How to make Turkey Stock (Raw Carcass, Smoked & Roasted)

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Curing Notes and some Math

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(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
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Determining The Alcohol Content Of Your Liqueur

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The work of Kurt Keydel  and a slight edit by me....... As you begin experimenting with making your own liqueurs, you’ll invariably run up against the “what percentage of alcohol is this?” question. It can be tricky. You can measure the amount of alcohol in a pure base spirit by measuring its specific gravity. This is done with a hydrometer (found in all home brewing supply shops). Once a spirit is diluted with anything besides distilled water, the reading will lose accuracy – all bets are off. You can no longer use a hydrometer to measure the concentration if you’ve added any sugar or any other soluble substance to your base spirit. It won’t be anywhere close to accurate. In calculating the alcohol content of your creation, you must always begin with the alcohol content (Weight of the Alcohol) of the base ingredients. If you don’t have that, you will not be able to compute your alcohol content. Sure, you could take a stab in the dark by lighting your creation (a concentration will...
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Knoblewurst

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(OP-2017)- I was first introduced to Knoblewurst when I was a wee tot. My family frequented  My father was a lover of Knoblewurst. The world began and stopped with this tasty garlic sausage. I don't recall him ever eating anything else at Katz.  Maybe a Knish and maybe a pastrami sandwich but most of all, it was all about the Knoblewurst. He was old school when it came to eating Knoblewurst, too meaning nothing fancy, just slices of Rye-bread, mustard, and that glorious heavenly, heavily infused garlic sausage. I believe I've only eaten it maybe a dozen times. For me, it was about the Hotdog and Knish. That being said, I nibbled off my Mom and Dad's plates often. My Mom loved the Pastrami. I always remembered her ordering it from one of the cutters at Katz and always asking for more fat. Yea, everyone has a favorite cutter at Katz. It's not uncommon for people to wait in long lines to get the cutter they want to make their sandwich.  I chose the clod b...
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