芋頭五香肉卷 2023 Nov

芋頭  1kg (去皮计)

steam 10-20 分鐘, 蒸至半熟,  不要太熟, 之後要再拌肉, 如果太熟, 好容易碎)

吹干, 放返雪櫃, 雪几小時備用。

材料：

Minced pork 1.3kg

Pork 切細粒 700g

芋頭 1.3kg, 切皮后大概1kg

Red onion 2个(300g)切碎

Spring onion 1包切粒

先处理芋頭, 然後攪肉。

肉：

Minced pork 1.3kg

Pork 切細粒 700g

Salt 18g+30g 水 慢慢

(大概1kg 肉配9g salt )

先拌勻至起膠

然後加调味：(2kg 肉)

金平汁  60g

Oyster sauce 60g

Sugar 4tsp

Chicken power 12g

江魚仔粉  10g

生粉120g 

拌勻

細

然後加紅洋蔥粒打勻

然後分2等份, 等一陣加调好味的芋頭落去。

芋頭先 steam 小小熟, 不要太林, 如果唔係,一陣拌肉会碎晒。

蒸好, 看見已林, 就吹干, 放雪櫃備用。

要將芋頭雪返冻, 然後调味, 才同肉拌勻。

芋頭分一半(大概500g)

每份芋頭调味：

五香粉 1tsp

Salt 1/2tsp

Sugar 1tsp

Oyter sauce 1 tsp

Corn starch 2tsp

拌勻, 然後加入肉, 再加 spring onion 蔥粒, 拌勻, 雪一陣就可以包了。。

放入雪櫃, 雪一陣

可以包拉, 

一张腐皮, 剪成8份。

拿 大概115g

先放一层肉

跟著一层芋頭

再一层肉

用180度, 蒸 12分鐘

蒸完12分鐘

蒸好掃上一层油

吹一陣,然後可以放雪櫃。

粉漿：

40g 糯米粉

25g 粘米粉

1/2 baking powder 泡打粉

100ml 清水

2024/4/21 再做

买了2kg 芋頭, 切皮後净返 1.8kg

用呢個, 140℃ 頭5分鐘 heat up water

呢個800g是140℃蒸了 15-20分鐘(水滾計) 太熟。

呢個900g是140℃ 10分鐘

這樣看就知道有分別了。

2.5kg pork colkar

- 1.3kg切粒

-1.2kg minced 

3個紅大洋蔥, 攪碎 (分2份)

分2份攪

每份 (1.2kg 肉)

Salt 10g + 50g 冰水

攪至起膠

然後下：

金平汁 30g

Oyster sauce 30g

Sugar 2tsp

Chicken power 6g

江魚仔粉 5g

1egg

攪一陣

再下1份紅洋蔥

生粉60g 

太散

再加

2 tbsp corn starch 

2 tbsp plain flour 

再下spring onions 青蔥

芋頭分一半(大概900g)

每份芋頭调味：

五香粉 2 tsp

Salt 1tsp

Sugar 2tsp

Oyter sauce 2 tsp

Corn starch 2 tsp

芒果牛油果蝦沙律 2023 July

Cheddarwarst sausage from YouTube

Sausages:

1 kg or 2 1/2 lbs of pork trimmings/

shoulder that is between 20-30% fat

20 grams Kosher salt (2% of pork, you

can use 1-2% depending on your salt

preference)

Combine and let sit in fridge for 8-24

hours

Lay out cubes on tray and freeze for 45

minutes, grind on course setting

Repeat, grind again on medium

Cheddarwarst Sausage

1/2 lb or 225 grams of Cheddar

Cheese

Heaping spoonful of minced ginger

Generous grating of nutmeg

1 1/2 teaspoons freshly ground black

pepper

1 1/2 teaspoons mace

1 teaspoon freshly ground coriander

1/2 cup sour cream

4 cloves crushed garlic (optional)

Combine everything but the cheese to

the meat, add 2.5 oz or 75 ml of water

and mix with a stand mixer just before

meat becomes tacky. Then add the

cheese until thoroughly combined and

stop the mixing.

Italian blend

4 crushed cloves garlic

1 1/2 teaspoons dried oregano

1 1/2 teaspoons freshly ground black

pepper

1/2 teaspoon mace

Generous grating of nutmeg

1 tablespoon red wine vinegar

1 tablespoon red pepper flakes (adjust

accordingly for your spice level, this

was mild)

Jonathan Hitchcock

Smoked Jalapeno Cheddar Sausage from YouTube

Smoked Jalapeno Cheddar Sausage

Recipe from YouTube 

Ingredients

Metric – US Customary

500 g lean pork

200 g lean beef

300 g pork back fat

16 g kosher salt

2.5 g insta cure #1

3 g black pepper

5 g garlic powder

1.5 g onion powder

.5 g sugar

2.5 g chipotle powder

2.5 g Paprika

6 g mustard seed

2.5 g red pepper flakes

20 g nonfat dry powder milk

.8 g sodium erythorbate optional. If you chose to not use this ingredient you need to let your sausage rest in the refrigerator overnight to allow the cure to work.

60 ml ice cold cream

30 g diced jalapenos

100 g extra sharp cheddar cut into small cubes

hog casings

Instructions

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.

Prepare all of your seasonings. Clean and rehydrate your casings

Grind your very chilled meat and fat on a medium plate (6mm)

Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.

Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.

Stuff your mince meat into the casings, link, and prick out any air pockets.

If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.

Smoking Schedule

Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smoking

Next raise the temperature to 125F for 1 hour and begin to apply smoke.

Raise to 145F for 2 hours, then raise to 155F for 2 hours, then raise to 180F till the internal temp reaches 145F

(If you don't have a digital smoker just cook these low and slow so as to not render out the fat)

Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!

sour cream homemade

Method 1

1.  1 cup heavy cream

2.  1/4 cup milk

3.  1 tbsp lemon juice

Method 2

1. 1 cup heavy cream

2. 1/4 cup plain yogurt 

3. 1 tbsp lemon juice

Leave outside 24 hrs