Canada is the only country in the world that knows how to live without an identity. – Marshall McLuhan I’ve been having a lot of f...
Cumberland Sausage - mildly spiced with common herbs and spices, this traditional meaty British sausage has little filler, freezes well, and can be stuffed into sausage casings or formed into patties.
Homemade sausage recipes for pork, beef, venison, duck, chicken, and other meats, with 50 tested recipes for making sausage at home.
Wondering how to wet cure, or brine, ham at home? Follow these easy instructions for a simple brine. A short week in the fridge can transform a fresh pork leg into an American ham!
Making bacon at home is not difficult. You can add your own blend of spices to create the perfect taste for your family. This recipe is for a basic homemade bacon.
Wondering how to wet cure, or brine, ham at home? Follow these easy instructions for a simple brine. A short week in the fridge can transform a fresh pork leg into an American ham!
Step-by-step directions to brine and smoke fresh ham for all of your favorite family celebrations, like Easter and Christmas.
8-pound beef brisket, trimmed of excess fat 2 quarts water 1 cup kosher salt 1/2 cup white vinegar 4 tablespoons sugar 3 bay leaves 1 teaspoon whole black peppercorns 1/2 teaspoon mustard seed Pinc…
Before cooking the locally raised Berkshire pork they sell, butcher-shop owners Jessica and Joshua Applestone like to brine it for a few hours in a m...
Prepare apple cider brined pork chops today with this recipe created by Clint Cantwell.
This recipe is from chef, butcher, and author Ryan Farr's cookbook Sausage Making:The Definitive Guide with Recipes. Farr writes that this recipe should be considered "a hamburger in sausage form." In that spirit, Farr eats it "on a bun with the traditional burger toppings of shredded lettuce, sliced tomatoes" and his secret sauce. Make and take these sausages to your next summer picnic or barbecue, and you'll certainly be deemed head chef! If you're inspired to make your own sausage and use it in other recipes, click here to see our Best Sausage Recipes.
Venison is a perfect choice for brining. Brining adds needed moisture and a subtle extra layer of flavor. My venison brine is a winner and crowd favorite.
Delicious homemade chorizo sausage. Find out how to make and smoke them. Fans of cooking from scratch will enjoy making these delicious authentic hispanic sausages. For this recipe you will need:A smoker, BBQ, Kamado or other BBQ typeA meat grinderA sausage KitSmoked Paprika: "La Chinata" or "Chiquilin"A platesetter
For the past couple of years, our brining and smoking method for salmon, trout, sturgeon and other fish has been the most popular article on our blog. Here it is again, with updated notes and photo…
Slice the smoked mushrooms and bake on a sheet pan for 45 minutes at 350 degrees. Remove from oven and set aside to cool. Place half of the mushrooms in a food processor and process until finely chopped. Set aside.
These homemade sausage patties are made with ground pork, and seasoned simply with garlic, dried thyme, rosemary, and fennel. They cook quickly and taste great.
Smoking meat instructions for preserving food in a smoker or smokehouse with brine and smoking recipes.
Cured lunch meat made with wild game - venison or elk meat.
Simple Homemade Breakfast Sausage is made with fridge and pantry staples, and is preservative and gluten free!
This post is for wvsimplicity. Recently I blogged about sauerkraut and venison kielbasa. She requested the recipe be posted. I also posted a link to Lem products which is where we purchase our casings and sausage making and sometimes canning supplies. They have excellent prepackaged seasonings for different sausages which we have also used. They have a polish sausage (aka kielbabsa) mix that is great also. Just add venison instead of beef. I really like their breakfast sausage seasoning and they come with the instructions and recipe. Many times we replace any beef required with venison. It is a very lean meat and helps to make the sausage lighter. Just remember sausage must have some fat or it will be dry ! Lem Meat Products Garlic Kielbasa Also called kielbasy or Polish sausage , this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated. 4 teaspoon coarse (kosher) salt 1 3/4 teaspoon ground black pepper 3 tablespoon sweet Hungarian paprika 1 teaspoon dried marjoram, crumbled 1/2 teaspoon dried savory, crumbled 2 teaspoon finely minced garlic 10 oz trimmed beef or venison , cut into 1/2" dice and chilled 16 oz fresh pork fat, cut into 1/2" dice and chilled 1/3 c ice water 1 1/4 lb. lean, trimmed pork, cut into 1" dice and chilled Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind. Scrape into a mixing bowl. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours. Stuff the sausage into casings, tying links at 10" to 30 " intervals, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackley. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping. To cook: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides.
Smoked trout is a delicacy around our home, that is when we are lucky enough to have enough to smoke. I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness. I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to
If you love breakfast sausage, try this homemade recipe. Super tasty and surprisingly easy...just a bunch of seasonings mixed together with ground pork!
Homemade corned beef brine takes just a few minutes to make, turning that tough beef brisket into the most tender and delicious meat you have ever had.
Spiced, air-dried beef makes a great first project for the novice home curer of meats
Homemade hogs’ headcheese is a fine thing. A common Cajun treat made during fall boucheries (communal pig-killings), commercial versions are sold year-round today, both by artisanal butchers…
This delicious turkey roulade with sausage stuffing is a fun way to serve a Thanksgiving main dish! It cooks in just 1 hour or less, so it's much easier and faster than roasting a whole turkey.
I made another 2 loins into Canadian Bacon using Pop's Brine. The first batch was a little salty and I wanted to get the recipe the way I want it while...
Fresh home cured bacon. Wednesday, 2/8/12, 6:15 PM. This one is a very unusual subject for me to address especially because I DO NOT APPRECIATE PREACHY PEOPLE, thus I do not want to be one. I risk that I fear in this post because I am interested in this subject because I do not want to have nitrates, artificial colors, and flavors, etc. in my life to the extent I can reasonably avoid them. Thus, I become "preachy" I fear!! I am sorry in advance. Well now then, I am past all that and here is what happened. I had phoned my butcher and asked if he could get bacon without nitrates and he said no. We still eat bacon. Then somebody shipped something from somewhere to my husband wrapped in newspaper. My hubby noticed an article written in the wrappings telling how to home-cure bacon. He brought it home to me. I called my butcher back and asked if he could get me 2 two pound slabs of fresh pork belly and remove the rind. "Of course," he said and a deal was struck!! He ordered the fresh pork bellies and I picked them up today. I have prepared 2 glass baking dishes because they are just about an inch or so wider than the meat and that is just perfect. I am making 2 batches of "cure". One is the original recipe and the other I have adapted a bit. Here is the first: 2 C. coarse Kosher salt 2 C. packed brown sugar 1 T. freshly ground black pepper 2 pounds pork belly, rind removed Mix the dry ingredients in a medium bowl until it is uniformly combined. Place one half of the cure mixture in the bottom of the glass dish. Place the pork flat into the dish and press it in a bit. Spoon the rest of the mixture across the top of the meat and press it uniformly all around covering the slab of pork covering it completely. Place the dish uncovered in the refrigerator for 7 days. Two Pound Slab of Fresh Pork Belly Packed in Curing Mixture. The second batch of cure is as follows: 2 C. coarse Kosher salt 1 1/2 C. packed brown sugar 1/2 C. granulated maple syrup 1 T. freshly ground black pepper 1/2 t. hickory smoke flavor (without any nitrates or artificial ingredients) Mix altogether and proceed exactly the same as the first batch was done. So now I have 2 trays of bacon uncovered and curing in the spare refrigerator we keep in our garage. Boy does the aroma hit you when you open the door!! The article instructs to rinse all of the cure and slice at the end of the seven days. Randy Pearson, my butcher offered to slice it when I have it to that stage so I will go a week from today and revisit him. I am going to share some of this with him as I expect there are folks who might be interested in this if it is good. The article says, "it is amazing and we will just love it!!" For now, I am leaving this post in draft and will conclude a week from today with fresh cooked bacon and taste test results. Wednesday, 2/15/12, 7:30 PM. These are the slabs once the curing salts were washed away. Tonight I toted the two containers of bacon and cure upstairs from the extra refrigerator and washed both pieces of pork belly in cold running water to remove all of the salt mixture. Then I dried them with clean paper toweling and placed them in zip lock bags. I labeled the first batch "A" and the second "B" so we can compare the two blends of cure I mixed up. Randy Pearson owner Rivertown Butcher Shop, Newburgh, Indiana. Calling our butcher, Randy Pearson of Rivertown Butcher Shop tomorrow to have him slice for me. Freshly sliced bacon we just made at home!! So here it is!! Delicious!! Sweet and salty, just wonderful!! Brian is thrilled and the home made bread made these "Bacon, Lettuce, and Tomato" sandwiches a real treat for supper this evening. I will be ordering and curing our bacon from now on for sure!! By the way, there was only a slight difference in the two curing solutions. The bacon was slightly sweeter in the second batch but I cannot say we liked it any better. The liquid smoke made no difference I could taste. Both were deeply flavored with a salty sweetness that was excellent.
This dry brine steak technique is easy, uses only sea salt and packs a ton of flavor and moisture inside of an incredible deep brown crust.
