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How to Post Pictures

Last postbyBob K « Fri Dec 14, 2018 15:48

byBob 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:

0 Replies

39121 Views

Last post byBob K
Fri Dec 14, 2018 15:48
Images - Photobucket - Fix

Last postbyBumper « Tue Jul 18, 2017 00:26
Replies: 6
byBob 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.

Last post

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...

6 Replies

24222 Views

Last post byBumper
Tue Jul 18, 2017 00:26
WD Daily Chat - Talk about anything You Like

Last postbyfatboyz « Fri Jan 21, 2022 02:32
Replies: 1288
byTrosky »Fri May 14, 2010 13:03
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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!
1288 Replies

878438 Views

Last post byfatboyz
Fri Jan 21, 2022 02:32
Hi New Guys - Introduce Yourself

Last postbyHojdiinnz « Mon Nov 15, 2021 20:41
Replies: 1321
byChuckwagon »Thu Apr 29, 2010 05:21
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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...
1321 Replies

936103 Views

Last post byHojdiinnz
Mon Nov 15, 2021 20:41

Topics

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Last post

Computer expert wanted

Last postbyBubba « Fri Dec 23, 2011 00:02
Replies: 1
bycrustyo44 »Thu Dec 22, 2011 23:49
First post

Hi,
I have tried to email some photo's to CW about my smoking and csabai making.
He tells me that he can't open them on his brand new computer.
Is there an expert on this forum that can receive them if I resend them to him and
put them on the forum.
No good asking me all technical questions as I...

Last post

Hi Jan,

E-mail them to me, I'll gladly help you.

Will send you my e-mail address in a PM hereafter.

1 Replies

2162 Views

Last post byBubba
Fri Dec 23, 2011 00:02
Smoke house care

Last postbyChuckwagon « Thu Dec 22, 2011 05:40
Replies: 2
byGringo Loco »Thu Dec 22, 2011 02:57
First post

Hello everyone,
I am wanting some advice on how often should I clean my smoker? It can hold about 100#'s so it is fairly large. It is an old upright freezer. Any suggestions on cleaning products, would also be appreciated. :lol:
Thanks

Last post

Hey Loco! Did you know that the word gringo comes from a shortening of the title of a popular song during the Mexican War? Yup, Green Grow the Lilacs.

2 Replies

2548 Views

Last post byChuckwagon
Thu Dec 22, 2011 05:40
Genoa Spice/Herbs Parts help needed

Last postbyssorllih « Wed Dec 21, 2011 21:05
Replies: 9
byKeymaster »Tue Dec 20, 2011 22:51
First post

I do have The book the Art of making Fermented Sausages And have read some of it but I cant figure out How to Convert the Parts of spices and herbs to Grams. Does someone have the mathmatical equation to my dilema. This is the recipe I convienantly copied off Project A And will be using.
Salami di...

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I have used loin for sausage and found it to be on the lean side so you may need to and fat but it should work alright.

9 Replies

5483 Views

Last post byssorllih
Wed Dec 21, 2011 21:05
Spring Cleaning In The Middle Of Winter

Last postbyssorllih « Wed Dec 21, 2011 16:12
Replies: 4
byChuckwagon »Wed Dec 21, 2011 07:31
First post

Hi smoke addicts!

The Sausage forum is becoming a little bit cluttered so I`ll have to tidy it up a little. That`s what moderators do... tidy up . If a post in the sausage forum contains a recipe, it will most probably be left right there. If the post just asks questions or talks about sausages...

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This should be a great help. I know that I sometimes post something that doesn't seem to fit any where for certain but this give an outline for the fit.

4 Replies

4080 Views

Last post byssorllih
Wed Dec 21, 2011 16:12
Holiday dinner last night

Last postbyssorllih « Wed Dec 21, 2011 03:58
Replies: 10
byssorllih »Mon Dec 19, 2011 15:34
First post

Each year about this time Nancy and I invite a few friends over for a fancy dinner.
We had an Appetizer:
Hot smoked Polish sausage, ,on Jarlsburg cheese with cured olives and heated until the cheese melted.
Nancy set a fine table:
I had prepared Roulades, Fresh pork butt sliced about a half inch...

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Yellow tail works.

10 Replies

6095 Views

Last post byssorllih
Wed Dec 21, 2011 03:58
Christmas Wishes

Last postbycrustyo44 « Wed Dec 21, 2011 03:04
Replies: 8
bycrustyo44 »Mon Dec 19, 2011 23:20
First post

Hi Members,
Christmas and New Year are here once again!!!!!!!!! How time flies, the last ones I remember were only 3 months ago.
In about 2 weeks we will be seeing chocolate rabbits in the shops.
Bullsh** aside,
I wish all members around the world and their families a very Happy Christmas and a...

Last post

Well, I be damned Uncle Buck. A kraut in Alberta, Wunderbar!!!!!!!!! Good to know you.
The Clogwog in Australia.

8 Replies

5555 Views

Last post bycrustyo44
Wed Dec 21, 2011 03:04
Happy Christmas

Last postbysnagman « Tue Dec 20, 2011 23:53

bysnagman »Tue Dec 20, 2011 23:53

To all forum members, I wish you a merry Christmas, and happy holidays, full of family and friends, and of course, wonderful home made goodies.

Gus

0 Replies

2828 Views

Last post bysnagman
Tue Dec 20, 2011 23:53
References And Resources

Last postbyGringo Loco « Sun Dec 18, 2011 17:52
Replies: 4
byChuckwagon »Fri Dec 16, 2011 10:05
First post

References And Resources

Acidity pH, Testing Using Litmus Paper -
Barbecue Workbook, Cranky Buzzard`s:
Beef, Cuts Of - by Chuckwagon -
Beef And Pork Basics:
Beef Rounds, (Casings) How To Measure - by Chuckwagon
Beer In Sausage (Type Of) -
Bookmagic (Stan & Adam Marianski - books about...

Last post

Great job from a great Guy :wink: This will be very handy. And thanks to all the members for their input as well.

Well done :grin:

4 Replies

17046 Views

Last post byGringo Loco
Sun Dec 18, 2011 17:52
Just had to share this...

Last postbyChuckwagon « Sat Dec 17, 2011 20:49
Replies: 5
byChuckwagon »Sat Dec 17, 2011 05:00
First post

Hi Gang,
I just had to share this video. Our fellow member Rand sent it in from Estes Park, Colorado... where the elk downtown... hunt the people! What a sight. What a beautiful town. I've ridden my Harley there many times. If you are a hunter, just imagine how much sausage you could put in the...

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I had an ol` uncle that was tough as nails and made his living as a cowboy. He was a bow-legged short, silent cowpoke... and I always thought he was in pain when he was forced to speak. And he did so at least twice a day. Every old sourdough I've known, called him a sourdough, and shucks......

5 Replies

4873 Views

Last post byChuckwagon
Sat Dec 17, 2011 20:49
A new place for an old topic - sausage making supplies

Last postbyChuckwagon « Thu Dec 15, 2011 06:30

byChuckwagon »Thu Dec 15, 2011 06:30

Hi Sausagemunchers! Some time ago, our good buddy JBK (John) suggested making a place for members to find reputable sources for their sausage making equipment and supplies including such things as casings, cures, smokers , grinders etc . Great idea John. Although we aren`t able to have a separate...

0 Replies

2873 Views

Last post byChuckwagon
Thu Dec 15, 2011 06:30
brined chicken

Last postbyssorllih « Thu Dec 15, 2011 04:27

byssorllih »Thu Dec 15, 2011 04:27

A week or so ago I believe Siara posted a recipe for chicken. Brined stuffed with herbs and poached and then smoked.
Last week I found a half dozen cornish game chickens in the discount bin for 69 cents per pound. Last night i placed one of a 15 degree brine with a half teaspoon of celery seed and...

0 Replies

2895 Views

Last post byssorllih
Thu Dec 15, 2011 04:27
Remembering Rytek Kutas

Last postbyChuckwagon « Thu Dec 15, 2011 03:46
Replies: 10
byChuckwagon »Tue Jul 12, 2011 02:53
First post

Ross, one of my most prized possessions is an original first edition copy of Rytek Kutas` book. He actually had a few publishers turn down his manuscript (made of hundreds of loose recipes and hand written notes). It seems as though publishers back then thought that a homemade sausage book would...

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This topic was split from another entitled But Grandpa Didn't Use Nitrates And Nitrites in the Microbiology Of Meats And Products forum. Split by Chuckwagon 12//14/11@19:47

10 Replies

14432 Views

Last post byChuckwagon
Thu Dec 15, 2011 03:46
I'm back.

Last postbyChuckwagon « Wed Dec 14, 2011 03:46
Replies: 2
byvagreys »Tue Dec 13, 2011 17:33
First post

For the past three weeks, I've been borrowing a few minutes here and there on another computer in order to keep tabs on this fine forum. It has taken me three weeks to recover my own computer from the worst PC virus bundle I've ever encountered in 30 years of PC computing. In the end, I only lost...

Last post

Good goin' Tom. Nice to have you back in the swing of things. How are you feeling these days?

Best Wishes,
Chuckwagon

2 Replies

3138 Views

Last post byChuckwagon
Wed Dec 14, 2011 03:46
What's For Breakfast

Last postbyDevo « Mon Dec 12, 2011 01:10
Replies: 5
byDevo »Sat Dec 10, 2011 16:27
First post

Started off frying up some of the smoked bacon I made this week.

While the bacon was frying up I grated some of the smoked Jalapeno Gouda cheese I smoked last month and cut up some mushrooms to go with the eggs.

All plated with some oranges, fresh coffee & toast with bacon jam :mrgreen:

Last post

Hi Jan
Here is the thread for the jam recipe. There are many out there but this one worked for me.

5 Replies

4758 Views

Last post byDevo
Mon Dec 12, 2011 01:10
deer meat

Last postbyDave Zac « Sun Dec 11, 2011 01:45
Replies: 9
byssorllih »Fri Dec 09, 2011 22:31
First post

I know that this is a heresy on this forum but I am not particularly fond of deer meat. Perhaps because I haven't learned to cook it and perhaps because t is simply too dry.
So with that said, I will ask if venison can be substituted for lamb in sausage recipes?
My question stems from the fifteen...

Last post

Single grind, mix til sticky. They are a huge hit at work and at home. Thanks for sharing the recipe.

They were my first go with collagen casings and I am hooked on them.

Dave

9 Replies

6457 Views

Last post byDave Zac
Sun Dec 11, 2011 01:45
Pork butt bacon

Last postbyssorllih « Wed Dec 07, 2011 15:30
Replies: 10
byssorllih »Tue Dec 06, 2011 21:19
First post

I posted somewhere pictures of a smoked slab I had cut from the skin side of a pork butt. Today I sliced some of the bacon that it made and put it in grilled cheese sandwiches. Nancy is a complete convert now that I can make bacon better than the store bought stuff.

Last post

Thank you Siara, I will make a point of doing that.
With that said My proceedure was to combine salt and cure#1 at the rate of 20 grams of salt and 2.5 grams of cure per kilogram of meat with an added heaping tablespoon full of sugar and a tablespoon of molassas. This was rubbed into the slab...

10 Replies

8724 Views

Last post byssorllih
Wed Dec 07, 2011 15:30
Kinda windy out in the western states

Last postbyChuckwagon « Fri Dec 02, 2011 02:55
Replies: 3
byssorllih »Fri Dec 02, 2011 01:16
First post

Hey Chuckwagon, is it true.? The wind has been blowing so hard one chicken laid the same egg three times?
Every body alright out the in the windy city?

Last post

That is tooooo funny Bubba! :lol:

3 Replies

2965 Views

Last post byChuckwagon
Fri Dec 02, 2011 02:55
Burned out gas grill burner

Last postbyBubba « Wed Nov 30, 2011 01:15
Replies: 3
byssorllih »Tue Nov 29, 2011 20:01
First post

For the second or third time the burner on/in my grill rusted some extra holes into it . This time I decided to try and make one that might last a little longer. Here is my new copper gas burner.
And a shot with the fire going.

Last post

Ross,

It will be interesting to see how the copper holds up, I read up a bit on the solder and it should be good.

Same problem here with the gas grill burners, they corrode very quickly. Lately I have been storing my grills in the workshop and that has helped to slow down corrosion.

3 Replies

8796 Views

Last post byBubba
Wed Nov 30, 2011 01:15
Butcher's Guild

Last postbyssorllih « Tue Nov 29, 2011 15:57
Replies: 4
bystory28 »Mon Nov 28, 2011 23:45
First post

Hi all. I just wanted to mention a fraternity of meat enthusiasts not unlike our own congregation here on the forum. They are the Butcher's Guild and they are comprised of a mixture of chefs, curers, and cutters. They focus on butchering from whole animals, ideally raised humanely and sustainably....

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When we had chickens on the farm Dad did the killing and scalding the kids did the plucking and mom and my sister did the cleaning/butchering. Sis hated it. :lol:

4 Replies

3692 Views

Last post byssorllih
Tue Nov 29, 2011 15:57
Church social hour

Last postbyssorllih « Tue Nov 29, 2011 02:12
Replies: 4
byssorllih »Sun Nov 27, 2011 19:29
First post

No one had offered to supply stand up food for after the services today so I made a batch of bread in long skinny loaves and sliced 3 pounds of cooked sausage. There wasn't any left an hour after the service ended. We just brought home empty platters.
If you don't count the value of your time for...

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I have been able to get chicken leg quarters for 59 cents per pound. and that was the bulk of the sausage but pork butts are just 1.29 a pound here.
I think that sausage was invented to give the people more taste choice and the butcher more profit.
Roast chicken tastes like--------------- roast...

4 Replies

3312 Views

Last post byssorllih
Tue Nov 29, 2011 02:12
Giving Thanks

Last postbyBubba « Fri Nov 25, 2011 13:00
Replies: 5
byvagreys »Thu Nov 24, 2011 09:57
First post

4 years ago, today, the parents of a 22-yr old motorcycle accident victim agreed to give the gift of life to as many people as possible, in honor of their son's life. 4 years ago, today, I received one of his kidneys, and began Life v2.0. This year, the anniversary of my transplant falls on...

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4 years ago, today, the parents of a 22-yr old motorcycle accident victim agreed to give the gift of life to as many people as possible, in honor of their son's life.
Vagreys, it was very touching to read your posting. Sharing one's organs with other needy people is an incredible deed, because by...

5 Replies

4137 Views

Last post byBubba
Fri Nov 25, 2011 13:00
Holidays

Last postbyBubba « Fri Nov 25, 2011 12:48
Replies: 9
byssorllih »Thu Nov 24, 2011 00:15
First post

Tommorow is thanksgiving day in the USA and just another day elsewhere But other countries have their special holidays and I wish everyone well on this special day for us. I am more wealthy for having gotten to know each of you.

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To my sisters and brothers on current military duty, and those MIA I hope this will be the last Thanksgiving on foreign soil in war for our country!
Most important, thanks to all the Men & Women who are far away and could not be home with their families on this holiday.

I hope they get to spend...

9 Replies

7195 Views

Last post byBubba
Fri Nov 25, 2011 12:48
Watch those grocery store butcher prices!

Last postbyssorllih « Mon Nov 21, 2011 15:29
Replies: 17
byChuckwagon »Tue Feb 22, 2011 04:40
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First post

When you shop for meat, watch those prices! Butchers say because meat has a refrigerated shelf life of just five days, it then MUST BE THROWN OUT , (what a shame). Most meat departments in grocery store aim for a minimum of 30% markup, and often much higher, to make up for losses. Steaks, for...

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When I was in the Phillipines the locals called me boonduk. just happens to be Tagalog for hill
17 Replies

13284 Views

Last post byssorllih
Mon Nov 21, 2011 15:29
Getting started

Last postbyssorllih « Sat Nov 19, 2011 02:49
Replies: 2
byssorllih »Thu Nov 17, 2011 02:33
First post

I think that there may be more than a thousand recipes for making sausage. and many ways to cure and smoke a piece of pork.
This got me thinking about the days when I first started to make bread. There are hundreds of ways to make bread and all of them are good. So I decided that plain, crusty...

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My favorite critics are the little kids. They don't have any preconceived ideas about how sausage should taste but I can tell if they like it by how much they eat. They will tell me too spicy but if it just doesn't suit them they find something else.. For the kids I make uncased poached sausage,...

2 Replies

2454 Views

Last post byssorllih
Sat Nov 19, 2011 02:49
On setting up shop.

Last postbyBubba « Wed Nov 02, 2011 16:08
Replies: 3
byssorllih »Wed Nov 02, 2011 02:29
First post

Anybody setting up a nice food processing shop and have need for a tile setter?
I am NOT available but you might like my work.

Last post

Ross,

That looks very neat! I can just imagine you approach any project you do with a high standard of detail leaving behind a neat finish. :smile:

3 Replies

2897 Views

Last post byBubba
Wed Nov 02, 2011 16:08
On filling zipper freezer bags with liquid and semi liquid

Last postbyssorllih « Wed Nov 02, 2011 02:34

byssorllih »Wed Nov 02, 2011 02:34

Can with both end cut out.

0 Replies

2845 Views

Last post byssorllih
Wed Nov 02, 2011 02:34
Calander and Kilbassa

Last postbyChuckwagon « Tue Nov 01, 2011 07:15
Replies: 7
byMaz »Sun May 15, 2011 12:07
First post

Thank you to everyone who made this possible.I took the calander over to my friends mom with some sausage she was as you can see over the moon.( She turned 95 in Feburary.

Uploaded with ImageShack.us

Regards,
Maz.

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Maz ol` bud,
This news just breaks my heart. Maria was elated when you gave her a Polish calendar and some of your homemade Polish sausages. I know how much you thought of her. I also have no doubt that she thought the world of you. I think Maria was just plain gorgeous! For those who are not...

7 Replies

6375 Views

Last post byChuckwagon
Tue Nov 01, 2011 07:15
Unmaking sausage and unfrying eggs

Last postbyBubba « Sun Oct 30, 2011 03:21
Replies: 4
byssorllih »Sat Oct 29, 2011 19:07
First post

The secret is in the choice of equipment. You need a chicken and a moma pig. After you make sausage that is a disappointment or after you fry an egg and get it over done. You feed it to the chicken. Pretty soon the chicken lays a new egg. When the chicken gets very old and dies you feed it to the...

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weeellll it is Saturday and payday

Yes, and we know there's a lot of month at the end of the money, so we step out when the going is good. :lol:

4 Replies

3478 Views

Last post byBubba
Sun Oct 30, 2011 03:21
How to feed four people on one pork chop.

Last postbyChuckwagon « Thu Oct 27, 2011 07:16
Replies: 20
byssorllih »Tue Oct 25, 2011 01:40
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First post

I once made lunch for four people with one pork chop and had leftovers.

Last post

Ross wrote:
Nancy and I pigged out on a chop each tonight.
That is too funny! :lol:
20 Replies

12158 Views

Last post byChuckwagon
Thu Oct 27, 2011 07:16
Add to this for fun

Last postbyDLFL « Tue Oct 25, 2011 16:54

byDLFL »Tue Oct 25, 2011 16:54

Spice sausage with thyme,
Red pepper and lime
Add a pinch of saffron
Then smoke with pecan
The results will be prime

0 Replies

4200 Views

Last post byDLFL
Tue Oct 25, 2011 16:54
A couple of words can make so much difference.

Last postbyssorllih « Mon Oct 24, 2011 18:16
Replies: 10
byssorllih »Mon Oct 03, 2011 19:04
First post

Think about gold fish and silver fish. Or riding a bicycle and riding fences. Playing by yourself or playing with yourself.

Last post

how about a maneating shark versus and man eating rabbit. You could be attacked by a man eating shark or a man eating sausage.

10 Replies

8374 Views

Last post byssorllih
Mon Oct 24, 2011 18:16
Worried about Uwanna

Last postbyChuckwagon « Mon Oct 24, 2011 04:59
Replies: 10
byChuckwagon »Wed Oct 19, 2011 01:08
First post

I`m a little worried about Uwanna. He struck a duck and flipped over in his kayak for more than 3 minutes! Yup, just like an overturned turtle. Now he thinks that the Celtics and the Broncos are playing in the World Series tomorrow! Poor guy, once he almost had a psychic girlfriend, but she left...

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Ohhhh yeah! Uwanna did you know that Nancy came home last Thursday and sat down on the couch next to Ross as he was flipping through channels with the remote control. She asked, What's on the TV tonight dear?
Ross said, Dust.
Hmmm.... they say Ross will eventually walk again but will always limp....

10 Replies

6828 Views

Last post byChuckwagon
Mon Oct 24, 2011 04:59
Not my web page so why should I complain?

Last postbyChuckwagon « Wed Oct 19, 2011 00:20
Replies: 7
byssorllih »Tue Oct 18, 2011 01:43
First post

A quick look at the latest topics today shows the last 3 days of activity and everything before that gets put back onto the shelf for safe keeping. Most web pages that I visit have the means available to visit the pages from the previous days in the order that posts were made.
Having subjects...

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Ditto Dudes! :lol:

7 Replies

9242 Views

Last post byChuckwagon
Wed Oct 19, 2011 00:20
Stickers?

Last postbyJerBear « Thu Oct 13, 2011 19:18

byJerBear »Thu Oct 13, 2011 19:18

I've been trolling around in the Polish side of the forum for a while now and noticed a very long post devoted to stickers. One of the site members, Zico, had some vinyl stickers printed for sale to the other forum members. I contacted the Zico and got a copy of the file in case anyone on this side...

0 Replies

2993 Views

Last post byJerBear
Thu Oct 13, 2011 19:18
A few pics of Country Hams going to next stage , and Salami

Last postbyDiggingDogFarm « Sat Oct 08, 2011 04:36
Replies: 3
bytoolhawk1 »Fri Oct 07, 2011 02:57
First post

Country salt /sugar cured Hams going to next stage , and larger round salami 1st taste, GREAT!!

Last post

Nice hams and salami!

~Martin

3 Replies

3124 Views

Last post byDiggingDogFarm
Sat Oct 08, 2011 04:36
Is sausage an ingredient or an end product?

Last postbyBubba « Tue Oct 04, 2011 01:33
Replies: 13
byssorllih »Tue Sep 27, 2011 02:47
First post

Last week I made some breakast sausage and left it in loose bulk. Tonight I fried up abou a 1/3 of a pound in chunks and added onions, green pepper and mushrooms. I spread that mix in a pie shell and added about 4 ounces of Jarlsburg and pepper jack cheese. I beat 3 eggs with some salt and pepper...

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Thank you, I have saved the link and will read a lot on there. :smile:

13 Replies

8011 Views

Last post byBubba
Tue Oct 04, 2011 01:33
World's Largest Bratwurst

Last postbyBubba « Sun Oct 02, 2011 21:34
Replies: 10
byJerBear »Sat Oct 01, 2011 06:36
First post

youtube

Sorry, couldn't figure out how to add with picture of this monster! Well maybe not monster but still, I'd love to have tried it!

Last post

I guess you could chalk that up to the demon you know vs. the demon you don't know.

Hi JerBear, I was thinking about that while posting the above.

And agree with you. We just don't see what always happens in their kitchens.

10 Replies

6471 Views

Last post byBubba
Sun Oct 02, 2011 21:34
Capicola casing question

Last postbyChuckwagon « Mon Sep 26, 2011 09:00
Replies: 1
bytacklebox »Mon Sep 26, 2011 08:35
First post

There is a member on another site (BBQ) that has posted a question about Capicola casing. I was hoping y'all good fellas could answer it if at all possible?? :grin:

There is a special fibrous casing for making capicola.
It comes in sheets and you roll the meat in it, and then put it in a rope...

Last post

The man to ask is Charlie Taylor. He has a terrific website and if he doesn't know the answer, I don't know who would.
Charlie goes by the handle Cranky Buzzard on our forum. Why not shoot him a message and see what he says? Then let us in on it too! :mrgreen:

Best Wishes,
Chuckwagon

1 Replies

4674 Views

Last post byChuckwagon
Mon Sep 26, 2011 09:00
another riddle

Last postbyssorllih « Thu Sep 22, 2011 15:38
Replies: 11
byssorllih »Tue May 31, 2011 21:15
First post

1 is fifty cents
12 is one dollar
314 is a dollar and a half
What am I selling?

Last post

IBCN puppies
MSNO puppies
OSAR puppies
CMPN

another one :

Seville der dago.
Tousan busus inarow
Nojo dem truks
votsinem ville
cowsan duksan turkes

11 Replies

9700 Views

Last post byssorllih
Thu Sep 22, 2011 15:38
coppa again

Last postbyChuckwagon « Thu Sep 15, 2011 21:00
Replies: 5
byandrejwout »Tue Sep 13, 2011 18:29
First post

Hi All,

A quick question. I have just made some coppa according marianski and after the required 3 wweks drying it was great, but a still a bit moist (though perfect tasting. After 4 weeks the texture is brilliant but it is now a touch salty. Im not sure what to do next time really. Obviously i...

Last post

Hi Andrew J,
I haven't heard from Stan yet. He may still be in Poland.
In his last sentence in that paragraph he was talking about Sausage. If you use less salt in a brining solution, be sure to calculate it using a table. There are several sources available to do that. Siara's table on this site...

5 Replies

4634 Views

Last post byChuckwagon
Thu Sep 15, 2011 21:00
New batch Started , with pic & website

Last postbyBriCan « Tue Sep 13, 2011 09:43
Replies: 4
bytoolhawk1 »Mon Sep 12, 2011 02:38
First post

With the luck I had with my 1st batch, and already going to Butcher Packer to pic up some supplies , and going to the meat wholesaler this is my next try , Spanish Chorizo & Peperone .
I have a website for my Model A's but have a page dedicated to my Meat hobby, feel free to check it out @ ,very...

Last post

Will try that next !! how long will dry cured meats keep ? will they keep longer smoked ? can't seem to find that answer in the books . Thanks

Depends on how dry you make it, I have kept Biltong and Boerewors on the dog house of the truck for over nine months

Salt beef on ships I believe...

4 Replies

4111 Views

Last post byBriCan
Tue Sep 13, 2011 09:43
1st attempt :) with pics

Last postbyBubba « Tue Sep 13, 2011 00:46
Replies: 16
bytoolhawk1 »Sat Sep 10, 2011 22:02
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2
First post

Today is a good day , weighed my drying meats today , have excel sheet going ,all show 30-35 % loss so could not take it any more sliced 1 open and WOW ! Very pleased !! Smells good , Taste great , no softness inside ,

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I used the recipe right out of the book as I am still a newby l Charcuterie by Ruhlman & Polcyn pg. 190, I think the culture amount is a bit excessive but I stuck with it !! , I will post all
ingredients if needed

Thanks Toolhawk, if you used a standard recipe I will use a similar one as well...
16 Replies

11256 Views

Last post byBubba
Tue Sep 13, 2011 00:46
Sausages and the fisherman

Last postbyChuckwagon « Thu Sep 08, 2011 04:38
Replies: 3
byBig Guy »Wed Sep 07, 2011 16:12
First post

An old fisherman on the east coast decided to retire, things were kind of boring just sitting around the house so he walked into town and did some window shopping. He was looking in the butchers window when the butcher came out and asked if he could help him with any thing. The old fisherman said...

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Uwanna wrote:
You couldn`t have picked a fisherman from let`s say ...ummm... maybe Utah
What? Wally, don't you realize it`s because Big Guy was telling a true story! The fish-catchin` sausagemakers out here actually know all about makin` trout sausage. We simply put on scuba gear, mount up, and...

3 Replies

3644 Views

Last post byChuckwagon
Thu Sep 08, 2011 04:38
A little humour!!!

Last postbyMaz « Thu Jul 28, 2011 17:08
Replies: 17
byunclebuck »Sun Jul 24, 2011 21:13
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First post

I made some Kabonosy last weekend(it turned out excellent), dried in the frig, and took some samples to some of my friends. Everyone, but one, thought it was the c**k for Dolly . The only objector, looked at it and indicated to me that was greasy, because he could see some small pieces of fat under...

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Thanks Ron did not work but found some info on the net which might solve the problem in future if we let the forum members know about it.
Starting Feb 22, 2011 (?) ImageShack has been enforcing a new policy that requires Site Owners and those outside USA, Canada and the European Union to register...
17 Replies

12516 Views

Last post byMaz
Thu Jul 28, 2011 17:08
some of my garlic

Last postbyBig Guy « Sat Jul 23, 2011 18:29
Replies: 4
byBig Guy »Fri Jul 22, 2011 23:35
First post

I dug out about 1/2 of my garlic this morning until my buddies came over and then we had a few libations, I'll do the rest on Sunday.

Last post

Miss Needles is a retired RN she was always stickin needles into people and she needled me constantly for the last 37 years. :roll:

4 Replies

4497 Views

Last post byBig Guy
Sat Jul 23, 2011 18:29
wood not to use for smoking meat

Last postbyuwanna61 « Wed Jul 13, 2011 22:47
Replies: 8
byssorllih »Sun Jul 10, 2011 18:24
First post

last month I cut a Mimosa tree away from the foundation of a house where I am working. It was a nice size about 2 1/2 inches thick so today i decided to find out what the smoke smelled like.
I would classify it as a cross between cigar smoke and burnt chicken feathers. So if that is the aroma you...

Last post

buffalomuffins

Where do you guys come up with this stuff. :lol:

Speaking of muffins!
Here in the Green mountains, at a local festival, they play cow bingo. Yup, they will block off the whole street and paint hundred of squares in the road, then paint a number in each square. When they...

8 Replies

10605 Views

Last post byuwanna61
Wed Jul 13, 2011 22:47
Nope not dead, and the gurillas didn't get me either!

Last postbyChuckwagon « Mon Jul 04, 2011 05:21
Replies: 1
byCrankyBuzzard »Mon Jul 04, 2011 00:06
First post

Well, I'll bet CW is about ready to horse whip me, and I know a few others have been checking on me through e-mail since I've been AWOL!

I've been traveling quite a bit with work (Ecuador) and have also been VERY busy when home with my other hobby which is knife making.

All in all, I'm back for a...

Last post

Hey Cranky,
I'm glad that neither the gorillas or the guerillas got you! Naw, we don't horsewhip anybody anymore... we just drag unruly cowpokes down to the ol' creek (pronounced crick in these parts) and hold them underwater for a while, until the ol' attitude improves! :shock:
Nice to hear you...

1 Replies

3044 Views

Last post byChuckwagon
Mon Jul 04, 2011 05:21
Canada day smoke

Last postbyChuckwagon « Sun Jul 03, 2011 05:52
Replies: 4
byBig Guy »Sun Jul 03, 2011 02:51
First post

I forgot to take pics of the burgers, dogs and sausages at lunch time, but I did remember to get some shots of the smoked chickens

in brine overnight

just starting to smoke

all done and ready to plate

some sides

chowing down

Last post

Very Nice Big Guy!
Canadian folks celebrating Canada Day!
Havin' a great family get together and fireworks during the evening too? I'll bet the chicken was just like candy fallin' off the bone eh?

Best Wishes,
Chuckwagon

4 Replies

3869 Views

Last post byChuckwagon
Sun Jul 03, 2011 05:52
missouri river flood

Last postbyChuckwagon « Sat Jun 25, 2011 05:30
Replies: 1
bytoolmann »Fri Jun 24, 2011 14:30
First post

all this not to far away from me , what a disaster !!!!!

siggi

Last post

Hey Toolman,
I've been following the flood's destruction from NASA's camera in space. Also the photos on Huffington. The images from June 15th just until the 17th are beyond believablility. Our prayers, hopes, and best wishes are with all the folks along the flood plain. This year's weather has...

1 Replies

2523 Views

Last post byChuckwagon
Sat Jun 25, 2011 05:30
Just wanted to say Hi

Last postbyChuckwagon « Tue Jun 14, 2011 02:30
Replies: 1
byGray Goat »Tue Jun 14, 2011 02:14
First post

A computer problem has kept me off of the forum so I am using the wifes machine to stop by and say hello. Hopefully I can get things fixed and start posting again, I think I have a pretty good Recipe of the month

Regards to everyone,
Wayne

Last post

Good to hear from you Wayne.
I've got a great idea. Keep your wife's computer and buy her a new one for her birthday! :roll:
Ummmm.... hope to see your contest recipe soon.

Best Wishes,
Chuckwagon

1 Replies

2875 Views

Last post byChuckwagon
Tue Jun 14, 2011 02:30

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