It’s only been two months since I participated in a regional amateur sausage making competition for the first time, but that novel experience has triggered so many thoughts that I’m compelled to get my tentative plan down in writing and published long before next years Kielbasa Cook-Off. Hopefully, I will still be permitted to enter the 2020 event after voicing my options. I was surprised and a bit concerned… Read More »
10 pounds diced pork shoulder butt 6 medium onions fine diced Optional: 1 TBSP roast sodium phosphate (as opposed to sausage sodium phosphate) 6 1/4 TBPS leaf marjoram 1 2/3 TBSP fine ground black pepper 3 TBSP salt Just enough water to cover everything Cook above listed 7 ingredients in a covered oven roaster at 250F… Read More »
I once attended a competitive Barbeque festival and soon decided that it was mainly geared toward promoting tourism and selling all manner of expensive BBQ paraphernalia. Indeed there is a certain amount of meat preparation knowledge and skill involved with BBQ, but getting a little smoke on tough cuts; then moist-low heat cooking them long enough to become tender, really isn’t very complicated. BBQ… Read More »
Basic human needs (not wants) are widely considered to be food, shelter and clothing; with daily nutrition and continuous cover from the weather demanding much more of a family’s income than clothing has to. Therefore, by becoming knowledgeable in the arenas of food & shelter an average income family can realistically expect to save tons of money, eat healthier and in time afford a more desirable dwelling. … Read More »
Why roll & smoke a brisket? I been wanting to try the practice because I thought that it could produce a worthwhile finished product and when a local supermarket chain offered a low sale price ($1.99 per pound) on whole (packer) briskets I decided to give it a try. Desirable attributes that made themselves evident along the way included: no waste of trimmed off lean (thin areas… Read More »