Search found 297 matches

by fatboyz
Sun Jan 06, 2019 16:31
Forum: Venison and Other Game
Topic: Rabbit meat pies
Replies: 4
Views: 706

Rabbit meat pies

My wife and I spent 5 days over New Years winter camping in the mountains. There is very little snow but was still brisk, lowest temp in the morning was -20. Rabbits were fairly easy to see and we shot 4. I stewed them up last night and am making meat pies today. Here is a pic of another fellow that...
by fatboyz
Sun Jan 06, 2019 16:21
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1323

Deer Liver Sausage time again (Leberwurst)

It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking ...
by fatboyz
Sun Nov 04, 2018 16:12
Forum: Hardware
Topic: Bowl Cutter Issues
Replies: 5
Views: 946

When I use the bowl cutter for emulsion I never add any milk powder. The emulsion seems to be excellent as binder. We add about 20-30% emulsion to the meat block and never use any binders or milk powder.
by fatboyz
Fri Nov 02, 2018 14:18
Forum: Sausages
Topic: Pig age appropriate for fermented sausages with starter cul?
Replies: 3
Views: 1335

There's others here way more knowledgeable than me but I use similar meat all the time. I get barn clean out (smaller) pigs from the local Huterite colony. They are intensely barn raised as well. They are only about 6 months old and anywhere from 25-40 KG. Some times they're very lean so I need to a...
by fatboyz
Fri Nov 02, 2018 14:13
Forum: Hyde Park
Topic: Making room in the freezer
Replies: 5
Views: 1511

Good on you! I do similar here with a couple young single moms who work at the local supermarket with my wife. I take an extra doe with the flintlock and cut it up and make some nice lyoner and jalapeno cheese salami for lunches. 50 pounds of good fresh meat and sausage really cuts down on the groce...
by fatboyz
Fri Nov 02, 2018 14:06
Forum: Hardware
Topic: Bowl Cutter Issues
Replies: 5
Views: 946

Same as butter bean here. I use an auto body filler applicator as my scraper. My chopper is the same size and 4kg is about perfect.
by fatboyz
Sun Sep 30, 2018 15:29
Forum: Dry Cured Meats and Sausages
Topic: Just got 500 pounds of fresh organic meat. What to make??
Replies: 3
Views: 1167

Just got 500 pounds of fresh organic meat. What to make??

Well it's fall and that's hunting and sausage and salami time. My friend and I just got this nice bull moose. Had to carry it a mile to where we could get it to the 4 wheelers. Perfect timing as I'm all out of salami and Batsurma! https://i.imgur.com/8LSiaY4.jpg https://i.imgur.com/oGbCS5v.jpg https...
by fatboyz
Fri Apr 20, 2018 13:53
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 2715

Hands down:
Ukrainian Garlic Sausage
Weisswurst
Jalapeno Cheese Smokes
Maple Breakfast sausage
Schinkenspeck.
by fatboyz
Wed Feb 21, 2018 03:54
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308481

We've got close to 3 feet, and it's been -30 or colder for the last 2 1/2 months! I'm tired of winter. I want to go to Georgia or Arizona and shoot hogs!!
by fatboyz
Tue Feb 13, 2018 02:17
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 6033

If you just cold smoke it are you going to hang it to dry like Shinkenspeck? If it's just cold smoked it's not ready to eat?
by fatboyz
Wed Jan 24, 2018 02:23
Forum: Dry Cured Meats and Sausages
Topic: Bacon Recipe?
Replies: 10
Views: 2398

I posted earlier about bring and got a bit of a rant. I talked to my Swiss butcher buddy about what they did. They made a brine that was between 7 and 8% salt. they used it for hams, bacon hocks and what not. They ran it through their brine injection machine then through it in a tub with all the ext...
by fatboyz
Sat Jan 13, 2018 16:04
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 2171

Bob and Red might correct me if I'm wrong, but I thought the tangy taste was a result of the dropping PH. This is especially noticeable in sausages made in Canada and the US that use rapid acidifiers like GDL. Dropping the ph below the 5.3 mark can result in "tang". Using GDL to drop the PH you ferm...
by fatboyz
Sat Jan 13, 2018 02:29
Forum: Smoked pork products
Topic: salt percentage for brining
Replies: 8
Views: 2136

Got a hold of the Swiss fellow that had the shop that burnt. Their brine was 7-8% salt. Small pieces brined in a big tank for about 5 days. All bigger pieces, bacon , ham , etc went through the big brine injector machine then into that tank. Again 3-5 days.
by fatboyz
Fri Jan 12, 2018 02:33
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 2435

I leave all mine, speck etc 4-5 weeks in the bag in the fridge.
by fatboyz
Thu Jan 11, 2018 01:54
Forum: Smoked pork products
Topic: salt percentage for brining
Replies: 8
Views: 2136

The local swiss butcher here did lots of brined and smoked racks of ribs, loins and bacon. Ribs were fantastic. Unfortunately they had a fire Last Jan. and are out of business.