From Bad to Worse

Doh! What possessed me to write about a luncheon meat when I hadn't finalised the recipe! Normally, it takes numerous trials to formulate a recipe; there's so many variables. With a fresh sausage it's not so bad because you can do trials in 100gm batches and try 5 or 6 variations at a time. I've not yet found a fool-proof way of doing a similar thing with luncheon meat which means that I end up with vast quantities of not too good sausage.

This is my second trial of the recipe for Ham and Garlic Luncheon Meat and to be honest it's worse than the first! I can't believe that, when all I had to do was make the paste firmer, I've managed to make it softer! All I can think is that I messed up on the ratio of fat to meat.

Garlic and Ham Sausage

Oh well, back to the drawing board. I'm not even going to mention the two meat cures I'm doing at the moment: it'd be tempting fate too much!


These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are two comments

Robert

Phil; you mind if I take a look @ the recipe I have a bit of time if you like use my email

Robert

Robert, - 22-10-’11 06:10
Phil

Email on it’s way!

Phil, - 23-10-’11 16:43

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.