Search found 170 matches

by snagman
Fri Dec 07, 2012 08:21
Forum: Announcements
Topic: New Website! "All About Spirits" by Stan & Ada
Replies: 10
Views: 12117

Hey CW,

It looks like I still lead a charmed life Mate, here I am with a brand new distiller, on a steep learning curve, and this pops up !
Thanks for letting us know about it,
Regards,
Gus
by snagman
Fri Dec 07, 2012 08:13
Forum: For beginners
Topic: Fibrous Casing Questions
Replies: 3
Views: 3151

Hey Andy,

I assume you soaked the casings well prior to stuffing, and that you stuffed them very tightly. Those are the two watchpoints for using those in my experience.
If it became saggy like on old man's skin, then everything is ok :mrgreen:

Regards, Gus
by snagman
Fri Nov 16, 2012 07:04
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327764

Hey Red,
They look great, what's wrong with them, just overcooked ? What is the dominant taste of Cervelat ?
Gus
by snagman
Thu Nov 15, 2012 09:25
Forum: Sausages
Topic: [USA] NorCal's Spicy Hot Links
Replies: 16
Views: 20564

Picked up a 18qt turkey roaster today off of Craigslist, used once, $20. Already thinking of ways to incorporate this into pineapple sausage, my mind is swimming with ideas. Thawing a big wild hog ham for dinner and then split-pea soup, then some rump -roast for beef borgounioun in the crock pot. S...
by snagman
Wed Nov 14, 2012 05:57
Forum: Smoked pork products
Topic: The object of my affection.
Replies: 14
Views: 12154

Nice work Ross,

So, it cures for a week in that slurry, and you immediately smoke it - hot smoke ? how long ?
Quite a bit of the shoulder was removed wasn't it ?
Bet it tasted good !
Gus
by snagman
Wed Nov 14, 2012 01:09
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 150452

workingpoor wrote: Alaska summer 2012
Mate,
I dunno how you put up with that view every day...........

Gus
by snagman
Wed Nov 14, 2012 00:46
Forum: Sausages
Topic: [USA] NorCal's Spicy Hot Links
Replies: 16
Views: 20564

Kevin,

Beautiful work ! Clearly you are a photographer as well. Not a fan of hot snags, very much a fan of great work and presentation irrespective of the recipe. Order of the Snag Knight for you Mate !
Regards,
Gus
by snagman
Mon Oct 29, 2012 21:51
Forum: Hyde Park
Topic: Hurricane Sandy
Replies: 0
Views: 2635

Hurricane Sandy

To those members in the affected areas, we wish you all the best, hope you get through it safely !!!
by snagman
Sun Oct 21, 2012 02:01
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 82893

el Ducko wrote:
ssorllih wrote:You could use a hubcap for holding the chips on the hotplate. :cool:
Oh, yeah! The man's got style!
:mrgreen:
Wouldn't the hubcap melt ?
by snagman
Thu Oct 18, 2012 01:12
Forum: For beginners
Topic: Bodacious Burgers
Replies: 6
Views: 4787

Re: spicy burgers

I have a wanting to create a delicious hamburger this evening for meal and would like to know any excellent dishes. I have used some sweet peppers but i want to known some others kind of delicious recipes of hum burgers. if you know please tell me.thanks.. Adding flavours like Worcestershire sauce,...
by snagman
Fri Oct 12, 2012 06:27
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327764

el Ducko wrote:7.8 gm..paprika (sweet)
Hey ElDucko,

Ya ferget to write Sweet "Hungarian" paprika dinya ?

Gus
by snagman
Fri Oct 12, 2012 00:13
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327764

ssorllih wrote:$.89 /pound[/quote

Ross, is that a typo ? That converts as approx $ 1.80 a kilo ! The poor producer must pay Wegmans to sell his pork......
by snagman
Mon Oct 08, 2012 05:01
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327764

Grasshopper, I don't know how many you made, and whether it's worth freezing some for later. In the fridge there will be noticeable drying, you will be able to feel that, and also see it. When it feels firm ( don't know what I could liken it to ),taste. You can also use it now as an ingredient in a...
by snagman
Mon Oct 08, 2012 02:54
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327764

Grasshopper, They look really good ! They will keep developing flavour, and continue drying. I wrap the ones I want to use soon in paper, in the fridge. As these continue to dry, they develop an "aged" taste as time goes on, not raw as now. The rest goes in the freezer in vacuum bags to be thawed wh...
by snagman
Mon Oct 08, 2012 01:49
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327764

Hello All, Update on my Hungarian Csabai progress. Just finished the 1st cold smoking of my Csabi. Had some problems with my Homemade Cold Smoker so I ended up improvising a little, But I made it through and I believe I fixed my Cold Smoke problem. Here are a couple of Pictures (Before Smoking and ...