Search found 338 matches

by NorCal Kid
Thu Mar 27, 2014 01:30
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 336594

Hello again, from a not-so- new guy! It's been far too many months since I've wandered into this forum, and I hope to ease my way back into making this wonderful forum a regular stop on my sausage-making journey! I was diagnosed nearly a year ago with CPT (carpel tunnel syndrome) in my dominant left...
by NorCal Kid
Mon Jun 03, 2013 23:59
Forum: Hardware
Topic: Kirby cannon need info on buying product
Replies: 5
Views: 3680

I'd recommend contacting Kirby direct. He custom-builds these to whatever size you need, and has a very broad pricing structure. Best to get the details direct from him. Real nice guy; one-man shop doing some creative things.

Kevin
by NorCal Kid
Sun May 26, 2013 04:31
Forum: Recipes from around the world
Topic: Speaking Of Artichokes...
Replies: 13
Views: 8782

http://i150.photobucket.com/albums/s99/1sacastroville/SIGN.jpg Speaking of artichokes: I grew up in Salinas (a stone's throw from Castroville), so I had my first artichoke at about 4 or 5. Cooked tender, dip the leaves in either butter or mayo. Too young and impatient to get all the way to the hear...
by NorCal Kid
Fri May 24, 2013 19:07
Forum: Recipes from around the world
Topic: Speaking Of Artichokes...
Replies: 13
Views: 8782

I have always wondered how anyone discovered that an artichoke could be eaten. My best guess has been survivors of a fire and searching for anything eatable. I guess a fire roasted artichoke could be peeled open and eaten. Possibly the same guy who saw an oyster, opened it up, looked at the slimey,...
by NorCal Kid
Fri May 24, 2013 17:45
Forum: Recipes from around the world
Topic: Speaking Of Artichokes...
Replies: 13
Views: 8782

sawhorseray wrote:Boy howdy Kevin, how could that combo not be good? Would you cook the chokes and then scrape the meat from the leaves, using the hearts too? RAY
Details still being worked out on this one, Ray. I'll need to check with R&D to find out the status and final methodology... :wink:
by NorCal Kid
Fri May 24, 2013 17:11
Forum: Sausages
Topic: Chicken Sausage with Feta and Spinach
Replies: 29
Views: 23158

Outstanding, Wayne!
I love both the ingredients AND the execution of it all

Time for me to break out those frozen chik thighs & start grinding!
I'm working on a chicken recipe with artichoke, spinach & bacon-and possibly a dry cheese. I'm hoping it turns out as well as yours!

Kevin
by NorCal Kid
Tue Apr 30, 2013 17:52
Forum: Hardware
Topic: The Amazen Smoker
Replies: 18
Views: 15668

Hello Kevin. Write if you can, how you run the pipe. Regards Mirek "A-maze-n" Smoker Tube: Add pellets to the pipe (or "pipe"), until it is full. (I prefer "Pitmaster's blend" pellets). Ignite pellet with a small flame. Let it burn for 3 to 5 minutes. Place the tube on the bottom rack of the box an...
by NorCal Kid
Mon Apr 29, 2013 21:12
Forum: Hardware
Topic: The Amazen Smoker
Replies: 18
Views: 15668

Hello Kevin. Tell us more about this device from a pipe for smoking. It may be the photos. :D In Poland, there are no such devices, and it is very interesting. Where can I buy? Yours. Hi Maxell. "A-Maze-n Smokers" można kupić od tego sprzedawcy: http://www.amazenproducts.com Urządzenie to rura będz...
by NorCal Kid
Sun Apr 28, 2013 02:49
Forum: For beginners
Topic: Hog Jowls And Bacon
Replies: 53
Views: 24277

For sausages,(comminuted meat), 1.13g per 453 g of meat (= 1 lb).
This is equivalent to 156 PPM.

Thats the ratio I use, so for 5lbs: 5.66g of cure for 2268g (=5lb), which is approximately a level tsp (or pretty darn close). I prefer to always weigh rather than use measuring spoons for cure.

Kevin
by NorCal Kid
Thu Apr 25, 2013 14:53
Forum: Other products
Topic: Smoked cheese
Replies: 16
Views: 13018

That looks great! I need to get off my 'cheese-smoking' duff and start cold-smoking some before outdoor temps start climbing. I'v discovered that smoked cheese does need an extensive resting period post-smoke (3-5 weeks sometimes) to mellow. A lot depends on the type of cheese, the wood used, and on...
by NorCal Kid
Wed Apr 24, 2013 14:53
Forum: For beginners
Topic: Hog Jowls And Bacon
Replies: 53
Views: 24277

Doug, I used pork jowls for the first time in my most recent batch of braunschweiger. Looked a considerable good deal like pork belly. And the price was right (cheap!). Asian market. They seem ideal for sausage-making, if not cured bacon... Braunschweiger: http://www.wedlinydomowe.pl/en/viewtopic.ph...
by NorCal Kid
Tue Apr 23, 2013 23:37
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 30
Views: 30121

I may never look at a biscuit the same again...... :shock:
by NorCal Kid
Mon Apr 22, 2013 21:32
Forum: Hardware
Topic: Food grade lubricant
Replies: 4
Views: 5179

I see they carry a 55-gallon drum.
That should last me a while. :mrgreen:

Kevin
by NorCal Kid
Mon Apr 22, 2013 21:24
Forum: Offal products
Topic: Braunschweiger II (using the Marianski recipe this time)
Replies: 4
Views: 7340

Thanks, Rudy & CW! Rudy, I was anticipating these might take a bit longer so I got an early start in a cool smoker. After nearly 5 hours of cold hickory smoke (started at 3:00am :shock: ) & before the outdoor temps get too hot, I pulled the chubs from the smoker. Early morning shot before removing t...
by NorCal Kid
Mon Apr 22, 2013 15:45
Forum: Offal products
Topic: Braunschweiger II (using the Marianski recipe this time)
Replies: 4
Views: 7340

Braunschweiger II (using the Marianski recipe this time)

Okay, you Liver-Lovers...... ;) I made another batch of braunschweiger , using a different recipe than the one I use last time (think Marianski vs Poli ). That particular recipe used a combination of three proteins (chicken, pork and beef) . This recipe is much simpler with regard to the ingredients...