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Friday, September 13, 2002

Here's a good thing to try when you have some panko, a few skewers, an onion, pork cutlet, and some green peppers. Shish-kabob in a blanket, kushiage. You can make your own tonkatsu sauce or you can buy some here or at a local oriental grocery store. Then shred a whole lot of fresh cabbage to have with it. Get the green bell peppers and Colorado sweet onions, both for 69 cents a pound at Lowes this week. 3:34:49 PM    comment []

The back ribs were a nice ruby red when removed from the bag they were being cured in. Now they are hanging from bacon hooks getting ready to go into the smoker overnight. They'll be smoked tomorrow morning.... 1:22:55 PM    comment []

Berner Bacon Viennas with Cheese  ("Choice pork and beef and hard cheese, are used for this appetising product. The sausages are stuffed in casings , smoked and scalded and then wrapped in smoked belly bacon.") Wrapping smoked sausage in bacon! Mixing beef and pork is nothing new, neither is the sausage with cheese. But the bacon wrap adds a new dimension (if only of cholesterol). Here is my recipe for jalapeno/cheddar sausage, which seems a good candidate for an attempt at duplication of the bacon-wrap technique (though it already has a goodly amount of bacon: Jalapeno sausage with cheddar cheese 5 pounds coarsely-ground pork loin 2 pounds jalapeno peppers, seeded, thinly (2mm) sliced 1 1/2 pounds sharp cheddar cheese, 1/4-inch cubes 1 1/2 pounds thicked-sliced bacon, cut into short 1/4-inch width strips 2 tablespoons coarsely-ground tellicherry peppercorns 2 tablespoons kosher salt 2 tablespoons ground aleppo pepper 2 tablespoons pimenton picante 1 level teaspoon Prague Powder #1 1 beer (for the recipe, more as needed for the wurstmeister) bratwurst-size hog casings (32-35mm) Mix the dry ingredients in a bowl, or on the countertop if you don't mind the mess. Combine the pork and bacon, mix thoroughly. Now add the spices and mix thoroughly (latex gloves are handy). Add the beer and mix some more - when it squishes out of your hand easily, it will not stress the stuffing machine. Mix in the jalapenos and the cheese last. Fill the stuffer (it will take two loads on a 5-pound stuffer) and fill the casings. Twist off into links, if desired. Move sausage to the smoker and hold at 130F for 12 hours. Smoke with cherry wood for two hours. Increase smoker heat to 185F and bring internal temperature of the sausage to 152F (this takes a couple of hours). Remove from smoker, shower in sink to lower internal temperature, and hang to dry at room temperature for 12 hours. Move sausage to refrigerator and allow to dry 4 to 5 days for maximum flavor. Cut into links and serve thin slices with your favorite beverage.   10:39:40 AM    comment []