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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
by
Bob K »Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
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Last post byBob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix Replies: 6
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Bob K »Mon Jul 17, 2017 12:03
First post
There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post byBumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like Replies: 1288
by
Trosky »Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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That's perfect eating size Chris!
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Last post byfatboyz
Fri Jan 21, 2022 02:32
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Hi New Guys - Introduce Yourself Replies: 1321
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Chuckwagon »Thu Apr 29, 2010 05:21
First post
Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
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Last post byHojdiinnz
Mon Nov 15, 2021 20:41
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Are You Looking For A Post?
by
Chuckwagon »Sat Jan 05, 2013 15:45
Hi Folks,
Just a reminder that no post is ever omitted from WD unless it breaks the rules.
If you`ve ever wondered where a particular post went, remember... it may have been moved to another forum topic. A moderator`s job is to put it in just the `right` spot. Trouble is... that spot may be...
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Last post byChuckwagon
Sat Jan 05, 2013 15:45
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Sharing knowledge Replies: 8
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ssorllih »Thu Jan 03, 2013 23:23
First post
This forum has been established to share the knowledge and rich history of sausage making and meat processing. There are many people participating in this forum both here in the US and also in Poland.
I have searched the Internet for other similar forums and resources and have not been able to...
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Ross for President! :mrgreen:
Keep doing just what you're doing pal. Don't change a thing Ross. You are vital to the flow of this forum and we VERY much appreciate it. :wink:
Prototypical American? I hope so. Ross is a caring, mature, altruistic friend to everyone here.
Buck, you wrote:
You...
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Last post bysawhorseray
Fri Jan 04, 2013 07:21
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Looking for info on 2013 Wedliny Domowe in Poland Replies: 9
by
kielbasanjo »Fri Dec 28, 2012 16:48
First post
Hello
Does anyone have any information on the 8th annual 2013 Wedliny Domowe convention in Poland? Assuming it is the same time as the last conventions (late Aug), I would possibly like to attend and need to start planning for it now. Also, how much Polish would one need to speak to really engage...
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Maxell, who is a co-author of the book Polish Sausages: Authentic Recipies and Instructions replied to my post on the Polish forum. He surmises that it is probably named after the Tomaszow Lubelski region. He lives not far from Tomaszow Mazowiecki and that particular sausage is not known there. I...
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Last post byredzed
Wed Jan 02, 2013 07:06
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Giant hog roaster Replies: 3
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unclebuck »Tue Jan 01, 2013 21:47
First post
I have the opportunity to get some cut offs from a 42 pipeline(north leg of Keystone) that is going nearby. A cutoff is defined as under 10 ft.(3.3 meters). My cost is the fuel to pick it up, about 4 miles away, with a loader ready to load me. I intend to build a 6'(2.75m) hog roaster, with a...
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Do you have a Tractor Supply Store near ? They have big, strong wheels.
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Last post byssorllih
Tue Jan 01, 2013 22:58
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My quiet and peaceful home Replies: 5
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ssorllih »Thu Dec 27, 2012 20:22
First post
My sister in law came for a week and left today and the house hasn't been so wonderfully free of tension for nearly two weeks. Just the anticipation of her arrival is enough to make to dogs start growling. She won't be back for a year.
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Ross next time CW's tip might help and maybe eating a lot of beans might help shorten her stay! :mrgreen: Don
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Last post bySmokin Don
Sat Dec 29, 2012 06:09
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Stew for just two people? Replies: 12
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ssorllih »Fri Nov 16, 2012 23:18
First post
This forum has grown so well since I first joined. We have great diversity and and input from around the world. I am delighted.
However I do have a question that perhaps someone can answer. When ever I try to make a little soup or stew from a leftover piece of meat by the time I have added a carrot...
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I have never been able to make a small batch of soup or stew, just don't know how!
:grin: Don
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Last post bySmokin Don
Sat Dec 29, 2012 05:48
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Christmas Wishes Replies: 22
by
crustyo44 »Wed Dec 12, 2012 22:45
First post
Hi Members,
Before I forget and I am getting forgetful, To all our members and moderators where ever you live,
Best Wishes for Christmas and a Happy and Healthy New Year to all of you.
Best Regards,
Jan.
Brisbane.
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BRRRRRRRRRRRR! It's getting down into the low 50's tonight.
We woke up this morning to -30C temps with a wind chill factor that took the temp to -35C. I salted a pork belly with added Canadian maple syrup to be smoked Friday. My good wife has a duck in the oven, to be accompanied by a friend's...
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Last post byunclebuck
Wed Dec 26, 2012 00:01
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Feliz Navidad Replies: 4
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sawhorseray »Fri Dec 21, 2012 06:07
First post
We're off to Ixtapa to spend Xmas week at the all-inclusive Park Royal Hotel. I'll be focusing on pina coladas at the pool swamp-bar and smoking a few Cuban Churchills, maybe even a walk down the beach. Hope you all have a great holiday season, be careful driving. RAY
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Red, that Christmas card has me splittin' a gut ! Thanks my friend. Merry Christmas everyone.
(If you missed Redzed's Christmas card, go back two posts and click on the link. It's a riot!)
Best Wishes,
Chuckwagon
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Last post byChuckwagon
Mon Dec 24, 2012 06:58
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99 Cent Specials Week Replies: 13
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sawhorseray »Fri Dec 14, 2012 15:36
First post
This was the week I'd been waiting for all year, porkbutt for 99≠lb! I scored 120 pounds in two different buys and even got in a little sausage making.
I opened a couple of whole packs and deboned and halved a few to shrink-wrap and freeze. It's nice to have some smaller stuff on hand to round...
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Marry Christmas to All
Just A heads up for any of you who have commissary privileges.
If you buy your meat in case lots the commissary will sell at cost, like pork loin @ $2.05 A pound and not much fat.
Best to Y'll.
Tom J http://
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Last post byTom J
Tue Dec 18, 2012 15:26
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Hello from PA Replies: 12
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cryan1980 »Sat Dec 15, 2012 12:48
First post
I have added a few post recently after lurking a bit and realize I have not added a greeting.
I am not sure how I found the english forum but I am glad I did. I used to browse the polish side through google translate when I had moments to kill.
I have hot smoked food since about'99 or 2000,...
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For anyone Struggling with VLC Play back.
1. Start the VLC program
2. In upper left hand corner select media
3. Select Open Folder.
4. Navigate to where you have the Video_TS folder is located
5. Highlight Video_TS and click select folder.
6. Wait 3-5 Seconds and you should see the DVD menu
7....
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Last post bycryan1980
Sun Dec 16, 2012 23:44
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Thailand Replies: 5
by
Maz »Mon Dec 10, 2012 16:47
First post
I will be in Thailand from the 18th with two days in Bankok then heading South to Tong Song. If possible would like to meet up with any members in the area.
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Chuckwagon gonna have a tougher time folding his long bones into anything less than a first class seat.
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Last post byssorllih
Fri Dec 14, 2012 04:19
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Necessary Advertising Replies: 6
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crustyo44 »Wed Dec 12, 2012 19:30
First post
Suddenly I am being overwhelmed by a moderator called Sponsor. He joined today and has posted with advertising.
Instead of commenting on the wonderful panchetta from Huckleberry he is flogging chinese crap, especially coffee machines.
What happened? Is the forum better off financially by his cash...
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pleasing to know! I will review it in detail when I get it well broken in.
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Last post byssorllih
Thu Dec 13, 2012 06:41
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The high cost of sundries Replies: 15
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ssorllih »Mon Dec 10, 2012 20:11
First post
I was looking at the price of meat hooks and trying to find a way to beat the cost. This is what I have come up with: Yard sale stainless steel fork and five minutes with some handtools.
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I still think that it is hardware.
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Last post byssorllih
Wed Dec 12, 2012 04:41
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Real men will eat anything that tastes good. Replies: 2
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ssorllih »Wed Dec 12, 2012 02:08
First post
Tonight i fixed a smoked salmon quiche. Super simple and outstanding. saute three tablespoons of onion and celery. Layer that in a pastry shell with sliced smoked salmon and two eggs beaten with ½ cup of milk.Top with slices of salmon and colby-jack cheese bake at 400°F until the custard...
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Ever since Nancy had mouth cancer I have made baked custards for her. I have no doubt that they can be made savory as successfully as being made sweet. The egg/milk ratio remains the same just the seasonings change. pumpkin pie works the same way.
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Last post byssorllih
Wed Dec 12, 2012 04:39
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Pineapple Sausage Failure #2 Replies: 22
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sawhorseray »Thu Dec 06, 2012 18:14
First post
Twice now I've authored a missive on my most recent smoked sausage pineapple failure only to have it all wiped out when I hit the submit button. Even tho I was logged in the screen asking me to login appears, I login, and what I've written is gone. I'm still using a back-up computer tower while...
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Not sure as to how it could be smoked but it may be a start in answering your pineapple addiction :oops: :mrgreen: :mrgreen:
It was more of a quest than a addiction. I buy pineapples for 99≠ each, let them ripen on the counter for a week, and then slice and dehydrate them. The fact that I never...
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Last post bysawhorseray
Tue Dec 11, 2012 16:13
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Consider how lucky we are. Replies: 1
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ssorllih »Fri Nov 30, 2012 23:30
First post
If we raised our hogs and butchered them we would get two hams, 2 loins, 2 shoulders, picnic and 2 shoulders, butt, a lot of lard a tub full of guts, a liver, a heart and the lungs and a big pile of trimming. We would feel obliged to not waste any part of it.
The result would be that we would...
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We're certainly much luckier than the pig! :mrgreen:
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Last post byBaconologist
Sat Dec 01, 2012 01:45
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New Laptop on the Way! Replies: 5
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sawhorseray »Tue Nov 27, 2012 23:22
First post
Been away for a bit due to massive computer problems, wife trying to finish up a large international deal before the unit collapses. A new dell laptop is in hand but must wait till the big deal is finalized to transfer all the data from the old to the new. Hope everyone had a great Thanks holiday!...
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Cloves are always good with pineapple.
Cloves seem to come up often in the few pineapple sausage recipes I've come across during my investigations, nutmeg also. I'm not a big fan of the flavor of cloves but I'm thinking a small dash would be OK as long as it wasn't overpowering, maybe a little...
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Last post bysawhorseray
Fri Nov 30, 2012 17:15
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other foodies
by
ursula »Fri Nov 23, 2012 10:38
Hi ll, I've been a bit distracted lately. Have made some lovely chicken sausages and Italian sausages for a street party which well down really well. But something was missing.
So I have bought myself an Italian gelato machine from Italy which should arrive in a few days to make the ultimate dish...
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Last post byursula
Fri Nov 23, 2012 10:38
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Bubba
by
crustyo44 »Tue Nov 20, 2012 06:17
Hi,
Does anyone know what happened to Bubba. I haven't seen any posts by him for quite some time.
I have his email address but some members might know if he is busy with work, back in Japie land or what ever.
Regards,
Jan.
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Last post bycrustyo44
Tue Nov 20, 2012 06:17
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Offal And Mushrooms Replies: 7
by
Chuckwagon »Fri Oct 26, 2012 07:19
First post
(See photo of Redzed with baskets of mushrooms in Post Your Photo-Let's Become Aquainted in Hyde Park.)
This whole forum is full of intelligent and good lookin' folks! Hey Red, I like to go shroomin' too. On the high plateaus, we find them in the quaking aspen forests just after a rainfall....
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Holy Cow! That thing is as big as a basketball!
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Last post byChuckwagon
Sat Nov 17, 2012 00:18
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Help with casings Replies: 13
by
NorthFork »Wed Aug 29, 2012 22:34
First post
Chuckwagon or anyone--
I need some advise on collagen casings. I have only used these casings from one source and had pretty much written them off as a worthless substitute for a good sausage wrap. Today I was in the middle of a large batch of snack sticks and realized I had run short of casings,...
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This may help in your casing selection decision.
(...or not.)
Hog casings seem to work great, and aren't very expensive when compared with sheep casing, but when you gotta have small diameter, the question is Sheep vs. collagen...?
This guy, Mark Parisi, is really great. Check out his website at
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Last post byel Ducko
Tue Nov 13, 2012 23:18
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Humidity Meter, what to buy? Replies: 2
by
Tom J »Mon Nov 12, 2012 19:33
First post
I have never used A humidity meter (RH) before and want to put trail and error behind me.
Also I live in A very dry climate (and with my small LP smoker I want to start using) I'am thinking a probe style would be best.
Any and all information will be of help.
Thank You
Tom J
El Paso, Texas...
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With out really knowing what you want to do with it, for us to recommend anything is pretty hard but with that said here is a really good deal on this.
The C.A.P. AIR-2 has the same features as the AIR-1 with the exception of separate temperature and humidity outlets. This allows you to control...
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Last post byDevo
Tue Nov 13, 2012 12:41
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mac and cheese a new way Replies: 3
by
ssorllih »Fri Nov 09, 2012 03:25
First post
I mentioned here last week that I stuffed a box of cooked rigatoni with the Russ-Ross Ramrod Stuffer . I used Chaurice sausage modified with coriander and fennel. Tonight I spread a layer of these stuffed morsels in the bottom of an 8x8 inch oven dish and over that I poured a cheese sauce made with...
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too much television without a helmet, as a kid.
Someone asked me if I missed El Ducko. I said, Yeah, but my AIM is getting better every day! :roll:
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Last post byChuckwagon
Fri Nov 09, 2012 08:48
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Another Project Replies: 2
by
sawhorseray »Wed Nov 07, 2012 23:57
First post
About four years back we decided that the hot-tub in the back yard didn't get the use required to make paying for the electricity to heat it worthwhile. After ignoring it for so long when I finally got around to checking things out it appeared a family of rodents had moved in and begun to...
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I SWEAR that I thought this was going to be How I turned my hot tub into a fermentation chamber. I'm laughing out loud at myself. However, given the absolute genius that shows up on this site, a little surprised that I was wrong!!
That kinda crossed my mind too, but where will Ray poach his...
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Last post byredzed
Thu Nov 08, 2012 01:11
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Honor a veteran Replies: 9
by
ssorllih »Tue Nov 06, 2012 20:38
First post
Be sure to vote!! :cool:
Last post
I guess I could do what we did on a large construction project, about 20 years ago- - load up a metal shipping container full of booze, seal it shut, and weld it to the deck.
Our project construction team had ordered four package boilers from a manufacturer in the UK, supposedly to save time. We...
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Last post byel Ducko
Wed Nov 07, 2012 17:13
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catsup recipe not there Replies: 5
by
orf »Sun Nov 04, 2012 23:09
First post
I can't find cw's catsup recipe on the members list says web page unavailable. thanks orf...
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Hey Duck,
Just who do you think taught Mr. Heinz how to make catsup? :roll: According to my sources, Mr. Heinz never used catsup, preferring to stick to the more generic (and sticky) term, ketchup. This most beloved of sauces was originated in the mid-1800's by my relative, Mssr. Canard, in...
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Last post byel Ducko
Tue Nov 06, 2012 17:29
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For my Birthday Replies: 12
by
Big Guy »Fri Nov 02, 2012 21:03
First post
I made some Bierwurst and Bottled some Zinfandel sampling for quality control was required..
BierWurs chubs
vac packed
zin bottled
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I just have one question... How is it possible to have a civil war? :roll: Ans: ...with the same logic that they renamed the 'War Department' to 'Defense Department,' then started declaring war against various countries. :roll:
Some day, hopefully, the only PTSD we'll have is:
Peace Through...
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Last post byel Ducko
Sun Nov 04, 2012 17:10
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Weather or not. Replies: 23
by
ssorllih »Fri Oct 26, 2012 01:30
First post
Looks like we have a storm coming up the coast. I need to buy propane for the genny before I need it. Only have two full bottles and have a couple of spares to fill. Most important is to keep the freezers running. Not cold enough to need the furnace. We are on municipal water and sewerage. Just...
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I wonder how Hamncheese made out during this.
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Last post byssorllih
Wed Oct 31, 2012 18:10
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Hurricane Sandy
by
snagman »Mon Oct 29, 2012 21:51
To those members in the affected areas, we wish you all the best, hope you get through it safely !!!
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Last post bysnagman
Mon Oct 29, 2012 21:51
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I Like My Prospects Replies: 10
by
sawhorseray »Tue Oct 23, 2012 19:44
First post
Last nights historic Giants victory led to us hosting quite the unforseen dinner party. The game started and I realized there were eleven of us in the family room, eyes glued to the big-screen. My wife was opening bottles of wine for the women and there was a free-for-all going on at my liquor...
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Geeeze! Where do I find a wife like that? :mrgreen:
You don't find wives, they find you! Just wrapped up pounding out 15 pounds of Italian sausage. I took your advise and am letting then spend a hour in the freezer before shrink-wrapping, I'm halfway done and like the presentaion a lot more,...
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Last post bysawhorseray
Sat Oct 27, 2012 00:16
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Fixing a screw-up Replies: 2
by
ssorllih »Tue Oct 16, 2012 13:38
First post
Yesterday I was measuring salt,cure#1 , cracked black pepper and sugar for annointing a pork picnic shoulder that I had cut into inch thick slices. It is 4 kilograms so the calculations were easy, 15 grams of salt for each kilo and a half teaspoon of cure and a tablespoon of sugar. The salt weighs...
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But it was a small shovel. :oops: :roll:
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Last post byssorllih
Tue Oct 16, 2012 22:51
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Happy Thanksgiving day Replies: 12
by
Big Guy »Mon Oct 08, 2012 13:31
First post
Miss Needles and I are off for a picnic to pick some apples and look at the fall colours. We had our traditional turkey dinner at daughter #1's on saturday. Mason was the star of the day. Have a great holiday, even if its not thanksgiving where you are. I get two as by mid November I'll be in our...
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Full metal jacket wouldn't penetrate any more and wouldn't do near the damage.
- 12 Replies
- 6737 Views
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Last post byssorllih
Wed Oct 10, 2012 00:01
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The Good, the Bad, and the Ugly Replies: 1
by
sawhorseray »Mon Oct 08, 2012 19:29
First post
The Good: We went to Reno for a couple of days and stayed at Boomtown, free room, free food, free booze. I hit a royal fulsh on the pai gow table and by the time we decided to leave we had $900 more than we walked in with. Drove right next door to Cabelas and picked up their commercial-grade 10...
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Hey Ray, I`ve got it figured out. The casino owner and the pai gow table operator have conspired together and have procured a doll, a needle, and a VooDoo handbook! :roll:
Hope you start feeling better.
Best Wishes,
Chuckwagon
PS... I`m also a total wreck during the playoffs. Last year I just...
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- 2053 Views
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Last post byChuckwagon
Mon Oct 08, 2012 19:46
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The cost of sausage Replies: 19
by
ssorllih »Thu Sep 20, 2012 13:44
First post
There is a part of me that is a bean counter and I keep track of the cost of everything. I can purchase pork butts for 1.29 per pound and there is a bone in there that I remove and cure and smoke and use for soup stock.
However it weighs about a half pound so it reduces a 10 pound butt to 9.5...
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When I was young I was asked not to get old if I can help it, I could not....
I tried to be an angel, I could not....
But than what else is new ? :mrgreen:
- 19 Replies
- 12989 Views
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Last post byGulyás
Fri Oct 05, 2012 19:45
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Sharing a birthday card. Replies: 11
by
ssorllih »Tue Oct 02, 2012 00:44
First post
Chuckwagon
To: ssorllih
Posted: Today 17:52
Subject: Happy Birthday!
Hi Ross, and Happy Birthday! We thought you`d like to know what`s happening here. Some of the guys here got together and decided that we'd all chip in on a new red Corvette just for you on your birthday. Well, all we could...
Last post
Thanks , guys.
- 11 Replies
- 8054 Views
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Last post byssorllih
Wed Oct 03, 2012 19:41
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Ph paper strips Replies: 2
by
crustyo44 »Mon Sep 24, 2012 11:58
First post
Hi,
Being new to fermenting sausage, I am intending to buy a pack of Ph paper strips to make sure that I can check on the acidification progress.
Can someone advise me what is the best range to buy.
There are too many varieties available and with my luck, I will no doubt order the wrong ones....
Last post
Crusty,
Click on this link:
- 2 Replies
- 1960 Views
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Last post byChuckwagon
Wed Sep 26, 2012 23:53
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chuck wagons summer sausage Replies: 1
by
ajwillsnet »Mon Sep 24, 2012 01:10
First post
Hi CW: I am looking at making your semi dried cured summer sausage. I am having a little difficulty understanding what you are doing with the pork fat that you cut into 3/8 dice. Do you leave it at 3/8 or do you grind it finer?
Kindly clarify,
Best Regards,
Bert,
Last post
It is left as the chunks and mixed in.
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- 2643 Views
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Last post byssorllih
Mon Sep 24, 2012 01:19
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I knew that I had a good excuse for not grinding sausage. Replies: 10
by
ssorllih »Sat Sep 01, 2012 16:16
First post
We went down here instead.
And along the way we saw this.
And we sat out and watched the moon rise.
And this was the house in a gated community up on the hill.
Last post
That works. I have also heard that there are magnets buried in the road surface and sensors on the trucks.
- 10 Replies
- 5951 Views
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Last post byssorllih
Sat Sep 22, 2012 02:43
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New forums! Replies: 8
by
Chuckwagon »Wed Sep 19, 2012 08:41
First post
Hi fellow members,
Our buddy Miroslaw Gebarowski has announced the formation of two new forums for us on the index page. First, a forum for Smokehouses (construction and maintenance). This will be a very welcome addition for many of our members and should provide a spot for some great interaction....
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Nice!!
- 8 Replies
- 5113 Views
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Last post byatcNick
Thu Sep 20, 2012 02:35
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Kollbasz / Tokaji Wine Replies: 8
by
sawhorseray »Thu Sep 06, 2012 23:57
First post
I'm looking into making Kolbasz and thought I'd run this by to see if there was approval of the recipe, or would changes be in order, it's from the Len Poli site.
5 lbs pork butt
3/4 cup Tokaji wine
5 tsp salt
3 tbsp Hungarian paprika
4 colves garlic, minced fine
2 & 1/4 tsp ground all-spice
1...
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Tokaji, and Tokay are 2 different thing.
That seemed to be point-on! All I could find was this half-bottle at Bevmo for $24, so I picked it up figuring that would be about right for a 15lb batch. The added expense makes me think this is a sausage I won't be making but on special occasions, and...
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Last post bysawhorseray
Mon Sep 17, 2012 07:34
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Moderating The Forum
by
Chuckwagon »Mon Sep 17, 2012 06:54
Hey sausage grinders & smoke sniffers! :mrgreen:
Just a reminder that the Sausages forum is the busiest by far of all the topics. To keep it more organized and uncluttered, several months ago I opened a sticky topic to house all the great photos you folks post in sausages .
So, if you can't...
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Last post byChuckwagon
Mon Sep 17, 2012 06:54
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Ah ! The smell of it all ! Replies: 3
by
snagman »Mon Sep 17, 2012 02:50
First post
Spent the last two months living in a small town in Hungary, and the daily visit to the local market meant walking past these shops, crammed full of all kinds of smoked meats, sausages and various smallgoods. Much of the smoked sausage was displayed in district of origin, which meant that each had...
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That's awesome!
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Last post byBaconologist
Mon Sep 17, 2012 05:01
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ground beef jerky
by
crustyo44 »Sat Sep 15, 2012 02:16
Hi,
Are there any members with a good spice mix recipe for ground beef jerky. I intend to 'smoke them and use Cure #1.
Any tried and tested recipes would be appreciated including the hot ones.
Also some advise on fat content, be it beef or pork fat.
Thank you,
Regards,'
Jan.
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Last post bycrustyo44
Sat Sep 15, 2012 02:16
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Gulyás's biggest problem of the moment. Replies: 3
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Gulyás »Thu Sep 13, 2012 11:32
First post
Hi sausage makers.
One of my favorite is schweinebauch. It means mostly bacon. The one I'm thinking about is filled with something like summer sausage. I found 1 picture on the net, it is # 191 on the top.
I would like to know how to make it, to have a recipe.
Is anyone on this world beside the...
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Hey tooth.
I got some salami, it's polish kielbasa.
Do you know whats better than 1 stick of it ? 2 or 3 of them. :grin:
So here they are.
And if you have some vegetables handy fine, if not, some home made pickles are o.k. too.
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Last post byGulyás
Thu Sep 13, 2012 18:27
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Chili Mania 2012 Replies: 1
by
Blackriver »Sun Sep 09, 2012 23:51
First post
Well my wife and I entered a Chili tasting contest, in Edgerton, WI. It was my wife's recipe and I was her assistant. This was the first contest we have ever entered so it was new to us. It was great, everyone was very nice and helpful. There were teams there as far away as Texas, North Carolina...
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Scott you ol' rascal! You're having waaaayyyyyy too much fun! :lol: What a neat thing to do. Congrats on placing too. Your wife is lovely. I remember when your baby was born... I just can't believe it's been three years. I'll be watching for your chili recipe to be published in some national...
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Last post byChuckwagon
Mon Sep 10, 2012 09:41
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what happened Replies: 6
by
Big Guy »Wed Sep 05, 2012 13:42
First post
to the photo's of project B. It doesn't come up any more?
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Sorry for the confusion guys. There weren't enough chars to accomodate both dialogue and photos in one forum. In other words, the computer runs out of space. I expect we'll use a heck of a lot of space with the dialogue in Project B.
If you notice, for example, El Ducko's posts of his Chorizo...
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Last post byChuckwagon
Thu Sep 06, 2012 05:59
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How do you know if the product has not turned out or is bad Replies: 5
by
nuynai »Wed Sep 05, 2012 21:06
First post
The title pretty much says it all. Just wondering how to tell if you make a recipe and it is bad. Smell, color, feel, etc. Some are pretty technical, re humidity, temp and I for one don't have the skills to make a accurate curing chamber. I'd like to try and make some recipe's but don't want to die...
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Sounds good but you better have your Poker face on when you talk to the Police re what happened to the Mrs. LOL.
Or offer them a salami sandwich!
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Last post byJerBear
Thu Sep 06, 2012 01:08
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New Topic: "Chorizo Corner" by El DuckO Replies: 28
by
Chuckwagon »Sun Aug 12, 2012 07:11
First post
Yikes! That crafty ol' cat... err...uhhh.... Duck (El Duck-O) down in Texas, has kindly agreed to post his excellent information and recipes about chorizo sausage. The Duck is an expert with chorizo and instead of publishing his material as a book, he's agreed to post it right here on our site....
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I won't fall asleep, before I get to bad, so good night Mr. Dr. :lol: As you can see by the time stamp on our postings, time seems to flow differently in our forum, compared with how it flows in the real world. Mine says 4:50 before I log in, and 21:50 after I log in.
I think :idea: this has...
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Last post byel Ducko
Tue Sep 04, 2012 14:45
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Mango tree wood for smoking Replies: 1
by
crustyo44 »Tue Aug 28, 2012 07:29
First post
I am offered a whole main trunk of a mango tree. Is it any good for smoking?
Regards,
Jan.
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Mango sap contains an irritant that causes contact determatitis in some people. So I would at least debark it.
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Last post byssorllih
Tue Aug 28, 2012 13:45
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Hyde Park references
by
Chuckwagon »Sun Aug 26, 2012 06:49
Hi Wranglers!
Be sure not to overlook Hyde Park . It`s where the chat forum is. We`ve got some great reference links in Hyde Park too! The Index Of Member-Recommended Outlets For Sausage Supplies is a great resource and will save you a lot of search time. Here you can find sausage supply houses...
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Last post byChuckwagon
Sun Aug 26, 2012 06:49
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