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 »
Why make fresh sausage? No cooking loss is taken prior to selling such product. Water is added to fresh sausage; while moisture is normally dehydrated from charcuterie type items (meat products are sold by the pound and super high prices can be a deal breaker). Fresh sausage is much simpler and less labor intensive to successfully… Read More »
My brother recently had a fairly young sow harvested at a nearby custom Plant. He picked up the 409 pound chilled carcass in 30 degree weather on Friday December 2nd. An average skin-on, head-off dressing percentage for a market hog is 70%. Since this was a skinned sow and some of the subcutaneous fat was left on the hide, I’m… Read More »
This untrimmed gooseneck round contains the bottom (flat), eye and heel of round. It also has some lymph and heavy connective tissue that needs to be trimmed out. All three sections of gooseneck round are challenging for most cooks to use in a worthwhile manner, and it’s difficult to make profitable further processed items from it as well. Due to… Read More »
Year after year cook books are the most common type of new book published. I prefer cooking knowledge books, like the one pictured here, over exclusively buying someone else’s recipes. After a meat plant’s New Product Development department small-batches an item, that they are ready to put into production, the next step is to adjust… Read More »