How to Cure & Age Capicola – Homemade Capicola – Perfect Charcuterie

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How to Cure & Age Capicola - Homemade Capicola - Perfect Charcuterie
Author: 
Recipe type: Curing Meats / Charcuterie
Cuisine: Italian
 
Capicola or cured and dry-aged pork neck is absolutely amazing. The outstanding aroma and robust, rounded flavor, make this one of the most popular Italian cured meats.
Ingredients
  • 2.5kg Pork neck
  • 70g Salt
  • 15g Sugar
  • 15g Prague Powder #2
  • 8g Cracked Black Pepper
  • 4g Crushed Juniper Berries
  • 2 Bay Leaves Crushed
  • 2ml Ground Nutmeg
  • Paprika
Instructions
  1. Measure out the Prague powder, salt, sugar, nutmeg, black pepper corns, bay leaves and juniper berries.
  2. Place the juniper berries, black peppercorns and bay leaves into your spice grinder and process this until fine.
  3. Add the ground spices to the rest of the powders and mix this together thoroughly.
  4. Place the pork neck on your work surface and roll it tightly length-ways. Use butchers twine to tie the roll firmly. This helps the roll keep its shape.
  5. Place the meat in a roasting tin or catch tray and sprinkle the curing mixture evenly over the meat. Pat the powder into the surface of the meat as you go until all of the meat has a coating.
  6. Turn a vacuum packing bag half inside out. Feed the meat into the bag and unfold the bag to close it around the meat. Pop this into your vacuum packer and seal it up good and tight. It is a good idea to give the bag a double seal for security.
  7. Place the vacuum packed meat in your refrigerator for 7 days to cure. You can also seal the meat in a ziplock bag, but then you must massage and flip the meat every day while it is curing.
  8. After the curing time, remove the meat from the bag and rinse it thoroughly under cold running water. Use a clean dish towel to pat the meat dry.
  9. Place the meat on a board and sprinkle liberally with paprika all over and press this into the surface of the meat. Place the meat on a rack and allow this to age for 5 to 6 weeks at a temperature of 14 to 18c, or 57f to 65f, and humidity of 60-70%.
  10. After this time, cut the strings away from the capicola. Cutting the roll open reveals the beautifully colored cured meat with a firm texture and an absolutely amazing aroma.
  11. Slice the meat thinly by hand or machine and you're ready to taste heaven.

 

Leipold’s Ham – Kosher Ham from Lamb – How to make Kosher Ham at Home!!!

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Leipold's Ham - Kosher Ham from Lamb - How to make Kosher Ham at Home!!!
Author: 
Recipe type: Curing Meats
Cuisine: South African
 
Leipold's ham, named after poet Louis Leipold, is an incredibly delicious ham made by curing lamb or young mutton. This recipe would have appeared somewhere in the early nineteenth century from a little town called Worcester in the southern Cape, South Africa.
Ingredients
  • 2kg Leg of lamb, deboned
  • 240g Salt
  • 95g Prague powder
  • 3Lt Hot Water
  • 40g Sugar
  • 20g Cracked Black Pepper
  • 10g Ground Coriander Seed
  • 1 Sachet gelatin
  • 3 Bay leaves
  • 2 Sprigs parsley
  • 15ml Whole black peppercorns
  • 1 Carrot
  • 1 Onion
  • 2 Whole cloves
  • 10ml Hot English mustard
  • 25ml Brown sugar
  • 50ml White / Red wine vinegar
Instructions
  1. Place the hot water in a non-reactive pot and add the salt, sugar, cracked black pepper and ground coriander seed.
  2. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating the pot in a sink of cold water. Once it has cooled, stir in the Prague powder until dissolve, then put this aside.
  3. Have your butcher debone the leg of lamb. He will inevitably place this in a net. Remove the leg from the netting.
  4. There will be a tunnel through the meat where the bone was removed. Find the narrow side and slice through the meat. Open the leg and flatten it out.
  5. Sprinkle a layer of gelatin over the meat. This will absorb liquid and expand negating any possibilities of air pockets in the rolled meat.
  6. Starting with the wide edge of the meat, roll the leg up as tightly as possible.
  7. Using butcher's twine tie the roll very firmly. Three rings across the roll should do the trick, then finish this off with one tie along the length to close the ends of the roll.
  8. Place the roll in a large non-reactive container and pour in the curing brine.
  9. Using your brining syringe, suck up brine and inject this into the meat from the ends of the roll, withdrawing the needle as you depress the plunger. Continue with this until you're convinced that all of the meat has been treated.
  10. Place the lid on the container and let the meat cure in your refrigerator for a full 7 days, turning the meat each day.
  11. After 7 days, remove the lamb from the brine and wash it thoroughly under cold running water. Dry the meat with a clean dish towel, place the meat on a rack over a roasting tin or catch-tray and allow this to air-dry in your refrigerator for 5 days.
  12. After five days you'll have a magnificently colored ham with a glossy patina.
  13. Place the ham in a large pot. Add 3 bay leaves, a couple of sprigs of parsley, the whole peppercorns, a chopped carrot and onion studded with 2 whole cloves.
  14. Pour in enough water to cover the ham. Bring this to a simmer and allow this to continue for 60 minutes.
  15. For the glaze, mix the brown sugar, mustard powder and white wine vinegar.
  16. Remove the ham from the pot and pat it dry. Place it in a roasting pan and baste it all over with the glaze. Roast the ham in a preheated oven at 160c or 320f for 30 minutes.
  17. Remove the ham from the oven every 10 minutes to brush on more glaze.
  18. After the roasting time, remove the ham from the oven and allow it to rest for 5 minutes. Cut the string away from the meat and slice the ham into thin slices before serving.
  19. This ham also makes awesome cold cuts.

 

Product Review – The Smoke Daddy Vortex Smoke Generator – New Passive Smoke Generator from Smoke Daddy!!!

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6 months ago I introduced an incredible product from Smoke Daddy, the cold smoke generator. They have now come up with a passive smoker unit called the Vortex. Mine has just arrived, so let’s have a look.

Before we continue, you can get more details on the Vortex by clicking the onscreen link.

The unit comes in a sturdy full color printed box, ensuring it will arrive undamaged. It sates clearly on the top that unit can be used for hot and cold smoking, and that it can be used with any existing closed barbecue grill. Very importantly, like all of their other equipment, it is 100% made in the USA.

Opening the box reveals the Vortex. But before we get onto that, all of the instructions are included in detail inside the lid.

The instructions explain clearly how to set the unit up to prove smoke for anything from 2 hours to 10 hours of smoke. In addition, how to ignite the unit to get it smoking.

Looking at the Vortex, it is manufactured from a really heavy gauge stainless steel mesh with a solid stainless steel surround and just from the feel of it, you know the Vortex means business.

On one side, there is a large indented circle for longer smoking times, and on the reverse side a smaller indented circle for shorter smoking times. These circles are filled with wood pellets which are then ignited. The flame-less burn proves the smoke required, while not affecting the temperature in the smoking enclosure. This makes the Vortex ideal for hot or cold smoking.

In the second part of this un-boxing video, I will be making smoked garlic powder to demonstrate the capabilities of the Vortex. I need 4 hours of smoke so I am filling the large circle with pellets. To get just 4 hours, I am going to ignite both sides of the circle and ignition points will burn towards one another. This will actually give me about 6 hours of smoke, but there is bit of breeze today, so I am playing it safe. If I only lit one side, I would get up to 10 hours of smoke. Using the smaller circle on the reverse side, I would get 2 hours from a double ignition, or 4 hours from a single ignition.

These are regular wood pellets from local supplier, however you can get wood pellets directly from Smoke Daddy as well. The original Smoke Daddy pellets contain a little charcoal as well aiding the burn, and giving a better smoke ring. I will also be testing the Vortex with fine wood chips to see if these will work.

Stay tuned for the next episode when we fire this baby up.

 

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC – Part 2

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC - Part 2
Author: 
Recipe type: Chicken / Fast Food / Take-Out
Cuisine: American
 
Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
Ingredients
  • 8-12 Chicken pieces
For the Secret Herb & Spice Blend
  • 15ml Paprika
  • 10ml Onion Salt
  • 5ml Dried Sage
  • 5ml Garlic Powder
  • 5ml Dried Oregano
  • 5ml Cayenne Pepper
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground Coriander seed
For the Curing Brine
  • 3lt Water
  • 5ml Whole black peppercorns
  • 1 Whole allspice
  • 5ml Ground ginger
  • 50g Sugar
  • 105g Prage powder / pink curing salt (NOT Instacure)
For the Coating
  • 2 Cups all-purpose flour
  • 4-6 eggs, beaten
Instructions
  1. Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
  2. Prague powder, or pink curing salt is available worldwide from butchery suppliers, and you may even buy it directly from any butcher that processes cured meats and sausages.
  3. Prague powder is not to be confused with Instacure which is a totally different formulation and cannot be substituted.
  4. Before continuing, if you have not viewed the original video, please do so now as it contains all of the introductory information about the process.
  5. To make up the curing brine, place all of the brine spices, excluding the prague powder into a large pot. Add half of the secret spice blend to the pot as well, then pour in 3 liters of water.
  6. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes.
  7. Quick-chill the brine by floating it in a sink of cold water. Changing the sink water every few minutes will speed this up as well.
  8. While the brine cools, use a carving fork or skewer to punch holes through the skin of the chicken pieces. This enables the curing brine to penetrate the chicken more efficiently.
  9. Place the chicken pieces in a large non-reactive food-safe container.
  10. Remove the cooled brine from the sink and add the Prague powder. Stir this thoroughly until totally dissolved.
  11. Pour the brine over the chicken pieces and pop a couple of side plates on top of the chicken pieces to keep them submerged.
  12. Put the lid on the container, transfer it to your refrigerator and allow the chicken to cure for a full 24 hours.
  13. Place the all-purpose flour in a large bowl and add the remaining half of the secret herbs and spices. Mix this until combined, then cover the bowl with cling-wrap.
  14. The following day, remove the chicken from the brine and pat it dry with a clean kitchen towel.
  15. Before coating the chicken, sprinkle a layer of the seasoned flour over a large platter. This is where the coated chicken will set, and the layer of flour prevents the coating from sticking to the platter.
  16. Working with on piece of chicken at a time, dredge the chicken in tbe seasoned flour to coat all over.
  17. Dunk the the chicken in the egg to wet all of the flour.
  18. Return the chicken to the flour, making sure to get a good solid coating all over. Transfer the coated chicken to the platter to set, then continue with the remaining pieces.
  19. Allow the coated chicken to set for 20 minutes.
  20. Half-fill a large pan with oil and heat this to 160c or 320f.
  21. Carefuly drop the chicken into the oil and fry for a full 20 minutes turning halfway through. If you have chicken wings among your pieces, half the frying time for these.
  22. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  23. The chicken does benefit from standing for a while before serving. Five to ten minutes is ideal.
  24. And there it is.... golden, crispy and aromatic KFC deep-fried chicken.

 

How to Make Little Smokey Frankfurters from Start to Finish – How to Make & Smoke Mini-Frankfurter Sausages!!!

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How to Make Little Smokey Frankfurters from Start to Finish - How to Make & Smoke Mini-Frankfurter Sausages!!!
Author: 
Recipe type: Sausage
 
These little smoked cocktail frankfurters are amazing, and really easy to make. I am using trimmings from a whole ribeye roast, but you can use rump or sirloin as well, provided the the fat content is 25%. If you use a leaner cut, add the balance in pork back fat. You can find the printable recipe on our website http://Whats4Chow.com This is episode #375 with Whats4Chow.com - please subscribe for notifications and updates.
Ingredients
  • 1.8kg Beef, 25% Fat
  • 200ml Milk powder
  • 1 medium onion
  • 3 Cloves garlic
  • 120ml Paprika
  • 36g Prague powder
  • 20g Kosher salt
  • 360ml Water, well chilled
Instructions
  1. Cut the meat into pieces that will fit through the feeder tube of your mincer. Cut a medium onion, peel 3 cloves of garlic, measure out the Prague powder and salt, as well as the milk powder and paprika. Use a good quality paprika as the success of this endeavor hinges on this.
  2. Place the meat in your freezer for 15 minutes, then run this through your mincer using the coarse mincer plate. Return the meat to the freezer for 15 minutes.
  3. Run the onion and garlic through the mincer and place this in your refrigerator.
  4. Combine the paprika, milk powder, Prague powder and salt. Mix this together thoroughly.
  5. Remove the meat from the freezer and place it in a large tub. Add the minced garlic and onion, and the paprika mixture. Mix this all together thoroughly.
  6. Run the beef through the mincer again, this time using the medium plate. Return the meat to the freezer for 25 minutes.
  7. After the chilling time place the meat back into the tub. At this stage the meat, despite being chilled is quite sticky and needs to be tempered by adding water. You need to add 20% of the meat weight in water in order to make it workable, and to make sure it will run through the sausage stuffer smoothly.
  8. Run the meat through the mincer again, this time using the fine plate.
  9. Load the finely minced meat into the hopper of the sausage stuffer.
  10. I am pumping this into 18mm collagen casings and to do this I have the 12mm funnel attached to the stuffer.
  11. Place the hopper on the stuffer and turn the crank until the filling reaches the end of the funnel. Load the casing onto the funnel, twist the end and start cranking.
  12. When making the mini franks, it is much easy to twist off the links progressively. If you extrude the entire length, you stand a good chance of ending up with over-filled casings that are difficult, or impossible to crimp and form links.
  13. Once all of the links are filled and formed, it's time for the smoker. I am using the Smoke Daddy Cold Smoke Generator attached to my regular gas barbecue.
  14. Fire up the smoker and arrange the sausages on racks, or hang them from the warming rack. The sausages must not be touching. Ignite a single burner furthest from the sausage, close the lid and allow the sausages to smoke for 2.5 to 3 hours. The barbecue thermometer should read 80c or 176f, and the target internal temperature of the sausages is 65c or 149f.
  15. Once smoking is complete, remove the sausages from the barbecue. These are only partially cooked and require cooking to completion, either by boiling, broiling or gently frying them to perfection.

 

Smoked Chicken Breasts – Cured and Smoked Chicken Breast Cold Cuts – How to Smoke Chicken Breast

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Smoked Chicken Breasts - Cured and Smoked Chicken Breast Cold Cuts - How to Smoke Chicken Breast
Author: 
Recipe type: Chicken / Smoked
 
This is part 10 of our short course on smoking and curing meats. Today we're curing and smoking chicken breast for use as cold cuts.
Ingredients
  • 8-16 Skinless, boneless chicken breasts
For the Brine
  • 5lt Water
  • 12.5g Saltpetre
  • 60g Sugar
  • 300g Salt (Kosher or dairy or rock salt)
  • 30g Black pepper corns
  • 10g Whole allspice
  • 45g Whole or ground coriander seed
  • 50ml Bicarbonate of soda
Instructions
  1. To cure the chicken, pour 5 liters of water into a large non-reactive pot. Add the saltpetre, sugar, salt, black pepper corns, whole allspice, coriander and bicarbonate of soda.
  2. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating it in a sink of cold water.
  3. Pour the solution into a large non-reactive container. Use a ladle to remove about 250ml of the liquid and pour this through a fine filter.
  4. Use your brining syringe to inject the filtered brine into the chicken breasts. Insert the needle all the way into the breasts from the thick end. Slowly remove the needle as you expel the liquid. Inject each breast 3 times.
  5. Place the breasts in the remaining brine, put the lid on the container and let this cure for 12 hours in your refrigerator. If you have not injected the breasts, allow the chicken to cure for a full 24 hours in your refrigerator.
  6. The following day, remove the breasts from the curing brine and pat them dry using clean dish cloths.
  7. Transfer the breasts to stainless wire racks.
  8. Fire up your cold smoker with apple wood chips. For the first 30 minutes we are cold smoking the chicken, so none of the barbecue burners will be lit.
  9. Place the chicken in the barbecue and allow these to smoke for 30 minutes.
  10. After 30 minutes, ignite the burner furthest from the chicken and raise the temperature in the barbecue to 110c or 230f.
  11. Insert your probe thermometer into the center of the thickest breast, close the lid and allow the chicken to smoke for 2 to 2.5 hours until the internal temperature reaches 79c or 174f.
  12. Remove the chicken from the barbecue and allow it to cool completely before vacuum packing for storage in your refrigerator or freezer.

 

Pressed & Smoked Ham – Making Cold Cuts at Home – Homemade Ham Loaf

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Pressed & Smoked Ham - Making Cold Cuts at Home - Homemade Ham Loaf
Author: 
Recipe type: Cold Meats / Cold Cuts / Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
Today we're going to make a pressed ham, then cook it gently in water bath before drying and cold smoking it with the Smoke Daddy cold smoke generator.
Ingredients
  • 1.4kg Relatively lean pork (shoulder or rump)
  • 20g Non-iodated salt (or 40g for a stronger ham)
  • 3g Potassium nitrate saltpetre)
  • 2.5ml Ground white pepper
  • 2.5ml Ground nutmeg
  • 2.5ml Sugar
  • 2.5ml Garlic powder
  • 80ml Water
Instructions
  1. To prepare the meat cut it into cubes of around an inch in size. This is 1.4kg of relatively lean pork shoulder. I have separated it into 2 lots.... 1 kg and 400 grams.
  2. Run the 400g batch through your mincer using the fine mincing plate.
  3. Place all of the meat and mince in your food mixer bowl. Add the salt and saltpetre, then the sugar, garlic powder, white pepper and ground nutmeg. Pour in the water.
  4. Put the bowl on the mixer and using the kneading hooks, knead the meat continuously for 10 minutes. This liberates protein from the meat, causing it to start emulsifying. This action along with the salt and heat is what combines the meat into a homogenous block of meat.
  5. Once you've finished kneading the meat you will notice just how sticky it has become. Cover the bowl with cling-wrap and place this in your refrigerator for a full 48 hours to cure.
  6. Once the pork has cured, load the meat into the ham press. Put the pressing plate in place and secure the lid. Press the thermometer through the lid into the center of the pork.
  7. Place the pot in a water bath at 80c or 175f for about 2 hours until the internal temperature of the ham is 80c or 175f.
  8. To achieve this you can use an induction cooker with digital temperature control, or what I have heat is an electronic pressure cooker with temperature control.
  9. Once the internal temperature of the ham has reached 80c or 175f, remove the pot from the bath and remove the meat from the cylinder.
  10. And there it is, a beautifully firm pressed ham. This is ready to eat as is, and is absolutely amazing, but we're going to take it a step further.
  11. Place the ham on a clean dish cloth and dry all of the surface.
  12. Place the ham on a rack in a pan and allow this to air-dry for about 6 hours in your refrigerator.
  13. After the drying time, lift the rack up and balance it diagonally across the corners of the pan.
  14. Fire up the cold smoke generator and place the ham in the barbecue. Remember that we're cold smoking.... there is not heat applied and none of the burners are running.
  15. As far as smoking time goes, you can smoke from 90 minutes to 18 hours, depending on how strong you want the smoking flavor. I am running smoke for 90 minutes using a mild flavor cherry wood chip.
  16. Once smoking is complete, remove the ham from the smoker and package it whole or slice and package before refrigerating.

 

Smoke Daddy Cold Smoke Generator – Installation – Quick & Easy to Install Smoke Daddy!

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In yesterday’s episode we unpacked the Smoke Daddy cold smoker unit. Today we’re going to install it on our barbecue.

To start, I have used a metal hole cutter to cut holes through the side carcass of the barbecue. This particular barbecue has a double wall, but the extra length of the outlet pipe accommodates this extra thickness with no problem.

Simply slide the outlet pipe through the hole. Use the locking nut and washer to secure the pipe on the inside of the barbecue. There is no need to over-tighten the nuts… finger-tight is just fine.

To operate the unit, I am using a small lump of charcoal. Drop this into the unit and set it alight using your blow-torch. At this stage, I have both lids off and the air pump is running on full output.

This particular model, the Magnum, will take up to 6 cups of wood chips. For this demo, I am adding just 2 cups which should give me an hour or 2 of good smoke. I have found that soaking the chips in water for 30 minutes will slow the burn, but also reduces the smoke rate.

Within a minute or 2 of adding the wood, the charcoal will set this smoldering and the smoke will start pumping through the outlet pipe.

All that remains is to adjust the air flow rate on the pump and you’re ready to go.

You can click the onscreen link to see the full range of Smoke Daddy products.

KFC Popcorn Chicken Secret Recipe – How to Make KFC Popcorn Chicken – The REAL Deal!!!

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KFC Popcorn Chicken Secret Recipe - How to Make KFC Popcorn Chicken - The REAL Deal!!!
Author: 
Recipe type: Fast Food / KFC Secret Recipe
Cuisine: American
 
KFC Fried chicken is legendary!!! KFC Popcorn Chicken, unlike most other KFC products does appear different from country to country, however it all has that legendary KFC flavor and aftertaste. In some markets it appears that the popcorn is coated with corn meal instead of the normal flour coating. This recipe covers the traditional and original KFC Popcorn Chicken Recipe, using wheat flour coating.
Ingredients
For the Spice Mix
  • 15ml Paprika
  • 10ml Salt
  • 5ml Dried Sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cayenne pepper
  • 5ml Ground black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Dried coriander leaves
For the Curing Brine
  • 100g Non-Iodated salt
  • 1 Tsp whole black peppercorns
  • 5 Whole allspice
  • 12.5g Saltpeter
  • 5ml Ground ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 2.5lt Filtered water
The Rest....
  • 4 Chicken breasts
  • 2 Cups all-purpose flour
  • 1 Extra cup all-purpose flour
  • 3 Eggs, beaten
  • Oil to deep-fry
Instructions
  1. To make the curing solution, place the salt, whole peppercorns, whole allspice, saltpeter, ground ginger, sugar and bicarbonate of soda in a pot along with half of the herb and spice mix.
  2. Add 2.5lt of filtered water and bring this to a simmer over medium heat. Allow this to simmer for 5 minutes, then remove from the heat and quick cool the pot by floating it in a sink of cold water.
  3. While the brine cools, cut the chicken into small cubes of about 8mm or a third of an inch.
  4. Place the chicken in a large non-reactive container and pour the cooled curing brine. Put the lid on the container and allow this to cure overnight in your refrigerator.
  5. The following day, combine the other half of the herb and spice blend with 2 cups of all-purpose flour.
  6. In addition, pour 1 cup of plain all-purpose flour into another dish and beat the eggs. Sprinkle a light layer of flour onto a large platter where the coated chicken will set.
  7. Use a slotted spoon to lift the chicken from the brine. To coat the popcorn, dust the chicken bits in the plain flour.
  8. Dunk each one in the egg, the toss them in the seasoned flour to get a good coating.
  9. Transfer these to the platter and continue with the rest. Allow the coating to set for 20 minutes.
  10. Half fill a large pan with oil and heat this to 160c or 320f.
  11. Carefully drop the popcorn into the oil and fry this in batches for 5 minutes per batch. Use a slotted spoon to remove the chicken from the oil and drain it on kitchen paper before serving

 

Pickled Pork. How to Cure and Pickle Pork / Ham – Easy Home Made Pickled Pork

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Pickled Pork. How to Cure and Pickle Pork / Ham - Easy Home Made Pickled Pork
Author: 
Recipe type: Pork / Preserving
Cuisine: Continental
 
Pickled Pork is easy to make at home. The difference between pickled pork and ham is that it is no pressed and smoked. The flavor is very similar to ham, but the texture is slightly looser.
Ingredients
  • 2.5lt Water
  • 25g Saltpeter
  • 30g Sugar
  • 400g Salt
  • 15g Whole black peppercorns
  • 15g Whole allspice
  • 25g Whole coriander seeds
Instructions
  1. Place the water, saltpeter, sugar, salt, pepper, whole allspice and whole coriander in a pot. Bring this to a boil, simmer for 10 minutes, then quick-chill the curing brine by placing the pot in a sink of cold water.
  2. While the brine cools, trim any excess fat from the meat. I am using pork leg, but you can use the shoulder, rump or any cut of your choice.
  3. Cut the pork along the grain into manageable pieces, remembering that you are going to slice it thinly when cooked, and the larger the pieces, the more difficult it will be to do this.
  4. Place the pork in a large container and pour the cooled curing brine over the pork.
  5. Place a plate on top of the pork to keep it submerged in the brine and place the lid on the container. Place the container in your refrigerator and allow this to cure for 24 hours per 25mm or inch of meat thickness. My pieces are 50mm or 2 inches thick, so they will cure for 48 hours.
  6. After the curing time is up, remove the pork from the brine. To cook the pork, wrap each piece in foil, place the packages in a large roasting pan and bake them for 45 minutes plus 15 minutes extra for every pound in weight.
  7. Remove the pork from the oven and allow it to stand for 5 minutes before slicing, if you're serving it hot. If you're using it as cold-cuts, allow it to cool completely before slicing thinly.

 

South African Beef Jerky – How to Make Beef Jerky using the Traditional South African Biltong Method.

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South African Beef Jerky - How to Make Beef Jerky using the Traditional South African Biltong Method.
Author: 
Recipe type: Beef / Preserves
Cuisine: South African
 
Dried beef is a popular snack in almost every country of the world. In the USA it's called beef jerky, in South Africa it's called Biltong. This episode covers how to make jerky using the Traditional South African Biltong recipe.
Ingredients
  • 3kg Beef (Rump, rump tail, silverside, porterhouse etc)
  • 75g Non-iodated salt
  • 10g Sugar
  • 2g Saltpeter
  • 2g Bicarbonate of soda
  • 2ml Cracked black pepper
  • 15ml Crushed coriander seed
  • ½ Tsp Chilli flakes
  • ½ Tsp Garlic powder
  • Brown vinegar
Instructions
  1. you will need 3kg of beef. You can use almost any cut of meat, here I am using the tail ends of the rump.
  2. Whichever cut you decide to use, remember that flavor is in the fat, so your result will be tastier if the beef cut has a strip of fat down the edge.
  3. Cut the beef length-ways into long strips of and inch or 25mm in thickness.
  4. In a bowl, combine the salt, sugar, saltpeter, bicarbonate of soda, cracked black pepper, crushed coriander seeds, chilli flakes and garlic powder.
  5. Arrange the meat in a stainless steel tray and rub the curing mixture evenly into the meat.
  6. Using a sterilized spray bottle, spritz a coating of brown vinegar onto all surfaces of the meat.
  7. Place the pan, uncovered, in your refrigerator overnight.
  8. The following day, half fill a bowl with brown vinegar a dip each strip of beef in the bowl.
  9. Press meat hooks through the thinnest side of each strip.
  10. To dry the beef, hang it in well ventilated area, or in your drying cabinet if you have one. Do not let the strips touch while they dry.
  11. There is no formula as to the length of drying time. This is largely dependent on the moisture content of the meat, the thickness of the cuts, and the ambient temperature and humidity. As a rough guideline, these 1 inch pieces will take 2 to 3 days to dry in a drying cabinet, and 4 to 6 days drying naturally. The time is also directly proportional to how dry you want the beef to be.
  12. Once you are happy that the beef is dried to your satisfaction, unhook it and slice it into thin slices for serving.

 

KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!

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KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!
Author: 
Recipe type: Chicken / Poultry / KFC
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
A few weeks back we did a 3-Part series on KFC. Numerous requests have come in regarding KFC Chicken Tenders, so here it is. If you have not viewed the previous episodes in our KFC series, please click the onscreen link in the video, or the links below and view these first in order to understand the curing process.
Ingredients
  • 8 Fresh chicken breasts
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
For Coating
  • 3 Cups all-purpose flour
  • 4-6 Eggs
Instructions
  1. Combine the spices for the spice mixture, stir to combine and divide these in half.
  2. Place all of the curing ingredients in a pot along with one half of the spice mixture and pour in 2.5 lt of hot water. Stir until everything has dissolved, then bring it to a boil. Remove the pot from the heat and quick chill it by placing the pot in a sink of cold water.
  3. Place the chicken breasts in a large container and pour in the cooled curing brine. Place the lid on the container and allow this this cure for a full 24 hours in your refrigerator.
  4. After 24 hours, remove the breasts from the brine and slice it at an angle across the grain into slices of 10mm or just less than a half inch thick.
  5. To coat the chicken, combine the spice blend with the flour, and lightly whisk the eggs.
  6. Before you start coating the chicken, sprinkle a layer of the seasoned flour over a large platter. For this quantity of chicken you will need more than one platter.
  7. To continue with the coating, dredge the chicken in the flour mix, then dunk it in the egg, making sure to wet all of the flour.
  8. Dredge the chicken the flour again making sure to get a good solid coating...... then back to the egg making sure to wet all of the flour.
  9. Finally a last coating of flour finishes it off. Transfer the chicken to the platter and continue with the rest of the chicken.
  10. Allow all of the coated chicken to set for 20 minutes before frying.
  11. Fill your pan with oil to a depth of 1 inch and heat this to 160c or 310f and fry the chicken for 4 minutes per side until crispy and golden.
  12. Remove the chicken from the oil and drain any excess oil on kitchen paper. Repeat this until all of the chicken is cooked.

 

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