Search found 308 matches

by fatboyz
Thu Oct 27, 2016 00:47
Forum: Hyde Park
Topic: Looks like its going to be a good year
Replies: 7
Views: 4330

The only true Wild pig is the Russian Wild Boar which is an actual wild species. Escaped domestic stock are considered Feral. We have a few small pockets of feral hogs here in Alberta but very few and far between. There were a few escaped Russian wild boar that escaped from a hunt farm but they have...
by fatboyz
Fri Oct 07, 2016 17:59
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 363405

Morels are mostly what we get here in the mountains in areas that have had fires. You get 1-2 years after the burns.
by fatboyz
Thu Oct 06, 2016 01:20
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

I had quite a few of the mixes so wanted to use them up. They have a fair bit of what I expect is dextrose and dry milk as the package for 18 pounds of meat is 455gm. I have accumulated quite a spice selection now so I much prefer to use an individual spice formulation.
by fatboyz
Thu Oct 06, 2016 01:17
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

Thanks Red. The package actually calls for 1.5 TBSP. I actually usually use 2 gm/kg but since they call for a fair bit more I bumped it up to 3. Good to know 2 is enough. I don't like to use anymore of that stuff than required so less is better.
Thanks
by fatboyz
Wed Oct 05, 2016 02:56
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

I hate to admit it Red but that was a halfords mix called Ukrainian garlic ring. It comes in a package to mix with 18 pounds of meat. You need to add the cure. I use 3 gm/kg. I also add an additional 2 heaping tablespoons of fresh minced garlic. This elk was a very lean young calf shot in the late J...
by fatboyz
Tue Oct 04, 2016 01:14
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

She's the cheapest help, never criticizes, loves everything I make and will do anything for a little piece of sausage. I have to watch her though because my cutter is "eye level" and she tries to lick the outside of the bowl!
by fatboyz
Sun Oct 02, 2016 19:35
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

Garlic Ring is done!
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by fatboyz
Sun Oct 02, 2016 18:30
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

Red I grill them or boil them with the casing on. They have a nice snap to them. I don't have to peel it off.
by fatboyz
Sun Oct 02, 2016 18:28
Forum: Sausages
Topic: Wild sheep Merquez
Replies: 5
Views: 3635

Thanks Red. This is the recipe I used. http://www.meatsandsausages.com/sausage-recipes/merguez Since wild sheep is so lean I added 10% pork back fat and 10% pork Butt. The casings are a sheep casing but they're quite small, like maybe a 19. I had never heard of Marquez until I asked hereabout what t...
by fatboyz
Sun Oct 02, 2016 17:37
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

The casings are just a 23 collagen. Sheep casings are expensive and I can't get them big enough locally. I think I just need to not try to fill the cutter too much. I make 4kg in a batch, and I took it to 11c.
by fatboyz
Sun Oct 02, 2016 15:19
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 7387

Hot dogs, big dogs, sausage making on a cool fall evening

Using up the last of my elk meat from last year I made a batch of Hot dogs, some Brats and Some garlic ring. Garlic I just put into the smoker. the old Hobart still works pretty good! http://i700.photobucket.com/albums/ww2/fatboyz0001/DSCN0765_zpsx6rrrfjw.jpg This is my "tester" she never complains,...
by fatboyz
Sun Oct 02, 2016 15:13
Forum: Sausages
Topic: Wild sheep Merquez
Replies: 5
Views: 3635

Wild sheep Merquez

Thanks to some fellows here for the recipe I made some wild sheep Merquez with the trim from my daughters sheep she harvested 2 weeks ago on our backpack hunt. It was fantastic with Spaetzle, and also fried some with potatoes and fresh homemade sauerkraut I just finished. http://i700.photobucket.com...
by fatboyz
Mon Sep 19, 2016 19:14
Forum: Hyde Park
Topic: Moderator, links in the recipe sticky don't work?
Replies: 2
Views: 2270

Thanks Bob!
by fatboyz
Mon Sep 19, 2016 14:12
Forum: Hyde Park
Topic: Moderator, links in the recipe sticky don't work?
Replies: 2
Views: 2270

Moderator, links in the recipe sticky don't work?

Just looking in the sticky on recipes but none of the links are active? trying to get a Merquez recipe.
Thanks!
by fatboyz
Mon Sep 19, 2016 14:00
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

Butterbean. I'm not familiar with Marquez? Can you elaborate?