Search found 481 matches

by Bubba
Sun May 26, 2013 12:22
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 367676

Wanted to try something different with a smoked sausage, and must say this came out very good! Using the Boerewors recipe as basis I left out the bacon, red wine vinegar and Worcestershire sauce; then added Cure #1. The links were tied off, hung overnight in the refrigerator; next day I preheated th...
by Bubba
Sat May 25, 2013 12:17
Forum: Hardware
Topic: does your electric smoker do this?
Replies: 20
Views: 23234

Hi Ursula, Have a look at the link below if this is your smoker? Hark Digital Smoker I bought a Bradley Smoker and had a similar problem because the temperature controller has too much of a range before it turns the heater element on and off. (Mine had about 25 degrees fluctuation) Only way to corre...
by Bubba
Fri May 24, 2013 10:49
Forum: Sausages
Topic: Chicken Sausage with Feta and Spinach
Replies: 29
Views: 28520

Awesome looking sausage Gray Goat.

I can vouch for the goodness of this Chicken, feta and spinach recipe. Have made it a few times before and everyone loves it!
by Bubba
Wed May 22, 2013 17:38
Forum: Technology basis
Topic: Pushing the sausage out of the stuffing tube
Replies: 7
Views: 4743

The Stuffer I use at home, left-over in the stuffer body is very little, excluding the meat in the stuffer tube of course. Over time I acquired 3 different diameter sized plastic rods, one size for each stuffer tube size, push the meat out with them. Life made easy! :grin: The rice or bread method a...
by Bubba
Wed May 22, 2013 17:29
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 212371

ssorllih wrote:This also works well with fish or pork.
With all the Chicken, onion, mushrooms, asparagus and pepperjack ingredients then baked by Ross it would have been a divine eating experience!
by Bubba
Sat May 18, 2013 21:46
Forum: Recipes from around the world
Topic: Biltong making - for Crusty044
Replies: 17
Views: 25025

Biltong making - for Crusty044

I'm posting this for Crusty044 / Jan / Clogwog to get a conversation started and helped him by copy / pasting a letter he received from a company that sells Biltong Spices. Crusty044 will explain further. Dear Sir or Madam, Let me first introduce myself. My name is Jan Ooms from Brisbane, Australia....
by Bubba
Sun May 05, 2013 01:08
Forum: Hyde Park
Topic: sausage with ground canine !!
Replies: 12
Views: 6604

I laughed at the video, she tried very hard.

Just glad she never added any Cilantro - or "cill ant ro"? :smile:
by Bubba
Sun May 05, 2013 01:02
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 367676

Looks very good Blackriver, nice texture and I bet they tasted awesome.
by Bubba
Mon Apr 29, 2013 01:21
Forum: BBQ
Topic: bbq competition
Replies: 9
Views: 7856

Congrats Nick, awesome for you to get those awards!
by Bubba
Sun Apr 28, 2013 00:54
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 67273

Bubba has offered to post the recipe for me. I will post the original page from the original recipe book. I personally knew the contributor of this recipe. As soon as I get someone in my family to show me how to send this page to Bubba you will have it. - Tomorrow my family will be coming over for ...
by Bubba
Sun Apr 28, 2013 00:45
Forum: For beginners
Topic: Hog Jowls And Bacon
Replies: 53
Views: 29673

ssorllih wrote:This entire thread needs to be reviewed!!!!
I agree!
by Bubba
Mon Apr 22, 2013 09:34
Forum: Hyde Park
Topic: Which product do you make most often?
Replies: 10
Views: 5003

I mostly make fresh sausage, the number of recipes I am comfortable with is closer to 10.
Time permitting I enjoy brining and smoking ham as well. Time estimated percentage scale I would say 90% sausage and 10% ham.
by Bubba
Sun Apr 21, 2013 11:21
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 30643

A while back I also posted about some Ham that came out way too salty, even after a 2 day nap in the Refrigerator.
At the time someone suggested I soak the whole smoked Ham in water overnight; let it normalize in the Refrigerator 1 day after and it worked well.
by Bubba
Mon Apr 15, 2013 10:59
Forum: Hardware
Topic: The Amazen Smoker
Replies: 24
Views: 19121

Looks awesome Kevin, I wish sometimes I could eat my PC screen!
In particular I'm interested in the Mexi-Cali Hot Links, that is a recipe I will try soon.

Your photos along with presentation are always amazing!
by Bubba
Thu Apr 11, 2013 01:41
Forum: For beginners
Topic: Stuffer?
Replies: 25
Views: 21320

Owning a Kirby would be awesome but I never make large enough batches to warrant buying one. I bought my 5 lb Stuffer from Northern Tool about 3 years ago and have never had a problem. It comes with a set of 1/2in., 7/8 in. & 1in plastic stuffing tubes, since then I have replaced the 1/2" with a S/S...