Author: admin
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Sausage – Italian – 2025
This uses the breakfast sausage recipe as a base and adds some, fennel, crushed red pepper flakes and olive oil. This is spicy. If you need to make it milder, reduce the crushed red pepper by about half. You could also mix it half and half with regular breakfast sausage. INGREDIENTS – 2lb recipe: INGREDIENTS…
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Sausage – Breakfast – 2025
I revisited my recipe for breakfast sausage. I ground 10.5 pounds of pork butt and tried several different recipe combinations over a two-day period and made the following changes: INGREDIENTS – 2lb recipe: INGREDIENTS – 4lb recipe: INGREDIENTS – 10lb recipe: Instructions:
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Spatchcock Smoked Turkey
I guess I never put this on jrperk.com because my hands are probably too gross to take pictures during the process. I have opinions :). This is my rant. I stopped buying Turkey breasts and just get the whole turkey. I think it cooks better together and the extra parts are good for soups and…
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Easy Hack to Thaw Frozen Turkey
NOTE: I have used this method for years. It is much faster than thawing in a refrigerator and it is much easier than thawing in cold water that you have to change every 30 minutes. I am not, however, responsible for problems you have if you use this method. The great thing about this method…
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Gingerbread Syrup
We looked online and combined several recipes and tweaked them to create this recipe. It works well in Gingerbread Old Fashions and Gingerbread Martinis. INGREDIENTS: INSTRUCTIONS:
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Apple Cinnamon Streusel Bundt Cake (Ava’s)
INGREDIENTS (STREUSEL TOPPING): INGREDIENTS (CAKE): INGREDIENTS (VANILLA GLAZE) (OPTIONAL): INSTRUCTIONS: INSTRUCTIONS (Streusel Topping): INSTRUCTIONS (VANILLA GLAZE): INSTRUCTIONS (CAKE):
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Salting Essentials
It is easy to add salt but it is very difficult to fix an oversalted dish. Avoiding oversalting is easy if you plan ahead. PROCESS: PROPER SALTING RATIOS: If the recipe says, salt and pepper to taste, don’t risk ruining the food by guessing. Follow these ratios and adjust just before serving, if necessary: SOURCES…