Hi Tim, that looks very good and thank you for sharing the recipe!
I'm trying to figure out what casing you used?
Search found 481 matches
- Tue Feb 12, 2013 02:19
- Forum: Sausages
- Topic: [USA] Bacon Asiago Summer Sausage
- Replies: 2
- Views: 3666
- Mon Feb 11, 2013 11:27
- Forum: Sausages
- Topic: [USA] "Forgot The Garlic" Bratwurst
- Replies: 11
- Views: 8960
Cat797, those sausages look awesome! It's a foregone conclusion from here on that friends and family will keep asking for some. Your new hobby will get additive. :) I also read the part where you mentioned the casings being a bit tough. The night before I stuff sausage, I remove the casings from the...
- Sun Feb 10, 2013 22:53
- Forum: Offal products
- Topic: Need Mangalitza liver ideas
- Replies: 5
- Views: 14174
Hi Doug, I did not use a cure when I made the sausage, because of the temperatures that they a heated to. (I don't know who the Author of the recipe is) Then I read back to other recipes for Liver Sausage to compare, have a look at this Liver Sausage with Onions recipe, it also does not call for a c...
- Sun Feb 10, 2013 12:11
- Forum: Smoked pork products
- Topic: Pork Loin $1.99lb.
- Replies: 23
- Views: 18559
Ross, you wrote: Quote: How do you fellas manage to make a good juicy C.bacon without further drying? I learnt something new from CW's reply. A long time ago after I made my first Ham using Loin (Canadian Ham / Kassler), CW said I should submerge the Ham in cold water as soon as they come out of th...
- Sun Feb 10, 2013 11:51
- Forum: Hyde Park
- Topic: Birthday 'Vette For Ursula!
- Replies: 18
- Views: 10429
- Sun Feb 10, 2013 11:41
- Forum: Hyde Park
- Topic: May be an old one, but it made me laugh
- Replies: 3
- Views: 2802
- Sun Feb 10, 2013 11:40
- Forum: Hyde Park
- Topic: Be certain to keep the meat cold.
- Replies: 2
- Views: 2605
- Sun Feb 10, 2013 01:52
- Forum: Sausages
- Topic: [S.AFR.] Boerewors - South African
- Replies: 8
- Views: 18396
- Sat Feb 09, 2013 02:33
- Forum: Offal products
- Topic: Need Mangalitza liver ideas
- Replies: 5
- Views: 14174
Good luck...liver sausages are one of my favorites. I've used these recipes and experimented with adding all your organ meats rather than just liver. I've found the key is to use enough fat or you will be way too dry. From Dave's link I recommend the Economy Liver Sausage , it's very easy to prepar...
- Fri Feb 08, 2013 18:44
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 119700
On my lunch break and reading to catch up on past posts :) Nick, you have done an awesome job on the construction of this smokehouse. And I will follow your trials on getting your new smokehouse "commissioned" as in the other topic on cold smoking temps. Cold smoking is a new one for me. I might jus...
- Fri Feb 08, 2013 18:28
- Forum: Hyde Park
- Topic: For our Friends in the North-East
- Replies: 2
- Views: 2897
For our Friends in the North-East
Just giving some thoughts to our friends in the North-East of the US, they have not even recovered from Sandy and here comes another massive winter wallop!
Stay safe!
Stay safe!
- Fri Feb 08, 2013 02:48
- Forum: Smoked pork products
- Topic: Pork Loin $1.99lb.
- Replies: 23
- Views: 18559
- Fri Feb 08, 2013 02:44
- Forum: Sausages
- Topic: [USA] Hungarian Apricot Sausage
- Replies: 14
- Views: 13717
- Thu Feb 07, 2013 19:18
- Forum: Sausages
- Topic: [USA] Hungarian Apricot Sausage
- Replies: 14
- Views: 13717
- Thu Feb 07, 2013 15:54
- Forum: Sausages
- Topic: [USA] Hungarian Apricot Sausage
- Replies: 14
- Views: 13717
Bubba that one is easy the recipe is for 10 pounds of meat. Hi Ross, thank you. The Apricot sausage has different ingredients, and when CW responded he mentioned that "his wife can't decide if she likes it better or the Tomato, Basil, Parmesan." Is the recipe with those ingredients (Tomato, Basil, ...