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6

Professional charcutier here. We usually only make beef sausage from grass fed beef, which means our ground beef is very lean. Depending on the recipe, we have various tricks for improving the texture: We add beef fat if available to add richness, or even pork fat if we don't have enough beef fat. For a 5lb batch of ground beef for hamburgers, we'll add ...


5

Curing salts contain sodium nitrite or sodium nitrate. When these curative agents are combined with the amines in meat and exposed to high heat they form carcinogenic compounds called nitrosamines. As the linked article states, commercial producers often add Vit. C to counteract some of the nitrosamine formation, but the curing mix you have might not ...


5

That foam is perfectly natural. The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. That foam is made of water soluble ...


5

Good Yorkshire pudding is not an art, it's a science. You need three things: Hot fat A hot oven Batter of the right consistency The only raising agent in Yorkshire Pudding is steam from the water in the liquid ingredients. You need to convert that water into steam fast to get a good rise, and you need the batter to crisp up quickly so it doesn't ...


4

While you might be technically correct if you were to call saucisson sec a salami, you do not make saucisson sec from commercial salami. Without knowing how the salami was produced it could be dangerous to try to do so. The pictures you posted seems to be of a cooked salami, which is significantly more perishable than its uncooked cousins. Traditionally, ...


4

Refrigerate them. When it comes down to meat, you should play it safe. Spoiled meat can develop salmonella and other forms of bacteria. Read more about it on the CDC website. That said... I believe the method of preserving you are referring to is confit: In chilly European kitchens before refrigeration, it was common to salt meat, usually duck, ...


3

Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first).


3

Hot dogs are a an example indigenous to North America of a class of sausages called emulsified sausages. The meat and fat are ground so finely that they emulsify together into a smooth paste. Other sausages of this type include German Frankfurter W├╝rstchen (of which the hot dog is a descendant) and Italian Mortadella (which is also the pre-cursor of the ...


2

Discard the contents of the pan in the trash. Wash the pan with hot water and soap. All will be well once you've done this. There is no reason to be concerned about which particular pathogens you tossed in the trash and washed down the drain. You can safely assume it was a few of all of them.


2

Another alternative would be to possibly try adding rice to the sausage like a boudan (sp?) that you would find in Louisiana and Alabama. This may change the flavor a little bit, but it will make it a softer sausage.


2

Thesaurus.com has an article on the name. Their explanation is that the long sausages got compared to dachshunds. With time, people started calling them "dogs" instead of "dachshunds". They don't list a source for the information, but I hope that, being language experts, they have fact-checked it.


2

Running it under hot water for a few seconds an then start at one end with a small cut and pull the rest off. works for me every time



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