Search found 335 matches
- Tue Jun 18, 2013 13:34
- Forum: Fishes
- Topic: Smoked Lake Trout
- Replies: 8
- Views: 19031
The trout looks great. But, I need help from you guys that are smarter than me. I did salmon the other day in an 80 degree brine. Roughly 2 lbs salt per gallon of water for only 1/2 hour and it was a bit salty. This recipe looks like it would convert to 1 lbs salt per gallon of water, or a 40 degree...
- Wed May 29, 2013 23:04
- Forum: Sausages
- Topic: Question About Liver sausage
- Replies: 4
- Views: 4422
- Wed May 08, 2013 01:00
- Forum: Sausages
- Topic: Syracuse casing company
- Replies: 8
- Views: 8932
- Sun Apr 28, 2013 19:04
- Forum: BBQ
- Topic: bbq competition
- Replies: 9
- Views: 10484
- Sun Mar 31, 2013 17:49
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37652
- Sun Mar 31, 2013 14:38
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37652
- Sun Mar 31, 2013 14:23
- Forum: Recipes from around the world
- Topic: Oysters
- Replies: 10
- Views: 10128
- Fri Mar 22, 2013 00:29
- Forum: Sausages
- Topic: Pastrami Wurst With Swiss Cheese And Home-Made Buns
- Replies: 21
- Views: 19727
- Fri Mar 01, 2013 02:09
- Forum: Offal products
- Topic: Bavarian Sulze and Blut-Zungenwurst
- Replies: 9
- Views: 20758
- Fri Feb 22, 2013 01:19
- Forum: Smoked pork products
- Topic: My ham project
- Replies: 19
- Views: 19152
- Fri Feb 22, 2013 00:58
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 82922
Holy smokes. A guy misses a few days and the place goes nuts. 25 years ago? 25 years ago sherif Bryner prolly could have been arresting me as I passed through his county. As said over and over and over, hard to imagine that almost anyone everyway hasn't done something their not proud of. That doesn'...
- Tue Feb 19, 2013 18:17
- Forum: Hardware
- Topic: Patty Rings And Muffins
- Replies: 28
- Views: 14867
This is the recipe we use...sourdough...and they are outstanding. Fried on a griddle for 4 minutes per side with some butter. We also work in some cinnamon and raisins. We have a San Francisco sourdough starter going now that we use.
http://www.sourdoughhome.com/index.php? ... ishmuffins
http://www.sourdoughhome.com/index.php? ... ishmuffins
- Tue Feb 19, 2013 18:08
- Forum: For beginners
- Topic: Using my Chiilli mix to flavour sausages
- Replies: 7
- Views: 4862
I'm curious to watch how this one turns out. As Ray indicates, a lot of the flavor in a Chili comes from onions, green peppers, tomato, etc. Without these ingredients will you achieve a sausage that tastes like chili? Best way I think is to stuff a casing with chili :grin: http://wedlinydomowe.pl/en...
- Sat Feb 09, 2013 01:44
- Forum: Offal products
- Topic: Need Mangalitza liver ideas
- Replies: 5
- Views: 7449
You can find a whole bunch of wonderful recipes here...including several for liver. http://www.wedlinydomowe.com/sausage-recipes/all Good luck...liver sausages are one of my favorites. I've used these recipes and experimented with adding all your organ meats rather than just liver. I've found the ke...
- Mon Feb 04, 2013 22:47
- Forum: Hyde Park
- Topic: The Day After
- Replies: 3
- Views: 2449
Re: The Day After
Super Bowl losers club? I gotta be president then...your talking about a Buffalo Bills fan here. Yes sireee...king of the losers! Hang in there Ray. At least you make it to post season.NorCal Kid wrote: Welcome to the SB Loser club! (Raider Fan here) Kevin