Search found 57 matches

by Jarhead
Sat Oct 27, 2012 01:01
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 51609

Mr Duck, it's was up there where your cousins are at.
Ya know, Donald and Daffy?
If ya look real close to the monitor, ya can see Goofy in the reflection.

LMAO
by Jarhead
Thu Oct 25, 2012 17:15
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 51609

When my cabinet is ready, I'll be making all kind of sausages, but now I have to clean leaves by the train loads. Best Wishes Joe. Joe, I'm a pullin' fur ya buddy. I still lookin' fur some leaves to rake out here in So Cal. So far all I have found is this. :shock: http://i919.photobucket.com/albums...
by Jarhead
Tue Oct 23, 2012 20:29
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

CW or anyone? I ground and mixed my csabai and kabanosy Saturday. I put it in zip lock bags and put them in the fridge. I forgot my tubes in MO. I ordered new stock plastic ones and they will be here tomorrow. My question is, will the sausage still be good and ready to stuff or should I toss it and ...
by Jarhead
Sun Oct 21, 2012 00:18
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 51609

CW, I kinda figured it to be a misprint and not a screw up. :cool: I've been trying to stay up with the reading part. I forgot my stuffing tubes to the stuffer. Got some more coming. Just the plastic stock ones though. :cry: So I made another batch of breakfast, Italian and chorizo. I had to settle ...
by Jarhead
Sat Oct 20, 2012 22:17
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 51609

Howdy back everybody. I'm still unpacking the car from the trip to CA. The rest of this class is gonna get interesting. Most of my smokers are still in MO. CW, I just looked at your brine recipe. Is that a screw up on the 2 x 3/4 cup salt? I won't tell if it is. :roll: 3/4 cup non-iodized salt 3/4 c...
by Jarhead
Mon Oct 01, 2012 19:37
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 51609

nuynai wrote:People don't understand that now we're retired, you wonder how you had time for other things before.
Ain't that the truth!!! :razz:
Must have been the P!$$ and vinegar that we were full of back then. :lol:
by Jarhead
Wed Sep 26, 2012 18:30
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

Mr Duck wrote: 1---smoke with the door open? 2---smaller burner? 3---some sort of baffle arrangement? 4---saw a hole in it and feed more air? 5---forget about propane. Stick a hot plate inside to get the wood chips smoldering? 6---spend another fifty bucks for that "Amazin" gadget? 7---separate the ...
by Jarhead
Tue Sep 11, 2012 15:27
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

Great tips. Thanks Mr Duck and Ross.
by Jarhead
Mon Sep 10, 2012 17:59
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

Grasshopper, I wouldn't eat those. :shock:
Send half to CW and the other half to me for proper disposal. :roll:
by Jarhead
Thu Sep 06, 2012 10:34
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

CW, after reading the above on Semi-Dried Sausage, I am thoroughly confused or still half asleep. Whichever the case may be. Probably both. :lol: It mentions LHP and F-RM-52 cultures. I don't see either in the recipe. Does the cooking to 154F take care of that? I have no way to control humidity and ...
by Jarhead
Tue Sep 04, 2012 23:07
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

Ross, I think I know that butcher, only it was the grinder here. He now sells "Finger Food" :roll: :lol:
by Jarhead
Mon Sep 03, 2012 17:45
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

Hey Gunny , Why don`t you tell your friend to buy some equipment and grind his own? After tasting yours (and wanting it all) he may be the next member of our forum. Did he ask you all sorts of questions about how to make it? That is one fine looking sausage! :grin: Thanks CW, just wish I had the co...
by Jarhead
Mon Sep 03, 2012 03:46
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

WOW, all you others goofing off or what? I figured there would be some pics in between my Breakfast Sausage and this one, my Italian. The mix for 8.8 pounds with some adds of 2 tsp. Anise, 8.0 g Cayenne, and 2.0 g Italian Seasoning. http://i919.photobucket.com/albums/ad35/eagles3948/Sausage%20Class%...
by Jarhead
Mon Sep 03, 2012 03:24
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

Got the Italian done and I have had entirely too much company today. Not to add, too much beer also. :shock: This batch of 8.8 pounds is also sold. Except for the test patty and 9 oz from the cleanout. I had planned on getting the Chorizo done today. Well, that ain't gonna happen. I'll get up early ...
by Jarhead
Mon Sep 03, 2012 02:31
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 198480

WOW, Gulyás. Now ya tell me.
I saw one in the ones that I ground. I couldn't tell you if it came out in the trim or not. If not then you have your choice of Breakfast, Italian or Chorizo to find it. :lol:
I'll look for em from now on.
Thanks.