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No baked beans?

I'm always impressed at how little waste there is with a pig when you use everything.

What you do is take a plate and put it in the fridge and keep it there till its good and cold. I do this when I start the boil. Once the temperature is getting up past 210F by your thermometer you can take a small spoonful of the jam and smear it on the plate. The cold plate will cool it...

Lemon juice is good in jam. It contains little to no pectin but reducing the pH neutralizes the negative charges found on some of the pectin molecules which allows them to assemble into strands thus allowing them to set the jam. Basically making the most out of what you have. Also lowering...

With spring approaching and berry season upon us, I thought I'd share a good foolproof strawberry jam recipe for those who may have had trouble making strawberry jam before and prefer not to buy a lot of additives. Decap strawberries and weigh them. To the net weight of the strawberries...

Sounds good. Sounds like what we call a frittata. Sky's the limit on what you can add and its a good way to make use of extra eggs when the hens are in overdrive. We add either milk or heavy cream to the eggs and this makes a big difference in the texture. You may want to try adding either...

If its anything like people watching at Whole Foods the show is priceless. I find Portlandia's satire of the liberal mindset hilarious. They have some great skits which highlight the lunacy of the far left.

I love cajun and creole cooking. One can learn a lot by learning how to cook cajun dishes. The process and principles used can be applied to other things like beef stew. And like you say, you can screw it up because there are reasons you do things the way you do when preparing a cajun dish...

Where's the like button when you need it?

Have you ever heard the old folk tale about the soup rock? If not, its an old tale about a beggar who comes through town without a penny to his name but he has a kettle and a rock. When no one is willing to give him food he goes to the creek and builds a fire, fills his kettle with water and...

Me too!

Venison Bologna

It shouldn't be turning it brown. Should turn it red like the color of ham. Also, a TBS is too much. For 10 lbs you only need 2 tsp. Mix this with your salt and mix it with the meat well. Best to cover it then and let it sit overnight in the fridge to let the nitrite work. The very best...

You should be fine then but your bacon might be greasy than it should be since you have your heat up so high you are rendering fat.

Not at all as long as you use it per the label. It reacts and breaks down so their is very little if any left if you follow the instrutions. General rule though is you should always use curing salt when you are smoking meats or have meat in an aneorobic environment which is between 40 - 140F...

Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Looking good. Be careful that you don't offend anyone with that bacon.

Original peperoni was made with either beef or pork or a combination of the two. This recipe splits the difference giving you the best of both worlds. You can avoid a few minor problems by using both. More user friendly.

No, beef has more myosin and helps the bind but you can make it with all pork if you want. Just use lean pork with less than 30% fat. You might want to mix some butt with loin to be sure you keep the fat down. Pepperoni shouldn't have much fat in it.