Rib eye roast cut down to steaks (untrimmed), salt, pepper, granulated garlic in cast iron grill pan.
Surgeon and father of 3. Born and raised here in NJ. Been making jerky and pickles for the last 20yrs. Smoking meat in my MES for the last 10. Finally stepped up to the sausage making game this year. Got myself a 12lb stuffer as a present to myself for my 40th and have been loving it. Now upgraded my grinder to a Walton’s #12. Started with snack sticks and now branching out. Have always loved smoked, cured, pickled, etc meat.
Been craving blue claw crab since the podcast, unfortunately my seafood shop was sold out. So I went with 100 middle necks.
Split the first 50 with the in laws on the half shell. Sorry no pics hands were dirty from shucking.
Second 50 hit the grill with butter, lime, garlic, and parsley.
Mix of stuff from my seafood guy. Thresher shark, haddock, fluke, scallops, shrimp. First time using a grill mat which worked out pretty nice for the fish, I think I need a new spatula so it doesn’t fall apart on flipping though. (yes those are packaged knockwurst) For the kids. Haven’t gotten around to a batch of those or hotdogs yet. On the list though.
I’ve recently been on a toast kick for breakfast. Been using the Dave’s killer bread power seed bread and topping it with various hummus, veggies, and proteins (egg, bacon, salmon). Today’s was proteinless but still pretty delicious. Used salsa Verde hummus, radish/tomato, onion, jalapeño everything seasoning (which is awesome if you haven’t tried it), and some cilantro to top it off.
Making the most of my space in suburbia. Few type of tomatoes, cukes, melons, and peppers including Carolina reapers🥵. Got some herbs and then some random plants like garlic, naranjilla, ground cherries (aka cape gooseberries), blueberries, raspberries, blackberries, huckleberry, fig tree, hardy kiwi vine, and a grape vine. Last three haven’t produced yet. Also First season growing asparagus in container (we’ll see how it goes) couldn’t commit a spot in my yard yet.
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.
I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.
That was similar but more terrine style and more tedious having to pick all the meat off the bones.
For this I followed this recipe I found online:
4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.
Will see how it turns out in a few more days.
First attempt at bratwurst. 13.5lbs Pork shoulder ground twice through 3/16”. Seasoned and stuffed into 32mm fresh collagen casing. I overstuffed and popped a few while twisting links. But not horrible for a first go at it. Fried up a piece and it was delicious. Can’t wait to grill some tomorrow.
(Not sure why the pics are sideways)
HerbcoFood sounds good man lemme know how they turn out.
HerbcoFood reminds me of a spicy vinegar dip one of my Filipino friends made for me. She had mixed most of that stuff together in one jar with some habanero‘s in there as well. Spicy as hell but delicious. If you used vinegar for the quick pickle consider using that as a dipping sauce for some Filipino pork barbecue
RON PARRISH bocephus love homemade sauerkraut. Much better taste in my opinion than the stuff in the stores. Although there are some new raw ones popping up which are decent. Makes me wanna start a batch today.