Search found 290 matches

by fatboyz
Mon Sep 25, 2017 14:30
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 3324

The smoke didn't take too well on the first batch? I\m not sure if I should have the damper open during the drying to get that moisture out. Nice taste, poached to finish, but doesn't have that nice color that it should. The emulsified sausages were by far the best! Weisswurst was fantastic, and the...
by fatboyz
Sun Sep 24, 2017 20:04
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 3324

The day is going a little slow. Garlic and farmers are in the smoker, hot Italian is done and in the freezer. Changed things up a bit as I found extra sausage in the freezer. Weisswurst and hot dogs are next. Just grilling up a few farmer and Italian patties from the left overs in the bottom of the ...
by fatboyz
Fri Sep 22, 2017 03:37
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 3324

The moose we have we get between 500 and 700 pounds of meat. Makes great sausage!!
by fatboyz
Thu Sep 21, 2017 04:58
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 3324

Yup very tough to hunt. We hiked in just over 10 miles to base camp. Another 2 1/2 hours up the mountain at first light. Was quiet cold and a fair bit of snow. Hunting moose with my longbow this Saturday, and sausage making Sunday. I just finished cleaning brass too. Loaded some 7-08 for my daughter...
by fatboyz
Tue Sep 19, 2017 04:11
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 3324

Fall is here and its time to use up last years game

Well it's nice and cool and starting to snow. Just got back from a sheep hunt with no success. Going to make sausage this weekend now that this heat wave has broke.I have about 80+pounds of deer and elk. Going to make Weisswurst, weiners, jalapeno cheese smokies. garlic ring and jalapeno cheese sala...
by fatboyz
Mon Jun 12, 2017 02:15
Forum: Dry Cured Meats and Sausages
Topic: The last product in my "world of bacon" project.
Replies: 3
Views: 1559

Thanks Red, that's a challenge I'm willing to accept!
by fatboyz
Sun Jun 11, 2017 18:49
Forum: Dry Cured Meats and Sausages
Topic: The last product in my "world of bacon" project.
Replies: 3
Views: 1559

The last product in my "world of bacon" project.

So I decided to do the bacons of the world. I made Canadian bacon American bacon (that's what I called the regular slab of bacon), German Bacon, Speck, and now just finished Italian Bacon, Pancetta!
Image
by fatboyz
Sun Apr 30, 2017 01:44
Forum: Hyde Park
Topic: Just playing around
Replies: 2
Views: 2151

Friends tried a venison Beer Brat. They used a dark beer we get at our local Growler bar. They said it was fantastic. I'm out of brats now so need to try that recipe. Will post it here if it turns out.
What did you put for spices in your beer sausage?
by fatboyz
Sun Apr 30, 2017 01:40
Forum: Dry Cured Meats and Sausages
Topic: "Funk" Smell?
Replies: 3
Views: 1469

Thanks Bob, I'll have to tell my wife it's "Earthy" not stinky feet!! ha ha. Much better sounding.
by fatboyz
Sat Apr 29, 2017 00:38
Forum: Dry Cured Meats and Sausages
Topic: "Funk" Smell?
Replies: 3
Views: 1469

"Funk" Smell?

I here often this description with a dried salami of the "funk" smell with a long aged mature Salami. I just finished my first long dry mouled Genoa salami. It has a slight "stinky feet" funk smell. Tastes great but is this what to expect?
by fatboyz
Sat Apr 29, 2017 00:32
Forum: Dry Cured Meats and Sausages
Topic: 300 lbs of free range boar. What to do with it?
Replies: 3
Views: 1470

Thanks Butterbean. Will keep that in mind.
by fatboyz
Fri Apr 28, 2017 04:11
Forum: Dry Cured Meats and Sausages
Topic: 300 lbs of free range boar. What to do with it?
Replies: 3
Views: 1470

300 lbs of free range boar. What to do with it?

My friend is killing a boar he doesn't want. He's going to make some fermented salami here but I'll end up 200+ pounds. I think I'll have to freeze some. Other than Speck, Swiss guys call it Boro schpek, (spelling). I might have to put some heat to a piece to see how strong it is. Thoughts? for Geno...
by fatboyz
Sat Apr 22, 2017 18:10
Forum: Microbiology of meat and products
Topic: Cure #1 or #2 in Genoa Salami
Replies: 8
Views: 2276

Not to derail this, Red when you talk about a "traditional funk" is that kind of a cheesey taste/smell? I noticed in the Genoa I made had what could easily be described as a "funk" taste. It was my first try at long slow dry in the chamber so wasn't sure what to expect?
by fatboyz
Sat Apr 22, 2017 18:05
Forum: Smoked pork products
Topic: Busy morning My "Bacon of the world"
Replies: 2
Views: 1376

I had a 5lb bag of Halfords Maple Bacon Brine and I'm not sure if they used #1 or #2? I ordered it by mistake, I thought it was maple flavoring. I plan to finish it to 155IT in the smoker.
by fatboyz
Sat Apr 22, 2017 14:32
Forum: Smoked pork products
Topic: Busy morning My "Bacon of the world"
Replies: 2
Views: 1376

Busy morning My "Bacon of the world"

I recently put up two loins into Speck. It has another month to dry yet. That's my German bacon, I also started a Pancetta with half a belly slab. (Italian bacon) I put up a cured loin today for Canadian bacon, and brined the the other half slab for regular bacon, (I'm Calling it American bacon!). F...