Good Misc. Meat Day

[Cape Brewing]

You just reminded me of another perk of working withing a five minute subway ride to Chinatown... Pork fat! Several grocery stores simply have it wrapped like normal meat you would find in any other grocery store. It's KEY for makin' solid sausage.

 

[Boerderij_Kabouter]

It is a perk of having a good meat cutter nearby too.

 

[Boerderij_Kabouter]

OK... so sweet paprika is a bit of an item it seems. Did you use standard store bought (like McCormicks et al.) Paprika? Or did you search our and find a specifically labeled "sweet paprika"?

With a bit of google foo, it seems that the commonly found paprika is the sweet variety, but some sources mention it isn't.

A penzey's spice house near me carries a mixed paprika and a spanish paprika that is supposed to be smokier??? Or I have standard stuff on hand.

Any guidance? What did you use?

 

[Boerderij_Kabouter]

Well... there definitely is a diference, but I don't think I have time to drive 40 minutes each way right now to pick up some good spices... bummer. I will try again soon with the real deal.

http://www.thespicehouse.com/spices-by-category/paprikas

 

[Sawdustguy]

OK... so sweet paprika is a bit of an item it seems. Did you use standard store bought (like McCormicks et al.) Paprika? Or did you search our and find a specifically labeled "sweet paprika"?

With a bit of google foo, it seems that the commonly found paprika is the sweet variety, but some sources mention it isn't.

A penzey's spice house near me carries a mixed paprika and a spanish paprika that is supposed to be smokier??? Or I have standard stuff on hand.

Any guidance? What did you use?

I like to use Sweet Hungarian Paprika. I usually get mine from the Spice House.

 

[Cape Brewing]

I think "regular paprika" is fine. I think they mean sweet (regular) vs smoked... Which is also reasonably common and easy to find

 

[bob1852]

Cape - do you have a brat recipe as epic as the sweet italian sausage?

 

[Cape Brewing]

I am embarrassed to say I don't. I have tried a couple recipes and havent found one that really jazzed me.

 

[madbaldman]

http://lpoli.50webs.com/Sausage recipes.htm#FRESH

I made the all-pork brat recipe yesterday and it's pretty nice. I did have to add a good bit of water to get the consistency I wanted. Next time I think I'm going to double grind the meat as well. It was a bit course for my tastes.

 

[Boerderij_Kabouter]

The sweet Italians were great. The toasted fennel and the paprika realy played well together and the flavor was pretty great overall. I was very happy with the fat content and would recommend the combo I used.

Great work posting this up Cape! Thanks!

 

[bob1852]

damnit, I was hoping the guy from WI was gonna post an epic brat recipe

Thanks for the link stupor; I may try some of them...

 

[Cape Brewing]

Cracked open a jar of homemade "traditional dill pickles" last night. I used the pickling spice recipe and the pickle recipe from Chacuterie. I used pickling cuc's from my garden and also added a heaping teaspoon of chopped garlic.

Holy effin win!

Put it this way... I just finished jarring eight more jars.

 

[Hugh_Jass]

I am embarrassed to say I don't. I have tried a couple recipes and havent found one that really jazzed me.

Have you tried the brat recipe from "Charcuterie"? I though that was a pretty good representation of a brat.

I've been making bacon and sausage non-stop since you recommended the book and stuffer. Another hobby w/benefits. Thanks.

Oh, and I came across a simple Hungarian garlic sausage recipe not in the "bible". It works well as a bulk patty that's grilled or in a link smoked, grilled or simmered w/kraut. If you or anyone else is interested, I'd be happy to post it.

 

[TheDudeLebowski]

Cape,

So where do you get your meat in your area? There's good locations up in my woods. Littleton and Groton.

 

[Cape Brewing]

Uhhh... Yeah Hugh... fire away.

In terms of where I buy my meat... three places:

1) Boston Butts and Ribs; BJs... believe it or not... you can't beat the place.
2) ducks, pork fat, other odd ball stuff... Chinatown in Boston (I work near by)
3) Pork bellies, briskets, etc... Armando's down in Pawtucket RI. GREAT place.

 

[TheDudeLebowski]

Blood Farm up in Groton is really good in these parts. You can ask for half a cow if you want and they won't blink an eye. Quality is good plus they'll have variety (actually saw goose eggs in there at one time). You actually see moo moo going in and then leaving nicely packaged.

They use to do game but I don't believe they do anymore. However, I do have connections. Gonna work on some venison, bear and moose this fall.

 

[humann_brewing]

cape, you should be a lot bigger of a man with all this meat you make. Do you just make it to give away or are you shoveling this stuff down like I would?

 

[Cape Brewing]

LOL... Trust me. You're not the first person to say that. Same with the SWMBO. We ain't twigs but we should be at least 300 lbs more than we are. She's downstairs right now making some homemade ricotta for simple baked ziti tomorrow.

Jesus... I gotta get the pig roast vid from this year put together. Hog wasnt as good as I had hoped but it is an easy fix for next year and it was still pretty epic