(Part 2) Best meat & seafood according to redditors

I love this idea. Heading to the store tonight to buy more shells.

*And even though no one asked, if anyone is curious where to buy shells I go to a specialty food market and buy escargot shells because you get a lot of uniform shells for a decent price. Something like this

Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).

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Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY

Then to answer your questions:

1. The temperatures where I live range from -30F - 95F. So, I do my sausages, dried and/or smoked during the cooler months. You can optionally use a refrigerator that should be set at 45-48F degrees, for the curing process. Or find a dark, cool place like a basement.
   
2. Use Cure #2, which is recommended for long curing sausages and meats
   
3. My first attempt to make dried sausage was this recipe:
   
4. SAUCISSON SEC RECIPE
   
   📷
   
   PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)
   
   This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.
   
   As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.
   
   A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.
   
   As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
   
   

   What You'll Need
   

   
   

• 4 1/2 pounds/2 kg pork meat
  
• 1/2 pounds/225 g fatback
  
• 2.7 Table Spoons/1 1/2 ounces/40 g kosher salt
  
• 1 Table Spoon/1/4 to 1/2 ounces/10 g black pepper (coarsely ground)
  
• 1 Table Spoon/ ounces/15 g ​dextrose
  
• .4 Table Spoon/1/4 ounces/6 g curing salt no. 2
  
• 1.2 Table Spoon/2/3 ounces/18 g garlic (minced to a paste)
  
• 1/4 cup/59 ml white wine (dry)
  
• 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)
  
  
  

  How to Make It
  

  
  

1. Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.
   
2. Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.
   
3. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.
   
4. Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.

HAM!

It's called black pudding, It is absolutely delicious.

Redondo's Mild Lisboa Portuguese Sausage 10 Oz (4 Pack) https://www.amazon.com/dp/B07NY37B95/ref=cm_sw_r_cp_api_i_msE3DbPZCX2PQ

Probably this https://www.amazon.com/gp/aw/d/B074YVH1Y2/

https://www.amazon.com/365-Everyday-Value-Breakfast-Sausage/dp/B074H7H8JF

https://products.wholefoodsmarket.com/product/wellshire-farms-wellshire-smoked-andouille-sausage-0ded18

I too had a hard time with this. Local upscale grocery store only had very short casings, I believe this brand. Had to find a real good local butcher that carried longer ones and he was much cheaper but there were a couple that had splits in them and they weren't nicely preserved in salt. Hog casings are a good size for the kinds of sausage I like, but experiment and don't over-grind or over-heat your meat.

I've also seen them at Cabela's and other big sporting goods stores that carry the grinders and stuffers. Eastman Outdoors brand and they also sell spice mixes that you don't need.

There are also vegetarian sausage casings if the thought of intestine grosses you out but eating meat doesn't... :-/

Jeese, I thought that Salami was expensive. Check this out.

What the hell? They feed those pigs Gold?

AAHHHHH!!! Run for the hills. Wow.....

These pigs must bathe in gold and eat a diet of silk.

I don't remember the exact technique I used. It was a couple months back. But I don't think it was lacking flavor. It was just an overpowering "cat food" aroma that spoiled it for me.

For the occasion you do want a beef patty, you might try Schweid & Sons "The Prime Burger". I had the best burger I've ever made at home the other night with those.

Famous Dave's "Devil's Spit" Pickle Chips are also a must-have burger condiment as well IMO. They're not nearly as spicy as the name and label would suggest, but the flavor is amazing. Wickle's Pickles are a strong second-place if you can't find Devil's Spit.

I can make a video of it if you like but basically you take garlic cloves(about 4 per half cup of Sesame Oil), 1/2 cup sesame oil, and 1/2 cup of Red Korean Spice. You heat the sesame oil up and boil the garlic in it until lightly browned. Place the red chili powder in a heat safe bowl and pour the garlic sesame oil over the top of the powder and let sit for 10 to 20 minutes. If you want a little more flavor you can add dried scallops(Crush them first) and dried small shrimp(Chopped) into the powder before you pour in the oil. I also recommend mixing this with Ponzu Sauce(Japanese Citrus Soy) as it makes a great combo. Let me know if you have any questions or would like to see a video of how to do it.

Icelandic Cod Liver Wild Caught (Foie de Morue) 4oz. (PACK OF 12 CANS) https://www.amazon.com/dp/B07935LV8F/ref=cm_sw_r_cp_api_i_7sRQCb1WAMTGQ

And for chicharrones I’m spoiled because I live in south Texas and they are literally everywhere. I think my favorite plain ones are from sams club though.

just thought up a joke, "What is the goy equivalent of kosher bagel and lox?" Answer

ahhh ha

It's tuna, but in a pouch.

Here are some I found on amazon. After shipping it's $19 for 24 shells.

http://www.amazon.com/Escargot-Shells-Large-Empty-pcs/dp/B00308B23S

And here are some with prime shipping $15 for 36 shells.

http://www.amazon.com/gp/product/B004Y18ANU/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00308B23S&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1NNXV16A71672SS1G50K

Both have reviews with people who have used them with shell dwellers.

http://www.amazon.com/gp/product/B001EO61AO/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000GD3SW8&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01J4XKA0R18GCTS4QZMS

I mean, boiling them is certainly safer. But for what chemicals they might be processed with and the safety related to those, I can't say at all. I simply wouldn't eat them, I would look for an alternative source for your freeze-dried shrimp needs.

Something like this is probably cheaper anyway.

Great idea and well executed. In the interest of giving back, consider adding this to your Amazon list, it's the best all around food at the best price that I've ever found.

10 minutes?

Black pudding

Bacon rashers - Just get from any butcher. Its just a different cut. Or get here. Or Amazon

British style pork sausages - Again, easy to get from a butcher (basically same as Irish pork sausages). Or Amazon.

That took me 3 minutes.

Rendezvous Rib Box


I eat nothing but these, doctor says they gonna take my foot.

I've ordered it from Amazon here a few times and have been pleased with the product. It comes in great size for personal/family use as compared to some of the larger containers you find elsewhere.

Ingredients:

Tortillas

1 package of tofu

red chili flakes

salt to taste

1 large sweet potato

vegan sausage: https://www.amazon.com/El-Burrito-Soyrizo-12-Pack/dp/B075RSHDKJ

1 can of black beans

Hot sauce or BBQ sauce

assorted veggie: I like mushrooms, onions and bell peppers.

Yields: 10 burritos

Freeze for grab and go or for camping!

This thread is way better than anything googling could produce. I just want to verify though. We're talking about canned chicken in water like this right?

I thought it was this stuff: http://www.amazon.com/Swanson-Premium-Chicken-3-Ounce-3-Count/dp/B000FKAPS2

I work in an office and I have an hour long commute. I can't rely on myself to remember to bring lunches every day, so I brown bag some hard boiled eggs, and some fruit/veggies (all from the bodega on the corner).
Through Amazon, you can subscribe to get your food delivered:
Salmon:
http://www.amazon.com/gp/product/B0025ULK66
Protein:
http://www.amazon.com/gp/product/B002DUD7HS/
Brown Rice:
http://www.amazon.com/gp/product/B000FIXT2I/
Keep that shit in a box under your desk with some hot sauce. It works. I been doing this for about a year.

I mean, I didn't make up the nutrition information, it's on the label. Go to their website or the Amazon website. This isn't just plain salmon, this is smoked and cured salmon, it has been seasoned and is cured with brown sugar before being cold smoked. It absolutely has carbs.

Salmon might have 0 carbs if you buy fresh salmon. But if you buy anything fully cooked it probably has carbs. The meal is closer to 11 grams of carbs, that's low, low enough for atkins or paleo or some of the other low carb options, but unless you're OMAD or near it 11 net can be pretty damn heavy and doesn't leave you much room for error the rest of your day.

https://www.amazon.com/Smoked-Sockeye-Salmon-Nova-Lox/dp/B0734CNB1Q

Discount Ham

These I use it while camping, hiking, etc. Comes in Tuna, Salmon and Chicken. I wouldn't mess with canned stuff, personally.

A chicken fillet sandwich is not a chicken burger. To make the sandwich: you take a bread roll (demi-baguette) and add mayo, lettuce, some grated cheddar and a little finely sliced raw onion (last two are optional). Then you take a southern fried chicken fillet (something like this https://www.amazon.com/Tyson-Premium-Cooked-Breaded-Chicken/dp/B073XZQ8M2 I figure you'd get something like this in any frozen food section of a supermarket) and slice it into diagonal strips, then lay that into the roll. And that's it. Perfect.