Gaucamole Cream

 You can probably find other variations of this recipe, others might refer to it as a salsa.  It is basically whipped avocado with tomatillo, green chiles and lime.   Can be used as a dip with chips or a topping on tacos, fajitas, sandwich, etc. 

The following is enough for about 8 oz

Ingredients

• 2 medium avocados 
• 6 tomatillos - hush peeled off and rinsed under cold water
• 1 - 2 serrano  peppers, more if you want spicier.  Can substitute jalapenos
• 1/4 to 1/3 cup cilantro - leaves and stems, roughly chopped
• 1/2 tsp cumin 
• 1 juice of lime, add zest if you want more lime-ness
• 1 tbls honey (optional) 
• 1 - 2 garlic cloves (optional) - add if you like garlic.
  
• salt to taste

Find a sauce pan which is large to hold the peppers and tomatillos with enough water to cover.  Bring water to boil, add peppers and tomatillos.  Cook for ~3 mins or until the tomatillos are no longer bright green. Strain and hit with cool/cold water to stop cooking.   

Add the tomatillos, peppers, lime juice, cumin and 2 pinches of salt to a food processor or blender.   Cut a small slice from the stem end of the peppers if want to remove it.    

Cut avocados to remove meat and pit, like you were making guacamole.   Put avocado meat into the blender /processor with the peppers and tomatillos.   Add honey and garlic is using.   Process on high to puree the mixture.   Taste periodically to adjust salt for taste.  

When done, place is glass container.  I like jars!!  The tomatillos and lime will keep the cream a bright green.  Cream will last a week in the refrigerator.

Scoobs

Scoobs are a dog treat I make for Molly, our black lab.   Simple mix of whole grains with fruit and egg. I will make up a batch, toss them in a container and keep in refrig to be used as treats at the house or in the field.

Ingredients

This will make a batch of 24 mini muffins scoobs.

• 2 ripe bananas 
• 1 whole apple cored and cut into chunks
• 1/2 to 1 cup blueberries (optional) 
• 1/2 shredded carrots (optional)
  
• 1 cup oatmeal
• 3/4 cup whole wheat flour
• 1/2 cup flax meal
• 2 tablespoons chickpea flour (optional)
• 2 eggs

Preparation

1.  Heat oven to 350F - convection works best.  Want to cook and dry out the muffins a bit. 
   
2. Toss bananas, apple and egg in a food processor or blender.   Process until smooth though apple does not need to be pureed.  If you prefer, you could dice the apple and mash the banana in a bowl then add whisked eggs.
3. If you are using carrots, shredded using a cheese grater or could chunk up the carrot then toss in the processor with the apples and bananas.
   
4. Toss the mixture in a bowl.   Add the oatmeal, wheat flour, flax meal and chickpea.   If using shredded carrots, add them to the mixture too.
   
5. Let mixture sit a bit to allow grains to soak up liquid.  The mixture should be like a stiff muffin mixture.  Fold in blueberries if you are using them. 
   
6. Prepare a muffin pan (mini size) by oiling each cup.  If I have some chicken or beef fat around I will use that, other wise a higher heat oil works too.  Could use butter but unsalted is best. 
7. Spoon mixture into each cup to fill.  Can be heaping if you don't have enough cups.   If you do not have a mini muffin pan, you can use a cookie sheet (lined with parchment paper if you wish).  Make small spoonfuls or heaps like making cookies, leave some room.
   

Cook the muffins for 12 to 15 mins until they are lightly brown and firm.   When done take out and let sit for a bit.  Remove from muffins from pan, let cool and toss in a container to be stored in the refrig. 

Lamb Shanks

Braised lamb shanks are savory, enjoyable meal.   Preparation is not difficult just need a couple hours to braise.  Recipe includes quality, local (at least domestic) lamb shanks, root vegies, garlic  and herbs braised in bone broth with red wine.   Cooking vessel can be any oven safe pot with a good lid or pressure cooker.  I prefer using a dutch oven or a ceramic casserole, preference is from Featherstone Pottery

Following recipe feeds 4-6 people.   I usually serve one shank per person unless the shanks are large.

Ingredients

• 4 lamb shanks
• 2 cup home made bone (roasted) broth - beef, turkey or chicken.  I have yet to find any store bought broth that compares to homemade.  A good broth, when stored in the refrig, should be like a jelly.    I prefer roasting the meats/bones in the oven to slightly cook and brown before adding to a pot with water to braise.   If you are using turkey/chicken, I like using thighs, legs, wings or backs.  You can save the meat from the bones to make a pot pie or even a pulled  meat for a sandwich.
  
• Dry red wine.  Use one you enjoy drinking. 
• 1 large onion
• 2 Celery stalks
• 2 to 3 large carrots 
• 2 to 3 parsnips (optional)
  
• 1 head of garlic
•  6 oz tomato paste or 15 oz crush tomatoes
• Bouquet garni - fresh rosemary, thyme and/or oregano.  Create a mix of herbs you prefer
• 1 tsp whole peppercorns
• 2 tsp balsamic vinegar
  
• 4 whole allspice
• Salt to taste

Preparation

You will need a cast iron skillet or if you are using a dutch oven that will work.   Set oven to 300F.  If you prefer, you could use a pressure cooker if you have one.  

1. Dice the onion and celery.  If you prefer, peel the outside of the celery to remove the stringiness.  
2. Carrots can be left in large chunks or diced.   If you prefer serving the shanks with vegies cooked separately then dice the carrots.   If you are using parsnips they can be treated like the carrots. 
   
3. Slice a little bit off of the end of the garlic to expose the bulbs.
4. Prepare you bouquet garni - use twine to secure herbs together.
5. Heat the skillet or dutch oven with medium heat.   Add tablespoon or two of a cooking oil (oil that can withstand some heat).  
1. Brown the shanks on all side.  Want to get a good carmelization.  Usually 4 mins per side.  Remove set aside on a plate or if using a separate casserole/pot place in there.
2. Add the garlic head, cut side down to brown it a bit.  1 to 2 mins.  This will cook with the diced vegies but remove after it has browned
   
3. Add the diced vegies with the garlic.  Add a pinch of salt.   Saute the vegies to de-glaze the pan. When done,  remove the vegies from the skillet. 
4. Add the wine to finish any de-glazing.  Remove skillet/dutch oven from heat when done.
   
6.  Add all ingredients to the cooking pot (casserole or dutch oven).   Put shanks in first then vegies including the head of garlic.  If using chunks of carrots/parsnip, spread those around the shanks.  Next, add in the tomato (paste or crushed).  Pour in the wine, broth and balsamic vinegar.  You want to cover most of the shanks, leaving a top portion so they look like islands in the sauce.   Gentle stir to incorporate the ingredients.  Add the garni, black pepper, allspice and a pinch of salt.  You can add more salt later when shanks are done cooking.
   
7. Place pot in oven and roast for 2 to 3 hours until shanks are tender and meat is falling off the bone.  If using a pressure cooker, cook on low heat for 1 to 1 1/2 hours.   Make sure to follow pressure cooker instructions to release the steam. 
8. When done, carefully transfer the shanks and chunks of carrots/parsnips, if you add them, to a platter.   Cover to keep warm.     Remove garni and discard .
9. Place a medium sieve over a sauce pan large enough to hold the broth.  Pressure broth with vegie through the sieve.  Discard what collects in the sieve.   Heat the broth to a simmer and cook for 10 - 15 mins to thicken.  Add salt to taste.  

Can be served on top mash potatoes, spaetlze or polenta.    Roasted squash on the side goes well.  Make sure to have some good bread to mop up all the broth.

 

Habanero Sauce

 This recipe is a variation one which I believe comes from Rick Bayless.   Though Habaneros are very spicy they have great flavors which work well when a bit of sweetness is added.  The number of peppers used depends on how spicy you want the sauce. 

Ingredients

• 2 or more habanero peppers - pull the stem off and keep whole.  DO NOT cut. 
• 1 large carrot, peel and cut into 2" chunks
• 1/2 yellow onion, quartered or cut into large chunks
• 1/2 to 1 mango (optional) - remove peel  and seed, cut into large chunks
• Garlic cloves peeled (optional) - I usually do not add these
  
• Apple cider vinegar, will need 1 or more cups
  
• Water 
• salt to taste
  
• Honey (optional)

In a small sauce pan, add the peppers, carrot, onion and mango.   Use a pan that is large enough to hold everything in a single layer.  Add 1 cup of cider vinegar and top with enough water so everything is covered.   Heat to boil then reduce to a simmer with lid, ok to have the lid slight crack to let some steam to release. 

When carrots are soft enough to easily poke with a knife, it is time to blend.   You can let the mixture cool a bit or toss everything into a blend.   Add  1 tsp salt and if wanted a bit more sweetness add 1 o 2 tbls of honey.  Blend until smooth, careful if the mixture is hot!!   Taste for salt and add more if you like.  

Pour blended sauce into a container with a tight lid, I love jars.  Toss in refrig or enjoy right away.  As it sits in the refrig it will mellow a bit.  Should last a few weeks.    

Use sauce on wings, Latina recipes, chicken, fish, etc as a glaze or could add into a BBQ sauce.  I like eating it with just chips. 

Corn and Oysters

This is an old family recipe which some say came from original relatives who came to the U.S. in 1700s.  It is usually served at Thanksgiving.

Ingredients

• 1 pint fresh oysters
• 2 15 oz cans Cream Corn
• 1 15 oz can corn or corn from one cob
• 1 pint heavy cream
• 1 tbls Worcester sauce
• 1 tbls hot sauce (tobasco, ctc. ) - optional
• 2 diced shallots or green onions
• 2 tlbs dice fresh parsley
  
• 3 C crushed saltines or oyster crackers
• 1 stick butter
• salt and pepper

1.  Preheat oven to 350F
   
2. Rinse oysters in cold water.  Usually, a pint of shucked oysters works best. 
3. Combine cream corn and fresh corn in a bowl, shallots, parsley, worcester sauce and hot sauce.  Mix well
   
4. Use a deep casserole dish which is at least 3" deep with a lid
   
5. Repeat the following to create 3 layers.  
• layer of corn mixture
• scatter some oysters on the corn
• cover with crush crackers
• dot with pats of putter
• repeat
6. Pour cream over

Cover and Bake for 20 to 25 minutes until bubbly.  Don't overcook because oysters will get tough.

Pancetta (Italian Bacon) or Capicola

Pancetta is an Italian bacon which has not been smoked.   It is made from a pork belly.  Commonly, it is made as a roll but can be prepared as a slab if your pork belly is not large enough to roll or you prefer a slab.   Once cured, the pancetta will need to dry age which can be accomplished by using a Large Umai dry ageing bag.  For more detail instructions using the Umai bag, check out this.   This recipe can also be using to make Capicola which is made from the Coppa roast from the front shoulder of a pig. 

Ingredients

• 1 kg pork belly or Coppa pork roast
  
• Garlic powder or granulated, 3g
  
• Dark brown sugar 15g
• Black pepper, ground 4g
• Juniper berries, crushed 5g
• Bay leaves, crumbled 2g
• Nutmeg, fresh not pre-ground 1g
• Dried thyme, 3g
  
• InstaCure #2 (0.25% of meat weight) 2.5g NOTE!! you can skip using InstaCure but the finished product must be cooked and/or smoked before eating. 
  
• Kosher salt (~2.5% of meat weight) 28g 
• Red chile flakes 3g or more (optional) - not traditionally used.
  

Curing

1. Throw all spices (not the salts) into a food processor or grinder.   Blend the salts together. Add the salts to the spice mixture.
   
2. Spread mixture over the pork belly
3. Place belly in ziplock or vacuum bag.  Seal the bag.  If using vacuum bag don't seal tight, the pork belly should be able to move in the bag.
   
4. Place pork belly in refrig for 14 days.  Turn the bag over every other day.   
5. After 14 days, remove pork belly from bag and rinse with cold water.  Pat dry. The belly should be firm.  At this point, you could skip the dry ageing.  The belly could be smoked or served cooked.  

 Dry Ageing

1. If you are rolling the belly, then roll it along the long edge.  Tie the roll with butcher string.
2. Place pancetta in Umai dry bag, if you are using it, and vacuum the bag.   Weigh the pancetta and keep this number, you will want to have the pancetta reduce by about 35% weight (moisture).  
3. Place the pancetta in your dry ageing chamber or in the refrig if you are using a Umai dry bag. 
4. Dry age for 30 to 120 days until desired weight loss it hit. 
5. When weight loss it hit, remove from dry ageing chamber and remove the bag.  Using wine vinegar to remove any white mold that might have formed.  
6. Slice thin to eat.  Or store in a vacuum bag in the freezer.  
   

Pastrami

Homemade pastrami recipe built from a variety of sights.  Main  Pastrami is a smoked corn beef /meat.  Trim off areas of heavy fat.  

 One sight which is a good reference is www.girlscangril.com

Ingredients : recipe is for 1kg meat

Brine

• 1kg  beef brisket, chuck roast, venision, turkey breast
• 0.5l (500g) water
• 32g Kosher Salt (~2% of meat plus water weight)
• 3.75g #1 Insta Cure (0.25% of meat plus water weight)
• 6g peppercorns
• 3.5g coriander seeds 
• 1.5g fennel seeds
• 10g whole allspice
• 10g cardamom pods
• 4g  whole cloves 
• 3g garlic powder
• 10g mustard seed 
• 100g of brown sugar
• 6g Juniper Berries 
• 1.5g crush red pepper
• 3 bay leaves
• 1 cinnamon stick
• 1 anise star 

Rub

• 15g peppercorns 
• 7.5g coriander seeds
• 6g juniper berries
• 25g brown sugar
• 1g red chile flakes
• 2g granulated garlic

1. Trim the brisket to remove any thicker parts of fat.  Keep fat to about 1/4" thick.
   
2. Mix brine ingredients and add to 1/2 the water.  Heat water til all salts are dissolved.   Simmer for 20 mins.  Add the rest of ice cold water.  Let cool to 80F or less.  Place brisket in container and cover with brine.  Can put brisket in a vacuum bag with brine.  Lightly vacuum and seal.  Place in refrig for 5 days, flipping twice a day.
   
3. Grind rub ingredients.  Take brisket out of bag, rinse and pat dry.  Rub with spices.  
4. Heat smoker to 225F.  Smoke til internal temp is 210F.  About 8 to 10 hours. 

Hot Smoked Cheese Keilbasa

 Keilbasa style with some spice.  This site has some good tips for salt %, grind and prep - Beef Sausage

Ingredients for 1 kg of meat

• 500 g Venison, beef, lamb  which is fairly lean
  
• 300 g Pork belly or pork shoulder
  
• 200 g pork fat, ground using medium disc when very cold

Salts and seasonings

• 8 g kosher salt
• 8 g smoked salts or use all kosher
  
• 2.5 g Insta Cure #1
• 10 g brown sugar

Spices - ground  together

• 8 g black or tri-color peppercorns
• 7 g garlic powder or 4 garlic gloves
  
• 5 g onion powder
• 5 g sweet paprika
  
• 2 g dried majoram

 Spices - whole

• 4 g red pepper flakes
• 6 g mustard seeds

Final ingredients - add when mixing sausages just before stuffing

• 30 g powdered milk
  
• 150 ml ice cold lager or water
  
• 100 g dice sharp cheddar, 1/4" cubes  (optional)
• 2 or more diced jalapeno/Serrano/habanero (optional) 
• Hog casing

Tools

• Big stock pot for poach sausages.  Make sure to size you sausages to they will fit in your pot
• Sausage pricker to a small stainless steel skewer
  
• Sharp knife and cutting board
  
• Iodophor for sanitizing equipment, make up a spray bottle.  Add enough to the water to give it a slight tint is enough.  Sanitize the meat grinder, food processor and sausage stuffer parts that will come into contact with the meat.
  
• Meat grinder with medium (10 mm or large) and finer (6 mm) disk. 
  
• Sausage stuffer
• Bins/Containers to hold meat, make sure they will fit in your refrigerator and freezer.  I like using stainless steel food prep pans
• Large plastic bind for mixing meat, is nice to have
  
• Latex gloves   

1.  Rinse hog casing needed for sausage.  Place in bowl of water with ~1 tsp baking soda.  Put in refrig to sit until ready.  I like using a jar with a lid.
   
2. Chunk meat into pieces that work well with your grinder.  Toss in a bin and into the refrigerator.  Want the meat to get to 35F or colder so might need to toss in the freezer for a few minutes.  Once cold, grind it on the course disc and return to refrig.  
3. Grind the back fat separately using a medium grind.  Make sure the fat is very cold (~33F) before grind.  Put back in refrig.
   
4. Mix well salts, curing salt and brown sugar.  Set aside in a bowl
5. Mix the other grind spices and toss it in a coffee/spice grinder.  Grind to a nice powder. 
6. Remove meat from refrig and mix in spices.  Grind with 10 mm disk or larger.  Then let meat chill again and grind again with a 10 mm or smaller.
   
7. Place mixture in bin, cover and into the refrig overnight.
8. Next day, select the hog casing you will need.  Rinse and soak them in some warm water. 
9. Make a slushy from the ice, powder milk, spicy,  some water and a portion of the ground meat (few cups should be enough).  At the end, mix in the whole spices.
   
10. Spread the dice fat and cheese on a plate or sheet.  Put in the freezer to get almost frozen. 
11. Set grinder with finer disk (6mm or less).  Pull the meat mixture out of the refrig and grind meat.   
12. Make sure the meat is chilled to 35F.   Put on some gloves, mix the slushy with the meat to create a dough like consistency.  Fold in the cheese and fat as well as hot peppers if using.  Put back in the refrig to be ready to stuffing.
    
13. Toss the mixture in the refrig while you setup your sausage stuffer .  If necessary, the mixture can sit overnight but make sure it is covered. 
    
14. With the mixture cold (close to 35F), fold in the diced cheese.  
15. Load the sausage sutffer and stuff the casings.   Make links the length you like.   Make sure to prick the sausages to let air hot.  When all sausage is stuffed.  Place in refrig overnight, I like putting the sausage on a cookie cooling rack that is sitting in/on a cookie sheet. 
16. Next day, prep a large pot to poach the sausages in water at 160F for 20 min.  Toss in ice water when done to stop the cooking.   Package for the freezer or refrig.  In refrig they should be eat in a week.  If you want, smoke the sausages at lower temps (130F ish) for an hour or so then poach. 
    

 

Wild Game Mortadella

This recipe is for a Mortadella but using wild game (goose, duck, pheasant, venison, etc).  It follows similar non-game Mortadella.   I used this Honest-food recipe as a reference

Ingredients for 1 kg of meat

• 800 g Gamebird (goose, duck, pheasant,...) or venison.  Trim the fat
  
• 100 g Duck or Goose fat. 
• 100 g pork fat.  If you can't find Duck or Goose fat, can use all pork fat.
  
• 20 g kosher salt
  
• 2.5 g Insta Cure #1
  
• 120 g powdered milk
• 2 g black peppercorns or can use tri-color
• 2 g coriander (ground or whole)
• 10 g minced garlic
• 1 g mace
• 1 g nutmeg
• 1 g anise
  
• 0.5 g ground bay leaf
• 0.5 caraway seeds
• 100 ml chilled white or red wine (I prefer a lighter bodied red - Pinot Noir)
  
• 3 g smoked paprika or dry chipotle for more spice.  If don't have smoked paprika, sweet  paprika will work.
  
• 300 g crushed ice 
• Large casing used for bologna, Fiberous casing.  Soak in warm water for a good hour before stuffing

Optional Ingredients

• 50 g Roasted pistachios
• 4 g Whole tri-color peppercorns
• Pepperoncinis / pickled jalepano
• Olives - usually green ones
• Diced cheese - sharp cheddar, parmesan,...

Tools

• Big stock pot for poach sausages.  Make sure to size you sausages to they will fit in your pot
  
• Sharp knife and cutting board
  
• Iodophor for sanitizing equipment, make up a spray bottle.  Add enough to the water to give it a slight tint is enough.  Sanitize the meat grinder, food processor and sausage stuffer parts that will come into contact with the meat.
  
• Meat grinder with medium (10 mm or large) and finer (6 mm) disk. 
  
• Food Processor
• Sausage stuffer
• Bins/Containers to hold meat, make sure they will fit in your refrigerator and freezer.  I like using stainless steel food prep pans
• Large plastic bind for mixing meat, is nice to have
  
• Latex gloves  

1. Cut the meat and fat into chunks that work best for you grinder,.  Keep them separate.   Put both in the freezer.  Let everything chill for about 45 minutes. Want to try to get the materials below 35 F.
   
2. Meanwhile, mix the salts.  Mix the spices (toss them in a grinder if you have any whole spices) but not the dry milk.  Keep salt and spices separate. 
3. Mix the spices in with the goose meat and pork fat.
4. Grind the meat and fat through the course die (10 mm or larger) on your meat grinder. Keeping them separated.
5. Mix the salts into the meat.  Put the meat, fat and duck/goose fat in the refrigerator overnight. 
6. Grind the ice in a food processor to get it to be small pieces.  Toss in a plastic bag and back in the freezer.  Grind up more that what's required for the recipe, just in case. 
   
7. Next day, the meat and fat should be nicely a chilled (< 35 F).   Add the spices to the meat.  Grinder the meat and fat through a finer die (6 mm), keeping them separated.  Put back in the refrigerator or freezer to cool to at least 37F.
   
8. With the meat chilled, use a food processor to grind the meat until it is smooth.  You might have to do this in batches if you do not have a large enough processor.  If doing in batches, then follow steps 9, 10, 11 and 12.  For each step, make sure the mixture does not get too warm - keep it below 45F.  Check the temp through the process. 
9. For each batch, add in the portion of wine with the processor is running. If meat batch is 1/2 of total then use 1/2.
   
10. For each batch, add in the portion of ice with the processor is running. 
11. For each batch, have the food processor running and in the correct portion slowly add in the pork fat and duck.  Make sure fat is well incorporated before adding more.  Optionally, you can hold out the pork fat to be added at the end (Step 13), fold it in which keeps it as chunks throughout the Mortadella.
    
12. Repeat step 10 but using the correct amount of milk powder for amount of meat. 
13. When done, the mixture should look like whipped ice cream.  Fold in any extra, optional ingredients (pitaschios, peppercorns, etc..) Put mixture into a container and into the refrig to cool for at least 30 mins.
14. To stuff the mortadella, load the mixture into your stuffer with your largest tube attached.  Put on one of the casing,   Make sure to stuff the casing as tight as possible.  You should size the length to make sausages that will fit into your largest stock pot.  The casings are usually 2' long so I make lengths of 10".  Fill, tie to make one, then tie to continue filling.  With the casing filled,  twist the untied end to get the sausage tight.   Using a string or clip, tie the end.  Y
    
15. Put the casing in the refrig on a cookie cooling rack set in a cookie sheet to chill overnight. 
    
16. Get a large pot of water, heat the water to ~160F.  If you have a sous vide, use it.  With the water at least 155F but not above 165F, poach the sausage(s) for 1 hour.  Might have to put a plate on top so the sausage are submerged.
    
17.  When the sausages are cooked, put the sausage in an ice bath for at least 30 mins.   Once chilled,  the sausage can be vacuumed packed for freezer or in the refrig for use for the next 10 days.   
18. To server, slice how ever thick you want.  Eat on a sandwich, with crackers or just plain.

FrankFurters

This recipe is based on one at Two Guys and a Cooler (Video here), their site and the associated videos are very helpful to learn techniques to sausage making.   For ingredients, etc, make sure to check SausageMaker or Waltons.  

The recipe was modified to use Pheasant or Venison instead of beef / pork.   Depending on the how lean the game is, you might need to add additional pork fat.  

Ingredients list for making ~2 kg of meat

• 1700 g Pheasant, Turkey, Game Birds, Wild Boar, Venison or Beef
• 300 g pork belly or pork shoulder, trim to separate meat from fat
  
• 300 g pork back fat or fat from pork belly (try to trim so it's mostly fat)
  
• 43 g kosher salt
• 5 g Insta Cure #1 (mix into meat only Pheasant and pork belly)
  
• 9 g sugar
• 15 g garlic powder or granules
  
• 15 g onion powder
• 10 g sweet paprika
• 10 g ground Chipotle (more if want more spice) or cayenne might reduce amount
  
• 8 g coriander - prefer whole but ground will work
  
• 8 g white pepper - prefer whole but ground will work.
  
• 4 g mace
• 4 g nutmeg
• 60 g Nonfat dry milk powder
• 600 g crushed ice (crush it as fine as possible)
  
• sheep casings 22-24mm
• Cooked rice to help push out last bit of meat from stuffer.  This is optional since its nice to take the last meat to cookup as a test. 
  

Tools

• Meat grinder with medium (10 mm) and finer (6 mm) disk
• Food Processor
• Sausage stuffer
• Big pot for poach sausages
  
• Sharp knife and cutting board
  
• Iodophor for sanitizing equipment, make up a spray bottle.  Add enough to the water to give it a slight tint is enough. 
• Bins/Containers to hold meat, make sure they will fit in your refrigerator and freezer.  I like using stainless steel food prep pans
• Large plastic bind for mixing meat, is nice to have
  
• Latex gloves  

 Instructions

1. Prepare the meat and fat.  Keep the meat and fat separate.  Cut each into chunks that will easily go through your grinder.  Remove as much silver skin, tendons, etc as possible - stuff that tends to clog a grinder.   Place meat and fat into separate contains then into the refrig.  Need to get the each to as close to 32 as possible.   Might have to drop it in the freezer for a bit. 
2. Prep your grinder - make sure its clean, knife is sharp and drop all parts into a solution of Iodophor for sanitizing.   Best to keep the parts in Iodophor until you are ready to grind.  Can add some ice to the Iodophor solution just before you need the grinder parts to cool them down.
   
3. When meat is cold, toss on a pair of gloves and give the gloves a spray of Iodophor or dip your hands ,container contain grinder parts, assemble the grinder with the largest disk and grind both the meat.  Keep the meat as cold as possible while grinding.  Repeat the grind but use next smaller grind disk or smaller.   Make sure the meat is cold.
   
4. Setup the grinder with a 10 mm or smaller disk.  With the fat cold, grind the fat.  Keep it separate from the meat and put back into refrig for tomorrow/later.
   
5. To the meat only, add the Insta cure and Kosher salt - mix well.  Put the meat and fat back in the refrigerator for overnight.  Clean up the grinder and have it ready for tomorrow
   
6. Measure out the spices - no salts.    Use a coffee grinder or food processor to grind up the mixture, I use whole spices when I can so always need the grinder.   Toss the mixture into a jar to be used tomorrow.
7. Next day (day of stuffing), create a meat slushy from the ice, portion of meat grind, spices and some water.  Use a food processor to blend the mixture to the consistency of a slushy.  Put in refrigerator to keep cold. 
   
8. Repeat Step 2, use a smaller grind disk 6 mm or smaller for the meat.  Grind the meat, put back into refrig to keep cold.  
   
9. Repeat Step 2 for the fat, grind using a 6 mm or larger disk.  Mix the fat with meat and put the mixer in the refrig for next step.
   
10. Toss on some gloves and give a spray of Iodophor or dip you hands in the grinder Iodophor bin.  Using you hands, mix the spice slush mixture into the meat or if you have a stand mixer whip the meat using the paddle.  Another option to get a smoother sausage it to work in batches and use a food processor (make sure to keep the meat cold).  Try evening distributing the mixture as much as possible - doesn't have to be perfect.   Put the meat in refrig, maybe freezer to get it and the fat at least 34 F.  The meat mixture should be sticky and like a dough.  
    
11. As the meat chills, get the casings ready.  Will need 5 or so long sheep casings for 3 kg of meat.  Keep the prepared casing is warm water ready for stuffing. 
    
12. Make sure the stuffer and tube used for sheep casings are cleaned.  They can be put into the Iodophor solution.
    
13. Assemble the stuffer.  Fill the stuff canister with mixture.  Load on the first casing and start stuff.  You want the sausages to be fairly firmed when stuffed but not too much to make it difficult to twist/tie.  I like making lengths that are 8 to 12".  
14. When stuffing is done, place the sausages on a cooking cooling rack on top of a cookie sheet and into the refrig to cool/dry out overnight.
15. Next day, get a pot of water heating to 165 to 170F.  Add sausages.  Poach at 165 to 170F for 15 to 20 mins.  Don't let the liquid get above 170F.  Place a plate on top of the sausages to keep the submerged.   When done poaching, drain the liquid and place the sausages in a cold water bath (add some ice to help with the cooling).   When coo, vacuum pack and freeze or toss them on the grill for bit and serve with your favorite toppings.
    

Pork Mopping Sauce Carolina Style with twists

This is a good mopping and dipping sauce for pork (ribs, butts,...).  Could even use it as an ejection of pork butts.   This is a variation from many other Carolina sauces on the web. 

The sauce is a vinegar base with spices.  You could reduce the vinegar by replace it with maybe beer, apple cider, wine or water.  Could add in a bit of bourbon or maybe a touch of vanilla.  If you use beer, a light hopped style like a bock, amber or cream ale would be best since the added hops could impart bitterness which might not be preferred.   Wine can also introduce some off flavors so I pick a fruitier not as dry white but see what works for you.   If you use wine, use one that you like to drink.

If you want more spice, then try adding different chiles.  This one uses crushed red pepper but you could toss in a couple whole habaneros, arbol, etc.  For a more smokey style, try using gaujillo, pasilla and/or chipotle.   If the peppers are fresh, I remove the stems and toss them in whole.  You can cut and remove seeds/vein to help take some heat away.  If using dried, I like remove seeds.   For chipotle, I prefer using dried ones but can use chipotle with adobo sauce.

If you prefer a bit sweeter sauce, add more brown sugar.  Could also try maple syrup or honey.   If the sauce gets too sweet it will burn as the meat cooks.

This recipe makes about 16 oz of sauce, scale it up to fit the amount of meat you will be cooking. 

Ingredients

• 1 cup cider vinegar
• 1 cup of distilled white vinegar
• ½ cup of hot water
• 1 tbsp. red pepper flakes  or mix of chiles
  
• 1 tbsp. hot sauce, your choice or can be replace with fresh chiles or left out.
  
• ½ tbsp. salt
• 1 tbsp. onion powder
• ¼ tbsp. ground black pepper
• 1 tbsp. garlic powder
• 1 tbsp. dry mustard
• 2 tbsp. brown sugar packed
• 1 - 2 tbsp maple syrup  or honey or molasses (optional)
• 1 - 2 tsp annatto (optional) to give deep coloring and flavor
  

Prepare

1. Mix sugar and/or syrups with the water.  Make sure all is nicely dissolve.
2. Add remaining ingredients.
3. If using annatto, first add it to a bit of water to make a slurry then add it to mixture otherwise the annatto won't dissolve
4. Bring mixutre to boil (light), turn down and simmer.  If you using fresh peppers, you will want to simmer for about 10 mins.  If not 5 mins is enough.
5. Put mixture in a blend or use a hand blender to mix and especially mix in fresh peppers.
   

  To Use

You will need a mop to apply the sauce, one with cotton braids like the standard one use by a janitor.  For big BBQ, you could just pick one up at your local hardware store.   For a good reference, watch the Chef Table BBQ series particularly the one about Rodney Scott - hardware store visit to pickup BBQ supplies.  

For ribs, I apply the sauce after 1 hour of smoking then apply it every 30 to 60 mins.   Its a mopping sauce so mop it on.  For pork butts, the same schedule works great.  

If you plan on serving some of the sauce, you can save some before mopping or use what is left after mopping.  If you use what is left, you should heat the sauce up to at least 150F for 5 mins to pasteurize. 

 

BBQ Cooked Paella

Paella is basically a baked rice dish which can include a variety of ingredients.   My mom always called it Spanish rice.   The most commonly know one includes seafood and saffron.   I probably break the rules by using other meats, other spices and sometimes just vegies.    I like the BBQ it on charcoal or wood similar to the traditional method over an open fire.   I have a Magefesa Carbon Steel Paella Pan which fits my medium Green Egg perfectly so it sits on the handles and the Green Egg lid closes 

Here's how I build a Paella and finish it on my Green Egg.  This is similar to how you might do it inside but finish it in the oven.  

• Get a fire started in your BBQ.  You will want the BBQ at about 350F when you put the paella on.  You are using meats that need a bit of grilling (Chicken, beef, pork, ...), I like to grill those on the BBQ before adding them to the rice.
• For my 18" pan, I use 2 cups of medium grain rice.  If I have bomba or a "Paella" rice I will use that.  Arborio or another medium grain will work. 
• You will need a bottle of dry white wine and 2 quarts of a good chicken or seafood stock.  Best stock would be one you make your self. 
• For spices, the traditional paella using paprika and saffron.  I just can't stay in my lane so I will use from latin (chile powder, cumin, annato, etc), curry ( Indian, thai,..) to Italian (thyme, oregano, fennel...).  
• For vegies, typically garlic, onions, peppers and tomatoes.  Tomatoes can be fresh or whole canned.  Can use a bit a tomato paste or try sun dried.  Could add olives, capers and parsley (right at the end)) or even basil (Italian or Thai).  
• For meats, seafood usually is shrimp, clams and mussels but could add scallops, crab, chunks of fish,..   For non-seafood, you could do sausages (andouille, chorizo, keilbasa,...), chicken ( wings, thighs and legs are the best,  pork (ribs, pulled pieces,..), beef (steak chunks grilled to rare, ...) or lamb (chops would be great, litely seared).  You could use leftovers e.g. ribs, chicken wings, steak.....  

You can do all the cooking on top of the BBQ in the pan.  Or  get the vegies and rice sauteed  inside on the stovetop then bring the pan to the BBQ to add the wine, broth and meats.    Here is what I usually do ....

1. Grill the meats that need grilling.  For any meat, remember the paella will be baked at 350F for 20 or so minutes so the meat should be cooked a bit less.  For chicken, I usually cook it all the way especially if I am use pieces with bones - wings, thighs,...  For steak or lamb or other red meats,  I like a hot fire and get a good char on them but try to keep the meat below rare.   Most seafood should not need grilling. 
   
2. Get the Paella pan over medium heat on my stovetop.  Add garlic and vegies, saute for 5 min but keep not too long.  Add a bit of salt with vegies.  Want the vegies to have a bit crisp.  
   
3. Add the rice and saute for 5 mins, some kernels might get a slight brown.  Stir while cooking.  
4. Move the pan to the BBQ.  
5. Add the saffron (a good pinch), paprika (2 or so tsp) and any other spices.  Depending on saltiness of the stock, I use no-salt stock,  add 1 to 2 tsps.   More salt can be added when it is done.
   
6. Add the wine (1 to 2 cups but save some for the cook!  That means use good wine!) .  Stir and let most of the wine absorb / evaporate. 
7. Add the stock - usually 6 cup.  Give the pan a good stir to get the stock and rice mixed. 
   
8. Add the shellfish and other meats.  I like scattering them around.  Might push the shellfish down into the rice.  
9. Close the lid.  I like add some wood chips to kick up the smoke.   Let cook for 20 or mins.  Temp should be 300 to 350.  Check halfway and maybe given a lite stir.   If it looks dry, add a bit more broth.  
10. After 20 mins, taste to check rice.  If need more broth add a bit.  
11. Cook til rice is done.  Shellfish should have opened.  Discarding any that did not.