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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
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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
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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
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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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Three Little Pigs Replies: 1
by
vagreys »Sat Mar 24, 2012 17:13
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Stopped by story28's new shop, a few days ago, in their second week open to the public. Jason was too busy downstairs to come up, having just received a delivery and trying to replace all the product that his customers snarfed up, but I got the better deal - got to talk with his sharp, beautiful,...
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Have to give those young folks credit. Opening a business in today's economy is tough enough. Seems like they hit the ground running and won't have to look back. I'm sure, that in a few years, they'll be expanding. All the support they've got from everyone here has only helped them on their way and...
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Last post bynuynai
Sat Mar 24, 2012 19:51
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meats of the southern hemisphere Replies: 4
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el Ducko »Thu Mar 22, 2012 03:00
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We're just back from a trip to Chile & Patagonia and, Henny Youngman jokes (about tired arms) aside, learned several things:
---Longaniza is tasty. I'll have to try making some. :mrgreen:
---salt-only cured bacon is, like the country-style pork products of North Carolina, an acquired taste. (...so...
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...a wise man, indeed. I hope he invited the man over, cooked 'em both to at least 185 deg F, and they enjoyed them.
(USDA recommends 160 deg F for ground pork, but why fool around.)
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Last post byel Ducko
Thu Mar 22, 2012 18:20
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Good to find Replies: 7
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Swallow »Wed Mar 21, 2012 23:23
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Well it finally happened, I found a Good and honest butcher, About a year and a half ago a butcher shop opened in a town about thirty miles from my place, I hadn't paid much attention to the place save for picking up some huge beef leg bones for my Dobermans at five bucks a bone, same bones in the...
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Printed
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Last post byssorllih
Thu Mar 22, 2012 04:46
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Determining when meat has finished curing Replies: 5
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DLFL »Sun Mar 18, 2012 23:31
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I have noticed that the chunks of meat I cure becomes quite firm when the curing is finished. Has anyone else noticed this? My last project I noticed that the meat was firm but let it go till the date I had planned on pulling it. Big mistake, it was way too salty.
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Butterbean, This section covers the subject much better than I can.
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Last post byssorllih
Mon Mar 19, 2012 13:22
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Muffelletta sandwich start to finish Replies: 13
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Keymaster »Sun Mar 11, 2012 03:07
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Wife said this was the best thing I ever made :)
I have to admit it was pretty damb good ;)
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Oxide,
Thank you very much!!! I had a recipe but wanted to try authentic straight from Louisiana. I can use the rest of my salad in many ways Ross such as on Pizzas, Pasta salads, Marinated seafood salads, Potato salad Gloria, Bruschetta Boscoli and the list goes on. I promise I will not waste a...
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Last post byKeymaster
Tue Mar 13, 2012 00:38
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it has been a quiet day in Aqua Saline Metropolis Replies: 3
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ssorllih »Sat Mar 10, 2012 01:49
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A few posts after midnight and then a couple more around mid day. it would seem that everyone is well fed and taking a well earned break from their grinders. But Saint Patrick's Day approaches and at this posting only two pieces are being corned and only one brisket. The local Shoprite® is...
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A No. 32 grinder with a vee pulley and a quarter hp motor will do all that you said.
Just reading that makes me want to jump out of my skin. There is no way I will get around a hand-feed grinder that is hooked up to a motor and pulley. I know they are for sell, seen them online. That is just a...
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Last post byOxide
Sat Mar 10, 2012 14:17
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Any Concerns About GMO In Your Diet? Replies: 37
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Oxide »Tue Feb 28, 2012 03:38
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I think this is the right place to post this ...
GMO -- genetically modified organisms.
Lately I have been making a conscience effort to avoid GMO, been buying 'organic' not that I feel the need for organic but the definition of organic includes not being GMO. The more I learn about it, the more...
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The story is told of a patron in a diner asking for eggs for breakfast. He stipulated that they had to be extra large, with brown shells, fried in bacon fat to just barely coagulate the whites, turned only once and placed on a pre warmed plate with three slices of bacon cut 3/16 inches thick and...
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Last post byssorllih
Thu Mar 08, 2012 02:46
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That time of year again Replies: 16
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Dave Zac »Sun Mar 04, 2012 01:58
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I'm a bit late this year with the warm winter, but I'm off sugerin'
Boiled for 7 hours. Made just about 1/2 gallon of sweet maple divinity. I think Chuckwagon's starting to drool already :mrgreen:
Hopefully I'll have a few weekends of good sap and make at least a couple gallons of syrup...
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Last summer a guy was showing his hives off to me when a few kept buzzing by us and giving us warnings. He explained to me that they were very docile bees. Of course, this was before the hive became africanized. Dang things liked to have eaten me alive. Our retalition was with fire. Just picture...
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Last post byButterbean
Tue Mar 06, 2012 02:55
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Soaking casing in Orange Juice?!?! Replies: 7
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JerBear »Mon Sep 12, 2011 22:49
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I know that not all of you are fan's of Len Poli's site but I was looking for a Loukaniko (greek sausage) recipe and looked there as a jumping off point. I noticed that the second step in his preparations were, Prepare the casings by soaking in orange juice for 30 minutes. Anyone ever tried this, I...
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Hi,
Many years ago when I made salamis and fresh sausages with Italian friends, all sausage skins were soaked in water and sliced lemons for the smell.
They treated the skins this way for generations I was told.
Regards,
Jan.
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Last post bycrustyo44
Mon Mar 05, 2012 19:43
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Our Sincere Condolences Replies: 2
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Chuckwagon »Mon Mar 05, 2012 05:03
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Our prayers and most heart-felt condolences go out for the families of the victims of Saturday`s train crash near Szczekociny in southern Poland. We hope for the speedy recovery of those injured and we pray for peace of mind for those who have lost loved ones.
Sincerely,
Chuckwagon
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Prayers said.
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Last post byDLFL
Mon Mar 05, 2012 12:29
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wood for smoking meat Replies: 9
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ssorllih »Wed Feb 01, 2012 04:01
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Somewhere Chuckwagon has a post about all of the many wood specie used for meat smoking. Fruit wood is among them and just this week I have had the good fortune to find some dry bradford pear wood on a tree that was knocked down a couple of years ago but somehow managed to stay off the ground. I...
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The burning characteristics of various species of wood. More especially the smouldering of the wood with a restricted draft. Hickory needs a lot of attention to keep a uniform level of smoke it distills rather quickly, oak even more so. Pear smolders slowly but tends to self extinguish, maple will...
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Last post byssorllih
Tue Feb 28, 2012 03:42
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Test-tube Meat Is Coming to A Store Near You Replies: 1
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Oxide »Mon Feb 20, 2012 20:04
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Pretty soon you won't need a grinder, a stuffer, or a smoker. You can just 'grow' your pepperoni in a petri dish. :shock: :mrgreen:
Test-tube meat to be available this fall, scientist says
The world's first test-tube meat, a hamburger made from a cow's stem cells, will be produced this fall,...
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Sorta brings a whole new meaning to the word Tubesteak now don't it?
Swallow
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Last post bySwallow
Mon Feb 20, 2012 22:22
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A skiff of snow... where's my horse? Replies: 9
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Chuckwagon »Thu Feb 16, 2012 19:32
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Another skiff of snow here today. That's not what is bothering me. Ol' Patch is saddled and under this skiff of snow - hiding from me - always playin' games! What an animal! Here Patch! Here Patch!
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Yeah Yeah Yeah CW, normally I just sweet talk em real close before I lasso em but in the case of yer fillie I figured that I would need something just a little more high powered in case she tried to bolt or sumthin. She kin run but she can't hide. Yee Haw.
And BTW thats an old pic of the prototype,...
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Last post bySwallow
Sun Feb 19, 2012 15:54
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I'm "spilling the beans"! Replies: 43
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Chuckwagon »Tue Aug 30, 2011 00:12
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I just got the word that our buddy and member (story28) Jason Story is getting married! I've gotten to know this incredible young man quite well as I've tried to help him with his plans to develop a charcuterie shop in D.C. He gave his sweet Carolina a ring recently and even took her to South...
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Hi Jason,
Good Idea. Butter up the old cowboy a bit.
Call it BAZZA'S BUTT BURNERS
Regards,
Jan.
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Last post bycrustyo44
Thu Feb 16, 2012 04:05
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inkjet printers Replies: 14
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crustyo44 »Wed Feb 08, 2012 23:53
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Hi Members,
I think that all members should know that Canon printers are on the nose in regard to quality, reliability and warranty enquiries/issues.
I puchased a Pixma MP 640, 2 years ago. It suddenly stopped and displayed a message to take it to a service centre.
The technician advised me that...
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Hi,
My printer ink was supplied by a CISS system, bulk bottles of ink and they work fine. Some Ambulance Services here use it on all their small machines. Cost is negligible for ink.
Matter of fact, I have finally got an answer back from Canon again.
They are looking into my hassles.
Regards,
Jan.
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Last post bycrustyo44
Mon Feb 13, 2012 22:31
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Word of Warning.... Replies: 4
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JerBear »Thu Feb 09, 2012 21:33
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I've seen this quote a few times but I laugh myself silly everytime I read it. Just a word of warning if you're ever asked to judge a chili cook-off:
Judge #3 (Frank) was an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.
Frank: Recently, I was honored to be...
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If your whole body were a hot air balloon, would you stop eating spicy food? :lol: :lol: :lol:
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Last post byMaz
Mon Feb 13, 2012 18:10
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Where to post links to vintage books? Replies: 1
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vagreys »Wed Feb 08, 2012 01:29
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There are a lot of vintage books out there that are no longer protected under copyright, and are in the public domain. I've noticed that there are some people downloading digital images of these books, assembling CD's and selling them on Ebay.
I have links to a number of old sausage and meat...
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I think that this may work.
Open that link and then open a new topic perhaps.
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Last post byssorllih
Wed Feb 08, 2012 01:58
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The entertainment value of fresh bones
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ssorllih »Tue Feb 07, 2012 22:24
Sunday on the way home from church I stopped for a dozen eegs and noticed a man carrying a bag of chicken legs from the store. Once inside I checked the price and at 49 cents a pound bought two ten pound bags. Yesterday I cut them up and packaged the thighs and drums separately and cooked the back...
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Last post byssorllih
Tue Feb 07, 2012 22:24
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Tools not of the trade. Replies: 10
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ssorllih »Thu Jan 05, 2012 03:03
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I was tying a couple of pieces of pork butt preparing to smoke them tomorrow and I got tired of pushing the twine with my fingers. So I asked Nancy for a large crochet hook (pronounced crow shay ) and I found that tying a roll can be a real pleasure. If I can get photobucket to upload my video...
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I saw a similar technique from another sausage maker who used a crochet hook when tying off the ends of sausage to pull the casing through the knot.
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Last post byJerBear
Fri Feb 03, 2012 22:36
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Wild geese Replies: 8
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ssorllih »Thu Feb 02, 2012 05:04
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For all of you on the Atlantic flyway this is the time to start watching the wild geese. My observations have shown them starting their migration around the time of the full moon closest to the vernal equinox. The geese are already starting to gang up in large flocks in the grain fields. One...
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sausage patty $1.95
lamb patty $ 2.75
Cow patty all you can eat $ .25 :grin:
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Last post byssorllih
Fri Feb 03, 2012 03:01
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New Sausage Adventure Replies: 12
by
salsiccia re »Wed Feb 01, 2012 01:34
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Starting a sausage business
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You are talking 6 days/wk minimum, 12-15 hrs/day I would think.
You gotta love doin' it, that way it never feels like work.
totally agree with you !!!!
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Last post bytoolmann
Thu Feb 02, 2012 22:23
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Swiss-German recipes from ABZ have moved, again... Replies: 1
by
vagreys »Thu Feb 02, 2012 00:16
First post
The Swiss sausage recipes at the abzspiez website have been around a long time, but they keep reorganizing the site and the recipes, so links to them are largely broken. The recipes used to be grouped by type (e.g., rohwurst, etc.); now, they are in alphabetical order. Be aware that there is...
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Thanks, Tom. ...great site. Now I'll have to dust off the old Deutschewörterbuch. (It's been too long.)
Bierwurst, anyone? :grin: Prost!
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Last post byel Ducko
Thu Feb 02, 2012 00:30
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Is this right? Replies: 15
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DLFL »Sun Jan 22, 2012 19:16
First post
A post on converting saltpeter to cure #1 for a recipe was posted recently. Can not the weight of the meat be used with the cure calculator to get the amount of cure needed?
Dick
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Vagrays & Crusty (Tom & Jan),
I'll send copies shortly. I just ripped the guts out of the new recipe comparator sheet (version 2.0) and, as soon as it's back together and passes the smoke test I'll send you guys, plus the others, an update.
Tom, I'd love to see what you have. Maybe I can roll...
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Last post byel Ducko
Wed Feb 01, 2012 05:05
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Understanding Chuckwagon and the "quote box" Replies: 23
by
Chuckwagon »Wed Jan 25, 2012 09:24
First post
Hey Smoke Addicts and Sausage Stuffers! Chuckwagon here....
Please trust me, I`m not tryin` to be ornery and picky! And I`m not cranky by nature either! (Just double ugly and my banjo playin` is just awful!). We`ve got a little problem and I`m quite sure you`ll see my point.
Part of the...
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Hmmm... combine breakfast sausage with eggs, herbs de Provence, French roast coffee, all in tasty tube form on a bun. I like this.
Quick- - let's copyright the idea before the politicians claim it as a way to generate jobs.
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Last post byel Ducko
Sun Jan 29, 2012 03:54
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Creosote Replies: 8
by
Swallow »Fri Jan 27, 2012 15:25
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I don't know if this has been discussed but I see a lot of comments on what types of wood to use, but very little if anything on the preparation of that wood. For instance does anyone bother to bark the wood they use? Seeing that fully 90% of the creosote in trees is found in the bark and creosote...
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Actually, CW, creosote is a mixture of hundreds (thousands) of hydrocarbons in solid and liquid form. Liquid smoke is an aqueous (i.e. water-based) solution with creosote, soot, partially-oxidized wood or lignite, et cetera dissolved in it.
Creosote per se shouldn't be used for food. Don't go...
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Last post byel Ducko
Sat Jan 28, 2012 04:45
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Ice Fishing, Gravlax, and alcohol Replies: 11
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el Ducko »Tue Jan 24, 2012 20:36
First post
A Canadian friend once explained to me that ice fishing is much safer than other types of fishing, particularly in polluted waters. Each time you pull a fish out of the water, you stick it head-down in a snow bank, sez he. Then, when sunset nears, as it gets colder and you're packing up to leave,...
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Sorry, restaurant quantities can be funky sometimes. It's one canister of the fine sea salt which is 750 g or 26.5 oz. Sorry, I don't know how much that would be in cups, because different salts will measure different volumes depending on crystal size. Maybe about 2-2.5 cups but this is a finer...
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Last post byJerBear
Wed Jan 25, 2012 06:01
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cuts of beef for sausage? Replies: 15
by
jt »Wed Jan 18, 2012 17:48
First post
I am relatively new to sausage making. I have done some nice pork and chicken sausages, but have not tried any beef sausage yet. We are planning to try a cervelat. The recipe in Mr Marianski's book calls for 70% beef and 30% pork. I am looking for others experience as to the cut of beef to use....
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CW,
Thank you so much for the Cervelatpolse link. I can't wait to try this.
Jim
This one from our Inquiring Minds Want to Know Department:
Question: Do you serve a lot of cervalat? :lol: :roll:
:groan:
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Last post byel Ducko
Tue Jan 24, 2012 16:00
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Everything but the cluck Replies: 15
by
Dave Zac »Sun Jan 15, 2012 23:26
First post
We have been raising and processing our own chickens for three years now and we use pretty much everything the birds have to offer. Livers and gizzards go to pasta dishes, birds are broken down to breasts, legs and wings. Then the carcass is made in stock and meat pieces saved for tacos and soup....
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Ok now,
My Grandmother also used what she called the egg bags (Uterus) in her chicken and noodles. She would strip the yokes out and clean the bag. The smaller yokes would be put back into the bag sections to add a surprise for the delight of us Grandkids. Talk about good!
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Last post byDLFL
Sun Jan 22, 2012 19:45
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FREE TREE TRIMMING Replies: 3
by
Keymaster »Sun Jan 22, 2012 00:35
First post
Courtesy of good ole Mother nature*****
Started out with a little snow on Wednesday Morning
Next Morning it turned into freezing rain which comes down and freezes to anything it lands on and weights down all the tree branches until they pop off and fall to the ground.
Then the power...
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Swallow, that's what we call it here. last winter we had seven feet total. We were running out of places to put it.
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Last post byssorllih
Sun Jan 22, 2012 04:32
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Some musings on a variety of subjects Replies: 28
by
ssorllih »Wed Jan 18, 2012 19:19
First post
I only buy meat when it is on sale and then I cut it and freeze it. Last night I got a package of chicken drum out that were packed in October, 2010. I use coated freezer paper for these projects. The drums were bright, completely free of frost and freezer burn. Cooking them today they are...
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Perhaps I will try carrots and onions and sauted mushrooms in some chicken leg sausage. I can get chicken leg quarters for .59 USD per pound.
- 28 Replies
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Last post byssorllih
Sat Jan 21, 2012 16:28
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Growing Pains Replies: 2
by
Chuckwagon »Tue Jan 17, 2012 06:28
First post
Hi smoke addicts,
Well, we're only days away from our 2nd birthday! Hurrah for us! Happy birthday WD!
Our Sausage forum (#7) was getting a bit cluttered with non-related items so I was asked to moderate it and split topics and chat. I opened a topic in the sticky items at the top of the page...
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Shucks Kevin ol' pard,
I've never been afraid of work! :shock: (Yeah, and the world's still flat too eh?) :lol:
Seriously, anytime you'd like to add a recipe, just shoot it to me and I'll retrieve your photos and put them together in the Sausages forum. No problem.
BTW - I've been laughing...
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Last post byChuckwagon
Wed Jan 18, 2012 01:16
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Not enough time to smoke everything- need advice! Replies: 4
by
tooth »Tue Jan 17, 2012 03:18
First post
Hey guys-
So in my excitement to make sausage this weekend, I ended up making 50 lbs, way more than I need. And to top it all off, I messed up the knackwurst seasoning and cure amount, so I ended up with a 20 lb batch instead of 10. My new smoker is too small for my own good, it handled about 3 lbs...
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I was in illy noise about five years ago and I don't remember leaving anything there. If you need a bigger smoker you need to improvise. If you have an unused bedroom you can lay bricks on the floor about six feet square and then get a little wood stove. set the stove up in the bed room on the...
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Last post byel Ducko
Tue Jan 17, 2012 23:36
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Cajun Chili Replies: 2
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Keymaster »Sat Jan 14, 2012 02:59
First post
My friend from Illinois sent me some Cajun Chili seasoning a few months ago and I finally had a chance to make it last Sunday. Did the basics by frying the hamburger and adding onions , green peppers and 2 cloves of garlic. Then I added Tomato sauce and about a third package of the Soileaus chili...
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That is a good looking bowl of chili!
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Last post byDLFL
Sat Jan 14, 2012 03:09
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venison
by
toolmann »Thu Jan 12, 2012 16:46
hi guys !!
did any off you try to use the kabanossy seasoning and make deer/beef sticks ??
but stuffed in edible collagen casings not natural sheep casings ??
regards siggi :?:
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Last post bytoolmann
Thu Jan 12, 2012 16:46
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Excited for this weekend! Replies: 5
by
tooth »Wed Jan 11, 2012 14:38
First post
Today is supposed to be the day my new LEM 5# stuffer gets here. Just placed an order for casings and other misc. stuff last night on butcher packer. I have a pork loin and a small piece of ham brining right now, ready for the smoker over the weekend, and I'll be making a large batch of various...
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Shucks Tooth!
Everybody knows you're right. I was just talkin' like a big shot. Truth is, I have more honeydew projects than you can imagine. The thing that really bothers me is that they increase in number as my old bones get older! :shock: Good luck with your paintin'!
- 5 Replies
- 3420 Views
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Last post byChuckwagon
Thu Jan 12, 2012 02:54
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Just a cheerful update On Nancy and her oral surgery Replies: 16
by
ssorllih »Tue Jan 10, 2012 04:44
First post
It has been about a week and a half since I said that Nancy had a cancerous lesion removed from the base of her tongue. She has weathered the storm like a trooper and started complaining about being hungry by Monday after surgery on Thursday. She had a bowl of split pea soup. Tonight when she...
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I hope everything is ok with your wife
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- 11924 Views
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Last post byBlackriver
Thu Jan 12, 2012 00:32
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new mincer purchase Replies: 2
by
crustyo44 »Sat Jan 07, 2012 19:27
First post
Hi,
I just bit the bullet by purchasing a brand-new mincer, all stainless, #22 with enough different size plates and knives to last me a lifetime.
My old mincer finally gave up the ghost or at least the plastic gear on the motor did.
I tried to buy an Italian made one but no supplies anywhere for a...
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There is is no brandname on it, but it looks like all the others for sale everywhere including Ebay.com/au etc.
There are 2 models, one with a total weight of 29kg and mine that is 36 kg. The lighter model has a lot of aluminium in it. Mine is all stainless where it counts..
I checked both out but...
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- 2449 Views
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Last post bycrustyo44
Wed Jan 11, 2012 01:42
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Picnic or butt Replies: 13
by
ssorllih »Fri Dec 23, 2011 22:22
First post
In the markets this week I have a choice Fresh picnics or fresh butts. The picnics are 1.04 per pound and the butts are 1.29 per pound. Is there anything that can be done with a picnic that can not be done with a butt?
The picnic has a big slab of skin and the whole leg bone and the shank thus...
Last post
We get back to the picnic before the beer gets warm. From the boned picnic I got 5 pints of stock from cooking the bones and skin, and 7 and a 1/2 pounds of good meat. Not as good a yield as from a butt and with much more sinew. I divided the meat into 3 two and a half pound portions. I ground on...
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Last post byssorllih
Tue Jan 10, 2012 03:25
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Preferred sanitizers? Replies: 5
by
tooth »Mon Jan 09, 2012 00:28
First post
Just wondering what you guys typically use? I'm pretty paranoid about sanitation when grinding meat and making sausages so I'm sure everything is thoroughly sanitized prior to being ground, throughout the sausage making process when cleaning things, and when I put hings away. Last batch I used a...
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Hi,
As a beer brewer and very small hobby distiller I am a regular user of Sodium Metabisulphite. The fumes do sterilise anything I use, from plastic barrels to airlocks, O rings, stirrers etc etc .
Never had any problems but as Ross mentioned, just plain bleach will work just a good.
Regards,...
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Last post bycrustyo44
Mon Jan 09, 2012 23:09
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A renewed old topic Pumped meat at the store Replies: 10
by
ssorllih »Sat Dec 31, 2011 17:39
First post
I just returned from the market with a couple of fresh pork shoulder picnics. The price is very attractive at 1.04 USD per pound. Right next to the picnics were whole fresh hams for the same price but careful reading showed very fine print that stated that they contained 12% solution which raises...
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Swallow,
I fully agree you about how modern pork actually taste. It is crap. I used to make salami in winter in Victoria, Australia for many years wit Italian friends.
All the pigs were reared in the paddock and fed on crap vegetables, acorns, apples, pears and hammermilled grains.
The meat was...
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Last post bycrustyo44
Sat Jan 07, 2012 07:48
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attribution Replies: 2
by
ssorllih »Wed Nov 30, 2011 18:40
First post
Quite often we post a method or recipe and sometimes it is our own creative work and sometimes it is an adaptation of the work of someone else.
For example I made some chicken celery sausage the other day and mentioned in here. I said that the recipe came from Nick's celery sausage on the sausage...
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Thanks Ross- I have posted up a couple of different recipes on one forum only to have them show up on other forums long before I join that particular forum. Some have credited the original back to me and/or the original source forum.
One hombre went so far as to trying to pass it off as his own...
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Last post byDutch
Wed Jan 04, 2012 05:19
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I learn that some people have challanges that get concealed. Replies: 4
by
ssorllih »Wed Jan 04, 2012 02:39
First post
The computer has been a boon for me because I have an innate problem called dysgraphia. When I put pen to paper I mix upper and lower case letters cursive and printing all in one word. I learned today of another problem called dyscalculia. This is an innate inability to comprehend and work math...
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We throw spaces in thre re al so when you woul dleast expect them .
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Last post byssorllih
Wed Jan 04, 2012 04:06
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turingian cooked salami Replies: 12
by
toolmann »Mon Jan 02, 2012 22:56
First post
this is my turingian cooked salami recepie
Turingian cooked salami
Ingredients
Pork bellies 30%
Beef chuck 40%
Pork butt 30%
Spices
Salt/cure #1 20g
Mace 1g
Sweet Hungarian paprika 3g
Garlic 3-5g
Caraway ground 1.5g
Black pepper ground 3g
White pepper ground 2g
Deheated mustard flour 3g...
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Hi Siggi,
Your recipe is very interesting to me because of the temperature for drying and smoking.
Here in the Sub-Tropics cold smoking is out of the question for me anyhow.
Did you adapt this recipe from an original one or is it yours after trial and error.
What size casings do you recommend as I...
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Last post bytoolmann
Wed Jan 04, 2012 00:16
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Favorite stay at home weekend brunches Replies: 5
by
ssorllih »Sun Jan 01, 2012 23:55
First post
Every now and then someone invites us out to brunch usually after church services. We realize that it is a social thing but we are both put off by the quantity of mediocre food. Most of the time we prefer to stay home and do our own cooking.
Like:
thick sliced home cured and smoked bacon or home...
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Good idea.
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Last post byssorllih
Mon Jan 02, 2012 16:40
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My New Knife Replies: 12
by
Keymaster »Wed Dec 28, 2011 17:35
First post
A Forum Friend all the way from Georgia sent me this cool Knife for Christmas, I know what it is for, Do you? :smile: It is made by Sabatier knives.
Last post
A Forum Friend all the way from Georgia sent me this cool Knife for Christmas, I know what it is for, Do you? :smile: It is made by Sabatier knives.
Image
Hey i gots one dem :lol:
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Last post bynepas
Sun Jan 01, 2012 05:57
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Nancy and her Surgery Replies: 12
by
ssorllih »Fri Dec 30, 2011 21:20
First post
She is home ! Yeah! everything went well. Now she just needs time to mend.
Ross
Last post
She is making progress, Right now she is having a cup of tea and reading the morning paper.
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Last post byssorllih
Sat Dec 31, 2011 19:38
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Smoked Pork Shoulder Butt Replies: 12
by
Mike »Wed Dec 28, 2011 17:32
First post
NOBODY seems to know how to assemble and cure a boneless smoked butt sausage. Could you please help me ! In the Chicago area, Roses Packing calls them smoked pork butts Dietz & Watson also makes these , calling them classic pork shoulder butt... other names are Cottage Hams, Daisy Ham, boneless...
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Hi;
I want to make sopresatta-dry cured. Anyone have a recipe for about 10 pounds of meat??
THANKS
This should work.
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Last post byKeymaster
Thu Dec 29, 2011 03:28
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Salami cutter
by
Keymaster »Thu Dec 29, 2011 00:20
I think while I am waiting on my Salami to finish drying I am going to build one of these salami cutters. I saw this on another forum and have spent probably 6 hours searching the internet trying to find one to buy with no luck. I am told they are made buy a school for impaired children somewhere...
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Last post byKeymaster
Thu Dec 29, 2011 00:20
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combination sous vide and smoker Replies: 6
by
ajwillsnet »Mon Dec 26, 2011 19:57
First post
Hello to all:
I tried a new approach to smoking a turkey breast that I thought I would share with you. I bought a bone in, skin on, half turkey breast from Walmart for $ 10.00 First I deboned the breast , left the skin on. I wet cured/brined the turley breast for three days. Then I vacuum sealed it...
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Hi Fellas: I will be happy to share with you what I have put together with the sous vide as well as the temperature controller. I am helping the wife over the next couple of days with some cooking. We are having a cocktail party on Dec. 30th, so I will look at putting some information together...
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Last post byajwillsnet
Wed Dec 28, 2011 01:04
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Payerne sausage or Saucisson de Payerne Replies: 1
by
nuynai »Sat Dec 24, 2011 14:58
First post
Anyone heard of this sausage or have a recipe they'd care to share. It's from Switzerland. Figure if anyone wold have one, it'd be from this site. Thanks in advance.
Last post
I googled the I googled Saucisson de Payerne And got a large number of hits in French. This is the first:
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Last post byssorllih
Sat Dec 24, 2011 17:46
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