Project KB (For Beginners)

el Ducko · Post by **el Ducko** » Tue Aug 26, 2014 13:32

spud wrote:Guys
This is meant as a comment not a criticism
Here's a simple task for us all.

Head back to the start of this Subject.
Count posts that have zero to do with the Base Subject.

As I said a comment only, if I offend I'm sorry.
For all the beginners, can we keep to the subject....we feel intimidated as it is.

Spud OZ

He's right, folks. As soon as we can get our moderators back to moderating and rip out, er, move the other comments to an appropriate thread, the better off we'll be.

spud · Post by **spud** » Wed Aug 27, 2014 15:05

Thanks el Ducko.

Thought we were getting swamped there for a while.

All my Breakfast sausages gone, got skinned out by Family.
Must have been good. They were the best I have ever banged together, thinking I might have finally got IT

Have tried to add pics, anyone care to post some for me to prove I'm not full of shite..

PM me and I will send address.

Thanks Spud

sambal badjak · Post by **sambal badjak** » Wed Aug 27, 2014 15:26

Just slightly off topic: But not so much that it should be deleted

I still find it difficult to call anything that is not in a casing a sausage.
To me it's a burger or a pattie or meatball or whatever.
Must be my European upbringing or so.

Nevertheless: I haven't tried this breakfast pattie yet, but got the meat lying around so will try a couple and stuff the others

sfisher · Post by **sfisher** » Wed Aug 27, 2014 15:34

How can I get into project KB?
Count yourself "IN" Steve, and welcome aboard! ~CW~

Darwin · Post by **Darwin** » Wed Aug 27, 2014 17:05

sambal badjak wrote:...
I still find it difficult to call anything that is not in a casing a sausage.
To me it's a burger or a pattie or meatball or whatever.
Must be my European upbringing or so.
...

Uncured/fresh caseless/skinless sausage is common for breakfast in the States. I have had the same in Ireland and the UK, think sausage roll, lorne sausage and Scotch eggs. Romania has mititei. Hungary has a few, cevapcici come to mind. I think these might come from the old Turkish influence (kebobs). Please forgive my spelling if I got the names wrong.
I totally get where you are coming from, I think of linked stuffed casings when I think of sausage also.

two_MN_kids · Post by **two_MN_kids** » Wed Aug 27, 2014 21:25

I picked up four half-loins, and will place them in brine tonight after removing all the fat and silver skin. I was thinking about stuffing them into casings for a nice round appearance after slicing. Has anyone else tried that? If so, what size casings did you use?

Always before, I've just laced them for hanging in the smoker. It works very well, just doesn't always look so good. The taste is always fantastic!

Never tried removing the fat and skins, but again, trying for the appearance.

Jim

Post by **Bob K** » Wed Aug 27, 2014 23:24

Spuds Photos:

SalP · Post by **SalP** » Thu Aug 28, 2014 00:13

Nice sausage Spuds

Post by **Bob K** » Thu Aug 28, 2014 00:41

Jim

I have made CB that way for years.

If you want a smaller size you can cut them in half lengthwise and stuff into 3" casings. If you want to do them whole you will need the 5" (4 7/8") size.

I just made a boiled ham that way:

sfisher · Post by **sfisher** » Thu Aug 28, 2014 03:21

Nice looking kitchen Bob

sfisher · Post by **sfisher** » Thu Aug 28, 2014 03:26

Can someone tell me who would be a moderator for this thread, I have some questions that I would like to ask them.

Thanks Steve
**Steve, please look for a PM from me at the top of your index page. ~Chuckwgon~

grasshopper · Post by **grasshopper** » Thu Aug 28, 2014 03:39

S fisher! The forum is having a hic-up right now. hopefully Maxell and Vtec will make the right decision and Chuckwagon will be the head moderator.

graybeard · Post by **graybeard** » Thu Aug 28, 2014 13:48

Nice looking sausage Spud.

sfisher · Post by **sfisher** » Fri Aug 29, 2014 17:34

Post by **Bob K** » Fri Aug 29, 2014 17:47

Steve -

Just go here : http://www.meatsandsausages.com/

Top of the page click on making sausage on the top left hand side. Same links and info