/ck/ - Food & Cooking

>>9894691
>>9894677
>>9894565
>>9894561

what kind of pasta should I make tonight CK

>>6962349
Wade Moises's Take on

The Original Slim Jim

(Adapted fRom Bruce Aidells)

1 lamb intestine casing (4 feet long)

2 1/2 pounds top round chuck, cubed

1 pound beef fat, cubed

3 tablespoons paprika

2 teaspoons black pepper

2 teaspoons cayenne pepper

1/2 teaspoon ground coriander

1 teaspoon ground fennel seeds

1 teaspoon No. 1 curing salt

4 tablespoons kosher salt

2 teaspoons sugar

1 clove garlic, peeled and smashed

1/3 cup lactic-acid starter culture.

1. Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.

2. Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).

3. Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.

4. Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).

5. Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.

Yield: 16 servings.

>big fat relatives are up visiting from america
>we go out for dinner
>surprise, they order burgers
>they flip their absolute shit on the waitress when she tells them that because of canadian food codes and laws restaraunts arent allowed to serve undercooked ground beef
>their entire night is suddenly ruined because they had to eat properly cooked burgers
>BACK IN AMERICA WE CAN HAVE OUR BURGERS HOWEVER WE DAMN WELL PLEASE. FUCKIN' CANADIAN BULLSHIT.
>tell them if they want undercooked meat to just get a fucking rare or medium rare steak
>they dont want steaks, because they want their hamburgers

Please kill me.

Makes me think of pic related.

...and when you google for pic related, you find a bunch of photos and recipes from people who have made a spaghetti sandwich. Jesus fucking christ.