Search found 221 matches

by Blackriver
Tue Feb 08, 2011 00:21
Forum: Sausages
Topic: [USA] My Family's Ancient "Swiss Knackwurst"
Replies: 5
Views: 9080

Thanks for posting your recipe! It looks great I will have to try it
by Blackriver
Mon Feb 07, 2011 04:33
Forum: Curing chambers and Related Equipment
Topic: Controls for fermentation/drying chamber
Replies: 12
Views: 6809

Controls for fermentation/drying chamber

Thanks a lot I think I will purchase one of these. I am only going to use it for my fermentation/drying chamber so I think it will work perfect. The relay with the 120V coil looks great, that will make for less load on the units's contacts.
by Blackriver
Sun Feb 06, 2011 00:12
Forum: Curing chambers and Related Equipment
Topic: Controls for fermentation/drying chamber
Replies: 12
Views: 6809

Controls for fermentation/drying chamber

I am using my refrigerator for a fermentation/drying chamber. I just came across this thermostat/Humidistat on amazon. They wanted $74 for it. http://www.zoomed.com/db/products/EntryDetail.php?EntryID=260&DatabaseID=2&SearchID=5&SearchContext=YTozOntzOjg6IlNlYXJjaElEIjtzOjE6IjUiO3M6MTA6IkRhdGFiYXNlS...
by Blackriver
Wed Jan 26, 2011 21:15
Forum: Sausages
Topic: How do I make summer sausage firmer?
Replies: 4
Views: 5858

Thanks a lot Chuckwagon. I will not remove the backfat. You saved me from ruining my next batch. It seems I am doing things right, keep meat cold, sharp blades and less water. My buddies tasted it and they thought it was great. I think I might explore dry and fermented sausages. Like always your hel...
by Blackriver
Tue Jan 25, 2011 01:26
Forum: Sausages
Topic: How do I make summer sausage firmer?
Replies: 4
Views: 5858

How do I make summer sausage firmer?

Well my summer sausage I made 2 weekends ago was great in flavor, and texture. The only thing I would like with the next batch would for it to be a little firmer. I used 7lbs of venison, 4.5lbs of pork shoulder, 1lbs of pork back fat and 1 cup of water for a 12.5lbs batch. I was thinking about takin...
by Blackriver
Mon Jan 24, 2011 03:39
Forum: Venison and Other Game
Topic: Venison Hotdogs
Replies: 11
Views: 9386

Those look really tasty. Nice job!
by Blackriver
Thu Jan 20, 2011 00:03
Forum: Sausages
Topic: Summersausage and brats I made last weekend
Replies: 2
Views: 2370

Summersausage and brats I made last weekend

Well I made 12.5lbs of summer sausage this last weekend. I also made 25lbs of brats. I am very happy with how the summer sausage came out. Thank you Chuckwagon for all your help I would not have gotten to this point of sausagemaking without your help!! The only thing I have to get better at is stuff...
by Blackriver
Sat Jan 15, 2011 14:50
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 40450

Great thanks a lot! I am looking forward to trying this recipe.




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by Blackriver
Fri Jan 14, 2011 01:22
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 40450

How much cure in Jerky?

I got this Jerky recipe from a friend of mine. I was wondering how much insta cure #1 should I use for the recipe? Here is the recipe 5lbs of beef or venison 1.25 C Soy Sauce 1/2 C Worcestershire 1/3 C. Steak Sauce (A-1, L&P, Tabasco) 1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front bur...
by Blackriver
Fri Jan 14, 2011 01:18
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 10668

Thanks a lot for the very good info! I will get a pork butt and use that. I will keep you posted on the results
by Blackriver
Sat Jan 08, 2011 15:25
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 10668

What kind of pork do I use for sausage

Hello I am new to the forum. I am going to be making some summer sausage and bratwurst next weekend. I just have question on the type of pork to use. I have a choice of either pork trim or a pork shoulder roast which one is best to use? I am also adding pork backfat to the brats for the added fat. T...