Ross, the proposal that you make would be similar to blowing hot air or steam up a dead dog's arse. By the time the dog comes back to life & gets up and runs, the situation is over!!

Here is a recipe for fermented vegetables that I found and used with excellent results. Ingredients: 1/4-cup, kosher salt or pickling salt, or 4 Tablespoons. DO NOT USE IODIZED SALT!!!!! 1 cup boiling water 4 cups ice 3 cups water All together 2 quarts Your brine strength can vary. My favorite that'...

It is the "prague powder" or cure #1 that gives it the red color!

Just freeze the pork for 25 days and you will meet USDA standards for consuming uncooked pork. Grind while it is still half frozen, and you will end up with some of the best "kuby" available, as that is what we call it in the Great White North!!!!

My good wife grinds her own flour from only Canada #1 Hard Red Spring wheat, 13% protein from our farm in Saskatchewan. The results in her bread baking is unbelievable, whether she bakes whole wheat loaves or as our daughter calls it "birdseed bread" with sunflower seeds, pumpkin seeds and any other...

Unclebuck wrote: Is there a prize for knowing what the device is? :grin: Sure there is Buckster! And here it is: Hurrah! Hoooooray! And Yeeee Hawwww! You have just won a season ticket for swimming in the Great Salt Lake. Shucks pal, this also includes launching your own kayak or canoe from any shor...

Is there a prize for knowing what the device is?

You thread the casing onto the applicator, put it over the well lubricated nozzle, and slide the casing on. Simple as ever. My cousin is in the business and swears by it. It saves having "holy" casings where the meat blend will be oozing out, or worse yet, the casings completely opening up.

Casing applicator.

Chipotles? My son does them and they are superb, particularly when they are stuffed with crab, minced mushroom, and sour cream!!

Good looking stuff. My German mother made them 50 odd years ago, however, she put sauerkraut into the meat mix. She would serve them up with gravy. We have lived in a community that has a large Lebanese population for 30 years. They call these delicacies "fatires." Unbelievable discovery on your par...

The first reported case of BSE in North America was in Alberta, Canada during December 1993. In May 2003, another case was reported there. In December of that year, the United States announced its first case of BSE, later confirming that it was a cow of Canadian origin imported to the states. In 200...

Mmmmmm Beaver!!!!!

I crush my own yellow, oriental, & brown mustard seed to make various mustard condiments, glazes, & rubs, depending upon how pungent we want the end product. The yellow seed is the mildest, with the oriental being the strongest. I use the seed in my sausage making, again interchangeably, depending o...

Saurkraut in sausage is excellent. It adds an element of flavour that cabbage can not!