Search found 50 matches
- Tue Jul 18, 2017 00:26
- Forum: Hyde Park
- Topic: Images - Photobucket - Fix
- Replies: 6
- Views: 10176
I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy. The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT is...
- Mon Jul 17, 2017 18:50
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoke Generators - Venturi Type
- Replies: 93
- Views: 133441
- Mon Jul 17, 2017 18:22
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 74423
- Mon Jul 17, 2017 18:14
- Forum: Hyde Park
- Topic: Images - Photobucket - Fix
- Replies: 6
- Views: 10176
I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy. I did find a work around when posting my cacciatore photos. Your experience may vary but if you 1. click on library on the photo you want 2. click on the magnifying glass ...
- Mon Jul 17, 2017 10:25
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 9007
- Sat Jul 15, 2017 22:58
- Forum: Sausages
- Topic: Made some Nürnberger Bratwürste
- Replies: 9
- Views: 6250
- Sat Jul 15, 2017 22:55
- Forum: Sausages
- Topic: Turkey with Sun Dried Tomatoes.
- Replies: 1
- Views: 2389
- Sat Jul 15, 2017 22:48
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 9007
Ok played with it some more. So photobucket seems to block the image even in the library at first glance when you get the message overlay, but if you click on past the initial display on the magnifying glass - view image icon you get the original photo. Copy the image link address from this and it s...
- Sat Jul 15, 2017 10:44
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 9007
- Sat Jul 15, 2017 02:51
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 9007
So it took six weeks, but peeled and packed my first ever salami today. The cacciatore turned out great. No case hardening, great flavour, and a median weight loss of 42%. http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1518_zpshnizrwkh.jpg http://i1379.photobucket.com/albums/ah133/Bumper200...
- Tue Jul 04, 2017 22:59
- Forum: Dry Cured Meats and Sausages
- Topic: truffle salami
- Replies: 11
- Views: 8568
Sounds delicious doesn't it? I hope Bill raises some cracker truffle dogs and to be honest 10% of his find would be plenty fair in my book. It would just be nice to reap something out of these old trees besides wood to smoke meat with. :mrgreen: Keep us posted if it happens. The early finds could b...
- Mon Jul 03, 2017 03:48
- Forum: Dry Cured Meats and Sausages
- Topic: truffle salami
- Replies: 11
- Views: 8568
At the moment I am working on a Black Truffle Salame recipe with a friend in Kiev-- the amount of truffle to be used is 1.5% to 1.75% -- the latter being my preference Thanks BriCan, that's awesome. Any chance you could devolve the recipe or is it commercial-in-confidence? How forward is the truffl...
- Mon Jul 03, 2017 02:21
- Forum: Dry Cured Meats and Sausages
- Topic: truffle salami
- Replies: 11
- Views: 8568
- Sun Jul 02, 2017 23:41
- Forum: Dry Cured Meats and Sausages
- Topic: truffle salami
- Replies: 11
- Views: 8568
Oohh chanterelles and porcini sound equally delicious. Did you use dried or fresh? Thinking this through, truffle aroma is pungent and permeating. We usually buy one each year at 30g to make a simple pasta with cream, white wine, a little garlic and parmesan. This much truffle also lightly flavours ...
- Sun Jul 02, 2017 10:19
- Forum: Dry Cured Meats and Sausages
- Topic: truffle salami
- Replies: 11
- Views: 8568
truffle salami
The cacciatore should be ready next weekend, so I am planning my next batch. It is truffle season here, and I am thinking about a nice truffle salami. We get great local black truffles. Not sure how much per kg or whether I need to treat the raw truffle before I use it, and would be grateful for any...