Recent comments in /f/food

Lo-Fi_Pioneer OP t1_ja4c97t wrote

Reply to [Homemade] Andouille sausage by Lo-Fi_Pioneer

Getting ready to make a big ol pot of gumbo soon and the place I used to get andouille from has become.... undesirable. So I decided to try making my own! Super happy with the way they turned out! Good bind, great snap to the casings, awesome flavour and texture. There's a pleasant bit of firey heat from the cayenne and black pepper. Definitely going to do this recipe again!

  • 3kg cubed pork shoulder
  • 43g kosher salt
  • 9g prague #1
  • 4 Tbsp fresh grated garlic
  • 3.5 tsp cayenne
  • 2.5 tsp paprika
  • 2.5 tsp dried thyme
  • 2.5 tsp medium ground black pepper
  • 170 ml ice water

Freeze the cubed pork for an hour before grinding once on a 3mm die. Return to the freezer for another hour. Add all the seasonings to the meat and mix until sticky. I did this much in two batches in my kitchenaid mixer. Stuff the sausages (I used 32/35mm hog casings) and twist into links. Dry in the fridge on wire racks for 24 hours. If you're able to set up a small fan to blow over them during this period, it really helps the process! Cold smoke for 24 hours. I do stuff like this in the winter because it lets me keep a food safe temperature in the chamber for that length of time. I used alder for my smoke because it's a good local wood here, but oak or pecan would be great too. After 24 hours, start bringing your smoker temp up. I used this schedule: 120f for an hour, 140 for an hour, 180 until they hit 155f internal. Take em out, drop them into ice water to cool completely, then wipe them dry with a towel and into the fridge they go overnight to bloom. I should also mention that it's essential to eat one as soon as it comes out of the smoker. That's just responsible cooking! Once they've had that final bloom in the fridge they're fully ready to either package up or start using.

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XAJM OP t1_ja4askt wrote

Reply to [Homemade] Chicken roll filled with cheese and herbs, covered in bacon by XAJM

Hello folks. 1 pound of Grounded Chicken meat 1 Onion 5 Garlic gloves 1 cup of ground bread (or flour) 80gr of minced Parsley Salt and Pepper to taste 250gr of cheese, whichever u like Enough bacon lines to cover the roll

Mix everything except the cheese and bacon with the ground chicken until you get a dough like consistency.

Make it into a flat rectangle, 2 cm thick is more than enough, just enough to roll it without it tearing open.

Cook some bacon.

From the bottom of ypur table to the top, like a Sandwich ill describe the order for placing.

-Cheese which will end up being the center of the roll -Cooked bacon covering the whole rectangle -The chicken bed already seasoned -Raw Bacon -Aluminium paper, you will use it to actually make it into a Roll, similar to how subways are rolled.

Once assembled, roll from the bottom of the aluminium paper to the top, so you make ot into a tube, seal with aluminium and put the side with the raw bacon on the top.

Put into an oven tray, set the oven to 200c and put it inside for 30mins.

After 30 minutes, take it out so you can Carefeully remove the aluminium, so the now cooked bacon on top gets the desired colour.

Leave it open in the oven 20mins at 150c.

Enjoy.

Watch out with the oven, every oven its an universe of its own.

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