Found this on YouTube: Thought this is worth sharing on a meat related website. A vegetarian eats meat for the first time in 22 years … Continue reading
Rudy
Let me start with the Bratwurst which is translated “Frying Sausage” and would include any of the fresh sausages we put on the grill. I know we refer to Bratwurst or Brats to the fresh German style sausages we … Continue reading
I made it a point today to read some of the negative reviews of the Jaccard Tenderizer on Amazon. Let me work on this step by step. Will not tenderize a cheap steak! If the meat cutter cuts a ¾ … Continue reading
Is it worth for me to invest in a meat grinder? To determine this you have to answer a few other questions. Are you frequently cooking at home? Do you want to save money? Are you a hunter and process … Continue reading
The Boston Butt is the pork shoulder, weighs 6 to 9 pounds, can be bought bone in or boneless and is right now very affordable – look for sales in stores. The cheapest way to buy is 2 pieces vacuum … Continue reading
What do I need to get into Home Based Sausage Making? You might have read my post on the “WHY to make your own Wurst” and tried my low cost easy recipe on ingeskitchen.com to start making your own lunch-meat … Continue reading
Boneless Pork Loins were on sale for $ 1.49 lb at one of our local supermarkets and while selecting a couple for me, a lady, which was actually older than I, from an independent senior complex (saw her get into … Continue reading
Click here to see the definition of Peameal Bacon on Wikipedia. When we received the peameal bacon in our store we always sliced it thin and rolled the slices in cornmeal, that our customers get a nice crust when they … Continue reading
As the definition of Corned Beef is already explained at Wikipedia there is no need for me to go into this. Let me also restate that this post presents my taste and my opinion and that I do not have … Continue reading
With all my years working in the food industry I came across some real asinine decisions coming from our regulators. When labeling our food we now have to list all ingredients with allergens separate, so when picking up a carton … Continue reading