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Smoked Duck Sausage. This is a recipe that we have used on and off again here at the Club for the past 5 years. Sometimes we sneak it into a cooked dish like the sweet potato hash or maybe a soup such as gumbo where it kind of takes a back seat and is used more to flavor a dish. but also it is featured on our lunch and dinner menu as a component on our Charcuterie plate. Yield: 5 pounds 3 ½ lbs. Duck meat, 1” cubes 1 ½ lbs. 1 ½ oz. ¼ oz. ½ tsp TCM ½ oz. 2 bu. ¼ bu. 1 bu. 6 oz.

As needed Duck fat; rendered 2 oz. 4 oz. 12 feet Hog casings Combine the duck meat and fatback; Mix with the salt,TCM, sugar, pepper and herbs. Sweat the garlic and shallots in the duck fat until tender, drain off excess fat and cool. Grind the meat through a medium plate(1/4”) of a meat grinder and place into a mixing bowl over ice. Mix the forcemeat in aHobartmixer with a paddle attachment on low speed for one minute, gradually adding the reserved stock.

Prepare a poach test and adjust seasonings as necessary. Pressure Cooker Eggs. Pressure cooked eggs. Photo by Laura Pazzaglia This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here’s the one I use, via Pressure Cooking Eggs by Laura Pazzaglia Pressure cookers are famous for their cozy stocks, stews and beans, or infamous, thanks to a chef-testant not being able to open, close or operate a one. There are a few more tricks up your pressure cooker’s sleeve! Most cookbooks advise using your “oldest” eggs to make them easier to peel. HOW: With steamer basket, olive-oil cap egg stand, low pressure and exact cooking times.

Soft, Medium & Hard Cooked Eggs 1 fresh egg, chilled (from the refrigerator) Equipment. Kielbasa. The post holiday sausage wrap-up. Recipes for Kielbasa and Venison Sausage. Nothing says Merry Christmas like sausage. About a week before the big day, me and Neighbor J, got together and stuffed thirty pounds of holiday cheer. In the previous Sausage Mania we made a few different kinds of sausage. Kielbasa. Predika's book has ten different Polish recipes. One nice thing about winter is that you can put stuff outside to keep it cold. Venison. The book has thirteen venison recipes. The venison was already ground, so we ground our pork then mixed all the meats with the seasonings. The next day I fired up the smoker. I hot smoked a few to a internal temperature of 150F. I took my batch to share in Columbus. The day after Christmas the smoked sausages made a good hiking snack in the Hocking Hills. Here's the ingredients we used: Polish Kielbasa 13lb Beef2lb Pork40 g salt1-1/2T 15 g pepper1-1/2t 2g dried marjoram½ t 2 g allspice6 large cloves of garlic2T 18 g paprika This one we just made up.

Cheers. Sous Vide Cooking. Although cooking in a water bath has been a technique that’s been around since medieval times, it wasn’t until the 1970’s that sous vide, a method of cooking food under vacuum in precisely temperature-controlled water baths, was invented in France. It would not be adopted in the US until 2000, when Daniel Boulud learned this fascinating technique from French chef Gerard Bertholon. With the recent popularity of food shows and celebrity chefs, this method has taken the cooking world by a storm.

In fact, many fine dining establishments across America now use this technique. Despite its popularity in restaurants, it has not really caught on at home. "Sous vide" literally means "under vacuum" in French. Sous vide cooking has a lot of interesting benefits. Finally, sous vide cooking, in many instances, allows you to reduce significantly the amount of cooking liquid you use. You can rig your own sous-vide system with a magic cooker, beer cooler, or a cast iron pot. My general thoughts? Enjoy!


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