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Photo Gallery Of Meat Or Sausage-Related "Other Product Replies: 35
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ssorllih »Tue Jan 24, 2012 02:24
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Do you have a favorite recipe using sausage (or meat) as an ingredient? It doesn't matter whether or not it is the main ingredient, if it has sausage in it, why not share your recipe or information here?
I have probably carried on about this in the past but because I cook as well as make sausage...
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The collagen did a good job gluing it together. I wasn't sure how little I could use and get by without using too much and making it greasy. This was just a shot in the dark but it seemed to do the job without it being greasy.
On another note, I ate a chinese sausage a few months ago that was very...
- 35 Replies
- 71074 Views
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Last post byButterbean
Thu Jan 14, 2016 20:51
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[Italy] Pancetta Replies: 9
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Dave Zac »Sat Aug 21, 2010 16:14
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My pancetta is finally finished. It has a very strong flavor with heavy pepper. It is too much for me to eat by itself as one would eat bacon. It cured for about 4 weeks before it had lost 25% of its original weight.
Anyone have ideas on uses with pancetta?
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Hey Dave,
You've GOT to give this recipe a try. It's great. Oh, yes... by the way, I believe anyone who would eat :evil: canned peas (grrr) rather than frozen or fresh peas in any recipe, should have his scalp check by a physician for evidence he may have fallen off his horse just one too many...
- 9 Replies
- 11738 Views
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Last post byChuckwagon
Sun Mar 13, 2011 03:58
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[USA] How To Butcher And Clean Your Own Whole Chicken Replies: 5
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Chuckwagon »Thu Mar 03, 2011 02:48
First post
Butchering And Cleaning Your Own Whole Chicken Or Poultry
Processing and preparing a living, cacklin`, chicken for the dinner table is not trouble-free, nor is the procedure enjoyable or pleasant, although butchering the bird is inevitably essential if folks are to enjoy eating poultry inside a...
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Thanks Dave - good to know! For the newer members who don't know DaveZac, he is a top-notch guy who has his own farm where he literally makes his own... everything - and does it very well too! You name it and he makes his own - a totally self-sufficient man in the know . Dave is also one heck of a...
- 5 Replies
- 9756 Views
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Last post byChuckwagon
Tue Mar 08, 2011 05:12
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Salt pork/ sow belly Replies: 4
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ssorllih »Sun Mar 06, 2011 03:01
First post
In this neck of the woods salt pork is hard to find and I consider it an essential part of chowders and baked beans. The result is I filled a 2 quart mason jar with fat hog trimmings and brine. It has been in a 32.5 degree refrigerator for about a month and seems to have reached equilibrium. We...
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Ross and Froggy,
I've posted a recipe for dry-cured bacon (and salt pork) in Smoked Pork Products .
Here's a quick link:
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I hope some of this information will help answer some of your questions. If you've never had honey-rubbed bacon, please give it a try. You can't buy it in any store....
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- 5264 Views
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Last post byChuckwagon
Mon Mar 07, 2011 10:42
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[USA] How To Make "Cold" Picnic Chicken Replies: 3
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Chuckwagon »Thu Mar 03, 2011 03:03
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Chuckwagon`s Hobble Creek Cold `Picnic` Chicken
(Cold Picnic Chicken Without The Greasy Fat)
Cold chicken just doesn`t make any sense. :lol: Its difficult to eat using a fork and messy eaten with the fingers, especially if it has been smothered with gooey barbecue sauce. Cooked and chilled, the...
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Poultry fat has a low melting point so it must be kept cold and it helps to keep the flour cold. The only fat I don't cook with is beef and lamb they are hard fats and high in saturated fats. Goose fat is choice if you can get it for pie crust.
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- 7813 Views
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Last post byssorllih
Fri Mar 04, 2011 04:13
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Pastrami Replies: 5
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Salmonclubber »Tue Feb 08, 2011 05:20
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I was going to have this for the superbowl but a buddy gave me a couple of elk roasts and wanted me to smoke them for the superbowl party so we had the elk roast this is a 4 pound brisket I cured it for 5 days I am very happy with the way it turned out it tastes good
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Well heck, Salmonclubber,
Once Jeanie sees how handsome and buff you and I are.... she'll probably clammer and grasp at any convenience just to get our attention eh? :wink:
Shucks, those women are strange characters anyway. I love 'em all - but don't understand a single one of them.
I keep...
- 5 Replies
- 7798 Views
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Last post byChuckwagon
Thu Feb 10, 2011 04:47
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smoked turkey legs and ham hocks Replies: 5
by
Big Guy »Thu Feb 03, 2011 19:29
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I like to brine my turkey legs and pork hocks in a solution of 1 cup coarse salt, 1 cup brown sugar,20 cups water and cure. Keep refrigerated for 7 days
remove from brine, pat dry and place in the smoker
start smoker at 120F , no smoke for an hour, increase temp to 200 and apply smoke until...
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I have found that adding 1 tbsp of baking soda to my beans when I soak them eliminates the after effects!!! :wink: The soda neutralizes the acids in the beans that cause blanket inflation . My wife has found life much more bearable since I started using the soda.
- 5 Replies
- 9380 Views
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Last post byunclebuck
Sun Feb 06, 2011 13:22
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Products WB Replies: 11
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Maxell »Sun Nov 21, 2010 09:54
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It was it been proper to see. Tasty. :D
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Thanks Maxell; Keep us posted. Don't worry your English is still better than my polish.
Trosky
- 11 Replies
- 18092 Views
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Last post byTrosky
Wed Nov 24, 2010 13:04
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Salzstangen Replies: 3
by
Chuckwagon »Sat Nov 20, 2010 10:24
First post
If you think like me, you might believe that a great slice of sausage goes wonderfully with a tasty slice of cheese and a bit of special bread. I like to substitute soft, chewy, Swiss Breadsticks called Salzstangen, for the recipe twisted into Pretzels called Salzbrezeln. It's the perfect snack...
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Hi CW,It,s not a Cleveland mustard but a Polish one that I can only buy in Cleveland.
If you can get some of this try it out it's very good. A little sweet at first then comes the heat it will clear your sinuses. Never tried to make my own but if I could make mustard like this I would. I was...
- 3 Replies
- 6890 Views
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Last post byTrosky
Wed Nov 24, 2010 12:57
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Smoker Bags Replies: 2
by
steelchef »Tue Nov 16, 2010 08:48
First post
My son stumbled on to a product, a couple of years ago, which has been a huge addition to our family's winter delight. They are Smoker Bags, made by,
When it's too cold to use the smoker and you have a need to smoke up some fish, pork chops, vegy's or whatever. Load your choice into one of...
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Now that's modern technology when you want smoked food just pop it in the oven and BAM all done.
- 2 Replies
- 3886 Views
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Last post byTrosky
Tue Nov 16, 2010 15:24
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My other fall project Replies: 3
by
Dave Zac »Sun Oct 24, 2010 21:32
First post
This is the start of Riesling and Noiret with Dechaunac on right
Here I have Foch (red) Green Tea and Ginger (small gallon left) Pumpkin (small gallon right) Maple (3 gallon carboy)
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How many talents were you blessed with my friend? Jack of all trades, master of none as they say. While I'm a pretty good land surveyor by profession, its' not enough to allow me to retire and drink wine and east sausage full time! :grin:
- 3 Replies
- 4226 Views
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Last post byDave Zac
Tue Oct 26, 2010 11:32
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