Yields approximately 2 quarts

This is our house made version of sweet baby rays.  Being aKansas   citystyle it is really sweet and very smoky!  Try this on your ribs or brisket or just as a condiment for your burger and fries.  Once made, it can be stored in the refrigerator for 3 months.

4          oz.       brown sugar

1          cup      apple cider vinegar

½         cup      molasses

½         cup      honey

½         cup      Worcestershire sauce

2          oz.       dark rum

4          Tb.       yellow mustard

2          Tb.       Liquid smoke

2          Tb.       chili powder

1          Tb.       ground black pepper

2          Tb.       garlic powder

1          tsp.      allspice- ground

½         tsp.      clove- ground

2          qt.        ketchup

METHOD:

1. Combine      all ingredients except the ketchup and simmer on low heat for 15-20      minutes
2. Add      ketchup and continue simmer for 20-30 minutes
3. Check      the seasoning and chill very well.
4. Place      in a not reactive container such as a glass jar or stainless steel

This is a fun and easy recipe that I use for a lot cheese plates on specialty dinners, but that is not to say it doesn’t have other uses, in fact pork bellies- cured and smoked commonly known as BACON is one ingredient I probably could not get by with out.  So versatile I use in crumbled on salads, added to mashed potatoes for an interesting and unique flavor or just as a snack.  It is sweet and smoky and has just a little bite from the cracked black pepper. Enjoy!

1          cup      brown sugar

½         cup      pecans, raw and ground to a fine meal

1          tsp       dry yellow mustard

2          tb         cracked black peppercorns- use a mortar and pestle to achieve a nice coarse consistency

METHOD:

Combine all ingredients thoroughly.

To Use:

1. Preheat your oven to 350F
2. Place your bacon on a parchment paper lined baking tray.  Lightly coat both side with the praline      crust.
3. Bake until golden and a little crunchy.

This crust can be refrigerated for up to 30 days but is best used after it is made.

This is a recipe that we have used on and off again here at the Club for the past 5 years.  Sometimes we sneak it into a cooked dish like the sweet potato hash or maybe a soup such as gumbo where it kind of takes a back seat and is used more to flavor a dish.  but also it is featured on our lunch  and dinner menu  as a component on our Charcuterie plate.

Yield: 5 pounds

INGREDIENTS

3 ½ lbs.                                    Duck meat, 1” cubes

1 ½ lbs.                                    Jowl fat, 1” cubes

1 ½ oz.                                    Salt

¼ oz.                                       Black pepper, ground

½ tsp                                     TCM

½ oz.                                       Honey

2 bu.                                        Thyme leaves, coarsely minced

¼ bu.                                       Rosemary, coarsely chopped

1 bu.                                        Sage, coarsely chopped

6 oz.                                        Chicken stock; reserved

As needed                               Duck fat; rendered

2 oz.                                        Garlic, minced

4 oz.                                        Shallots, minced

12 feet                         Hog casings

METHOD

Combine the duck meat and fatback; Mix with the salt,TCM, sugar, pepper and herbs.

Sweat the garlic and shallots in the duck fat until tender, drain off excess fat and cool. When cool add to the meat.

Grind the meat through a medium plate(1/4”) of a meat grinder and place into a mixing bowl over ice.

Mix the forcemeat in aHobartmixer with a paddle attachment on low speed for one minute, gradually adding the reserved stock. Mix on medium speed for 15 to 20 seconds until the mixture is sticky to the touch.

Prepare a poach test and adjust seasonings as necessary.

Stuff into prepared casings and twist into 5 inch links.

Refrigerate overnight uncovered on a wire racked sheetpan to from a pellicle.

Cold smoke at 80 degree’s for 2 hours.

The sausage maybe poached, grilled, sautéed to a finished internal temperature of 165.