Text 20913, 97 rader
Skriven 2012-02-05 19:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Chitlins
================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> They even offer (pork) hot Pepper intestine.. which may be too
 HN> chitlin like for me to trust (grin).

 -> I've never had it but would certainly try it once.

 HN> I never eat chitlins unless I have cleaned them!

I've never had chitlins period. They are not sold here, retail.
                                                              
When I was a kid, my folks often bought their pork by the side but
it was all cut, wrapped and frozen. Mom got the tongue, heart,
kidneys and liver by request (most of the farmers where I grew up
didn't eat offal and mom would often get a double or triple package,
for free, as it otherwise went for dog food for pennies. But she
never asked for the hog's head, brains, spleen, stomach or guts. The
abattoir would use the guts for sausage though I imagine.

Now Roslind's family killed and butchered their own hogs and she
often got stuck with washing the intestines for sausage casings. She
has never eaten chitlins either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked German Bologna by Paul Hinrichs
 Categories: German, Sausage, Smoked, Beef, Pork
      Yield: 2 chubs
 
      2 tb Salt
      1 ts Finely-ground white pepper
      2 tb Colman's mustard powder
    1/2 ts Ground celery seed
    1/2 ts Nutmeg
      2 ts Ground coriander
      2 tb Powdered dextrose
      1 ts Prague Powder #1
 
  I pureed up a bunch of back fat, jowl fat (the rind portion went
  into some righteous beans last week, the other part was a little
  streaky with meat, but mostly fat - and, of course, it's a little
  softer that back fat), and an appropriate amount (15% by weight)
  soy protein so I could use the mixture as 33% fat with lean meat
  and hit the 5% filler maximum. Working up in the Cuisinart , the
  stuff got downright runny, like pancake batter - but, in the
  fridge, it set up pretty well again.
  
  I bought a 3 pound chuck roast and when I had finished trimming it
  I had 40 ounces of fairly lean beef. I ground that twice, mixed in
  the spices, ground it again, then put it in the fridge.

  Here is the spice mixture: I mixed in 12 ounces (that's actually
  only about 24% fat, but I figured there was some in the meat
  itself as well) of the fat mixture, separated it into two "lumps"
  and processed each with a little more than 1/3 cup half-and-half
  (a little more fat) until it was very smooth - about 5 minutes
  each batch. I packed that in the stuffer and put it back in the
  fridge.
  
  Later I cut a 24-inch 2 3/4" deer casing in half, soaked it in
  vinegar (prevents sticking to the meat) for 30 minutes, stuffed
  'em, and got 2 10-inch sausages that weigh about 26 ounces each.
  
  You don't generally smoke this stuff, but I did. You're supposed
  to put sausage into a 130 F smoker and then raise the temperature
  every 45 minutes until you hit 170 . Then it's supposed to coast
  until the internal meat temperature is 155. I kinda approximated
  that. The smoker dropped down to 98 when I put the bologna in and
  I brought it back up to 130 and put on a pan or two of smoke at
  that temperature until I hit the sack. Next morning, I finished it
  off. I've never seen any point in hurrying sausage along,
  especially when they're thick and need some time for the
  temperature to equalize from the outside to the inside.
  
  The flavor of the Colman's powdered mustard was pretty much
  absorbed into the mix after processing.

  This recipe, adapted from the Kinsella book, suggests that you
  serve it on rye bread with a slice of onion and a pickle.

  From: Paul Hinrichs To: rec.food.preserving

MMMMM
 



Cheers

YK Jim


... Please don't bring Vienna sausages back into my world

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