Search found 12 matches

by odell
Sun Jan 29, 2012 18:42
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111877

All sausage made on the O'Dell farm are eaten by family and friends. They are made using pork fed out,butchered and processed on this farm.
by odell
Tue Jan 17, 2012 23:48
Forum: Technology basis
Topic: Converting saltpeter (potassium nitrate)???
Replies: 9
Views: 7190

Thanks for the info, CW. Mine are stored in the basement, so there isnt much light.
by odell
Sun Jan 15, 2012 21:39
Forum: Technology basis
Topic: More technology
Replies: 3
Views: 2164

Ross, A great site. Always a pleasure to learn :grin:. Also thanks :grin: for your asnwer to my question reguarding shelf life..... :grin:
by odell
Sun Jan 15, 2012 18:36
Forum: Technology basis
Topic: Converting saltpeter (potassium nitrate)???
Replies: 9
Views: 7190

I have a question about the shelf life of cures. Do they lose their potency over time? I store them in origanal packaging and a plastic container with a tight fitting lid, these are kept in a cool area. Any information will be a great help :lol: .
by odell
Tue Jan 10, 2012 23:09
Forum: Hyde Park
Topic: Just a cheerful update On Nancy and her oral surgery
Replies: 16
Views: 6756

Ross, Glad to hear Nancy is doing well. I was suprized today when my wife told me that someone on her forum told her that I should look at this site! She said his name is Ross. I told her that I knew a Ross. It truly is a small world. :lol: Again hope Nancy continues to improve.
by odell
Wed Mar 09, 2011 02:12
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 69186

I have been sitting here trying my best to think of some humorous story or reason for my handle. I guess its just a lack of imagination and\or wit.. Its just my last name :sad:
by odell
Sun Jan 16, 2011 01:09
Forum: Announcements
Topic: New moderator
Replies: 13
Views: 10204

Congrats, Chuckwagon :!: I know you will do a great job :smile: :smile:
by odell
Sat Jan 08, 2011 20:40
Forum: Smoked pork products
Topic: This week's smoke
Replies: 15
Views: 10431

Wow! Nick, that is BEAUTIFUL! Whats missing, was me and a fork! :razz:
by odell
Sat Jan 08, 2011 20:29
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 10973

Hey, Blackriver My opinion would be to go with the shoulder roast unless your sure of the fat amount in the trimings. I would be leery of the backfat,even if it is vacuum packed. It can pick up an off flavor with age. Keep in mind this is an opinion, i'm sure you will get more feedback on your quest...
by odell
Sat Jan 01, 2011 21:10
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337395

Chuckwagon, Thanks for your input and happy New Year to you and all the others on this web site! I'm sure I will have questions as I try new things, and I will ask even if I think they silly. I don't know why they put the warning on sour cream, but I will ponder the question :!: If I come up with an...
by odell
Sun Dec 19, 2010 01:16
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337395

hey chuckwagon, haven't been around for awhile. to answer your question I brined and pumped the hams and the loin with info from this site, the sausage was kind of an extension of my fresh sausage with the addition of cure #1 and some of Rytek Kutas soy protein concentrate. I made some venison jerky...
by odell
Sun Dec 05, 2010 03:26
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337395

hey chuckwagon, thanks for the welcome. I was a custom meat cutter several years ago. Then I retired. Bought a small farm and set up a cutting room. I raise 4 or 5 hogs a year for friends and family. Decided I wanted to do my own curing and smoking but didn't know much about it so I guess I'm a begi...