Search found 512 matches
- Fri Oct 22, 2021 14:27
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 96845
Re: Wędzonki
That is a great price. I'm hoping to get a barn clean out subject hog (bad foot, little smaller than market wt, etc) in the next couple weeks from the plant my friend works at now. They go for $200 and are 75-80kg. Current live prive for a market weight hog went up from $170 to $330! Grab it up when...
- Fri Oct 22, 2021 01:39
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 96845
Re: Wędzonki
Those look fantastic. Were the pork loins whole Cryo vacd or from a butcher? Nice looking loins.
- Wed Oct 20, 2021 19:15
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 73018
Re: Salceson - Polish Headcheese
Thanks Chris. I will be putting it into 90mm waterproof casings and poaching.
I have a fair bit of hocks, feet and a head so gelatin should be good! Going to put a fair bit of fresh garlic and Fresh ground black pepper.
I have a fair bit of hocks, feet and a head so gelatin should be good! Going to put a fair bit of fresh garlic and Fresh ground black pepper.
- Wed Oct 20, 2021 14:31
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 73018
Re: Made some salceson
https://i.imgur.com/h0bNgzM.jpg?1 https://i.imgur.com/UL5Lbxf.jpg?1 What do you do when the weather is rainy and you are stuck indoors? You make salceson! This is a "salceson wyborowy", made only the leaner pieces of meat from a pork head, pork hocks, and a beef tongue. Broth used in the final prod...
- Fri Oct 08, 2021 12:44
- Forum: Hardware
- Topic: LEM big bite 32 grinder reviews
- Replies: 4
- Views: 2214
Re: LEM big bite 32 grinder reviews
Boy you have that right Chris! After working in a few small shops its far from professional, but they hold up for common home use. I also want to buy one of the tenderizer attachments. I love making cutlets from wild game. When I had access to my friends small shop I would always make about 30 pound...
- Thu Oct 07, 2021 19:31
- Forum: Hardware
- Topic: LEM big bite 32 grinder reviews
- Replies: 4
- Views: 2214
Re: LEM big bite 32 grinder reviews
Cabela's just put grinders on 100 off so I ended up buying the 1hp #22 this afternoon. It will also connect to my mixer and I can get a tenderizer attachment.
Thanks for the offer.
Thanks for the offer.
- Thu Oct 07, 2021 14:41
- Forum: Hardware
- Topic: LEM big bite 32 grinder reviews
- Replies: 4
- Views: 2214
LEM big bite 32 grinder reviews
Looking to go to this grinder from my Omican 12. Was looking at the Cabelas 1 3/4 hp Carnivore but it gets bad reviews and has an odd size plate. If not this one then the Cabelas 1 hp 22. I'm leaning towards the LEM for the 5 yr warranty and the proven quality. Anybody actually have one?
- Thu Sep 02, 2021 02:38
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522507
Re: WD Daily Chat - Talk about anything You Like
We got snow last night here in Alberta in THe Mountains!
- Wed Sep 01, 2021 14:37
- Forum: Sausages
- Topic: Anyone have a Mennonite Farmer sausage Recipe
- Replies: 2
- Views: 1398
Anyone have a Mennonite Farmer sausage Recipe
Hey fellas, been hankering for some Mennonite Farmer sausage to make a classic Mennonite soup I used to eat in Northern Alberta. The soup was called Summa Borscht, basically a cream of potato soup with lots of fresh dill and chunks of Farmers sausage. Red and AlbertaEd probably have had some in the ...
- Fri Aug 20, 2021 01:19
- Forum: Sausages
- Topic: A sausage weekend in the heat wave
- Replies: 7
- Views: 1427
Re: A sausage weekend in the heat wave
I smoked it for 2 1/2 hours. The fire was basically smouldering to keep it at 165f. I think I should have had the chimney damper open more to let out moisture and also some smoke. Just used regular cheese and cubed it up. It turned out awesome. I use a hi mountain jalapeño salami mix. It's the only ...
- Mon Aug 16, 2021 14:28
- Forum: Sausages
- Topic: A sausage weekend in the heat wave
- Replies: 7
- Views: 1427
Re: A sausage weekend in the heat wave
The offset smoker really generated a lot of smoke. I used birch and oak and the smoke flavor is a little over powering strong. Will need to try charcoal and just a few blocks of hickory maybe.
- Sun Aug 15, 2021 18:57
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522507
Re: WD Daily Chat - Talk about anything You Like
you bet, good old chuck steak and pork shoulder. Traditional bratwurst is 100% pork so I wouldn't go more than 50% beef.
- Sun Aug 15, 2021 14:25
- Forum: Sausages
- Topic: A sausage weekend in the heat wave
- Replies: 7
- Views: 1427
Re: A sausage weekend in the heat wave
Ended up with a fair bit more trim that I thought in the end. Still had a fair bit left over so ended up with 40 pounds of nice burger as well.
- Sun Aug 15, 2021 14:23
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522507
Re: WD Daily Chat - Talk about anything You Like
For my wild bratwurst I use 50% deer and 50% pork shoulder. You don't often put "fat" in sausage by itself except for things like dried salami. If I have real lean pork like loins I will add pork belly trim which has more fat in it. For Bratwurst pork shoulder (Butt) or boned out picnics will work g...
- Sun Aug 15, 2021 01:07
- Forum: Sausages
- Topic: A sausage weekend in the heat wave
- Replies: 7
- Views: 1427
Re: A sausage weekend in the heat wave
Ended up with 4 different sausages and 40 pounds of Burger! The old silent cutter worked great today too.