Ham Hock
Cook
I just got my first stuffer, already have a grinder, and three books with the science of this stuff and what are supposed to be authentic recipes from around the world.
I have learned much just reading them and dont feel like I will make something you cant eat.
But it's a new twist to cooking - you either get it right - or it wont be right.
You cant fix it once it's in the casing.
I've been reading about nitrites and all this stuff. Wondering about it too.
No matter what I learn, I just paid $300 + bucks in equipment to go at this stuff and not to mention the cost of meat.
I am going to go this direction, any advice appreciated!
I have learned much just reading them and dont feel like I will make something you cant eat.
But it's a new twist to cooking - you either get it right - or it wont be right.
You cant fix it once it's in the casing.
I've been reading about nitrites and all this stuff. Wondering about it too.
No matter what I learn, I just paid $300 + bucks in equipment to go at this stuff and not to mention the cost of meat.
I am going to go this direction, any advice appreciated!