Search found 481 matches

by Bubba
Tue Feb 12, 2013 02:19
Forum: Sausages
Topic: [USA] Bacon Asiago Summer Sausage
Replies: 2
Views: 2827

Hi Tim, that looks very good and thank you for sharing the recipe!

I'm trying to figure out what casing you used?
by Bubba
Mon Feb 11, 2013 11:27
Forum: Sausages
Topic: [USA] "Forgot The Garlic" Bratwurst
Replies: 11
Views: 6812

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...
by Bubba
Sun Feb 10, 2013 22:53
Forum: Offal products
Topic: Need Mangalitza liver ideas
Replies: 5
Views: 5693

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...
by Bubba
Sun Feb 10, 2013 12:11
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 14327

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...
by Bubba
Sun Feb 10, 2013 11:51
Forum: Hyde Park
Topic: Birthday 'Vette For Ursula!
Replies: 18
Views: 8111

CW you are quite the writer, I enjoyed reading that! :smile:
Chuckwagon wrote:If Ross had a 100 marbles and lost 89 of them to Bubba in a crooked and corrupt, maffia-based, shady and questionable, "set-up" marble game, then how marbles has Ross lost?
We had a marbelous game! :lol:

Happy Birthday Ursula!
by Bubba
Sun Feb 10, 2013 11:41
Forum: Hyde Park
Topic: May be an old one, but it made me laugh
Replies: 3
Views: 2340

Hilarious! :lol:
by Bubba
Sun Feb 10, 2013 11:40
Forum: Hyde Park
Topic: Be certain to keep the meat cold.
Replies: 2
Views: 2244

That is amazing!
She knocks against the fence and a whole drove of pigs emerge, reducing the seemingly large hay stack to about half it's size. :lol:
by Bubba
Sun Feb 10, 2013 01:52
Forum: Sausages
Topic: [S.AFR.] Boerewors - South African
Replies: 8
Views: 14334

Welcome Botterenwors. Like Crusty said, dankie vir jou ou familie resep.

I was born in South Africa, and have been in the US for 14 years now.

This is a fun forum where we share all our experiences, bunch of awesome and very experienced members here that help a lot with any questions.
by Bubba
Sat Feb 09, 2013 02:33
Forum: Offal products
Topic: Need Mangalitza liver ideas
Replies: 5
Views: 5693

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...
by Bubba
Fri Feb 08, 2013 18:44
Forum: Smokehouses. Construction and Maintenance.
Topic: Cedar smokehouse construction
Replies: 85
Views: 68480

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...
by Bubba
Fri Feb 08, 2013 18:28
Forum: Hyde Park
Topic: For our Friends in the North-East
Replies: 2
Views: 2456

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!
by Bubba
Fri Feb 08, 2013 02:48
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 14327

I found some whole Pork loins in that price range as well in a little town about 10 minutes from here, New Ellenton.
It's already been pumped and in the brine.
Ham coming up! :D
by Bubba
Fri Feb 08, 2013 02:44
Forum: Sausages
Topic: [USA] Hungarian Apricot Sausage
Replies: 14
Views: 11023

Thank you Kevin,

That's the recipe I was trying to find.

I appreciate the link and will make some either this weekend or next. :)
by Bubba
Thu Feb 07, 2013 19:18
Forum: Sausages
Topic: [USA] Hungarian Apricot Sausage
Replies: 14
Views: 11023

Thank you Ross,

I will have a look at his posts. :)
by Bubba
Thu Feb 07, 2013 15:54
Forum: Sausages
Topic: [USA] Hungarian Apricot Sausage
Replies: 14
Views: 11023

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, ...