I haven't been scornful toward anyone.
Sven
Search found 13 matches
- Tue Dec 06, 2011 17:48
- Forum: Technology basis
- Topic: Prosciutto di Parma
- Replies: 18
- Views: 16427
- Sat Dec 03, 2011 15:57
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 55235
- Sat Dec 03, 2011 13:53
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 55235
Re: Venison prosciutto ham
Any body try to take a deer hindquarter and turn it into a prosciutto style ham. If so, please post the recipe and process. Thanks in advance. Send me an email. I'll reply with recipe and process. Sven Sven, Can't you post it so others can can from the experience as well? Dave The last time I poste...
- Sat Dec 03, 2011 03:32
- Forum: Smoked pork products
- Topic: Tying a ham.......
- Replies: 13
- Views: 10796
I wonder what he does with all of the short pieces of string. Seara tied his piece with a continuous length of twine His technique is a bit inefficient and wasteful of the twine, but it gets the job done. I tie mine in the style of culatello which I learned in northern Italy. The following video is...
- Thu Dec 01, 2011 17:44
- Forum: Recipes from around the world
- Topic: Pelmeni Mold
- Replies: 6
- Views: 4729
When I sort for items in North America, I get, "Your search returned 0 items."
http://www.ebay.com/sch/i.html?rt=nc&LH ... 86.c0.m283
Sven
- Thu Dec 01, 2011 17:39
- Forum: Recipes from around the world
- Topic: Pelmeni Mold
- Replies: 6
- Views: 4729
Re: Pelmeni Mold
http://www.russianfoods.com/showroom/pr ... efault.aspajwillsnet wrote:Anybody know where I can get a Pelmeni mold in North America. These are a Russian type of perogi mold.
Thanks,
Bert,
Sven
- Thu Dec 01, 2011 17:18
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 55235
Re: Venison prosciutto ham
Send me an email.nuynai wrote:Any body try to take a deer hindquarter and turn it into a prosciutto style ham. If so, please post the recipe and process. Thanks in advance.
I'll reply with recipe and process.
Sven
- Thu Dec 01, 2011 06:48
- Forum: Smoked pork products
- Topic: Tying a ham.......
- Replies: 13
- Views: 10796
Matt Wright does a pretty good job of tying up a whole muscle for air drying.....
http://vimeo.com/15553953
Sven
http://vimeo.com/15553953
Sven
- Fri Nov 25, 2011 03:37
- Forum: Smoked pork products
- Topic: Tying a ham.......
- Replies: 13
- Views: 10796
- Tue Nov 22, 2011 02:42
- Forum: Announcements
- Topic: Our 6th National Convention (Aug 2011) - latest photos
- Replies: 20
- Views: 24130
- Mon Nov 21, 2011 05:50
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 55235
- Mon Nov 21, 2011 04:36
- Forum: Announcements
- Topic: Our 6th National Convention (Aug 2011) - latest photos
- Replies: 20
- Views: 24130
- Tue Nov 15, 2011 09:20
- Forum: Other products
- Topic: The wonderful, versitle pork butt
- Replies: 5
- Views: 3932
Re: The wonderful, versitle pork butt
The other day I was able to purchase pork butts at 1.29 USD per pound. I sliced a pound off for the loukanika and Nancy wanted a roast, so before I took the roast I sliced the skin side of the butt and removed a slab about an inch and a half thick. Then I cut the roast. The slab I rubbed with salt,...