... try this one instead...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeEw4f5MdrI6V0uEzgZbpwFFhNPVdbrrggXCCU0Mx3otmbrKvS97ctXMKts82YENso6Q36TV14NbSV2Z561nITCWRhsE8_QetzaY6pKT5DD5mDxEGyz24LMHMoX1Ai9Crw0kaEkWxoyI/s1600/Jim+carey+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeEw4f5MdrI6V0uEzgZbpwFFhNPVdbrrggXCCU0Mx3otmbrKvS97ctXMKts82YENso6Q36TV14NbSV2Z561nITCWRhsE8_QetzaY6pKT5DD5mDxEGyz24LMHMoX1Ai9Crw0kaEkWxoyI/s400/Jim+carey+2.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now that's better. Ok, so you place your clawed hand over the dough ball (doesn't matter if you're a lefty or a righty) with your palm gently and lightly pressing down on the top of the dough ball and your fingers curled to just along the bottom edge between the dough and your counter or board. Once situated rotate your hand in a clock-wise or counter-clock-wise direction keeping constant gentle and light pressure on the dough ball and your fingers keeping the dough within the cage of your fingers and do the Mr. Miyagi and, "Wax on, wax off!" except you really only need to wax on... no waxing off, different post entirely. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7Y7pH0-mwsIqmjhPH8tpMpNXur-Ccg7C0FT6q8KEEUXU-L78un5b2kKAj_vraCovDC0naDNdjmDUMnHNFm70vTdBPUvdLT7pNTT11gTGLU-NTgD5-4UutojilNCE4F2vNZ3EcffrbL0/s1600/WaxOnWaxOff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7Y7pH0-mwsIqmjhPH8tpMpNXur-Ccg7C0FT6q8KEEUXU-L78un5b2kKAj_vraCovDC0naDNdjmDUMnHNFm70vTdBPUvdLT7pNTT11gTGLU-NTgD5-4UutojilNCE4F2vNZ3EcffrbL0/s400/WaxOnWaxOff.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Once you get the hang of this you can play with two balls at once, it's actually quite amusing. It normally takes only about 5-10 revolutions for the dough to shape into a nice round sphere of loveliness. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I dropped each of the dough balls into a greased bread pan and left them alone until they were doubled in size which took a couple hours. As before I cranked up my oven to 450 degrees F 30 minutes before go-time to give the oven a chance to heat up properly. When the oven and dough were all set to go I whisked up a quick egg wash which was one egg and a splash of milk mixed well. I brushed that over the top of the rolls then sprinkled liberally wish some kosher salt. The wash will help in browning of the rolls and gives the salt something to stick to. Next I took a pair of clean scissors (for the sake of all things holy, please wash your scissors before doing this, no one wants the aforementioned cat hair in their spent grain rolls, how many times do I have to go over this) and cut an X pattern in the top of each roll, maybe about 1/4 of the way in, not too deep. I did this after the egg wash because I wanted the fancy visual contrast between the browned crusty edges and the softer interior, you can be the edge of my effectiveness. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here are some pics:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Puffed and about to get egg-washed</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoJjSnR5HceIM_psuvBl4hyphenhyphenOcXPvw1FYp2OPIvij5SRF4yLxwKkLH8_PEat-RysN2QnsodTGYuV2JUp-QaW1f5SwV7KNCf99hDK_ySWHcjWCxcFCWKCdj-49VbtZmfROiLfMFeNmdbqY/s1600/IMG_1520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoJjSnR5HceIM_psuvBl4hyphenhyphenOcXPvw1FYp2OPIvij5SRF4yLxwKkLH8_PEat-RysN2QnsodTGYuV2JUp-QaW1f5SwV7KNCf99hDK_ySWHcjWCxcFCWKCdj-49VbtZmfROiLfMFeNmdbqY/s400/IMG_1520.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Just out of the oven (sorry for the crappy pictures, I'm sick and impatient and it was dark outside)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCayKE9jOmM_ioedQO_MjJ7c26mEgBltyMANuOjJvmGrtnxWDkKNIMARm75FqCWppuRSmMuM431LRmfyS5HsFZm7eXoqNPHwyvFTO6RyYFf_P7TNW0eMVa4cU3sjTKTLRYX8tZQAzStf0/s1600/IMG_1521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCayKE9jOmM_ioedQO_MjJ7c26mEgBltyMANuOjJvmGrtnxWDkKNIMARm75FqCWppuRSmMuM431LRmfyS5HsFZm7eXoqNPHwyvFTO6RyYFf_P7TNW0eMVa4cU3sjTKTLRYX8tZQAzStf0/s400/IMG_1521.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">and broke apart to see the inside awesomeness....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHRxSRDIv7soTbcLwpl8mspTSI8n0tKY4SZd4gZsMghMCxUVZxr4WFjEHXBxIJJ0J5Pdhoa_NQPTD5FWsEWwZdaz2ewymZNw1sMLJID8q34qN2ITg776CFYoiXwMT7-uSUUtOLuZE72E/s1600/IMG_1524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHRxSRDIv7soTbcLwpl8mspTSI8n0tKY4SZd4gZsMghMCxUVZxr4WFjEHXBxIJJ0J5Pdhoa_NQPTD5FWsEWwZdaz2ewymZNw1sMLJID8q34qN2ITg776CFYoiXwMT7-uSUUtOLuZE72E/s320/IMG_1524.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">and yes, in case you were curious, they were Frickin' Awesome!!!</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-26391102361550416212012-09-17T22:34:00.000-07:002012-09-18T09:17:32.393-07:00Spent Grain Bread and Why My Wife Reminds Me of a Monkey<br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I try as best I can to be one of those “Waste not want not” people. I’m not always as successful as I can be but I’ll go out of my way to recycle, cook lots of sustainable foods (read beans and rice) and be an all around nice guy (most of the time). I also believe in using as much of an animal which gave it's life for my eatin' pleasure. From the rooter to the tooter as they say in the South. </span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So when I was helping a friend make some home-brewed beer a few months back it broke my heart to see him toss all his cooked grains in the trash. For you non-beer makin' folk because all of this grain has been cooked to extract all of it's flavor and sugars which the yeast will feast on to make alcohol the grain is considered spent, thus the name, spent grain. Anywho, I’ve been trying to find ways to utilize this byproduct of beer making, so far I hope to put together a muesli recipe and maybe some granola bars, but until such time I decided to make bread. I got these grains from my buddy (@guambrewer) who I believe got them from another mutual friend who has used them possibly in a Red Ale but I wouldn't swear to it. </span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This is a pretty basic recipe and while the overall time required was a bit on the longish side it doesn’t take a whole lot of special ingredients or skill. Heck, if I can do it, you’re likely to be twice as successful. After a quick search across that there world wide web thingy I came across a recipe I liked over at the <a href="http://www.michiganbeerblog.net/2011/11/spent-grain-bread.html" target="_blank">Michigan Beer Blog</a> that I thought would fit the bill nicely. </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here’s my version and it only differs slightly:</span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Spent Grain Bread</span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sponge:</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tsp active dry yeast</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3/4 cup room temp water</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3/4 c spent grain</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6.75 oz (by weight) bread flour. If you gotta use volume the original was 1.5 cups</span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dough:</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">18 oz (1 lb 2 oz) bread flour. Original volume was 4 cups</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cup room temp water</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 Tbl honey</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tsp salt</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 Tbl butter, melted, optional </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">First off, start this bread early or make sure you have time the next day which was my fail point #1. I started at about noonish and would have been a lot better off if I’d started closer to 9 or 10 in the AM. Anyway, mix together all the ingredients for the sponge. The original recipe called for 1/2 tsp yeast and a preferred 24 holding period but I didn’t have that much time on my hands so bumped it up to 1 tsp. If you’re using one of the packets from the grocery store use about half ‘cuz they're 2 1/4 tsp. Cover with a damp towel and set aside for at least 5 hrs. </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> <span style="letter-spacing: 0px;">Here’s what my sponge looked like after mixing....</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVo_d4eOC9b8smPNgZn2e_uFtIfc8MjR3mcjNPz8OCtGWzW1Eg1lFtqpB8SNoAvAmzYoHCV-KM0XhO93GeiwqjaitvjXmeogti4rHEgmHoec_AHy08-09Afix3H0QTWXKgOUkWgAOzto/s1600/DSC_0020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVo_d4eOC9b8smPNgZn2e_uFtIfc8MjR3mcjNPz8OCtGWzW1Eg1lFtqpB8SNoAvAmzYoHCV-KM0XhO93GeiwqjaitvjXmeogti4rHEgmHoec_AHy08-09Afix3H0QTWXKgOUkWgAOzto/s400/DSC_0020.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="letter-spacing: 0px;">After letting this stuff sit at room temp (about 82 degrees this afternoon) man oh </span><span dir="auto" style="line-height: 1.2em;">Manischewitz</span><span style="letter-spacing: 0px; line-height: 1.2em;"> did this stuff smell AWESOME!!!! My wife (who I might add has the taste buds of a </span><span style="line-height: 1.2em;">proboscis</span><span style="letter-spacing: 0px; line-height: 1.2em;"> monkey... and no, her nose is not normally that big but she took offense at the first animal that came to mind so this is the second animal that came into my pea-esque brain) just thought it smelled like bread. However, because I had the trained palate of a gourmand it smelled yeasty, beery, fermenty and funky in all the right ways. (and yes, before you ask, those are officially acceptable taste test descriptors and if you don't believe me look it up in Wikipedia, that place is full of truth-like statements)</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUDo2-Eg2eGuZlXnidYTE-htRwHZ5XwFwL7syo1EbFEoNZTBpmjhI_gaobcUaTDEgFwqj_xUnwTP8sMHdS1EnQRcg6kmuyvjJY8z2Y9Q0_Q6vNdKnO1rm9cEBki1sTne1po2Md3IyaCo/s1600/Proboscis-Monkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUDo2-Eg2eGuZlXnidYTE-htRwHZ5XwFwL7syo1EbFEoNZTBpmjhI_gaobcUaTDEgFwqj_xUnwTP8sMHdS1EnQRcg6kmuyvjJY8z2Y9Q0_Q6vNdKnO1rm9cEBki1sTne1po2Md3IyaCo/s400/Proboscis-Monkey.jpg" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">(not actual picture of my wife)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXArvL_Ur04JeSW4qINNgI6udRAgu7cnGo-YFQ0MlyY0LvAjYF7K6D-FtlcSdAbK_bTX05Rh5NOkOy8tUvAH7A7Fuhstuoh-YhH3g1B-z7n6k4bbgZ6Rc2lE3ZOdoZCsYI_BcoZEbc9jI/s1600/IMG_1500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXArvL_Ur04JeSW4qINNgI6udRAgu7cnGo-YFQ0MlyY0LvAjYF7K6D-FtlcSdAbK_bTX05Rh5NOkOy8tUvAH7A7Fuhstuoh-YhH3g1B-z7n6k4bbgZ6Rc2lE3ZOdoZCsYI_BcoZEbc9jI/s400/IMG_1500.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here are the ingredients in the mixer bowl...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="letter-spacing: 0px;">Not as wet as the pictures from Michigan Beer Blog but once you get this far in there is no going back and I was gonna get my dough on!</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">I dumped all of the sponge and all of the dough ingredients (EXCEPT THE SALT) in the bowl of my trusty Kitchen Aid, tossed the dough hook into place and set it on low for 12 minutes.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">If you don’t have a Kitchen Aid good luck cuz this next part is gonna suuuuuuuck. A lot!</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">12 minutes in a Kitchen Aid is about 20 min or so in real life time so knead away son, knead away...</span><span style="letter-spacing: 0px;"></span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">At first everything was a shaggy messy mess but after about two minutes to the dot everything just came together. Yeah me! </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While the suckers, ahem non-Kitchen Aid owners, would be kneadlessly killing themselves (yes, that was supposed to be a pun) I had a beer. A nice cold frosty beer hit the spot on this hot day as I just stared at the mixer working it’s little heart out. No seriously, the mixer got so hot I thought it was going into cardiac arrest but it pulled through. A couple two or three times I stopped the mixer and re-distributed the dough. I don’t know if it really made a difference but I felt that it made me more part of the process. After the 12 minutes in the mixer had elapsed I tossed in the salt, redistributed the dough again and let it go for another 3 min. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-9k-2pbk2rNywVqxOBVs1MHY3ndmhbIRwWUui-zAGD1mPJmx8jeWj6ubVq10-2OuI0l06-au-FA9vFEjP1ftf3stonbFRz18vtvaWVNgoz6G7NEoUKbUlqJL2qVtgborOFoRSutBTKI/s1600/IMG_1502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-9k-2pbk2rNywVqxOBVs1MHY3ndmhbIRwWUui-zAGD1mPJmx8jeWj6ubVq10-2OuI0l06-au-FA9vFEjP1ftf3stonbFRz18vtvaWVNgoz6G7NEoUKbUlqJL2qVtgborOFoRSutBTKI/s400/IMG_1502.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="letter-spacing: 0px;">I pulled the dough out, gave it a couple spins by hand (once again so that I could feel like I had something to do with the whole makin’ bread thing) and tossed it into a greased bowl which I again topped with a damp towel. Now walk away. Do not, I say, do not touch the bread for at least two hours or as long as it takes for the dough to double in size. A good rule of thumb (or finger in this case) is to lightly poke the dough with your finger. If it leaves an indent you’re normally good to go, if it puffs back up your dough likely needs more time. Heck, if you're a </span>proboscis<span style="letter-spacing: 0px;"> monkey and you're reading this and thinking about making this bread you could probably just press your nose in and get the same effect. </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Scrape the dough onto a lightly floured surface and divide in two pieces. I took piece numero uno and tossed it in a ziploc bag and into the freezer to be used at another time. Dough number two was pressed out by hand into a rectangle, then rolled up into a tight little cylinder of about 9” in length. I then pinched along the seam to seal up my loaf and dropped it into a greased loaf pan. </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And once again it was topped with the damp towel. About 30 minutes before go time I cranked up my oven to 450º F and put a cast iron skillet on the bottom shelf.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS0Ffp9lr3-lkbdD0FhqbhWTitZONgR5Q9m9aODNyzg9eKd8FleqLfrx9xGFVH11J8U19JuLoE422meBN3-Z3U2ioejSFb4VKnz-t0DQPaAc0X-1rABVEORyFJa0Xgr07GkczpSbgH5k/s1600/IMG_1503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS0Ffp9lr3-lkbdD0FhqbhWTitZONgR5Q9m9aODNyzg9eKd8FleqLfrx9xGFVH11J8U19JuLoE422meBN3-Z3U2ioejSFb4VKnz-t0DQPaAc0X-1rABVEORyFJa0Xgr07GkczpSbgH5k/s400/IMG_1503.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">(yes I understand that it looks, shall we say, unseemly, but hey it's bread, what did it ever do to you except be tasty?!?!)</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This time ‘round I gave it a couple hours to double in size after which time I cut some slits in the top, brushed on some melted butter and tossed it in the hot oven. At the same time I tossed 2 cups of ice cubes into the cast iron skillet which was raging hot to produce steam during the cooking process. What the steam does reacts with the exterior of the bread and makes a nice crusty crust. Good stuff Maynard! </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">After 15 minutes I rotated the bread and after 10 minutes more I checked its temp. I was shooting for 210º F but was only at 195º so tossed it in for about five minutes more. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAonU6sgRPZMwG0nYRAbi7PwBWxYQ4sN7aJ_U8_Q5bgzi-aR9rGHyeJ8bUPtnn6jdNZiUxDa4DmsLA_HXpQPMg2ryJrl8JUe1Q-GpQD9PlTYqXw-MoL8ZGcpx39tDiXmnlkCoHogiEXM/s1600/IMG_1505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAonU6sgRPZMwG0nYRAbi7PwBWxYQ4sN7aJ_U8_Q5bgzi-aR9rGHyeJ8bUPtnn6jdNZiUxDa4DmsLA_HXpQPMg2ryJrl8JUe1Q-GpQD9PlTYqXw-MoL8ZGcpx39tDiXmnlkCoHogiEXM/s400/IMG_1505.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I'm gonna go out on a limb here and admit that is one seriously ugly chub of bread. </span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">But being a baker of the highest order I set it aside to cool overnight. Who am I kidding?!? I waited impatiently for about 2 minutes, cut off a couple litlle slices for my wife and I to try. She was duly impressed and I quote, “You should be proud, you finally baked something edible.” And with that I ate my bread happily and vowed never to call her a probiscos monkey again. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78KNvcyfbRPaaqqq-X3AvmzgJfo6NnZ3t0lEt8KMKEIJUCJcezNLd21LpWjHkrFwG_icsGYzFMMbG-Jnp7YpMCFM7LAvHE63EC8N4Bli8poJWyPBMY1t__VAIe0CZ3A4p9-stZ19vL0Y/s1600/IMG_1506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78KNvcyfbRPaaqqq-X3AvmzgJfo6NnZ3t0lEt8KMKEIJUCJcezNLd21LpWjHkrFwG_icsGYzFMMbG-Jnp7YpMCFM7LAvHE63EC8N4Bli8poJWyPBMY1t__VAIe0CZ3A4p9-stZ19vL0Y/s400/IMG_1506.jpg" width="400" /></span></a></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Over the course of that night and the next morning I consumed the better part of 2/3 of the loaf. I ate it plain with butter, toasted with butter, butter with plain salt, I made a cheese sandwich with dijon mustard and cheddar and lastly plain butter and truffle salt which made me do the happy dance (see below). Everything, and I mean everything, tastes better with truffle salt. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeQv7zI6CXprseClscxVC0dS9yF3kYZd3ITVALdG_t7oEOPWmwJNgNvn4_bla8bPJ6M-gWMtHW2_0Iecf234fF-9yPVQF0JttYnzyfL4g3nKeIRkchZbfAKIfXgdaFko9x6W2LJAaB0s/s1600/Everyday_b92f26_2287400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeQv7zI6CXprseClscxVC0dS9yF3kYZd3ITVALdG_t7oEOPWmwJNgNvn4_bla8bPJ6M-gWMtHW2_0Iecf234fF-9yPVQF0JttYnzyfL4g3nKeIRkchZbfAKIfXgdaFko9x6W2LJAaB0s/s400/Everyday_b92f26_2287400.jpg" width="285" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="letter-spacing: 0px;">Notes for next run:</span><span style="letter-spacing: 0px;"></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="letter-spacing: 0px;">I think I’m going to skip the ice during the baking. I really liked the chewy crust but feel that it could get in the way of a good sandwich. That said I might have to drop the temp a bit to allow for a longer cooking time with a little foil tent near the end as a </span>prophylactic<span style="letter-spacing: 0px;"> against over-caramelization (read - I don't want my bread to burn until I make it into toast)</span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Second, I’m going to add some herbs like rosemary and/or thyme to the mix, I think it’ll fit really well. </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Next, I really liked the bread but it came out kinda flat so for the next run I’m going to use all the dough in a single loaf for sandwich bread. </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And lastly I’d like to sub about 1 or two cups of the bread flour for whole-wheat flour just for shits and giggles. </span></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4474589697528209089.post-77286278485593853512012-09-16T10:12:00.003-07:002012-09-16T10:12:52.281-07:00Bacon ≠ El Diablo<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So I'm trolling through the ol' net and ran across this statement of truth (picture below). It reminds me of classic philosophical arguments (which I usually lose) where someone is able to "prove" that you are in fact a lettuce breathing hippopotamous based on a set of over-simplified logic based arguments. And every time I'm singled out as the only lettuce-creathing hippopotamous in the room I know, somewhere, deep down inside their argument is a falshood or assumption. Problem is that I can never quite put my finger on it, maybe it's because of all the lettuce. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This beautiful picture (again, pictured below) has no logic failures or mis-steps, just pure truth. If you read it and feel that you've been able to locate the logical break-point or over-reaching assumption just know now that you didn't, you are in fact wrong and that bacon-hate ≥ devil worship! </span><br />
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<!--StartFragment--><!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4474589697528209089.post-76324968063866239992012-09-15T17:21:00.000-07:002012-09-15T18:49:34.019-07:00Squeez Bacon from Think Geek<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The choice to try my hand at making some of my own specialty products is two-fold. First and foremost, I think it's really fun to make stuff that other people wouldn't think twice of purchasing in the store. The second goal was to make better quality food by eliminating some of the preservatives and chemicals often found in commercial processed food. So far so good, I keep learning and growing in my craft. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">That said, sometimes a product comes along that makes you just throw your hands in the air and say, "Fuck it! How am I ever going to compete with that?!? It's frickin' genius! I have just found the next Nobel laureate!" On the other hand, I'm a little horrified. It's like Cheez-Whiz, you gotta draw a line don't you?!?! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvZMEt1_MTBnCClP5O4HDY9jDcWPu4hNbdimyH39g6qfkTwvyWjbiW_9ZfCm9P_7u0ERtDj29LdPqVhbawcBMZWwC0feJ5okOUZcxiv15VYLFDY94bXE9C1QHnUe3L0g876bHlow0MVw/s1600/squeez-bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvZMEt1_MTBnCClP5O4HDY9jDcWPu4hNbdimyH39g6qfkTwvyWjbiW_9ZfCm9P_7u0ERtDj29LdPqVhbawcBMZWwC0feJ5okOUZcxiv15VYLFDY94bXE9C1QHnUe3L0g876bHlow0MVw/s320/squeez-bacon.jpg" width="200" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Well, I think I'm gonna have to give this stuff a shot and report back.....that is, if it doesn't kill me first. If you'd like to play along with my version of Bacon Roulette you can order your very own bottle of crazyness at <a href="http://www.thinkgeek.com/stuff/41/squeez-bacon.html" target="_blank">Think Geek</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If instead you want to make your own version of Squeez Bacon Instructables has produced some instructions which you can find <a href="http://www.instructables.com/id/Squeez-Bacon/" target="_blank">here</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And the good folks over at <a href="http://www.seriouseats.com/2009/04/in-videos-squeez-bacon-from-thinkgeek.html" target="_blank">Serious Eats</a> which is a fantastic site about all things food seems to have scooped me and done their own review. I promise not to read theirs so as not to cause undue influence of any kind.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Update:</b> I was just informed by a friend that Squeez Bacon is in fact not a real product. Talk about being left standing on the doorstep on prom night. And, as it turns out that the Swedish voice-over may in fact be reciting the lyrics to Rick Astley. So not only have I been left wanting but Rick-rolled on top of that. Heart-ache...</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>So I guess I skip step one and move directly onto step 2, trying to make my own. Anyone interesting in sampling this delightful treat when completed. I make no guarantees of personal safety or longevity. Just sayin'. </i></span><br />
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Unknownnoreply@blogger.com0