Nice! I like the looks of it, none of the stupid things like soy protein concentrate, and corn syrup solids. Too bad the recipes are in metric weights.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Too bad the recipes are in metric weights. </div></BLOCKQUOTE>
Did you possibly mean "not in metric weights" ?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Did you possibly mean "not in metric weights" ? </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll:
Didn't browse through all of the recipes, but this looks interesting
"Yirtrnicky"
1 pig Head
1 pair of lungs
1 pork heart
2 pork kidneys
1/2 pork liver
Stale bread
etc. </div></BLOCKQUOTE>
Eewww..."stale bread"? No thank you!!
Newbie question for you guys. When a recipe calls for "n" pounds of "pork trimmings" what do you use? I typically won't have that many trimmings about (3lbs in one recipe). Would you sub in pork butt?
Pork fat I get, but pork trimmings - was wondering if there was something specific to sub in.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Now all I need to do is save up for a meat grinder... </div></BLOCKQUOTE> $89.00 It's time!
Gotta say, I used the recipe for chorizo from this book (with a slight modification added 1/2 tblspn of habanero powder and 1/2 tblspn of ancho and only 1 tblspn of chili powder) and used it for my mexican inspired fatty. Cardiac Roll
It turned out fantastic.. Can't wait to try some of the other recipes. Have my eye on the Fennel and Whiskey sausage for this weekend perhaps..