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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
by
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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NOT DEAD! Replies: 4
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Kijek »Sun Oct 14, 2018 14:50
First post
Hi Everyone, no I'm not dead, however, I have had some health issues with my heart for quite sometime now, but I'm on the right track and feeling much better.
Just in time, as the my curing season has started.
So I'm back, and it feels good, looking forward to some good ol' fashion chat with you...
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Nice job and nice pics Ray, it all looks good, wish I could taste it LOL
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Last post byKijek
Mon Oct 15, 2018 20:57
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Is anyone familiar with this bottle? Replies: 4
by
Devo »Sun Oct 07, 2018 19:11
First post
Someone I know would like some information on it.
He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand.
Any further information any of you could give me would be greatly appreciated.
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I'd be hard pressed to break the seal on that piece of history but then again there is a curious side to me that would encourage me to do so. Don't know what I'd do.
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Last post byButterbean
Mon Oct 08, 2018 22:00
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Good year for wine Replies: 10
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Butterbean »Sat Jul 07, 2018 20:48
First post
I believe this will be a good year for wine. A load of blueberries was turned down by a grocery chain because they claimed they were too sweet. Too sweet? Taste fine to me but whatever they say I guess. Being one to help out I agreed to dispose of these foul berries. I wish I could have helped more...
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Sounds like you are going to be busy. I'd like to get a barrel and give barrel that a try. I racked the blueberry the other day and tested a little of it. I think its going to be really good if something doesn't go wrong. Its straddling the fence between semi-sweet and dry. I don't really like dry...
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Last post byButterbean
Mon Jul 23, 2018 02:04
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Salumi Workshop in Tuscany Replies: 3
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jrittvo »Tue Jul 17, 2018 03:28
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Has anyone done one of these workshops?
Looks like a dream learning experience for me, and I`m due a big vacation right around when they have their March session (or at least I am very close to convincing myself of that).
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I was a vegetarian for 15 years and I am still reconciling myself to eating meat again. One of my goals is to use all of the hog with no waste, out of respect for the loss of life, so I really should be doing my own butchering from at least half a hog. The workshop you found would get me started...
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Last post byjrittvo
Wed Jul 18, 2018 06:32
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Thanks lousantello Replies: 1
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Saltedtyme30 »Fri Jul 13, 2018 04:05
First post
I got in contact with our brother lousantello who`s on here as well. We exchanged numbers and he sent me some of his salami and definitely knows what he`s doing. Was a nice mouth feel and the flavors were spot on. From the spicy soppa to the other salamis they were good. I liked the 007 culture he...
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Glad you liked them.
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Last post byLOUSANTELLO
Sun Jul 15, 2018 11:21
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Credit cards
by
Kijek »Tue Jun 26, 2018 08:21
Hey my friends I'm starting to get back into the game after my total knee replacement surgery.
Had something on my mind about credit and credit cards, and though WTF ... I'd ask some old friends on what their thoughts may be, then we'll put it to rest and get on with the meat stuff.
Ok they say...
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Last post byKijek
Tue Jun 26, 2018 08:21
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Pizza in Poland Replies: 2
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nuynai »Tue May 29, 2018 16:32
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Saw this on the Cooking Channel and thought our friends in Poland or of Polish descent may find it interesting. Enjoy. PS- maybe someone with better computer skills can download the full episode. Really good and a lot more info....
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Here's a app that that allows you to watch them.
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Last post bynuynai
Wed May 30, 2018 12:26
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Education Replies: 6
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Butterbean »Sat May 12, 2018 23:05
First post
My daughter hasn't quite figured out what she wants to major in. She's been vacillating between food or medicine. Currently she is in Italy studying the local foods. Once done she has been accepted in a chocolate making curriculum where she will head south and do a short stint on a cocoa farm where...
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I thought I'd share a few pictures my daughter sent me this morning.
My daughter called me to share something that had her rolling in laughter. Apparently there are a few vegans in her class. Why? I haven't a clue but they really made a spectacle of themselves in this facility....
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Last post byButterbean
Mon May 21, 2018 20:44
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It Over! Replies: 4
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Kijek »Sat May 12, 2018 18:23
First post
Well it's over and I'm home. Wednesday afternoon had my total knee replacement surgery and everything went super well and I'm very happy.
So, going to do my rehab and hopefully I can open up my shop and start doing some charcuterie.
Doesn't look like I missed much, anything new out there?
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Thanks Sambal, yeah I'm doing great, I'm so happy the way things worked out, can't wait to get the knee strength back so I can start making Stuff
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Last post byKijek
Mon May 14, 2018 13:47
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Winner - Winner Chicken Dinner! Replies: 5
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Kijek »Mon Apr 30, 2018 15:39
First post
So last Thursday 4/26/18, a new Home Depot opened here in Stamford, Ct, so I thought I'd stop by and check it out. When I got there, I noticed a big tent that the Traeger Grill Co. had set up to promote there BBQ pellet smokers. I walked over chatted with the salesman about the grills and he showed...
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Thanks guys, and yes a bit of luck feels great, biggest thing I ever won, since I never won anything, except for my wife's love.
Cooked a nice 1.5lb organic salmon yesterday, my seasons, but there reccommendation of time and temp.
Wow!, it truly was the best salmon my wife and I ever had,...
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Last post byKijek
Tue May 01, 2018 11:27
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Top 5 Items You make Replies: 8
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Bob K »Wed Apr 18, 2018 19:28
First post
Things you always make again and again.
Here's Mine:
1. Sweetheart Ham
2. Taylor Ham (pork/bacon roll)
3. Italian fresh sausage
4. Breakfast sausage Patties
5. Toss up between soppressata and Pepperoni
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Maple-Honey Bacon
Wild Hog Italian Sausage with Cabernet & Garlic
Chicken Italain Sausage with Chardonnay, Tomato, & Black Olives
Canadian Bacon
CW's Hipshot Burgers
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Last post bysawhorseray
Fri Apr 20, 2018 15:21
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Closing Shop Replies: 7
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Kijek »Mon Apr 02, 2018 20:47
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Cleaning and sanitizing my little sausage shop over the next week and cover things up with sheets to keep dust off equipment.
Seem I now need a total left knee replacement on 5/9/18 and between now and then I have a few doctor appointments for per-op and need to watch my heart health so all goes...
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Now that the shop is clean and closed up, my mind is going a mile a minute, this is going to be a long hard wait.
And Cajun with his new ideas (bacon wrapped filets) is driving me nuts.
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Last post byKijek
Sun Apr 08, 2018 23:27
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Store Bought Ham/Reheating Replies: 4
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Kijek »Wed Mar 28, 2018 21:29
First post
I've yet to cure & smoke my own ham, but there in one from the store that we think is rather good.
It's fully cooked and the name is (Cooks Ham) and only needs reheating.
But I would to flavor it up just a bit. Right (Wednesday) I opened it up and scored the fat and skin, then poked whole cloves...
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Oooo I like that idea BobK.
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Last post byKijek
Thu Mar 29, 2018 17:38
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Sourdough Starter
by
muxmun »Sat Mar 24, 2018 17:21
Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.
Thanks. charlie
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Last post bymuxmun
Sat Mar 24, 2018 17:21
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in search Replies: 3
by
StefanS »Tue Mar 13, 2018 14:59
First post
I'm looking for article in PDF format.. Meat Science - #120 (2016) p. 85-92
Dietary nitrate and nitrite: Benefits, risks and evolving perceptions by Wendy Bidale, Jefrey J. Sindelar, Andrew L. Milkowski.
I do have printed version but would like to send it as attachment with e-mail to one of student...
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I got it thru Deep Dyve, just printable version. Thank you.
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Last post byStefanS
Wed Mar 14, 2018 14:08
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Northeastern US Storm & Canada Replies: 4
by
Kijek »Fri Mar 02, 2018 19:15
First post
North Eastern US is getting hit today with a big Nor'Easter, very high winds along the Connecticut - Long Island sound coast.
Stamford Ct, my City, rain, wind, mixed snow, trees down with power outages, nothing too major yet.
Hows everyone else making out?
BobK, you ok up in the north corner Ct?
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To summarize; This was a major storm for the Fairfield County area with Stamford Ct getting more then it fair share of it.
Heavy rains thought the day with occasional snow mixed in, no accumulation, however, major flooding and road closures due to the flooding.
Super high winds boosting between 50...
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Last post byKijek
Sat Mar 03, 2018 15:28
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Spirytus Replies: 10
by
Kijek »Thu Mar 01, 2018 12:18
First post
I was looking at the alcohol section in Wedliny Domowe web site and saw Spirytus
Can any of my Polish brothers out there help me get a bottle? :lol:
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Somehow I get the feeling that maybe you, or BobK is Mr. Mariansk and is stead of answering all my stupid questions, you both convinced me to buy the book.
How many Porsches do you own now anyway? :cool:
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Last post byKijek
Thu Mar 01, 2018 22:18
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I don't fit in ! Replies: 4
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Kijek »Thu Mar 01, 2018 00:09
First post
You guys are going to say, (what's is this guys major malfunction) throw me out and band me from this site for sure.
Ok first let me say that my last batch of fermented products was very good, the taste that I was going for was there, (mild, no tang). My only issues I needed to work on was...
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Your killing me
Well I hope you don't drive by my house, my beautiful green grass would be a buffet.
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Last post byKijek
Thu Mar 01, 2018 11:56
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Review posts ? Replies: 2
by
Knifeman »Mon Feb 26, 2018 23:33
First post
I was wondering if there is a way to review all of ones posts ? If so how do you do this ?
Thanks
Knifeman
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Thanks Bob K !
Knifeman
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Last post byKnifeman
Tue Feb 27, 2018 20:25
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Marianski Books Replies: 8
by
Knifeman »Thu Jan 25, 2018 22:13
First post
Hello All
Could someone please tell me what is the latest version of Home Production of Quality Meats and Sausages I would like to be as current as possible !
Also what is the current edition of the Fermented Sausage book by the Marianski's
Thank You !
Knifeman
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Thanks for the encouragement fellas !
I have a#10 Porkert hand grinder with 2 grinding plates and cutting blade not sure of the hole diameter of the plates,will check . I need to get a sausage stuffer . Also need to get set up if I'm going to do dry curing and ferment sausages . Will post some...
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Last post byKnifeman
Tue Feb 27, 2018 20:20
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"Disclaimer Container" - Where Did My Post Go? Replies: 325
by
ssorllih »Sat Apr 02, 2011 21:32
First post
I will be particularly interested in a site for lower cost casings. All that I have found so far seem to add about 30 to 50 cents a pound to the cost of sausage. When i can buy fresh pork at less than 1.50 USD /pound adding 20 to 30 percent for the cost of casing runs against my nature.
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Snow and sleet tomorrow. Welcome to New England!
Can't wait to leave, thank you Malloy, who I know personally, A Hole!
it was a brisk 84F here in Florida
I'll be heading your way soon, just waiting for my wife to retire, thinking on the Naples area
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Last post byKijek
Thu Feb 22, 2018 01:58
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What to do with my Coppa Replies: 6
by
muxmun »Fri Feb 09, 2018 01:00
First post
Hey all.
I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.
What to do with this? Throw it out?? Freeze it??
Any guidance would be appreciated.
Thanks charlie
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I would just continue on when you get home with the original plan.
I am not sure about soaking meat that is to be dry cured . Anyone??
On the other hand if you soaked it before you left it would have that time to equalise.
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Last post byBob K
Fri Feb 09, 2018 15:43
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Recipe needed Replies: 10
by
Bob K »Tue Jan 30, 2018 19:03
First post
For anyone that can help, Edna is looking for a linguica recipe.
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DanMcG ,
Thanks Dan. I will let you know when I try it.
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Last post byEdna
Thu Feb 01, 2018 02:21
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Smoking with sugar cane Replies: 2
by
nuynai »Mon Jan 22, 2018 12:14
First post
Just was watching a episode on Project Smoke, where the host was using sugar cane to smoke things. Was just wondered if anyone here ever had any experience in using it. He said it added a mild, sweet flavor.
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Just to clarify, he uses it on BBQ but at 11 mins. in the show, he puts the sugar cane onto the charcoal to smoke. Here's the episode.
pbs.org/video/steven-raichlens-project-smoke-episode-210-tropical-smoke/
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Last post bynuynai
Mon Jan 22, 2018 15:36
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Improvement Suggestions to Website Replies: 3
by
Kijek »Fri Jan 12, 2018 02:12
First post
To the creators and/or staff of this site, I have a suggestion that may improve viewing.
Can you add a section on the opening page of this site, that displays all new messages within the last hour.
I think this would help new comers to see what is hot on the list. As well as us members, we can go...
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Oh wow, I didn't even think of that DAAAA! :oops:
If the staff of this site wants they can delete this thread / post since I made a huge mistake.
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Last post byKijek
Fri Jan 12, 2018 18:31
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Is This Web Site Secured / Safe? Replies: 4
by
Kijek »Mon Jan 08, 2018 22:25
First post
I learned a couple of things today, after almost getting my identify breached.
First this a secured web site?
Because, I was told from Microsoft, that if the site doesn't start with ( http ) or if it doesn't have the LOCK icon, it s not safe.
After today, my computer can no longer be touched,...
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Thanks Laftpig, Ya know what this is just a subject I thought to bring up, not because I really thought this web site was any threat, and my laptop system is now 100% protected, but I came very close to having my identity and banks accounts stolen.
I trust this site and everyone in it!
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Last post byKijek
Wed Jan 10, 2018 05:59
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MERRY CHRISTMAS! Replies: 4
by
redzed »Mon Dec 25, 2017 01:31
First post
To all my WD forum friends:
May you have a joyful and blessed Christmas encircled by your family and friends. And may 2018 bring peace, happiness, health and the finest of sausages!
redzed
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Merry Christmas to all!
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Last post byBob K
Mon Dec 25, 2017 13:23
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Protein lined casings 38-50 mm Replies: 12
by
muxmun »Sat Oct 21, 2017 19:15
First post
I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?
Maybe not the right place to post :sad:
Thanks...charlie
Last post
jcflorida. Thanks. I'll give those a try
charlie
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Last post bymuxmun
Wed Dec 13, 2017 02:38
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Does this sound reasonable? Replies: 2
by
Butterbean »Sat Dec 02, 2017 22:23
First post
Today I was making some roast beef sandwich meat which I hope will be a respectable clone of Arby's roast beef. Anyhow after stuffing a chub and putting it in the smokehouse I was left with a couple pounds of extra mince. Rather than wasting it I wrapped it in cellophane and placed it in a ziplock...
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Thanks. That's what I was thinking but this is all new to me but it makes sense and I like having the luxury of keeping it in the water bath longer and not having to worry about it overcooking.
With my test I think I think the sous vide meat was a little more moist than the chub I smoked in the...
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Last post byButterbean
Sun Dec 03, 2017 22:41
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This should be funny Replies: 7
by
Butterbean »Thu Nov 09, 2017 15:37
First post
I've been making a fair amount of venison jerky lately and been having a bit of fun experimenting with different spice combinations and things. The other afternoon I brought some of the jerky to a little event that involved copious amounts of beer and liquor and the jerky got great reviews (granted...
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Had a good laugh last night watching someone eat this jerky. In fairness, I warned everyone it was hot but this one young kid who is a bit of a pig took a big piece and I cut him a quarter sized piece and he stuck it in his mouth and said this tastes good and then shoved the whole sleeve of jerky...
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Last post byButterbean
Sun Nov 19, 2017 23:24
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Exploring the mighty Rhine Replies: 5
by
redzed »Sun Oct 01, 2017 17:54
First post
For the past month I have been almost absent from the forum. Certainly not intentional as I was on another cycle tour in Europe. Thank you Bob and Butterbean for keeping everything on track here. This time we did the Eurovelo Route 15 along the Rhine River, starting in Rotterdam and finishing...
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Thanks Airbrush! The route that we followed is Eurovelo 15, which covers the entire length of the Rhine, from the source in Switzerland to the Baltic sea. Almost everyone starts in Switzerland and finishes in Holland. We cycled up river instead. A description of the route is here:
It is a route...
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Last post byredzed
Wed Oct 04, 2017 16:14
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imageshack asking for money too! anyone have a better idea? Replies: 2
by
harleykids »Tue Sep 12, 2017 19:51
First post
Went to upload some photos today and imageshack wants $38 for a year to upload photos!
Just went thru this with photobucket...
When you make a post, it says upload your photo via imageshack....but you have to pay for that!
Anyone using something else that is free?
I am not such a cheapskate, but...
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found it, thanks Bob!!
test
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Last post byharleykids
Tue Sep 12, 2017 20:38
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One thing off the bucket list Replies: 4
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Butterbean »Sat Aug 12, 2017 19:09
First post
Had to give the pickle-corndog a go. It was pretty good. Lots of flavors going on in the mouth for sure. Though I had some good mustard at the ready I found the tartness of the pickle was plenty. This pared well with the sweetness of the cornbread batter and the meat was really just there. I tried...
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The Significance of the Pickle
Bravo :!: - When you first posted that I didn't think you were serious!
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Last post byBob K
Sun Aug 13, 2017 11:46
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Distractions Replies: 3
by
Butterbean »Fri May 05, 2017 15:57
First post
Started the morning with a list of things that really needed to be taken care of but as luck would have it I got distracted when there were two sounders of pigs in a field. As luck would have it there was a guy running hogs with dogs across the river and he was able to bring his dogs over in just a...
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Great looking carcass! Should make some fantastic sausage! And indeed you gave yourself a lot of unplanned work, especially with the additional task of cleaning the intestines which is usually messy and time consuming. Even though in your mind it was not difficult or messy, it is something that...
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Last post byredzed
Sat May 06, 2017 01:16
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Just playing around Replies: 2
by
Butterbean »Sun Apr 30, 2017 00:58
First post
Wanted to do something different today and wanted to see just how juicy I could make a venison sausage. It then occurred to me that it would be neat if the juices in the sausage tasted like beer.
Not wanting to overpower the beer flavor with a lot of aromatics I thought it best to keep it simple...
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Marianski's recipe is pretty simple. It was just salt at 1.8%, black pepper 2% then chopped onion 3%. I substituted the beer for water and also used some cure 1 just for the heck of it.
Its different. I think the alcohol messed with the bind a little but it was good in its own right.
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Last post byButterbean
Sun Apr 30, 2017 01:51
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HAPPY EASTER! Replies: 6
by
redzed »Sun Mar 27, 2016 06:51
First post
To all my WD friends, forum contributors, lurkers and the rest, I wish you a Happy Easter and may you have a day filled with pleasant memories, in the company of your family and friends.
redzed
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Happy Easter Red. I'm actually sitting at the Duke Point ferry heading back to Alberta. Spent Easter camping in Port McNeil. My wife's mother passed two weeks ago so we came out for their annual Easter camp out. I brought a little sausage for her dad but left all the speck and dry salami at home. I...
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Last post byfatboyz
Mon Apr 17, 2017 19:20
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Happy birthday to me! Replies: 6
by
Sleebus »Tue Apr 11, 2017 13:14
First post
Man, do I have the best wife or what?
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Well that's the amount that the culture is capable of fermenting... . To get a viable amount a good rule of thumb is to start with 1/4 rounded teaspoon ( around 3-4 grams) for up to 10lbs or 5 kilograms and add .022% additional culture to every additional kilo.
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Last post byBob K
Wed Apr 12, 2017 14:09
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Disappearing photos Replies: 2
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Butterbean »Fri Apr 07, 2017 16:41
First post
This is far above my understanding of how the Net works but I learned this week that if you post photos to the board via Facebook the link will expire in time and the picture will be lost on the board. Posting and uploading pics through facebook is so easy I've just about stopped using Photobucket...
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Thanks Bob. Good to know about photobucket not expiring. I'll go back to that. I stopped using it a while back when there were some problems with it. I hate for pictures to disappear.
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Last post byButterbean
Fri Apr 07, 2017 22:18
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Mods broken links in old member recipes Replies: 1
by
fatboyz »Fri Apr 07, 2017 13:59
Hey Mods. Would it be possible to fix the links in the old member recipe list in Hyde Park for the 2 pepperoni recipes from Chuck Wagon and the one from Butterbean please.
Thanks in Advance.
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Last post byBob K
Fri Apr 07, 2017 14:37
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Productive Saturday Replies: 4
by
Butterbean »Sun Mar 26, 2017 02:31
First post
Spent the day smoking meat, grinding sausage and making pulled pork.
Made some ground pork sausage just a basic sage and red pepper patty sausage which is well loved here. Its almost all gone now. Smoked some jalapeno and cheese sausage and some sage and pepper sausage. Also smoked two hams from...
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I use the breakfast sausage recipe from the meatsandsausages site and it turns out great, but I did modify it to use 1/4 of the Thyme suggested. Same results as above, very little grease.
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Last post bySleebus
Mon Mar 27, 2017 12:39
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Casing tip Replies: 3
by
Butterbean »Sat Mar 25, 2017 15:47
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One of the things I loathed was trying to sort out casings to make sausages - especially sheep casings. They are always a tangled mess but I found the ultimate solution I thought I'd share with those who have experienced the same. It's cheap and easy and far less time consuming than unraveling...
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Ditto on this. Completely agreed with you!
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Last post bybolepa
Mon Mar 27, 2017 00:00
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Get ready for more confusion Replies: 2
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Butterbean »Fri Mar 17, 2017 03:44
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The World Health Organization put a lot of fear in people about nitrates but what's coming soon is a new report where they will be saying all red meat is probably carcinogenic and all processed meat is carcinogenic - this information is expected to be published this summer. In light of this and a...
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I'm afraid you are right. Just look at the damage the nitrate scare did to the small processors in this country.
This was discussed heavily at the latest meat processors conference. They say this study will be made public sometime this summer. The WHO has often knocked meat saying it is a waste...
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Last post byButterbean
Fri Mar 17, 2017 19:12
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new to Vancouver Island Replies: 6
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wkw »Tue Mar 07, 2017 19:57
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Sorry if this is not the appropriate forum for this posting. I am relocating from Alberta to Vancouver Island and am wondering if there are any forum members on the island that I might occasionally meet with to improve my charcuterie skills etc. I am relocating to the Cowichan Valley.
Thanks
Ken
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Thanks for the warm welcome Chris! Maybe I can get you to introduce me to some of the shellfish farmers, if you know any, up that way. I would be keenly interested in a get together.
Cheers
Ken
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Last post bywkw
Thu Mar 09, 2017 16:45
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Korean cookbooks and cooking resources Replies: 3
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story28 »Sat Jan 14, 2012 00:48
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Hi there. Does anyone know of any reputable sources for literature on authentic, or at least quality Korean food? Kind of an odd topic, but I have been surprised at how someone in the group always has some sort of insight.
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Last year I ate a Korean sausage that was really good and would like to know how to make it myself. It was a spicy pickled sausage and had spaghetti like threads of pork rind inside the mince. Never seen anything like it before. Very good and very ingenious use of the pig.
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Last post byButterbean
Wed Mar 08, 2017 15:14
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Productive Morning Replies: 18
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Butterbean »Sun Feb 12, 2017 18:32
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Had a good morning in the swamps. Just have to get busy cleaning everything. I think I'll make a blended sausage using both meats. Beaver tastes the same as beef so whatever should turn out good. Any suggestions on good sausages with a beef pork blend? I plan on making either smoked or fresh.
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Thanks, I'll have to give that a try. I figured with the small one would make a great thing to cook whole and I had a large pot it would fit right in. Didn't think it would be much trouble at all. After dipping it the hair - which was thick and dense - started to come right off but the ribs were so...
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Last post byButterbean
Mon Mar 06, 2017 12:31
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Still here! Replies: 2
by
redzed »Tue Sep 20, 2016 19:46
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Hello gang!
I received a PM from one of our members asking what has happened to me? Well, I'm still alive and kicking and finishing up our cycling trip where we already completed 767km from Passau to Budapest We are currently cycling around Lake Balaton in Hungary which will add over 200km to the...
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Geez Bob, how did you know? Without the occassional whiff and slurp of God's nectar the cycling would have been quite boring. Actually we tasted some excellent wines in the Wachau region in Austria and around Lake Balaton in Hungary.
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Last post byredzed
Sun Mar 05, 2017 22:33
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Long absence from forum Replies: 3
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unclebuck »Mon Feb 27, 2017 00:25
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I have had a long absence from the forum, as my wife & I have been spending all of our time with our 38 yr. old daughter in her battle with metasticised breast cancer. Between the cancer hospital & her place, we have been busy. Being that she is single, her mother & I are providing her care. She is...
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I thank you for your kind thoughts & words. I take a great pleasure in this forum, and have put some of the recipes and methods gleaned from fellow member's experiences to good use. However, under the present circumstances, my sausage making has taken a back seat. I have referred this site to many...
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Last post byunclebuck
Wed Mar 01, 2017 06:30
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A good knife Replies: 7
by
Butterbean »Sun Feb 26, 2017 16:25
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I'm sure I'm not the only one who appreciates a good knife so for those who share this appreciation you may appreciate the new addition I've added to my knife collection.
Several weeks ago I was talking to a woman I vaguely knew and the subject of knives came up and she said her husband made...
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Here is a skinning knife I bought at the gunshop that he had made. I fell in love with this knife and was talking to the clerk who ended up being the knifemaker's wife and things just went from there.
I used this to skin a hog the other day and it really did a good job.
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Last post byButterbean
Tue Feb 28, 2017 09:23
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Stressed Pigs Replies: 4
by
Butterbean »Sat Feb 18, 2017 18:31
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I've been at war with beavers lately trying to eradicate the vermin by all possible means. I'm using all sorts of traps and things but have gotten pretty good with snaring. The other day I was setting a snare when I had an epiphany and thought these might be a good way to catch wild pigs.
As you...
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I have two box traps. One I need to fix and the one pictured has been on loan for four years now. I don't think I'll see it again. Thing is heavy. As you can see from the deer in the trap I had every right to complain to my seed salesman because I specifically asked for pig corn and not deer corn....
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Last post byButterbean
Sun Feb 19, 2017 00:52
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Extended equilibrium brining of pork Replies: 1
by
Butterbean »Wed Feb 08, 2017 15:37
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This is a photo of my daughter and her unique method of brining pork. For lack of a better word I'll call it extended equilibrium brining and its 100% natural. :lol:
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I guess all creatures need a bit of beach time now and then. I'm currently in Montreal, battling the ice and snow.
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Last post byredzed
Thu Feb 09, 2017 16:20
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