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I'm going to be making a batch of sausage to keep in the freezer for tailgates and the link (and probably a few lunches). Since stew beef is on sale I was thinking of trying the Hungarian paprika sausage from Ruhlman's book. I've made the holiday kielbasa and the hunter's venison sausage from the book last winter but wanted to try something with beef in it. There is also a bratwurst recipe but the amount of eggs/cream seems unideal for keeping in my freezer (and more work). Anyone made either of those recipes before, wouldn't want to make the hungarian if the fresh brat is a life-changing experience.
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Oct 6, 2011 00:30
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| # ¿ May 6, 2024 11:53 |
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I've had the charcuterie book for about a year and after pounds upon pounds of sausage, I'm finally making the jump to bacon. Went to the local butcher shop that gets their meat from their farm outside of town and ordered a pork belly. I forgot to ask the price per pound so I was nervous it was going to be killer. Picked it up Friday for 1.99/lb. not bad for local never frozen pork. Split the 8 pounds in have and did half bacon half pancetta. Bacon will be ready just in time for the Super Bowl to make bacon wrapped jalapeņos. Woot. I plan on using a basement closet to hang the pancetta, but I'm a little worried the humidity will be low. I'm putting a pan right under it anyway because it'll be over carpet and I'm conviced it will drip. Should I put an inch of water in the pan to up the humidity?
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Jan 31, 2012 16:14
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