Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

My question was was intended to ask about the texture and salt content as I've read that keeping the sides in bags can increase the salt content as it could be re-absorbed back into the flesh instead of weeping out of the flesh while curing.

I would presume that you feel that there's little to no difference with the salt content.

That is the point of this measured type of curing and I think it works.

The salt and cure gets absorbed into the meat at the proper ratio and that is that.

I did not do a good observation of this last batch but historically from my observations the salt sucks the water out and then it goes back in.

If you have the proper amount of salt/cure going back in that is good.

Easy to mess up and dependent on time if you over salt your brine.

I'd given some of the first bacon I'd made using the formula to my buddy Ski and he said he was impressed by the flavor and it not being overly salty, just enough of a taste of salt.

However he said he was surprised at how little water came out and that there wasn't the usual 'white foam' from store bought bacon.

The first batch was made with the pork being able to 'weep' out any water but not able to re-absorb it. I'm thinking that's why.

I have used 2 bellies with this formula with variations and have noticed it is more like a cured ham than factory bacon.

Even when I think that there is plenty of fat in the sides the grease doesn't roil out of the meat and fill the pan.

Prime rib and trimmings fir the wife’s Mother’s Day feast.

Har!...................

Originally Posted by sharptonn

Har!...................

That’s a fact jack!

Bacon makes everything good.
I think someone should make homebrew with them.

Before Charlie (spazola) brought up a food called 'Boudin Balls' I'd never heard of them. I wanted to try them BUT they had an ingredient that I absolutely HATE and that's liver. However after making a batch I LOVE THEM. I will confess that there is only 6 ounces of liver out of 2-2.5 lbs of pork, the peppers, onions, parsley and spices and I don't know how much 4 cups of cooked rice would weigh so it's a minuscule amount, but I've read time and time again that the liver adds a little 'something' to the dish.

Charlie was gracious enough to send me a link showing the basics of how he himself made the dish.

I've found many different variations on the dish and the one that's made the biggest difference is not grinding the cooked meat, veggies and cooked rice. Also not adding as much of the drained cooking liquid makes for a bit firmer ball.

While they are 'mildly spicy' I've found that I love them with some of my Hot German Mustard like I took to the 2020 TX meet.

ANYWAY---------------

I made the meat mixture yesterday, and used cold water in the sink to quickly cool the pot and contents I refrigerated the mixture covered tightly overnight. Tonight I brought the mixture out, roughly formed the balls and let them warm up a bit. Then I dipped my hands in cold water and formed the rough balls into nice smooth and fairly rounded balls. Then I dipped them in flour, milk and then dried bread crumbs. Here they are ready for deep frying--



Deep fried in batches of four balls at 350 degs F in peanut oil until nicely browned--



Since I have the oil, I'm thinking of deep frying some frozen French fries and warming up some left over baked beans--but maybe just Boudin.

Thanks Charlie!

Keep that up and I am gonna come-up and move in, Roy!

Some fillets to go with those?

Originally Posted by cudarunner

Before Charlie (spazola) brought up a food called 'Boudin Balls' I'd never heard of them. I wanted to try them BUT they had an ingredient that I absolutely HATE and that's liver. However after making a batch I LOVE THEM. I will confess that there is only 6 ounces of liver out of 2-2.5 lbs of pork, the peppers, onions, parsley and spices and I don't know how much 4 cups of cooked rice would weigh so it's a minuscule amount, but I've read time and time again that the liver adds a little 'something' to the dish.

Charlie was gracious enough to send me a link showing the basics of how he himself made the dish.

I've found many different variations on the dish and the one that's made the biggest difference is not grinding the cooked meat, veggies and cooked rice. Also not adding as much of the drained cooking liquid makes for a bit firmer ball.

While they are 'mildly spicy' I've found that I love them with some of my Hot German Mustard like I took to the 2020 TX meet.

ANYWAY---------------

I made the meat mixture yesterday, and used cold water in the sink to quickly cool the pot and contents I refrigerated the mixture covered tightly overnight. Tonight I brought the mixture out, roughly formed the balls and let them warm up a bit. Then I dipped my hands in cold water and formed the rough balls into nice smooth and fairly rounded balls. Then I dipped them in flour, milk and then dried bread crumbs. Here they are ready for deep frying--



Deep fried in batches of four balls at 350 degs F in peanut oil until nicely browned--



Since I have the oil, I'm thinking of deep frying some frozen French fries and warming up some left over baked beans--but maybe just Boudin.

Thanks Charlie!

Andouille, Boudin, Catfish, Roy ya gonna turn into a Coonass yet. But don't tell Vic, he doesn't know what it is.