Search found 338 matches

by NorCal Kid
Mon Apr 22, 2013 15:29
Forum: Hyde Park
Topic: Which product do you make most often?
Replies: 10
Views: 3941

Sausages: Polish kielbasa always seems to be in demand. Easy to make, too, which is a plus. Thai chicken is the biggest seller, but requires MUCH more effort on the part of the sausage-maker Beef: Brisket...low & slow. Easy cook, too. Chicken:beer-can chicken because its quick & easy (notice a theme...
by NorCal Kid
Sat Apr 20, 2013 16:07
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 26025

Re: canadian bacon- too salty

Well I made the canadian bacon recipe from this site, and it came out over the top way too salty. I wish I would have read peoples notes on this forum I am now trying to slice and "rinse" it or I just killed 7 pounds of meat A good, thorough soak & rinsing is essential post ANY extended brining per...
by NorCal Kid
Thu Apr 18, 2013 16:47
Forum: For beginners
Topic: General Question On Recpie Books
Replies: 6
Views: 3326

As helpful as I initially found the Kutas book to be, the Marianski book is my regular 'got-to' reference book for all things related to meat, meat production, sausages & smoking.

Kevin
by NorCal Kid
Wed Apr 17, 2013 20:21
Forum: Hardware
Topic: The Amazen Smoker
Replies: 18
Views: 15620

...think I'd better do something else. ...like the Amazin'. ...only downside I see is that it looks like you get locked in on their pellets or dust or whatever. Is that true? :mrgreen: Unlike the Bradley smoker-where you're forced to use their pucks, I've read where other A-maze-n owners have used ...
by NorCal Kid
Wed Apr 17, 2013 19:15
Forum: Hardware
Topic: The Amazen Smoker
Replies: 18
Views: 15620

You folks with Amazin' smoke generators and the like: is it the gadget, or is it the sawdust (as opposed to wood chips or bigger) that enables the smoke to be produced for so long at such a controlled rate? If I used sawdust in my home-built hot plate rig, could I expect the same duration of smoke?...
by NorCal Kid
Sun Apr 14, 2013 23:16
Forum: Hardware
Topic: The Amazen Smoker
Replies: 18
Views: 15620

So, okay, I guess I gotta buy an Amazin' gadget too. My homebuilt chip ruig can't generate that length of smoke, even refilling every hour or two. (Just out of curiosity, how long CAN you go between recharges?) Thanks, Ducko! I filled my tube smoker only 2/3rds full of pellets and got about 4-4.5 h...
by NorCal Kid
Sun Apr 14, 2013 21:30
Forum: Sausages
Topic: [USA] "Mexi-Cali" Hot links
Replies: 5
Views: 9702

Kevin, Your pics and documentation are always impeccable. May I ask what camera you use to take these pics? I love how clear the images are. Thanks, Rudy. I 'borrow' my wife's camera. I bought it as gift for her several years ago. Sony DSC-H50 (9.1 megapixel/15x optical). Easy to use; practically '...
by NorCal Kid
Sun Apr 14, 2013 15:43
Forum: Sausages
Topic: [USA] "Mexi-Cali" Hot links
Replies: 5
Views: 9702

[USA] "Mexi-Cali" Hot links

After about a month hiatus from sausage-making, it`s time to break out the big grinder & other goodies and get to work. I wanted to try something new AND also do something more `routine`-so I decided to make some regulars: kielbasa ( a 5-pound batch) and 4-pounds Jimmy Dean knock off bulk breakfast ...
by NorCal Kid
Sat Apr 13, 2013 02:45
Forum: Technology basis
Topic: Food Safety, Sausage-making and Hygiene
Replies: 18
Views: 8083

Might I recommend never eating out in a restaurant ever again? Just sayin' you only assume how your food is being handled but even at the finest restaurants the best tool available for many jobs is your hand. I can't control how food is handled by others nor how everybody decides to prepare food in...
by NorCal Kid
Fri Apr 12, 2013 20:46
Forum: Technology basis
Topic: Food Safety, Sausage-making and Hygiene
Replies: 18
Views: 8083

ssorllih wrote:In the pictures that i looked at I saw no hand washing place in that shop.
Quoting that famous sausage maker, Friedrich Nietzsche:
"That which does not kill us makes us stronger."
by NorCal Kid
Fri Apr 12, 2013 19:24
Forum: Technology basis
Topic: Food Safety, Sausage-making and Hygiene
Replies: 18
Views: 8083

What's even worse, not a single member questioned the cleanliness of their procedures on that forum. Yuk. I suppose no one wants to talk about the elephant in the room. I considered raising the issue, but decided it may simply cause more ruckus than solution. "My father, and HIS father always did i...
by NorCal Kid
Fri Apr 12, 2013 16:15
Forum: Technology basis
Topic: Food Safety, Sausage-making and Hygiene
Replies: 18
Views: 8083

For those interested, this image is just one example of what I described in my initial post. And it's not unique. Similar images are frequently seen on various forums where hunters & other groups get together to make boatloads of ground venison or pork sausages. http://i1357.photobucket.com/albums/q...
by NorCal Kid
Fri Apr 12, 2013 04:13
Forum: Technology basis
Topic: Food Safety, Sausage-making and Hygiene
Replies: 18
Views: 8083

Food Safety, Sausage-making and Hygiene

I try and stay up on the latest and greatest with regard to proper procedures for commercial kitchens with regards to cleanliness and food safety. I try and mirror some of the more applicable procedures when it come to food prep in my own home. This is of particular concern when the food being handl...
by NorCal Kid
Wed Apr 10, 2013 13:53
Forum: Smoked pork products
Topic: A link to yet another source of information.
Replies: 7
Views: 13430

Rancid pork-It's Whats For Dinner! :shock: "Rancid flavor - A rancid taste is frequently associated with home-cured pork. Many people prefer cured meats with a ripe, rancid flavor that results from adding salt to the cure formula and long term aging. Salt increases oxidation which causes a rancid f...
by NorCal Kid
Wed Apr 10, 2013 04:42
Forum: For beginners
Topic: Stuffer?
Replies: 25
Views: 19064

I think that the one known best here is by Kirby. It seems to work well for those that have and use it. I use my little 5-pound grizzly for the small batches, and for larger batches, I use a Kirby water stuffer that'll do about 3x the amount of the Grizzly. Kirby Campbell builds these to order & wi...