Search found 18 matches

by bearspice
Sat Mar 15, 2014 07:30
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 69166

The other explanation is: I'm a big bear of a guy, and I want to one day have my own range of gourmet sausage spices, therefore: BearSpice. :)
by bearspice
Fri Mar 14, 2014 12:31
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 69166

Now just remember, Chuckwagon, you asked for it.....

How I came by my handle? OK, to spare you the agony of the whole shaggy dog, basically I was talked by my flatmates into entering the "Miss Fair Day" contest at the Sydney Gay & Lesbian Mardi Gras in 1998. I Won. :shock: Yes, it surprised me too. The Spice Girls were very prominent at the time, and ...
by bearspice
Fri Mar 14, 2014 06:03
Forum: Sausages
Topic: [USA] Old Fashioned Wieners
Replies: 28
Views: 21312

Thank you!! I will do that. Just got the meat today, will be busier than a one-armed paper-hanger tomorrow !! :mrgreen:
by bearspice
Fri Mar 14, 2014 06:01
Forum: Hyde Park
Topic: Have you seen this link?
Replies: 9
Views: 4465

Well... even though it's all East Coast, we still have Sydney, then Mid North Coast, then North Coast, then Upper Middle Northern-ish Coast, then QLD, where they call their beer XXXX (pronounced Four-Ex) because they can't spell BEER. Isn't that right, Crustyo44? :razz:
by bearspice
Thu Mar 13, 2014 15:27
Forum: Hyde Park
Topic: Duck Hunting!
Replies: 148
Views: 69421

Chuckwagon wrote:Oh, by the way, are you still trying to peel your M&M's?
No, but he throws out all the ones that have a 'W' :mrgreen:
by bearspice
Thu Mar 13, 2014 06:14
Forum: Hyde Park
Topic: Have you seen this link?
Replies: 9
Views: 4465

I did, and this appeared...
Image
by bearspice
Thu Mar 13, 2014 03:40
Forum: Hyde Park
Topic: Have you seen this link?
Replies: 9
Views: 4465

Have you seen this link?

Somebody sent this link to me today, and I thought it might be of interest to some of you.

Image

:mrgreen: - Rob.
by bearspice
Thu Mar 13, 2014 02:25
Forum: Sausages
Topic: [USA] Chuckwagon's "Paralyzin' Pickled Polecats"
Replies: 12
Views: 8952

Chuckwagon , just another quick question: I don't have the smoking equipment yet, so will be cooking the 'polecats' in hot water. - I need to know how long (roughly) would it take for the sausages to get to 152°F in the hot water? I am about to try this recipe and want to know how long to leave the...
by bearspice
Thu Mar 13, 2014 02:19
Forum: Sausages
Topic: [USA] Old Fashioned Wieners
Replies: 28
Views: 21312

Could I ask a question please? I need to know how long (roughly) did it take for the sausages to get to 152°F in the hot water? I am about to try this recipe and want to know how long to leave them before testing the internal temp. (reason being, I need the thermometer to monitor the water temperatu...
by bearspice
Wed Mar 12, 2014 15:00
Forum: Sausages
Topic: [USA] Chuckwagon's "Paralyzin' Pickled Polecats"
Replies: 12
Views: 8952

Carpster, more likely to be pickled wallaby or wombat round these parts ;)
Chuckwagon, will do mate, and you have my promise the appropriate libation will be one of our Aussie brews, but not Fosters - no-one here actually drinks the stuff.
by bearspice
Tue Mar 11, 2014 15:50
Forum: Sausages
Topic: [USA] Old Fashioned Wieners
Replies: 28
Views: 21312

OK, I would like to smoke some stuff, so looks like I might use some #1 to be sure. The version I've found over here is 11% http://www.cqbutcherssupplies.com.au/cures/kwikurit That means I should be able to use about half the listed quantity of kwikurit, compared to Cure #1 (6.5%). Ah, I just notice...
by bearspice
Tue Mar 11, 2014 14:47
Forum: Sausages
Topic: [USA] Chuckwagon's "Paralyzin' Pickled Polecats"
Replies: 12
Views: 8952

Now here`s a recipe that`s REALLY caught my eye. I do a bit of canning and preserving, and think these sound just the right thing to go with a nice beer or three. I`ll probably put it up in pints, and process one of them in the pressure canner, just to see how it goes. If it doesn`t bugger the textu...
by bearspice
Tue Mar 11, 2014 13:01
Forum: Sausages
Topic: [AFR] Droewors - dried sausage
Replies: 11
Views: 19582

Just to check - 45℉ is about 7℃. How long in total do you hang it for - just the five days, or longer? I'm glad we're coming into winter, because I want to make some of this, but the days are a little hot at the moment, and my fridge would be a little cold. I guess that's where the modif...
by bearspice
Tue Mar 11, 2014 12:10
Forum: Sausages
Topic: [USA] Old Fashioned Wieners
Replies: 28
Views: 21312

Sorry to activate an old thread, but I'm new and would like to try this recipe - it sounds very good. My question is about the Ground Mustard. Does this mean ground mustard seeds (which I can do myself at home) or the dry mustard powder like Keens? I'm also leaving out anything chemical-sounding. Es...
by bearspice
Tue Mar 11, 2014 05:49
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337144

Thanks for the welcome - and I'm getting some good tips from that jerky thread.