Search found 262 matches

by Rick
Sat Sep 15, 2012 16:23
Forum: Technology basis
Topic: Other than fillers or moisture containment, what are these
Replies: 3
Views: 2578

I guess my next logical question, being that we don't use these binders/fillers on a regular basis, is what has anyone found to be a shelf life for these products? I know that I have some of these items in air tight containers down on my canning shelf which look and taste fine, and they've been ther...
by Rick
Sat Sep 15, 2012 01:31
Forum: Technology basis
Topic: Other than fillers or moisture containment, what are these
Replies: 3
Views: 2578

Baconologist,
I think those two sites answers all my questions! Thank you.
by Rick
Fri Sep 14, 2012 23:34
Forum: Technology basis
Topic: Other than fillers or moisture containment, what are these
Replies: 3
Views: 2578

Other than fillers or moisture containment, what are these

Various ingredients that are used in sausage making: Hydrolyzed Vegetable Protein Amesphos Acid, Ascorbic, Citric, Lactic Corn Syrup Solids Soy protein concentrate non-fat dry milk powder whey gums Non-Fat High-Heat Dry Milk Powder Special Meat Binder Hello All, I've been wanting to make some lunch ...
by Rick
Fri Sep 14, 2012 02:02
Forum: Offal products
Topic: Pig tongues & snouts
Replies: 38
Views: 28507

That looks great and I like the idea of spicy too!
by Rick
Sun Sep 09, 2012 21:19
Forum: Offal products
Topic: Pig tongues & snouts
Replies: 38
Views: 28507

There's some good eating right there my friends! A good seeded rye with some hot mustard, WOW!
by Rick
Sat Sep 08, 2012 20:48
Forum: Offal products
Topic: Headcheese...today's the day!
Replies: 8
Views: 7767

Okay the meat is done and here is my assessment so far. Per Rytek's recipe, he calls for snouts, tongues and skin. I understand why. As for using a head, I don't think I'll go that route anytime soon. It's a lot of work to get what doesn't amount to a whole lot of meat from the head. Some jowl meat ...
by Rick
Sat Sep 08, 2012 18:38
Forum: Offal products
Topic: Headcheese...today's the day!
Replies: 8
Views: 7767

Gulyas, will do. Thanks
by Rick
Sat Sep 08, 2012 17:55
Forum: Offal products
Topic: Headcheese...today's the day!
Replies: 8
Views: 7767

Thanks for the advice. Everything is in the 30 qt. pot covered with water and waiting for it to boil, at which time I'll turn it down to a small roll. After the meats removed, I'll remove the lid and let the liquid reduce, as I only need a quart of liquid to add before stuffing. It should give me th...
by Rick
Sat Sep 08, 2012 14:59
Forum: Offal products
Topic: Headcheese...today's the day!
Replies: 8
Views: 7767

Headcheese...today's the day!

Okay I just picked up my hog head, tongues and snouts are ready to go. My plan is to first parboil the tongues for about 5 minutes, cool and skin before adding to the rest of the kettle full of meat. Then I'll cook the head, snouts and tongue meat at 190 degrees for a couple of hours to firm up the ...
by Rick
Fri Sep 07, 2012 02:13
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 77990

The wife and I have made kraut for the last 30 years. It's pretty much a no brainier if you follow a few rules, and it is very forgiving. First, and the most important rule is to use winter cabbage. This is cabbage that is picked after the first few fall frosts. If you use summer cabbage which seems...
by Rick
Wed Sep 05, 2012 10:40
Forum: Technology basis
Topic: Using Butcher's twine
Replies: 7
Views: 6414

Thanks guys, I'll be sure to give the zip ties a try. I was able to see the bubble knot slide and that looks interesting also.
by Rick
Wed Sep 05, 2012 01:57
Forum: Other products
Topic: Czernina
Replies: 0
Views: 1725

Czernina

I came across a source for duck blood and was wondering if anyone had a nice recipe for Czernina they would be willing to share? Thank you in advance!
by Rick
Wed Sep 05, 2012 01:45
Forum: Technology basis
Topic: Using Butcher's twine
Replies: 7
Views: 6414

Using Butcher's twine

In the past when I've made ring bologna, I've also used the hog rings in combination with twine in order to get them to hang over my smoking stick in the smoker. Invariably I've had the string or ring give way and found my chub or ring on the bottom floor of the smoker. I know there is a special but...
by Rick
Sun Sep 02, 2012 19:12
Forum: Offal products
Topic: Pig tongues & snouts
Replies: 38
Views: 28507

That'd be great as a picture is worth a 1000 words!
by Rick
Sun Sep 02, 2012 14:46
Forum: Hardware
Topic: Ham Press
Replies: 12
Views: 7857

Ham Press

"Ham Press" is continued from the forum "Products In Blocks" - Topic was split by CW 062913 @16:14Hrs.

Wow, that is a great looking ham press. Its too bad they're so hard to locate here in the U.S. That would be the ticket for making a loaf of lunch meat for the coming weeks sandwiches.