Thread: The Recipe Box

6.25% sodium nitrite. The recipe I have is from France and they use a different curing product. So I just use a curing salt in quantities as recommended.

Originally Posted by OCDshaver

6.25% sodium nitrate. The recipe I have is from France and they use a different curing product. So I just use a curing salt in quantities as recommended.

Sodium 'Nitrate' or Sodium 'Nitrite'?

Generally Sodium Nitrate is used in products that require long term curing like Dry Cured Hams, Bacons or Traditional Summer Sausages as the Nitrate will slowly break down to Sodium Nitrite and thus extend the curing process and protection against food poisoning .

Where as Sodium Nitrite is used for products like your turkey rolls or my smoked sausages were it's only used for a short period of time.

My Prague Powder #1 is 6.25% of Sodium Nitrite.

Just wondering for clarification.

Originally Posted by cudarunner

Sodium 'Nitrate' or Sodium 'Nitrite'?

Generally Sodium Nitrate is used in products that require long term curing like Dry Cured Hams, Bacons or Traditional Summer Sausages as the Nitrate will slowly break down to Sodium Nitrite and thus extend the curing process and protection against food poisoning .

Where as Sodium Nitrite is used for products like your turkey rolls or my smoked sausages were it's only used for a short period of time.

My Prague Powder #1 is 6.25% of Sodium Nitrite.

Just wondering for clarification.

Nitrite. The iPad thinks on its own. And I'm glad you caught that because that's one reason I didn't specify a quantity. I'm sure you know the difference but the next guy reading this may not.

Originally Posted by OCDshaver

Nitrite. The iPad thinks on its own. And I'm glad you caught that because that's one reason I didn't specify a quantity. I'm sure you know the difference but the next guy reading this may not.

I thought it would be Nitrite and I was also thinking that while I knew the difference the next guy might not.

Thanks for the clarification! Better safe than sorry!

Cuda's Caramel Corn
(From Paula Deen)

Ingredients:

1 cup butter
2 cups packed light brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 teaspoon baking soda
4 Quarts Popped Corn

Directions:

Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda (this will foam up! Be sure use a pan large enough to accommodate for this!) Stir well. Pour over 4 quarts popped corn. Stir to coat well. Bake in large roaster or pan @ 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Cudarunner asked if I would post our teams competition chili recipe from the last event. I said I would but it was in my head and not on paper... so I had a few minutes after breakfast and I put it to paper. Of course there is not beans, corn, cheese or fillers in a competition chili so feel free to add any of your favorite ingredients to this recipe. I like a scoop of sour cream and some sharp cheddar cheese on top of my chili. Enjoy!

New New Speedway Boogie Chili Recipe The Hot Dawg Truck Team BBQ

- Ground Beef - 5lbs
- Chorizo – 2-3lbs
- Onion – 3-4 large
- Assorted Peppers- Jalapeno, Serrano, Pablano, Cayenne, Red & Green Bell
- Chipotle in Adobo Sauce – 1 small can
- Garlic – 1 large bulb
- Heinz Chili Sauce – 2 bottles
- Medium to Hot Salsa – 2 jars
- Diced Tomato - #10 can
- Dark Beer – 12oz
- Chocolate – large Hershey milk chocolate bar
- Siracha – 2 tbsp
Spices – sea salt, pepper (fresh ground), garlic powder, onion powder, chipotle pepper powder, cayenne pepper, smoked paprika, chili powder, thyme, cumin
- Scallion, Chives or Leaks to garnish

*** Non-Competition – add sweet corn and red kidney beans. Compliment with sour cream and sharp cheddar cheese

~ Heat up dutch oven, add bacon fat. Add onions and peppers and season. Cook until translucent. Add Meat and season cook until gray (not brown) garlic 2mins, Add chipotle peppers 2mins, pour in 1 beer and cook down. Add chili sauce, salsa and tomato and season. Bring to a boil and simmer. Add Chocolate bar and re-season. Simmer down now! Final taste & re-season. Garnish with chopped scallion, chives or leaks.

Servings ~ a whole lotta happy people!

Looks like a real keeper. The chocolate is the kicker - sweet.

I’ve used cocoa, sour cream and a hit of lime juice in my recipe. Keeps folks guessing.

Here's the recipe for the Fresh Breakfast Sausage that I posted here:

https://straightrazorpalace.com/plat...ecipe-box.html

Deluxe Breakfast Sausage

10-12# pork butts/shoulders

5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage
1 tsp ground ginger
1 TBS nutmeg
1 TBS thyme
1 TBS cayenne pepper (optional and or to taste)

1 pint ice water-divided

Mix the spices with 1 cup of the ice water and keep refrigerated.

Have the pork cubed and very cold/close to frozen, grind through a 3/8 plate, then re-grind again through the 3/8 plate (you can use a 1/4" or 1/8" plate if desired). Then mix the water/spice mixture into the ground meat very well.

If stuffing, you may need to add the extra cup of ice water after the second grinding. For making bulk sausage it may not be needed or desired.

Keep all cold and refrigerate and or freeze immediately.

Here's the recipe for the Chocolate Chip Bars that I posted here:

https://straightrazorpalace.com/plat...ml#post1824797

Chocolate Chip Bars

2 1⁄4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3⁄4 cup granulated sugar
3⁄4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Directions
Preheat oven to 350* Grease a 15x10-inch jelly roll pan.
Combine flour, baking soda and salt in small bowl.
Beat butter, both sugars and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each.
Gradually beat flour mixture into butter mixture.
Stir in chocolate chips and nuts.
Spread into prepared pan.
Bake 20-25 minutes or until golden brown

NOTE:

I used 1/2 cup butter and 1/2 cup shortening

I only used 6 ounces of the chocolate chips and a 2/3 cup chopped walnuts

Wedding Ring Pickles
(Ethel B's)

Ingredients:

2--gallons slicing cucumbers (straight 8's etc)
2--cups Mrs. Wages pickling lime
1--tablespoon alum
1--ounce red food color
3--cups apple cider vinegar/Divided
8--cinnamon sticks
14 and 1/2--cups sugar
1--cup red hot cinnamon candies

Peel cucumbers and slice 1/4 to 1/2 inch thick.

Remove seeds by cutting a circle out of the middle so they are ring shaped.

Soak the slices in 8 and 1/2 quarts of water with two cups of pickling lime for 24 hours. After soaking wash and drain the slices well.

Cover them with cold water and soak them for 3 hours. Drain and rinse.

Place the cucumber rings, alum, food coloring, 1 cup of vinegar, and enough water to cover the rings in a large pot. Simmer for 2 hours.

Drain them and throw away the vinegar solution.

In another pot melt candy with 2 cups of water.

Mix the candy water mixture with 2 cups vinegar, 8 cinnamon sticks and sugar and heat until hot, bringing it up to a near boil.

Pour molten mixture over the cucumber rings and let set covered until the next day.

For two mornings remove the cucumbers, heat the candy solution and pour it over the cucumbers. Each time letting it set until the next morning.

On the third morning heat the solution WITH the cucumber rings. DO NOT BOIL. Place the hot cucumbers with the solution in jars and seal.

Process in a hot water bath for 10 minutes, remove and allow to cool for 24 hours. Check for any unsealed jars and refrigerate those unsealed jars for using soon.

Serve cold.

Note: If there isn't enough liquid to cover the rings add water and vinegar with a ratio of 2 of water and one of cider vinegar.