Search found 12 matches
- Sun Jan 29, 2012 18:42
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 216095
- Tue Jan 17, 2012 23:48
- Forum: Technology basis
- Topic: Converting saltpeter (potassium nitrate)???
- Replies: 9
- Views: 11000
- Sun Jan 15, 2012 21:39
- Forum: Technology basis
- Topic: More technology
- Replies: 3
- Views: 3612
- Sun Jan 15, 2012 18:36
- Forum: Technology basis
- Topic: Converting saltpeter (potassium nitrate)???
- Replies: 9
- Views: 11000
- Tue Jan 10, 2012 23:09
- Forum: Hyde Park
- Topic: Just a cheerful update On Nancy and her oral surgery
- Replies: 16
- Views: 10532
- Wed Mar 09, 2011 02:12
- Forum: Hyde Park
- Topic: Care To Share How You Got Your Handle?
- Replies: 114
- Views: 102311
- Sun Jan 16, 2011 01:09
- Forum: Announcements
- Topic: New moderator
- Replies: 13
- Views: 18597
- Sat Jan 08, 2011 20:40
- Forum: Smoked pork products
- Topic: This week's smoke
- Replies: 15
- Views: 14398
- Sat Jan 08, 2011 20:29
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 17148
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...
- Sat Jan 01, 2011 21:10
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579840
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...
- Sun Dec 19, 2010 01:16
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579840
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...
- Sun Dec 05, 2010 03:26
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579840
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...