Foodies BS Thread.

Another good twist up with boxed M&C is to use Uncle Dans Original Southern, made with buttermilk and mayo, in place of the milk.

 

Never heard of that.

 

Not low fat by any means, but def changes the profile.

 

Well hell, that works too

 

Homemade pizza al taglio (with lots of crushed red pepper and origano).

 

That. Looks. Perfect.

 

Since it's an existing recipe...https://www.tacomaworld.com/threads/foodies-bs-thread.151840/page-191#post-5559269 ... I won't go in to huge detail.

EXCEPT:

I found a fourth-gen butcher shop here in town. I got to know them a bit, talked some shop with 'em.

I get their homemade italian sausage (uncased) but with the spice mix from the XX hot links that made them kinda famous around town. They package it in bulk and freeze it for me....2 and 3 pound blocks....to use to make my soup.

Ho. Lee. Balls.

It'll knock you back a step with it's punch but has the lovely, earthy mouthfeel and flavor of tomato, italian sausage and umami.

 

Yep. That's where I went to GET the link

 

Any of you guys make your own sausage? Foodsaver users?

I would like to get into both and start rolling my own. Particularly garlic sausage which is hard to find these days.

 

Head over to the serious eats site I linked earlier and search through the food lab section. Kenji is a grind-at-home NUT and does a lot of writeups and how to's on the subject

Like these:

http://www.seriouseats.com/2010/06/...-meat-grinder-attachment-recommendations.html

http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html

http://aht.seriouseats.com/archives...ab-how-coarsely-should-i-grind-my-burger.html

 

I grind my own deer, but I leave it as burger. I don't prefer many types of sausage. I do use a vac sealer for lots of things. Great for storing extra pulled pork or anything you make in large quantities.

 

I've read some of the FoodSaver models don't really last too long, a year or so seems fairly common. Lot of recommendations for the deluxe models in Cabela's or the upper end FoodSaver models.

What machine are you using? Any issues? Recommendations?

 

I have the VacMaster PRO110. It's a really basic model and it takes a couple times to ensure that it seals correctly. It won't work with anything remotely wet. I wouldn't recommend it, but I'll get by with it until it breaks. This is my 3rd year with it and I bag multiple deer in the winter, fish all summer and extra BBQ all year. So, durable, but basic.

A buddy has a $600 chamber-style sealer and it's awesome, but he's the type of guy to have a Hobart slicer, and a $2000 custom smoker. He goes all out. Nice, but $$.

I'm looking into electric grinders for this season. I'm sick of grinding 60+ lbs of burger by hand each November.

 

I'm having great results with this FoodSaver model V2865. Bought at Bed Bath & Beyond. It flips up and down for easy storage. Get the bags at Amazon, not FoodSaver brand because they're way too expensive. This brand of bags works great, no issues at all and super inexpensive.

 

Thanks guys.

Luckily we already have a Kitchenaid so hoping their grinder attachments will be suitable for grinding and sausage making.

I'll take a look at some different dealers. Inexpensive is great, particularly if it works good and lasts a few years.

 

I use my KitchenAid Pro with grinder attachment all the time, works great. I don't do a ton or use it to grind a whole deer or anything, but for now and then use its plenty good. Always freeze the parts for 15 mins or so before using, because if they're warm grinding can get a bit screwy.

 

Yeah I don't plan on doing high volume, mainly sausage. Rough chop ground beef for burgers occasionally.

Is it cheaper to grind your own beef for burgers?

 

Btw, the FoodSaver I bought cost about $150

 

I think it is cheaper, plus it's a hell of a lot better burger. I usually do 75% chuck roast with fat on and 25% sirloin. Cut them up into 2" chunks, get your grind on.

 

Someone had posted Alton Brown's lacquered bacon recipe awhile back. Just got around to trying it out, and holy hell this stuff is killer. I'm not usually one to like candied stuff but this is a win.

Used his directions as a loose guide and added sriracha chili garlic sauce to the mix. Also upped the brown sugar a bit on the second batch.