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Salt and pepper them then Roast in a high sided pan on a bed of sliced onions celery stalks and a few crushed bay leaves..(roast to 140º, no more). Old old Beard recipe Bud

I read somewhere that all truffle oil is bogus and made by chemists.. Bud

But he had 2 egg yolks... Bud

try the lecithin as I did in this post up thread HERE Its not a permananent thing but works well for s/d.. Bud

Yes, I dried the legs well , semi froze the fat and vac packed with a Foodsaver. Then used a big sauce pan on the gas range, and monitored the water temp with a wireless insertable meat thermometer. Weighted down the bag with a big spoon to keep it covered. Since I was not using the 141º temps it wasnt critical to keep the super tight temp regulation . I could have used the oven, but the thing has fans that run all the time when it's on, and the burner was easier. Bud

I just did some S/V duck legs (finished up last night at 10..) They were in about 11hrs at 177 to 184º then put them in the bags in the fridge...Tasted them this a.m. and were perfect.... Bud

[ Great. Where might one find lecithin locally? [ I got it from a Whole Foods type market , Its a "natural food suppliment" Probably a health food store would have it as well..It was $6 0r$7 for a half pound...I bought it to use as a part of a dough improver for bread..so this is just an additional usage...Its called soy lecithin granules.. Bud

I just tried some lecithin in a salad dressing. I was impressed, I used; 1 oz red wine vinegar(homemade) 3 oz oil I/2 tsp salt 1/2 tsp sugar 1/2 tsp fresh ground pepper 1/4 tsp dill weed 6 or 7 drops of fresh garlic juice 1/8 tsp of soy lecithin granules. I combined the sugar, salt,lecithin,pepper with a mortar and pestle.(The lecithin is kinda gummy.),poured it into the vinegar/garlic juice in the jar,shook it a couple times to dissolve the salt and sugar, and added oil. The stuff stayed fully suspended, with a few shakes, for at least 15 minutes.After 45 min about a third of the liquid separated. This solves one of my pet peeves, in that I usually shake the bottle, and by the time I get the lid off and ready to pour on the salad its separated. I do not taste the licithin at all in the dressing.. Bud

So, I have some leciithin (that I use in a bread conditioner), can I use that in a salad dressing ??? I will try it tomorrow anyway... Bud

I think there is more of a problem with trichnosis with venison than with pork. There are some usda guidelines on wild game and trichnosis you can google up. Bud

May have a bit to much egg...I use three eggs to two cups of flour(a/p). Don't know the weight as that is the only thing I make that I don't weigh... Bud

Ok , that is what I was wondering...I was having visions of all sorts of things growing in them if I packed them in vac pac or ziplocks...Thanks for the great advice... I found some jowls last week, and the place has all kinds of hog parts....When I was picking up the jowls I asked about back fat. "sure, look in that case" and I got about 6 pounds for a couple bucks...Gonna get a picnic and do a prosciutto. While at a middle east market the other day, there was a whole lamb cut up in chunks on the counter, so I am gonna try Jasons lamb prosciutto..along with some merquez... So much to do and so little time! Bud

Hi All,, I just finished up a batch of dried Spanish chorizo, tuscan, and sopressa venta da friuili, in hog casings. Served them as appitizers for thanksgiving dinner...They were really good... They have lost about 35% of moisture. Now the question...If I wrap them in paper and refrigerate, will they dry much more in the frige??? I am leery that they will turn into really,dry hard sticks.. Since commericial sausages are vac packed in bags, would that be a viable way to extend their life??? Any direction would be appreciated.... Bud

[Anybody got ideas about what I could throw in there that'd benefit from smoking over hickory for 12-13 hours at 225*F? Is that too long or too hot for bacon? Boston butt/ pulled pork.... Prob to hot and long for bacon... Bud

What determines whether or not to do an incubation? Michaels book has an incubation period on several dry sausages , but not on spanish chorizo.The bactoferm has directions for one in the detail sheet. I was getting ready to do a sopressa venta da friuiti and that calls for one. however I am going to do it in hog casings , not a large diameter sausage. I have another book by Predika that does not use a starter and does a "dry cure"with cure #2 for 48 hrs in the refrig. then direct to drying... any comments would be appreciated... Bud

[Are there any high-altitude pressure cookers on this thread? Any comments about that? (I'm pretty close to sea level, but my parents are at about 8600 feet.) I am at 5400' and have also used it at a fishing club at 9800' . That is the only way to do lambshanks etc at that altitude. Had a pal from NY come up there and we were doing pasta..He looks at his watch as I put the pasta in the boiling water and proclaims "11 minutes proudly" I laughed and told him to call me in half an hour....It would probably work for that as well, but never tried it. Bud

I have a 5 gallon barrel of vinegar working as we speak. it is in a cardboard box in the garage with a drop cord with a 40w bulb inside. it has a wireless thermometer sender in the box and it stays 75 to 85º all the time..So a drop light in the oven would probably do the same , or just leave the light on in the oven and it would probably be close. Bud

For many years I have been using canning and pickling salt for most uses....It is very fine, and does not have the extra stuff in it that kosher has (can't remember what it is)..I weigh for sausage and baking, etc so it is easy to use. and it is very cheap...Wonder if anyone else uses it or has any comments... Just made a batch of Spanish chorizo for some paella today...Gonna use it fresh rather than dried... Bud

I make an apple sorbet ( sugar lemon juice, water ,apple pulp) but the flavor key is to add Calvados... Never thought of Ice cream but will try that....sounds good.. Bud

I agree with chrismirault....a $2or$ 3 thrift store of whatever brand works just fine... Bud

Friend and I have been pondering the subject for a few weeks...one of the big questions is what kind of bun....the ones I have seen are with fat added in the form of eggs and a bit of milk to soften...wonder what the concensus is on them. I use the fattest non chain grocery store hamburger.(I swear the chains add water to their meat.) I have a restaurant type grill with a heavy cast iron grate, and I heat it till the grate is 700ºplus then sear the patties so they are crusty outside and pink inside... I have been experiementing with a light coating of a "rub" concoction on the faces...best so far seems to be, salt, paprika, garlic powder onion powder and a bit of ground celery seed. Will watch this thread with interest... Bud

I do brisket by smoking at 250º in the Kamado for a couple, three hours, then wrap in foil and either put it in the Kamado or the oven at 200º for another 6 or 7 hours.... makes a tender moist well flavored chunk of meat... Bud

<[JIC someone out there who wants to make pickles is scared by this story... The <dangerous part was sealing the fermenting pickles container. It needs air <to "breathe" and place for the resulting gases to go. Sealing them in glass??? <Yikes! <However, after they are done to your liking, it is safe to put them in the fridge in <closed containers. I use plastic though, I wonder if the gas continues to build in <glass? I hope I have not scared anyone off , Sorry,, Yes , the sealing thing was the problem, I should have made that clearer... I think under referig. the process stops so no gas is generated...Otherwise the ones in the cooler at the store would have problems... Bud

A good story about pickles... 35 years ago,just married ,and living an a small apartment.Found a recipie for Kosher dillls in the newspaper from a deli that I had eaten great pickles at. I Bought some cukes ,garlic etc, and did them with brine and garlic and pickle spice. I packed about 8 big quart jars with them, and put them in the cupboard over the refrigerator in the very small kitchen. Several days later, my wife was home sick and the jars ,which had been sealed tight, started to explode with great force, Blew the doors on the cabinets open and spread glass and stuff all over the place... Took forever to get it all cleaned up. I still get "THE LOOK" when I mention making pickles.... Bud

[ No it really quite easy, the mechanisim has a lot of mechanical advantage, Its made for really big tubes of caulking,and yes the grinder takes a lot of time to change temp.. Thanks for the comment, great book! Bud