Search found 214 matches
- Sun Aug 17, 2014 17:46
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
- Sat Aug 16, 2014 17:07
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
WOW CW That is a great tasting hip shot burger. Had to use 2% milk,that is all I had. I think I am being a little stingy on the fat. First time I didn't use salt or pepper. My patties are less then 1/2 lb. http://i1244.photobucket.com/albums/gg561/grasshopper4552/100_1641_zps571597f3.jpg http://i124...
- Sat Aug 16, 2014 02:27
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
Finished the chubs today and it went well. Going to let the hip shot hamburgers meld over night in the fridge. Probably doesn't make a difference. http://i1244.photobucket.com/albums/gg561/grasshopper4552/100_1638_zps7528523a.jpg White fat to the out side http://i1244.photobucket.com/albums/gg561/gr...
- Fri Aug 15, 2014 15:39
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
Will be making hip shot burgers this weekend. My house is old so I don't live in a hacienda, I live in a half assendia. But CW you are surely welcome. Smoking the chubs today, low and slow. My masterbuilt smoker the heat of course comes from the bottom. To hang the long chub and manage the heat is d...
- Thu Aug 14, 2014 15:22
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
- Thu Aug 14, 2014 03:55
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
Keeping it simple, I made the breakfast paddy's. I did use rubbed sage instead of ground. They are in the freezer now. I also made 5 lb of garlic pepper chubs. I grind my meat put the cure in the water stir and add the spices to the water and make a slurry. Then make actomyosin. In my opinion it mix...
- Wed Aug 13, 2014 03:31
- Forum: Hyde Park
- Topic: Duck Hunting!
- Replies: 148
- Views: 96630
- Tue Aug 12, 2014 19:31
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546525
Dogs are too good for the world, which is why we only get them for a little while." Krakowska Thank you for the up lifting quote. The article brings out a persons emotions you have kept under your skin, but excellent read. One dog lover told me a good example. Put your wife and dog in the trunk, on...
- Tue Aug 12, 2014 00:43
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 171778
On the breakfast sausage. The sage should be rubbed sage, almost positive. I used ground once and it was to strong. I also use this stainless gizmo to flush the casings. Used three stainless rods, weld the ends spread apart and buff. http://i1244.photobucket.com/albums/gg561/grasshopper4552/casingfl...
- Mon Aug 11, 2014 16:24
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546525
CW Maybe I am calling it wrong. It was done at the U of M in MN. Consisted of chemo and a lot of other drugs for eight weeks. We did have Andy for an extra seven months. I really don't know if I would do it that way again. Took Andy in for twitching and found he had cancer. Never the same meaning, w...
- Sun Aug 10, 2014 23:49
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546525
CW Thanks for the reply. His name is Sam and he is eight. He sure was sick tell we got it diagnosed. At 69, I always have had a dog in my life and they all but one lived to a old age. The one before Sam (Andy) got lymphatic cancer and past at the age of five. We even tried the Wisconsin protocol. Yo...
- Sun Aug 10, 2014 21:06
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546525
We live on the lake in northern MN. On the weekend people come up for the weekend. They don't fallow the eating etiquette, by disposing of there trash. Then comes the varmints (skunks). My neighbor call these people, trunk slammers. My 100 lb now 82 lb golden retriever got a hold of a 4 inch corn co...
- Sat Jul 19, 2014 04:06
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 206284
I am in also. In my humble opinion, Project B2 got taken over by dry cured sausage subjects way to fast. I think we lost beginners interest because of it. Dry cured is the top of the line in sausage making. There is a lot that can be learned on the way up. For example not to many people will stick t...
- Tue Jul 15, 2014 02:17
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546525
- Thu Jun 12, 2014 01:08
- Forum: Sausages
- Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
- Replies: 32
- Views: 18114