Search found 308 matches

by fatboyz
Thu Jan 04, 2018 14:46
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362550

That's a great price.Wish we had them here. What would they weigh on average, about 20 pounds? I'll have to wait until my local hog farmer has one with a bad front leg so I can get a deal. I usually get a market hog for 100 or less.
by fatboyz
Mon Jan 01, 2018 15:50
Forum: Announcements
Topic: Happy New Year
Replies: 3
Views: 1835

Happy New Year everyone. may all your Brats be juicy and your Salami's stay hard!!
by fatboyz
Sun Dec 31, 2017 19:29
Forum: Venison and Other Game
Topic: Wild sheep meat pies.
Replies: 3
Views: 1566

This wouldn't be classed as Mutton, this would be lamb. This was a ewe lamb so very tender. Much closer in taste to young venison. Very simple spices for this. Fried onions and some bacon, a little celery, and sheep, salt pepper, garlic and smoked Paprika. I did use beef stock for the liquid. Very n...
by fatboyz
Sun Dec 31, 2017 18:17
Forum: Venison and Other Game
Topic: Wild sheep meat pies.
Replies: 3
Views: 1566

Wild sheep meat pies.

Well it's been -30 +for the last week so it's nice to have the oven on. I'm in between charcuterie projects. They're either in the fridge in Vacuum bags or in the chamber. Being so cold out I decided to make meat pies. I've been saving some wild sheep for something special. I made individual size pi...
by fatboyz
Mon Dec 25, 2017 05:26
Forum: Hyde Park
Topic: MERRY CHRISTMAS!
Replies: 4
Views: 2494

Merry Christmas everyone!
by fatboyz
Tue Dec 19, 2017 20:28
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 17998

When I do mine in these temps. outside I leave it in the smoker. My smoker is an old fridge so its insulated. My cold smoke temp. is 70F. if it's colder than about -20 I bring it in so It doesn't freeze.
by fatboyz
Sun Dec 17, 2017 16:20
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 12346

I've got some loins from my recent hog kill that I wanted to make back bacon. but I think this will be what I do with them.
by fatboyz
Thu Dec 14, 2017 01:29
Forum: Sausages
Topic: Weekend sausage
Replies: 55
Views: 18188

looks great!!
by fatboyz
Thu Dec 14, 2017 01:27
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 3330

Thanks Lou, I think I'll just do a simple sopressatta.
by fatboyz
Wed Dec 13, 2017 15:16
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 3330

I made Sopresatta and Pancetta last winter. They were a little too "perfumey" for my liking. I'm going to try again and this time I'm going to leave out the Cumin. I like the simple flavored meats. The only one I like that has a dominant flavor is Finnocchiano and it's the Fennel seed that I like th...
by fatboyz
Tue Dec 12, 2017 15:29
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 3330

Looks fantastic Lou. I hope to put a couple more hams this winter too.
by fatboyz
Mon Dec 11, 2017 14:54
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 3330

Chris, the whole project started early last December. I bought and slaughtered a market hog and I wanted to make country ham from one picnic and one whole leg. I followed a youtube recipe from the University of Kentucky. The recipe was just salt and brown sugar. It wasn't until the hams were put up ...
by fatboyz
Sun Dec 10, 2017 23:54
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 3330

My Country Ham/Prosciutto is done!

This was a picnic and it's aged one year!
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by fatboyz
Sun Dec 10, 2017 02:08
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8705

The pink salt they use is very similar to Mortons tender quick. Here is a copy and Paste from the Mortons site. They use 1T/pound of meatso that would be similar to the 17g/kg the German guys use in sausage: Curing Small Cuts of Meat in the Kitchen It can be used to cure pork chops, pork ribs, chick...
by fatboyz
Sat Dec 09, 2017 23:57
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8705

Bob Chris might jump in. These swiss and german guys all use "pink salt" it's a combination of regular salt and cure #1 and dyed pink so you don't get them mixed up. I think it's like Mortons quick cure which is salt and cure combined. Again from Mr Google|: Definition Pink salt is a common name for...