Cooking Resources

CWS4322 · 01-20-2012, 05:13 PM

Okay--I'm going to try sweet Italian sausage first--using the recipe that came with the grinder, breakfast sausage will be the next blend, and Mexican chorizo (sp) the last one. I thought I was leaving Wednesday for TX--I leave Tuesday a.m., so have to get my hair done on Sunday (my hairdresser is off Mon-Tuesday). EEK! 22 lb of pork to turn into sausage, laundry to finish, and PACK...

Rocklobster · 01-20-2012, 05:22 PM

Quote:

Originally Posted by FrankZ

The second grinding should help distribute the fat throughout as well.

Yeah. I wonder about that. I don't know if there is a difference in the final cooked result, as to what size you grind your fat....I do think the average person would be shocked to see exactly how much fat actually goes into a nice juicy sausage.

Rocklobster · 01-20-2012, 05:23 PM

Quote:

Originally Posted by CWS4322

Okay--I'm going to try sweet Italian sausage first--using the recipe that came with the grinder, breakfast sausage will be the next blend, and Mexican chorizo (sp) the last one. I thought I was leaving Wednesday for TX--I leave Tuesday a.m., so have to get my hair done on Sunday (my hairdresser is off Mon-Tuesday). EEK! 22 lb of pork to turn into sausage, laundry to finish, and PACK...

Better get grinding......

CWS4322 · 01-20-2012, 05:40 PM

Rock--do I grind the skin or do I have to take that off (I assume that is the skin)?

Rocklobster · 01-20-2012, 05:43 PM

Quote:

Originally Posted by CWS4322

Rock--do I grind the skin or do I have to take that off (I assume that is the skin)?

Do you mean the thick yellow tough rind? If that is what you mean, then no.

CWS4322 · 01-20-2012, 06:22 PM

Quote:

Originally Posted by Rocklobster

Do you mean the thick yellow tough rind? If that is what you mean, then no.

That's what I meant--I removed it. Is there anything I can do with it?

Rocklobster · 01-20-2012, 06:27 PM

Quote:

Originally Posted by CWS4322

That's what I meant--I removed it. Is there anything I can do with it?

Make a silence of the lambs mask? No. Not really. I just chuck it. If you want heart disease you can fry it up and make pork crackling.

**FrankZ** · 01-20-2012, 06:34 PM

I haven't tried but I wonder if you could render it for lard. Hmmm...

Rocklobster · 01-20-2012, 06:40 PM

Quote:

Originally Posted by FrankZ

I haven't tried but I wonder if you could render it for lard. Hmmm...

You definitely would get some out of it. I have tried it before. We used to cut it up in small squares and fry it up, then turn down the heat and let it fry until there were just small bits left floating in the lard. We would drain them on paper towel and lay the salt to them and let them cool a bit before crunching them down. I'm suprised I am still alive to tell the tale.

I never kept the lard.

CWS4322 · 01-20-2012, 07:03 PM

Quote:

Originally Posted by Rocklobster

You definitely would get some out of it. I have tried it before. We used to cut it up in small squares and fry it up, then turn down the heat and let it fry until there were just small bits left floating in the lard. We would drain them on paper towel and lay the salt to them and let them cool a bit before crunching them down. I'm suprised I am still alive to tell the tale.

I never kept the lard.

I was thinking of chopping it for the chickens...or doing exactly that, frying it for "pork rinds..."BTW, you could've warned me I'd be "skinning a pig" in my kitchen tonight...