This is so dear that I must post it. I got this from a Dane. Apparently, even most Scandinavians are horrified at traditional Icelandic "cuisine", hehe.

After I made some andouille, a friend said how he'd had some in France and it was pretty gross. I thought that odd because my andouille is pretty good. Well, I was looking through recipes and there is, apparently, considerable difference between French and Cajun andouille. Most particularly, Cajun andouille is made of pork shoulder butt and ( Read more... )

The last time I bought hamburger I was a little horrified at the cost. It then occurred to me that the hamburger that is most expensive - the lean stuff - often comes from the cheapest cuts of meat, that are both lean and tough. Since I have a meat grinder, well, I decided to stop buying hamburger and make it myself. That's not the revelation ( Read more... )

I just made my first sausage that didn't use a recipe - a barbecue jalapeno sausage. The verdict? It's okay. Not perfect, however ( Read more... )

I made more bacon - I had a whole bunch of pork belly - and . . . I still don't like it. It's just . . . I don't like it. I can see how someone else might like it - and I might try with pork belly, again, when I have the freezer space for a farm grown pig - but for me it just has the wrong taste and texture. I understand that it's a better taste ( Read more... )

The short form: best chorizo ever. The chorizo dogs rocked the universe. I froze a bunch (roughly five pounds) so when Adrienne gets back (in two weeks, yay) she can have some. I sent some home with my friend. I diced some so tomorrow morning I'll have a chorizo scramble for breakfast. Then, off the sausage for a while, hehe ( Read more... )

I had to take a break from sausage stuffing because I had a little mistake ( Read more... )

I figured out what to do with my meat. I'll roast the beef, turn it into sammich food. I got some pork butt and will make chorizo tomorrow, and turn the pork belly into pancetta - hope it comes out better than the bacon, hehe. :p

I know many of you have been regaled with my tales of sausagery! Well, today was THE DAY. I put aside all my bizarro world anxieties. Yesterday I made the kitchen as spotless as it's going to get - iodine was involved, so parts of it are in fact, pretty damn spotless, I don't intend to take too many chances with his sausage thing - and I started ( Read more... )

I finished my bacon yesterday and had some. *ahem* It is the distilled essence of pork. I have never had anything so incredibly porky in my life. It was full of deeply epic porkness the likes of which are indescribable.

Indeed, it was too porcine. It was like . . . trying to eat sugar with a tablespoon. You might like sweet things but that's ( Read more... )