Search found 221 matches

by Blackriver
Wed Feb 15, 2012 02:02
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 12
Views: 8190

Hey John nice to see someone from Wisconsin on the forum! I am actually from the Madison area. The reason for the name "Blackriver" is because the Blackriver Falls area is my favorite place to camp. My wife and I have spent a lot of time in that area. Hey guys correct me if I am wrong Sucrose is jus...
by Blackriver
Tue Feb 14, 2012 02:28
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 12
Views: 8190

[USA] "Bronsonville Jots"

I have been looking for a recipe that will give me the flavor of a Johnsville brat. I came across this one. http://lpoli.50webs.com/index_files/Bratwurst-Wisconsin.pdf I have never used phosphate, citric acid and sucrose and I don't know where to get them. Could someone tell me what those ingredient...
by Blackriver
Fri Feb 10, 2012 21:11
Forum: Hardware
Topic: Stuffer capacity recommendations?
Replies: 22
Views: 9564

I started with a 5lb stuffer for smaller batches. I just got a 15lb for Christmas, for larger batches. You cannot put a 3/8" stuffing tube on the 15lb stuffer. I would recommend the 5lb stuffer. Also look at Northern tool, Gander Mountain, you might be able to find one on sale.
by Blackriver
Thu Feb 09, 2012 21:01
Forum: Hardware
Topic: What is the best way to sanitize your grinder?
Replies: 2
Views: 1967

What is the best way to sanitize your grinder?

I was wondering what is the best way to completly sanitize your grinder, plates and knifes? I always wash my grinder parts in hot water with dawn dish soap. Is that enough to kill everything if a I want to start trying to make a fermented sausage?
by Blackriver
Wed Feb 08, 2012 01:02
Forum: BBQ
Topic: USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken
Replies: 12
Views: 8571

Good one thanks for posting!
by Blackriver
Tue Feb 07, 2012 01:45
Forum: Recipes from around the world
Topic: [USA] Blackriver's Chili Recipe
Replies: 7
Views: 3363

Jan, I would be more than happy to post my recipe. 1978 World championship Chili This is a large batch but it can be divided in half. 3 medium onions diced 2 green bell peppers (stems &seeds removed) diced 2 large celery stalks diced 2 small cloves garlic minced 1 or more jalapenos (stems & seeds re...
by Blackriver
Tue Feb 07, 2012 00:22
Forum: Hardware
Topic: Keeping grinder plates and knifes from rusting?
Replies: 10
Views: 4556

Thanks for all the input, these are some great ideas.
by Blackriver
Sun Feb 05, 2012 22:58
Forum: Hardware
Topic: Keeping grinder plates and knifes from rusting?
Replies: 10
Views: 4556

Keeping grinder plates and knifes from rusting?

I am having problems with my grinder plates and knifes starting to rust. It is minor but I hate rust on anything that comes in contact with food. This is what I do when I finish grinding. I hand wash them in the sink, then dry them completly. I use some stuff called Haynes spray that I bought at But...
by Blackriver
Sun Feb 05, 2012 22:49
Forum: Recipes from around the world
Topic: [USA] Blackriver's Chili Recipe
Replies: 7
Views: 3363

Thanks a lot for the reply! Great idea on the soy sauce and tomato paste. I might even pass it through only once. Like always you are very helpful!
by Blackriver
Sat Feb 04, 2012 19:34
Forum: Recipes from around the world
Topic: [USA] Blackriver's Chili Recipe
Replies: 7
Views: 3363

[USA] Blackriver's Chili Recipe

I was going to grind my own meat to make chili. I have heard of a course grind called a chili grind. Has any one ever done that? I was thinking of grinding 2 times through a 1/2 inch plate. Does that seem right?
by Blackriver
Sat Feb 04, 2012 19:24
Forum: Smoked pork products
Topic: PHOTO GALLERY of Smoked Pork Products
Replies: 98
Views: 61515

That bacon looks great!
by Blackriver
Sun Jan 29, 2012 15:22
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 14817

Great recipe thanks for sharing! I am always looking for venison recipes!
by Blackriver
Sun Jan 29, 2012 15:21
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 110027

I always make brats, summer sausage etc, all in large batches. I love to share with my family and friends. If I do a family feed with either my wife's or my family a ten or twelve pound batch of brats goes fast. I love to bring my summer sausage or snack sticks on camping trips. My buddys never want...
by Blackriver
Wed Jan 18, 2012 19:17
Forum: Fishes
Topic: Smoked Salmon Recipe
Replies: 23
Views: 21639

Jan, you could delete the Northwoods and the recipe is still good. Just make sure you get a nice pellicle before you put it in the smoker. I have used a fan to speed up the drying process.
by Blackriver
Wed Jan 18, 2012 01:20
Forum: Fishes
Topic: Smoked Salmon Recipe
Replies: 23
Views: 21639

Smoked Salmon Recipe

Here is one of my favorite smoked Salmon recipes. I hope everyone else likes it as much as I do. 4 pounds salmon fillets 3 quarts cold water 1 quart soy sauce 1 1/2 cups brown sugar 1 cup pickling salt 1 cup granulated sugar 1/2 cup honey 3 large cloves garlic, crushed 1 Tbs onion powder 2 Tbs Penze...