Search found 193 matches

by Krakowska
Tue Jan 07, 2014 22:29
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 176355

8 oz strong white flour
Ray, is this high gluten flour?
by Krakowska
Wed Jan 01, 2014 14:32
Forum: Hyde Park
Topic: Happy New Year
Replies: 13
Views: 5118

Glad Your back Chuckwagon. Hope the new year brings Us all good times. You "The Man" Cw. :grin:
by Krakowska
Wed Jan 01, 2014 04:13
Forum: Smoked pork products
Topic: Pork Butt Bacon
Replies: 12
Views: 9457

Wow, I can smell it down here Ross, looks great. You got one fine breakfast brewing for tomorrow morning. :grin:
by Krakowska
Tue Dec 31, 2013 23:27
Forum: Hyde Park
Topic: Happy New Year
Replies: 13
Views: 5118

If the cures are the same then the difference in the smoke will be very distinct. I am doing some with maple my last was with pear. Pear is much different than hickory. Yes Ross, The cure is "Sons of bees" recipe. Pork butts came out excellent (apple wood) and I would really have no problem staying...
by Krakowska
Tue Dec 31, 2013 22:44
Forum: Hyde Park
Topic: Happy New Year
Replies: 13
Views: 5118

Happy New Year to All. Learned a lot here this year and hope more to follow in 14. Thanks everyone and have a peaceful ringing in of the New Year. Fred :grin: Got 2 pork bellies in the smoker now, first time with them. Used hickory this time, the pork butt bacon I used apple. We shall see the differ...
by Krakowska
Sun Dec 29, 2013 03:26
Forum: Smoked pork products
Topic: Pork Butt Bacon
Replies: 12
Views: 9457

Thanks so much CW. Yes Sir, NO COMPARISON with store bought. The Mrs had the first plate I made that is posted here. We both agree we will never BUY bacon again. She Thanks all also. Smokey flavor? Supreme and beyond compare to any other we ever had. HA, I still have the pork bellies brewing in the ...
by Krakowska
Sat Dec 28, 2013 20:56
Forum: Smoked pork products
Topic: Pork Butt Bacon
Replies: 12
Views: 9457

Pork Butt Bacon

Well first time ever and it came out excellent. Used the "Sons of bees" recipe. Used apple wood and I am thankful for the help, recipes and support from everyone at the W B site. Thanks for all your generous time and effort to help Us novices continue traditions from all You master sausage makers on...
by Krakowska
Wed Dec 25, 2013 01:38
Forum: Hyde Park
Topic: CHRISTMAS WISHES
Replies: 15
Views: 8937

And the same back at You Chuckwagon. To ALL who contribute also a Very Merry Christmas to a really great bunch of Folks. Very much an enjoyable experience every time I pull up this site. Thank You to ALL.
Fred and the Mrs.
Peace :wink:
by Krakowska
Fri Dec 20, 2013 18:31
Forum: For beginners
Topic: Bacon, Soak or Rinse?
Replies: 3
Views: 2462

Thanks Fellas, much appreciated :cool:
by Krakowska
Fri Dec 20, 2013 15:05
Forum: For beginners
Topic: Bacon, Soak or Rinse?
Replies: 3
Views: 2462

Bacon, Soak or Rinse?

To soak or just rinse? That is the question, Bellies and pork butt curing for 8 days now. Used the "Sons of bees" recipe. I do not see a accumulation of salt just some fluid from the salt draw. Question is should I soak or just rinse? I just do not want to screw it up and be too salty. I did not use...
by Krakowska
Tue Dec 17, 2013 02:02
Forum: Hardware
Topic: Brine injection
Replies: 4
Views: 2386

Thanks Fellas, Much Appreciated, Fred :cool:
by Krakowska
Mon Dec 16, 2013 21:39
Forum: Hardware
Topic: Brine injection
Replies: 4
Views: 2386

Brine injection

Got to get a brine injector. Is this sufficient? http://www.sausagemaker.com/13229meatpump.aspx Just don't want to waste time with junk. I see they have more advanced injectors. Going to try to make some ham in the future and more advanced products just for home and conversation pieces at the VFW. T...
by Krakowska
Mon Dec 16, 2013 18:20
Forum: For beginners
Topic: Does anyone grind meat this way?
Replies: 6
Views: 3954

Yep, That is the way I do it. Fat, fatty meat one batch small grind, meat larger plate size according to what I am making. :cool:
by Krakowska
Fri Dec 13, 2013 16:23
Forum: Sausages
Topic: Chicken Apple Sausage
Replies: 1
Views: 3491

Wow, Looks and sounds good Ray. Might be on the list of to do after the first. I'm on a first time "bacon in the makin' " project right now. You got some nice equipment. Nice grinder! :cool:
by Krakowska
Thu Dec 12, 2013 22:18
Forum: For beginners
Topic: Pork Bellies
Replies: 20
Views: 9424

Yes Red, Was thinking if I left the skin on I would use it when I make sweet sour cabbage I would just toss it right in there. Thanks to EVERYONE for their help and input. Hey Ross, got a batch of Your roll/bread recipe rising in the oven now. Will make some Kaiser/hard rolls tonight. Made pizza wit...