Search found 481 matches

by Bubba
Sun Nov 06, 2016 18:02
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 7570

There will be a difference in the amount of moisture which will come down to a matter of preference. However, since this is a dry cured product, dry curing is the more standard method. And equilibrium curing is really the way to go. For one thing you cannot over salt or under salt, all you need to ...
by Bubba
Tue Nov 01, 2016 17:54
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 291346

That's very real looking :mrgreen:
by Bubba
Tue Nov 01, 2016 17:50
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 7570

That looks very good Chris! I read a few threads this morning at home at this one has been on mind mind to definitely try. One hurdle is I have never tried equilibrium curing and will have to read up on the curing method before attempting. Will there be a difference in finished product if I cure in ...
by Bubba
Fri Oct 21, 2016 14:24
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 11928

I made some a while back where some were tough and some were not. What I seem to remember is some of the casings looked thicker and had these warty pimply bumps on them. I don't know if anyone else has noticed these things and don't know if they have anything to do with it but next time I see this ...
by Bubba
Thu Oct 20, 2016 21:42
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 11928

At my end I am nowhere near as experienced as other members here, all I can share is how I smoke my sausage with pork casings. They do not have a tough casing. I soak casings overnight, the supplier says 30 minutes before stuffing and I never soak them for a short time as they recommend. After stuff...
by Bubba
Mon Oct 10, 2016 16:18
Forum: Announcements
Topic: New moderator
Replies: 9
Views: 4703

Congratulations Butterbean!
by Bubba
Tue Sep 27, 2016 21:58
Forum: Venison and Other Game
Topic: Beaver Merguez
Replies: 12
Views: 6499

First time hearing of Beaver meat also for me, and sounds very interesting.

Butterbean that Beaver Merguez looks very good!
by Bubba
Sun Sep 18, 2016 11:47
Forum: For beginners
Topic: Safe length of storage time
Replies: 9
Views: 4182

Interesting topic because a long time ago I had to dig around for some information as well. The link to foodsafety.gov is very informative. Here at my end I vacpack and freeze within a week of curing and smoking, and after defrosting and opening I make sure it is consumed within 3 days. This would b...
by Bubba
Thu Aug 25, 2016 00:42
Forum: Sausages
Topic: Bubba's Kabanosy
Replies: 9
Views: 4267

I used Stan Marianski`s basic recipe and altered the meat to fat ratio because I prefer a Kabanosy with less fat. A long time ago I generated a spreadsheet where I can enter the meat weights and it automatically enters the spice ratios. This is the scaled down by weight recipe:- 3.25 lbs (1.5 kg) Le...
by Bubba
Wed Aug 24, 2016 01:18
Forum: Sausages
Topic: Bubba's Kabanosy
Replies: 9
Views: 4267

Thank you Redzed!

I will post the recipe in the morning, and always glad to contribute to the forum.
by Bubba
Sun Aug 21, 2016 18:33
Forum: Sausages
Topic: Bubba's Kabanosy
Replies: 9
Views: 4267

Thank you! Here below I posted 2 photos, I know Redzed asked for one with the Kabanosy snapped, also added one of it cut. It may be deceiving because these were frozen then defrosted, the casing is not as dry as was before freezing, and Redzed if you could please let me know how the snap looks? http...
by Bubba
Tue Aug 16, 2016 17:46
Forum: Sausages
Topic: Bubba's Kabanosy
Replies: 9
Views: 4267

Thank you Rich and Redzed, I took these photos a few days before I headed down to visit in Florida over the past weekend, and first opportunity to post these was in Florida. Yesterday was already the trip back home to South Carolina. I will ask my daughter to take me a photo of one, at this point we...
by Bubba
Sun Aug 14, 2016 21:23
Forum: Sausages
Topic: Bubba's Kabanosy
Replies: 9
Views: 4267

Round #2 with my new smoker, this time I made a small batch of Kabanosy. The Amazin smoker now has an air pipe blowing air over the tray and it made a good difference. Then I had one step forward, one back; half way through the smoke time, the new smoker controller kept shutting off intermittently. ...
by Bubba
Sun Aug 14, 2016 20:20
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 11582

Those look totally tasty Redzed!

And I understand the amount of cleanup you had to go through. of all the sausages I have tried, Hot Dogs / Wieners / Franks are a lot of work. Once I used a food processor because I don't have a bowl cutter. It was very labor intensive!
by Bubba
Wed Aug 03, 2016 00:10
Forum: Other products
Topic: Bread Suggestion for Salami Board
Replies: 4
Views: 12236

If I had 2 slices of that divine looking bread on my plate, I would spread some Mettwurst on the first slice, the second with some Brie cheese.

Then sit back and go "hmmmmmm" :lol: