DIY Pea Meal Bacon Disaster!

Newly Pea Mealed Bacon

After 25 days of carefully watching over my brining pork loins, turning them every week and making sure the temperature was perfect, we pulled them out of the brine, dried them and rolled them in corn meal. They looked great! But of course the big test is how it tastes. This morning I cut a slice for each of our breakfasts, pan fried them and served them with eggs and toast. The verdict….inedible!

Ready for the Fry Pan

Somehow I screwed up the recipe is my guess. They were unbelievably salty. So salty that even a Swede wouldn’t eat them. So it is back to the drawing board. The recipe that I posted earlier in the month needs to be re-evaluated based on my results. At least I didn’t poison anyone.

If there is anyone out there who is making their own pea meal bacon perhaps they could give me some advice?

Oh well, back to the store to pick up more pork loin and my new shipment of pink salt came in so I am ready for another attempt once I recalculate. Just wish it didn’t take a month to see the results.

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Sausage Party

 

15 Lbs Ground and 25 to Go

What better way to spend a Sunday than with friends drinking wine and making 40lbs. of sausage?

That’s what we recently did with 2 other couples at our house. We had been talking about it doing this for months and finally bit the bullet and made the plans.

Each couple were to bring the ingredients for a sausage with the plan being that we would all pitch in and then split the 3 different kinds amongst ourselves. We would provide the sausage casings.

We had to call around to local butcher shops to find natural pork casings but found them on the second try and ordered enough for 45lbs. of sausages. When we saw them measure out the casings we asked them to give us about 50% more. (It still wasn’t enough!)

On the Sunday, everyone arrived ready to do battle. We were making a Chorizo sausage, an Andouille sausage and an Assyrian lamb sausage. We were outfitted with one large hand crank meat grinder with a sausage stuffing attachment as well as a  meat grinder and sausage stuffing attachments for a Kitchen Aid mixer.

In head to head comparison we found the Kitchen Aid meat grinder worked faster and more easily than the old fashioned meat grinder but in the sausage stuffing old fashioned was way faster and easier. As I mentioned before we ended up being short about 10-15 feet of casing so made meatballs with the remainder.

This #@$% Thing Doesn't Work

 

The recipes:

 Chorizo Sausage (based on a recipe at http://thespicysausage.com/recipes/chorizo1.htm)

2.5 lbs coarse ground pork butt
2.5 lbs coarse ground chuck
1 cup cold white wine
3 Tbsp spanish paprika
2 Tbsp salt
3 Tbsp fresh minced garlic
2 Tbsp cayenne
1 Tbsp cumin
1 Tbsp dried oregano
1 Tbsp freshly ground black pepper

Combine all, mix well & stuff into hog casing
 
Andouille Sausage (based on a recipe at http://homecooking.about.com/library/archive/bllowfatsausage.htm)

2 lbs finely ground boneless, skinless turkey breast
2 lbs finely ground boneless, skinless chicken breast
2 lbs finely ground pork loin
2 Tbsp browning-and seasoning sauce
1 Tbsp salt
1 Tbsp pepper
1 Tbsp rubbed sage
1 Tbsp ground marjoram
1 Tbsp dried thyme
1 tsp ground bay leaves
2 Tbsp minced garlic
½ cup dry white wine

Combine all, mix well & stuff into hog casing

Assyrian Lamb Sausage

5 lbs coarsely ground lamb shoulder
½ cup pomegranate juice
3 Tbsp chopped fresh basil
1 Tbsp chopped fresh rosemary
2 Tbsp minced garlic
1 Tbsp salt
1 Tbsp ground black pepper

Combine all, mix well & stuff into hog casing