Search found 1954 matches
- Tue Mar 29, 2022 17:13
- Forum: For beginners
- Topic: cleaning equipment
- Replies: 19
- Views: 17723
Re: cleaning equipment
I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon.
- Tue Mar 29, 2022 17:08
- Forum: Dry Cured Meats and Sausages
- Topic: Beginner results in pictures
- Replies: 7
- Views: 6561
Re: Beginner results in pictures
Excellent job on all and good on you for doing a bit of reading before you jumped in. IMO, it's understanding the processes and science involved that makes for great outcomes.
- Sun Mar 13, 2022 16:45
- Forum: Sausages
- Topic: Kiełbasa Ukraińska – Ukrainian Sausage
- Replies: 4
- Views: 6681
Re: Kiełbasa Ukraińska – Ukrainian Sausage
Looks great! I made some of these last year and thought they were very good.
- Sun Mar 06, 2022 17:55
- Forum: For beginners
- Topic: grassfed beef?
- Replies: 9
- Views: 7401
Re: grassfed beef?
Not a fan of real grass-finished beef myself. I raise cattle and prefer to finish them on grain. Pellets aren't used. They are fed high quality grass or hay with a small supplement of grain to raise the caloric intake to help them put on fat quicker. Here, the fat in grass-finished cattle has a yell...
- Sat Feb 19, 2022 14:57
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 9213
Re: Filetto baciato
Beautiful!
- Sun Feb 13, 2022 01:40
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55593
- Sun Feb 13, 2022 01:36
- Forum: Sausages
- Topic: Kiełbasa Kanapkowa - Sandwich Sausage
- Replies: 1
- Views: 3534
Re: Kiełbasa Kanapkowa - Sandwich Sausage
That looks great. We tend to eat a lot of sandwich meats so I'll probably have to give this a try.
- Tue Jan 18, 2022 20:44
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55593
Re: Weekend sausage
Daughter's boyfriend wanted to learn how to make sausages and stuff from the deer we've been harvesting so he helped put together this batch the other day. Smoked ham, snack sticks, a tweak of Kielbasa krakowska, smoked bratwurst and smoked jalapeño and Monterey Jack cheese sausage. All but the ham ...
- Mon Jan 17, 2022 16:12
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550710
Re: WD Daily Chat - Talk about anything You Like
Nice looking animal. Hope you didn't have to drag it far.
Gulumpki
Just wanted to share a tip for using that left over mince that is left in the grinder and the stuffer. Gulumpki. I read where Gulumpki is the Polish name for cabbage roll and this I've found is the answer to what to do with that left over mince. And it's so easy to make and thus far I've used this t...
- Sun Mar 07, 2021 20:16
- Forum: Smoked pork products
- Topic: Boneless Pork Loin - Kasseler Style
- Replies: 19
- Views: 10879
Re: Boneless Pork Loin - Kasseler Style
The time is dependent on brine strength and thickness of meat. So if it says six days I'd go with that but it wouldn't hurt to remove it after six days and rinse and let it rest for a couple more days for the salt to equalize. May not need to but this is a good thing to do to keep from getting those...
- Sun Mar 07, 2021 20:11
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 9442
- Sun Mar 07, 2021 20:10
- Forum: For beginners
- Topic: So let's talk about salt percentages....
- Replies: 13
- Views: 7744
Re: So let's talk about salt percentages....
I suspect the reason they have the area marked reserved is the same as saying "it depends" and there is no clearcut rule to follow and you have to submit your plan and procedure for approval. I make a few things which - if I sold them - would require a waiver or a plan showing how the safety hurdles...
- Sat Feb 27, 2021 17:30
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 9442
Re: Busy week/weekend sausage/meat making!
Wow! Looks great! You have been busy. I've been toying with the idea of butchering a cow myself as I have one that I fear would just as soon kill me than look at me. I'm vacillating on this because I usually don't care for grass-fed beef and the chances of me getting her in a pen to grain her is ver...
- Mon Feb 22, 2021 00:39
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Finocchiona
- Replies: 6
- Views: 1954
Re: Salami Finocchiona
That looks terrific. One of my favorites.