Search found 68 matches

by MatterOne
Thu Oct 27, 2016 00:09
Forum: Hyde Park
Topic: Looks like its going to be a good year
Replies: 7
Views: 4049

They're pretty uncommon around here too.

I'm not saying nobody does it, but nobody I know has actually hunted for them here. The vast majority in this state, to my knowledge, are shot opportunistically while in pursuit of other game.
by MatterOne
Wed Oct 26, 2016 23:15
Forum: Hyde Park
Topic: Looks like its going to be a good year
Replies: 7
Views: 4049

Re: Looks like its going to be a good year

Butterbean wrote: Between all the peanuts, corn and the bountiful acorn supply they should be nice and fat.
Fat and delicious!
by MatterOne
Sun Oct 23, 2016 23:51
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 75099

It turned out really good. The biggest flaw, IMO is that there is too much allspice in the apple sausage. So, maybe smaller pieces would have spread that flavor out a bit more so you don't get so much at once. But really, I think kielbasa would have been much better. For me, I don't think I want as ...
by MatterOne
Sun Oct 23, 2016 19:28
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 75099

I'm making my first batch of bigos. Unfortunately, I still haven't had time to make more kielbasa, so instead I'm using some locally-made apple sausage. I figure the apples and spices in the sausage will be somewhat similar to having the cinnamon applesauce that Butterbean used in his. And to compen...
by MatterOne
Sun Oct 23, 2016 16:24
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My first charcuterie plate
Replies: 15
Views: 8672

Looks delicious! Nice work.
by MatterOne
Sun Oct 23, 2016 16:21
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 75099

I had lost faith in my kraut. At about 25 days in, it wasn't bad, but it just tasted like sour cabbage. Now, 40 days in, it's improved a whole lot. The color has changed and the flavor has really improved. It's not as good as other homemade kraut I've had, but those were made with post-frost cabbage...
by MatterOne
Sun Oct 23, 2016 16:12
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 19194

I don't know, but when your shelf is bowing from having so much sausage, life is good!
by MatterOne
Sun Oct 09, 2016 14:55
Forum: Announcements
Topic: New moderator
Replies: 9
Views: 5653

Congratulations, Butterbean! You're a true asset to this forum.
by MatterOne
Sun Oct 02, 2016 17:55
Forum: Sausages
Topic: Hot dogs, big dogs, sausage making on a cool fall evening
Replies: 15
Views: 6824

You're sure keeping busy!

Those are some really good looking dogs you've got there... both of them!
by MatterOne
Sun Oct 02, 2016 13:46
Forum: Sausages
Topic: Arithmetic help Sausage salt %
Replies: 12
Views: 5623

Butterbean hit the nail on the head, as usual. Percentage of sodium is not the same as the percentage of salt. Since you're interested in the tech side, I'll just add that salt (NaCl) is roughly 40% (39.34%, to be more precise) sodium by weight. But, it's a one to one ratio as far as the number of m...
by MatterOne
Fri Sep 30, 2016 23:50
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 8898

Interesting. Basically a dry-cured Canadian bacon, eh?

What kind of wood did you smoke with? Personally, I'd do pecan.
by MatterOne
Tue Sep 27, 2016 00:32
Forum: Venison and Other Game
Topic: Beaver Merguez
Replies: 12
Views: 7392

Butterbean wrote:They are a pest and cause major problems here. I dislike them with a passion....

Thankfully I learned the meat is outstanding.
Mother Nature made them tasty for a good reason! :lol:
by MatterOne
Tue Sep 27, 2016 00:25
Forum: Smoked pork products
Topic: Sassafras
Replies: 3
Views: 3151

I almost always use hickory for bacon. I've never used sassafras, but I know that it's not an uncommon wood for smoking. Although it is on this list of woods to avoid: http://wedlinydomowe.pl/en/viewtopic.php?t=5154&start=0&sid=30ef99e1dd3422785f9be1005204cf60 I suspect the reason for that is becaus...
by MatterOne
Mon Sep 26, 2016 02:54
Forum: Venison and Other Game
Topic: Beaver Merguez
Replies: 12
Views: 7392

Great looking dinner!

I've never had beaver meat. Do you trap them yourself?
by MatterOne
Sun Sep 25, 2016 14:07
Forum: Sausages
Topic: Lowered Salt Sausage
Replies: 11
Views: 4770

To echo their thoughts, 1.5% should be a good place to start. I'd be surprised if you found that to be too salty.

Also, I think you should reconsider... You can NEVER be too elderly to start making sausage!