Search found 125 matches

by Gray Goat
Tue Apr 08, 2014 03:43
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349353

I know this is an old post Red, but would you care to share the recipe ?
by Gray Goat
Fri Apr 04, 2014 22:19
Forum: BBQ
Topic: Pulled Pork
Replies: 5
Views: 6032

sawhorseray wrote: My wife lived in Chicago for about eleven years so I know for a fact that most folks from that area are not normal
I couldn't agree more! :lol: :lol: :lol:




Thanks Ross, Red, and Mr. Wagon :grin:
by Gray Goat
Thu Apr 03, 2014 04:31
Forum: BBQ
Topic: Pulled Pork
Replies: 5
Views: 6032

Pulled Pork

The weather finally broke, so I decided to use a few pork butts for something other than sausage :shock: :lol: I put on my favorite rub and wrapped them, then into the fridge overnite. The next morning, they are good to go. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/D...
by Gray Goat
Sun Mar 23, 2014 01:22
Forum: Hyde Park
Topic: Looks like we might be facing a dietary change soon.
Replies: 52
Views: 20597

Your family is in our thoughts and prayers. Keep fighting the fight, it's worth it.
by Gray Goat
Sat Feb 22, 2014 02:32
Forum: Dry Cured Meats and Sausages
Topic: [USA] Two Types Of "Quick" Pepperoni
Replies: 30
Views: 27980

Thanks Igor, Red, and CW :grin:
by Gray Goat
Wed Feb 19, 2014 23:19
Forum: Dry Cured Meats and Sausages
Topic: [USA] Two Types Of "Quick" Pepperoni
Replies: 30
Views: 27980

Goatster, Fermento will give your product a nice start to what we would call tang. But remember, it is an added flavor. If you want an authentic "tang" from fermentation, you'll have to use the culture. We Americans have now become accustomed to the stronger bite. Best Wishes, Chuckwagon I prefer t...
by Gray Goat
Wed Feb 19, 2014 00:33
Forum: Dry Cured Meats and Sausages
Topic: [USA] Two Types Of "Quick" Pepperoni
Replies: 30
Views: 27980

Chuckwagon wrote:*Fermento is not a fermentative culture. It is a dairy-based, tangy flavoring product made by The Sausagemaker™.


Is it still necesarry to include the fermentation step since this is not a "live culture"? I prefer the taste of FLC but I have a tub of Fermento that I would like to use :smile:
by Gray Goat
Mon Feb 17, 2014 04:25
Forum: Sausages
Topic: [USA] Cactus Jack's Kabanosy
Replies: 14
Views: 13156

two_MN_kids - I'm sure that casing size would work fine, adjust your cooking and drying times and all is good.

checkerfred - I think it helps a lot to dry them outside of the smoker before smoke cooking.
by Gray Goat
Mon Feb 17, 2014 01:57
Forum: Sausages
Topic: [USA] Cactus Jack's Kabanosy
Replies: 14
Views: 13156

sawhorseray wrote:Torque is no problem
Ha Ha That is great :lol: :lol:

High torgue horsepower beats old man shoulder power every time, well done :lol:

I have been eye balling the motor/foot petal attachments for awhile but I haven't pulled the trigger. How is it working out for you?
by Gray Goat
Sun Feb 16, 2014 20:09
Forum: Sausages
Topic: [USA] Cactus Jack's Kabanosy
Replies: 14
Views: 13156

Thank you Ray :grin: I used 20mm sheep casings from "The Sausage Maker". They can be hard to work with while the biggest challenge may be finding the correct stuffing tube. The pressure needed to stuff these requires more steam than I have these days :lol: I am lucky in that my stuffer has two speed...
by Gray Goat
Sun Feb 16, 2014 06:38
Forum: Sausages
Topic: [USA] Cactus Jack's Kabanosy
Replies: 14
Views: 13156

redzed - Thank you, I appreciate the comments :grin:
by Gray Goat
Sun Feb 16, 2014 04:33
Forum: Sausages
Topic: [USA] Cactus Jack's Kabanosy
Replies: 14
Views: 13156

Cactus Jack's kabonosy

After seeing CW's post of this Kabonosy recipe, I had to give it a shot. I added some garlic and red pepper flakes. If this violates any international bylaws of proper Kabonosy ingredients, I apologize and will not refer to them as Kabonsy from this point on :wink: All stuffed into sheep casings and...
by Gray Goat
Fri Feb 14, 2014 00:29
Forum: Sausages
Topic: Question about Kabanosy cooking
Replies: 20
Views: 11989

I am not trying to reinvent the wheel here ,I just threw out an Idea to get some feedback.
Sometimes life happens and you may not be able to follow proper and respected sausage
protocol :roll:

Maybe I will just go with Private Messaging from now on.
by Gray Goat
Wed Feb 12, 2014 23:04
Forum: Sausages
Topic: Question about Kabanosy cooking
Replies: 20
Views: 11989

Question about Kabanosy cooking

I have seen that most Kabanosy recipes call for several days of drying
time after cooking.
I was thinking of hanging them in my dehydrator at a very low temp for
a few hours to help dry them after smoking them to the proper IT. Has
anyone tried this ?
by Gray Goat
Wed Feb 12, 2014 03:53
Forum: Hyde Park
Topic: Pork loin sausage recipe
Replies: 8
Views: 4847

Thewitt- Thanks for the reply :smile: