Search found 67 matches
- Tue Nov 15, 2016 18:33
- Forum: Hyde Park
- Topic: For all the hunter sausage makers here!
- Replies: 41
- Views: 23677
so far this year...one 7 pt, one spike (son thought it was a doe), one dry doe...will be trapping a few swine after the first of the year...gonna be a good year !! we practice QDM on our lease, so we do harvest does...I have access to several hundred acres that farmers want to protect from swine, he...
- Tue Nov 08, 2016 19:55
- Forum: Fishes
- Topic: Cold smoke rainbow trout.
- Replies: 6
- Views: 12556
- Mon Nov 07, 2016 14:33
- Forum: Sausages
- Topic: Rindswurst: All beef Frankfurter
- Replies: 7
- Views: 9319
- Sun Nov 06, 2016 03:05
- Forum: Sausages
- Topic: Rindswurst: All beef Frankfurter
- Replies: 7
- Views: 9319
- Sun Nov 06, 2016 02:47
- Forum: Sausages
- Topic: Rindswurst: All beef Frankfurter
- Replies: 7
- Views: 9319
- Sat Nov 05, 2016 23:36
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13625
- Sat Nov 05, 2016 22:33
- Forum: Sausages
- Topic: Rindswurst: All beef Frankfurter
- Replies: 7
- Views: 9319
ok, found something and am running with it...somewhat modified.... 2 lbs ground beef at 70/30 1/2 cup water 2 tsp. salt 1/2 tsp. sage 1/4/ tsp savory 1/2 tsp. pepper 1/4 tsp. thyme 1/4 tsp. summer savory 1 tsp garlic powder 1 tsp beef bullion 1 tsp onioin powder stuffed into 28 mm natural casing als...
- Fri Nov 04, 2016 18:28
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13625
Excellent, thank you for the insight...ordered some stuff among which is Cure #2...should be here today or tomorrow...will begin the cure process at that time...may add some spicy paprika or cayenne, want a little "zip" to this one. other than that will probably copy your recipe if you don't mind. C...
- Fri Nov 04, 2016 00:51
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13625
- Thu Nov 03, 2016 14:28
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13625
- Thu Nov 03, 2016 14:25
- Forum: Sausages
- Topic: What to make ?
- Replies: 7
- Views: 5556
So yesterday i made smoked venison sausage with Jalapeno, hi-temp chedder and hi-temp pepper jack. made 50 lbs for my son to take to deer camp this year. I used the venison sausage mix from Heinsohn's Country store ( texastastes.com ) and smoked over hickory to 155 internal. blooming as we speak...w...
- Tue Nov 01, 2016 05:53
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550060
- Tue Nov 01, 2016 05:53
- Forum: Sausages
- Topic: What to make ?
- Replies: 7
- Views: 5556
- Mon Oct 31, 2016 17:14
- Forum: Sausages
- Topic: What to make ?
- Replies: 7
- Views: 5556