snowangel

Chris, OMG. I need to get through the next week and a half (I'm doing a 50th anniv. party for my folks with what now looks like over 100 people) and then think about this pepperone thing. Abra, is it green the whole way through? Or, just on the edges?

But, black doesn't photograph as well. Time you took one for the gipper!

[Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 2)] Oh, Abra. Oh, Abra. Can we call this the Pork Altar? This is so effing unbelievable. So, who cares if it only took you three monts to get your mise in place. Which brings me how to construct my curing chamber (Chris, why in the hell did you choose black and not white for your container) and finding just the right place in the hosue. I'm such a lightweight and such a worrywort. It's only meat!

Finally, a few minutes to post about last weekend. This was our second weekend of the season at the cabin. Typically, we go up for Da Opener (a big deal here), but the last couple of years, we have eschewed that tradition for two reasons. The weather is usually crumby and the traffic and noise is awful. And, by going the weekend before opener and the weekend after opener, we scored big time on weather. This past weekend was colder than our first weekend up there, but still brilliantly sunny and clear. We actually did something on Friday we never do. Pulled the teen early from high school, so we got a nice early start. No traffic, and this is the sight that greated me when I hopped out of the Bronco: As you can tell, we did not get the dock in on our previous trip, but help was on the way! My best friend from college, Susan, and her family joined us on Friday evening. Susan brought munchines. Tapenade and a baguette from Breadsmith. Washed down with a lovely white wine (adults) and Coke Classic (for the kids). We never have pop at home, but usually have it at the cabin. As the kids raced around, Paul got the grill going. We had my wonderful chicken and venison sausages (home-made and home-stuffed) along with grilled zucchini, asparagus and ramps. By this time, we had moved to the first of two (or was it three) bottles of red wine. Just as we were eating, we were buzzed. By a Lake Amphib, and we were joined by Ron and his son Jason. Paul has known Ron since they were in junior high. A float of amphib plane just looks right up here. These kinds of planes have afforded us many opportunities for fly-in fishing trips to lakes inaccessible by road, and most often, the fishing is great on these little lakes. As is typical in the evening, kids race and adults sit and tell lies and stories until it is dark, when the kids and adults move on to table games. Mille Bournes is a favorite at the cabin. For dessert, s'mores. OK, not over a campfire, but the gas burners work just fine as long as no one's marshmallow falls onto the burner. We all retire once not long after the adults hit the brown liquor. Sleeping is tight, so we put the kids on the screen porch. They were cold enough the next morning that we built a fire in the soapstone stove. For breakfast, my homemade breakfast sausages and buttermilk pancakes. About at this point, I quit taking pictures of food and started taking nature and kids photos. We noshed on chips and salsa, salami, cheese, crackers all afternoon long. We opt not to have a formal lunch because that means yet another load of dishes. At some point in the afternoon, Ron and Paul donned waders, and I donned a bathing suit (with a t-shirt over it) and water shoes and we decided to get the dock in. Now, this is a job that Paul and have have done many, many times together with nary a problem. But, this year, because of a way in a certain section of the dock, we decided to do some bracing, which meant that none of the holes lined up right away. This was most definitely a three-person job, and let me tell you, in 50 degree water, bare-legged for an hour, I was a tad cold. But not to cold for a full-body and hair-wash! (sorry, no photos of that one). At some point in the afternoon, Peter and Nick walked out to the point and came back with this: The lower jaw of a deer. There were other bones, but this is what they took. We're just wondering why it died and who/what picked it's bones clean. A vulture? Meatime, the girls are enjoying a nice afternoon on the deck. What you can't see are the cans of Coke and Lays Ruffles. As you can tell by the sleeping bag, it is chilly, but it is sunny. Diana is reading Mad magazine. We have a huge collection of them at the cabin, dating back to the early 70's. They are a popular read. For dinner, we had leftover butt (heated gently in foil in the oven and served with =Mark's fabulous South Carolina Mustard Barbeque Sauce)), potato salad (which Susan and I made that afternoon). The girls had made brownies earlier in the day (yes, from a mix, and yes, they dirtied every damned dish in the place). More wine and brown stuff for the adults. The kids moved on to milk. Then, a repeat of the previous evening. Kids playing games and adults telling lies and stories. The next morning, it was some of my home-smoked bacon and waffles on my nifty NordicWare stove-top waffle maker. As you can see, we're a bit bleary eyed! A lot of people around a little table, making huge memories. But, back to Saturday. At a certain point late afternoon, the wind died down and Ron gave rides in Da Plane. I think this is the nicest aerial shot I've ever taken of the cabin. You can clearly see the dock (which is in) and the point (toward the upper part of the photo) which is state land and a superlative playground for adults and kids alike. Mid afternoon, we clean and tumble into the car, more than sated. The season is upon us!

OK. This topic is approaching epic proportions. Chris, forgive me for asking, but please refresh my feeble memory about your curing chamber...

Jean, you can hold that rubbed brisket in the fridge for a few days...just how fast can you wish your rhubarb to grow?

I guess that my first attempt with my first batches of chicken and venison were quite crumbly. I know now that I didn't have things cold enough for the bind, and didn't bind long enough. When I say more liquid, it's usually only about a 1/4 cup, which is not significant, and the longer bind isn't that much longer. When I do the bind, the meat is really, really cold (almost crunchy), and I find that the minute is just not long enough to achieve that fuzzy, all-together state. All I know is what I've been doing lately is working!

Laurie, another place for ideas (not necessarily just sandwiches is the topic on Brown Bagging.

I think Marlene did it with apples, but you want a tart apple. Did you look in the freezer section at your local supermarket? I know all of the supermarkets here have it along side the frozen strawberries, raspberries, etc.

I'm still stuck in regular sausage mode, so I'm feeling like something of an underachiever, but I'll get there! Last week, I made breakfast sausage, using the recipe that Ron provided up topic. Perfect, except I might go a little lighter on the cayenne next time; Peter is just getting his pepper feet, but everyone else pronounced them absolutely outstanding (including me). Along side buttermilk pancakes. Today, a real treat. fifi came to town for the day. We were not interested in eating out or shopping, but cooking. Now, a year (or even a few months) ago, I've have gotten a butt or brisket and smoked it. But, I'd really been wanting to try the pork sausage with poblano peppers. So, we made sausages! (I'm in the black t-shirt, after being up most of the night with Heidi) For dinner, we had a mixed sausage platter -- venison, chicken and the pork sausages. I'll admit I'd eaten my venison sausage before taking the photo. The piece on the right is the chicken sausage. Again, outstanding, and crumbly at all (despite the photo). This was a perfect sausage, and I only made a couple of changes -- I was scant on the salt and in addition to the ground cumin, I also added cumin seeds. Both fifi and I like the pop that biting into a whole seed gives. This is not a spicy sausage, but richly flavored. I've gotten the hang of this. Cold, cold, cold (almost frozen) for the bind, and don't hesitate to add a bit more water. I continue to find the one minute suggested for the bind is not long enough. And, for the first time, the fart factor was not a problem in stuffing these!

How about a fried egg sandwich with bacon? And, there's nothing wrong with just plain bacon. Especially my home-smoked bacon. Yes, a second to carbonara. And pasta amatriciana. Oh, and those ends I don't trim before I smoke the stuff are just perfect for baked beans. Frittata. And, in addition to the BLT, at times when tomatoes aren't worthy of anything except doorstops, there's the BLH (bacon, lettuce and hummus).

There's that moment of fear in a Minnesota mom's heart when the boy (age 10) runs in on a January afternoon and says "mom, I can't feel my hands. They are too cold." Then, there's that moment of pride, in May, when he's feeding diced meat and fat and spices into that tray on the KA grinder when he says "mom, I can't feel my hands." And, I know that I got it cold enough for the grind.

Has anyone made the pork sausages with poblano peppers? If so, please report! And, it calls for Spanish paprika. Hot? Sweet?

Today's pork is so lean that overcooking is very easy to do. The old rule was cook a roast to 160 internal temp. I usually take it off at 130 or just above and then let it rest.

My KA is really old. It was a wedding present, and we are soon to celebrate 25 years. Back then, there was only one KA available, and I just checked. My bowl is 3.5 quarts. No wonder I need two bowls!

Ron raises an interesting point about the bowl. The bowl will handle a 5 pound grind, but you really need to divide it into two bowls for the bind, IMHO. Dividing the ground meat into two bowls is definitely the way to go for the bind. Just wait for one of those Bed, Bath and Beyond coupons and get the second bowl. Don't use an extra coupon for the stuffer attachment.

I'll second what Dave just said. The grinder is just fine, but the sausage stuffing is a farting pain in the rear. Literally. There is a Northern Tool very close to my house, and I'm about to find myself in their parking lot and check out their stuffer. In fact, when Diana helped me stuff that last batch, I gave her permission to swear at the thing. Don't waste the $10.00 on the stuffer nozzles.

After my blog which ended yesterday (thanks, Marlene and Mike!), I wasn't about to cook nor was I about to take a photo of dinner. Not to worry, Diana to the rescue. She found a recipe in a magazine, and did everything tonight from prep, loading the dishwasher, to starting the trusty old Kettle, to plating. Lime/chili marinated chicken breasts with a strawberry/avocado salsa. There was salad on the side. She's a pro.

The tank gets filled when it is dry and Anchor Gas (I think it's now Ferrell Gas or some other name) can get it an do it. Forgive us the lack of the sauna. My FIL bought the cabin from a ranger. As in an Iron Ranger, so we are forgiven. We head north again on Friday morning, as soon as Diana's English class is over. Another family will join us, and we talked last night and arranged food. My part: Charcuterie. Venison and chicken sausages on Friday night, butt on Saturday night. Bacon one morning, and breakfast sausages (which I will grind and bind tomorrow) on Sunday. You'll see some waffles, and some french toast. The other family will provide lunch and munchie stuff. Cocktail suggestions welcome! I will also doff my clothes and don my bathing suit and brave under 50 degree temps in the water to get the dock in. Weather looks to be in the low 60's, so it will be a goosepimply (sp?) experience. Pork fat will steel me.

You forgot to invite me!

Same deal here. You should see my butchers' (at the local meat market as well as at the supermarket) swell with pride when I say -- "please go in back and find the fattiest butt you can." They hate it too. I'm tempted to get to Southern MN and get a half a hog, and tell them that I want the whole half hog. Don't do any trimming. At all. And, they can give me all of the fat that everyone else wants trimmed away.

Thanks, Ron, for the recipe and the article link. My sage is in, and like you, I prefer dried, so I dug out that food dehydrator we got many years ago that I don't use often but sure is handy. I don't have any ancho, but I'll make do. My butts don't seem quite fatty enough, and what I got equated to 4.25 lbs per portion, so I'll add back fat to make up; the difference. What in the hell is up with trimming meat? I can pitch or render my own damned fat if I don't want it, thank you very much.

Dave, that proscuitto is da bomb, as my kids would say. I trust the taste is as rewarding! Next, I need help. I scored a mess of butt today for $.79/lb! I'm leaving Friday morning for the Cabin, and want to take some breakfast sausage (along with bacon, which I have). The more that I think about the recipe in the book, the more I am questioning the amount of ginger. One of my kids really doesn't care for ginger. So, suggestions for breakfast sausage, soonest, please.

Don't you just hate it when that happens ? My wife was out for a meeting one night a while back, and I decided to experiment with duck stock, shrimp and a few veggies (scallions, maybe some spinach, etc.). I ended up with a delicious soup, and I'll be damned if I can find that recipe now . ← Yes . . . absolutely hate it and even though my wife wasn't home when I created it, I still teasingly blame her for it. Because, of course, if she had been home at the time, she wouldn't have let me lose it. How dare she leave the house during sausage making! =R= ← So, put your recipe into RecipeGullet. I just added my Venison Sausage recipe!

As I think about this, I realize that one option for you might be to roast it ahead of time and serve it cool or cold. Nothing wrong with that, as I am quite frankly rather fond of leftover beef. In fact, in certain ways, I almost prefer it to hot and rested out of the oven/off the grill. That would also give you the option of spending more ala minute time working on the stuff that must be hot.