tag:blogger.com,1999:blog-5957421587531364948.post1524305628604287584..comments2023-10-12T03:34:09.599-04:00Comments on Escape the Herd: Taking It Into My Own HandsUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5957421587531364948.post-32035160830515894422011-03-04T23:12:52.522-05:002011-03-04T23:12:52.522-05:00I love all your experiments - I have made hot sauc...I love all your experiments - I have made hot sauce and rendered tallow and lard but for the rest - not yet!Christyhttps://www.blogger.com/profile/01129372114193004027noreply@blogger.comtag:blogger.com,1999:blog-5957421587531364948.post-2203096061154924842011-03-03T11:31:03.567-05:002011-03-03T11:31:03.567-05:00I just made my 1st batch of sriracha sauce & l...I just made my 1st batch of sriracha sauce & love it! Will never buy hot sauce from the store again.<br /><br />My family makes approx. 200 lbs of pork sausage every year & we do not render the fat.Leehttps://www.blogger.com/profile/00828761418112187546noreply@blogger.comtag:blogger.com,1999:blog-5957421587531364948.post-21609338371440454102011-03-03T11:22:35.286-05:002011-03-03T11:22:35.286-05:00Jan:
No, I didn't render the pork fat first. ...Jan:<br />No, I didn't render the pork fat first. I wonder if that would have helped? Obviously I am still learning. I know people who make pork sausage a lot and I don't think they render the fat they add in.Chuckhttps://www.blogger.com/profile/04493123424195804149noreply@blogger.comtag:blogger.com,1999:blog-5957421587531364948.post-72520983225438275202011-03-03T11:18:56.792-05:002011-03-03T11:18:56.792-05:00I am going to do some fermented foods this summer ...I am going to do some fermented foods this summer after our CSA co-op kicks in, and kimchi will probably be the first, simply because I like it, and it's spicy enough to mitigate that "fermented taste." (It's all about baby steps, you know).<br /><br />I was going to post about rendering lard, which we did last weekend and I documented with photographs, today but am very busy at work - I am most likely going to post it tomorrow for Fight Back Friday. Rendering tallow isn't really any different.<br /><br />I, too, like a little ice cream every now and then and make it myself. My 16 yo son is having friends this weekend and we're making burgers and fries (my burger will be bunless and my fries will be from sweet potatoes), and he's asked for my homemade peppermint ice cream because it's his favorite. I will have a scoop, then try to forget it's in the freezer (much easier these days than it used to be).<br /><br />I haven't tried Pemmican yet, but you know, I think I will when our new side of beef comes in. And did you render the pork fat before you added it to the venison sausage?Janhttp://www.janssushibar.comnoreply@blogger.comtag:blogger.com,1999:blog-5957421587531364948.post-33657589290217601942011-03-03T09:13:40.715-05:002011-03-03T09:13:40.715-05:00the good news is, in my house, i get all the kimch...the good news is, in my house, i get all the kimchi to myself. i am halfway through my first batch and look forward to doing another batch.Chuckhttps://www.blogger.com/profile/04493123424195804149noreply@blogger.comtag:blogger.com,1999:blog-5957421587531364948.post-47383635946580022732011-03-03T08:53:33.077-05:002011-03-03T08:53:33.077-05:00Glad to hear your kimchi turned out great. I eat ...Glad to hear your kimchi turned out great. I eat it every day. Soon I'll be posting an alternate method kimchi recipe that doesn't use a brine.MAShttp://criticalmas.comnoreply@blogger.com