Search found 336 matches

by DLFL
Fri Apr 13, 2012 14:30
Forum: Sausages
Topic: Beef Sausage
Replies: 6
Views: 4413

Also from http://www.wedlinydomowe.com Kosher Sausage With Oil Ingredients per 1000g (1 kg) of Beef meat salt 18 g 3 tsp. pepper 4.0 g 2 tsp. garlic 3.5 g 1 clove marjoram 2.0 g 1 tsp. olive oil 112 g 1/2 cup cold water 60 ml 1/4 cup Instructions Grind beef with 1/8" plate. Add cold water and all ot...
by DLFL
Wed Apr 11, 2012 13:37
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349347

Nepas those sticks look great. My mouth is watering wondering how they taste. My smokers heatometer control has become my hand and the amount of heat is controlled by moving the sticks in the smoker and the fire closer or further away. Now if I ever get a factory made smoker I will have to learn all...
by DLFL
Tue Apr 10, 2012 11:30
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 78916

LOL You are a card! By the way I did not throw out my first batch of kraut. I soaked it and took out the extra salt. That took out too much so I made a brine and added it. The batch is now good to go. I am sure it isn't as good as if I had not over salted it to begin with. I talked to a cousin and f...
by DLFL
Mon Apr 09, 2012 23:12
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362567

I started taking the last appointment of the day for one doctor. He is at least an hour late everyday for his first appointment.
by DLFL
Mon Apr 09, 2012 23:09
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 78916

Found a scale and got it. I chopped two heads of cabbage today. It weighed 1559 g after cutting up. To this I added 35 g salt, mixed it up, and into the washed 1 gallon crock. We will see how this batch does.

I will do the glass and air lock system in the future.
by DLFL
Mon Apr 09, 2012 16:20
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 78916

Crock

I had forgotten about a crock I had from my Grandfather. It is one gallon size. My next batch of cabbage will be made in this. Today I am going to see if I can locate a electronic scale locally.

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by DLFL
Mon Apr 09, 2012 02:00
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 78916

The cabbage was well onto getting sour. I let it go a few more days and it is now real salty. I am guessing my kitchen scale is not very accurate for small weights. Better luck next time!
by DLFL
Sun Apr 08, 2012 22:50
Forum: Hyde Park
Topic: DaveZak's Hot Italian Sausage Is A Winner! (again)
Replies: 1
Views: 1686

CW you convinced me so I tried it. I did make it mild but it is very good.

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by DLFL
Sun Apr 08, 2012 22:48
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349347

Cured Butt

We had the smoked cured butt today and it was very good. I thought that the perfumes might of been a bad idea but not to worry.

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by DLFL
Thu Apr 05, 2012 19:53
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349347

Lynn, the trussing is called tie it enough that it will not fall out! :lol:
by DLFL
Wed Apr 04, 2012 19:23
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 78916

High Tech Equipment

At great expense I made my sauerkraut in the highest Tech equipment available to man! This kraut is tasting good.

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by DLFL
Wed Apr 04, 2012 15:07
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 78916

You could shred some outside leaves and add that to the shredded cabbage and cover with new outside leaves of the cabbage. That would seed the mix. A couple green leaves shredded and mixed into the other and covering it with new should not need anymore salt. I would want the dark green leaves that a...
by DLFL
Wed Apr 04, 2012 14:54
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349347

Here is the skin/fat side.
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by DLFL
Wed Apr 04, 2012 13:30
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349347

Easter Butt

I cured a butt for Easter dinner. In the cure I added 1-cup dark brown sugar, 3 Tbs powered Dextrose, 2 tsp ground clove, and 2 tsp cinnamon. I smoked for 6 hours with oak and will cook it in the oven on Sunday to finish.
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by DLFL
Sun Apr 01, 2012 21:57
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349347

Correct url for pork roll you developed is Pork Roll.