Ray, is this high gluten flour?8 oz strong white flour
Search found 193 matches
- Tue Jan 07, 2014 22:29
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 263321
- Wed Jan 01, 2014 14:32
- Forum: Hyde Park
- Topic: Happy New Year
- Replies: 13
- Views: 7321
- Wed Jan 01, 2014 04:13
- Forum: Smoked pork products
- Topic: Pork Butt Bacon
- Replies: 12
- Views: 11657
- Tue Dec 31, 2013 23:27
- Forum: Hyde Park
- Topic: Happy New Year
- Replies: 13
- Views: 7321
If the cures are the same then the difference in the smoke will be very distinct. I am doing some with maple my last was with pear. Pear is much different than hickory. Yes Ross, The cure is "Sons of bees" recipe. Pork butts came out excellent (apple wood) and I would really have no problem staying...
- Tue Dec 31, 2013 22:44
- Forum: Hyde Park
- Topic: Happy New Year
- Replies: 13
- Views: 7321
Happy New Year to All. Learned a lot here this year and hope more to follow in 14. Thanks everyone and have a peaceful ringing in of the New Year. Fred :grin: Got 2 pork bellies in the smoker now, first time with them. Used hickory this time, the pork butt bacon I used apple. We shall see the differ...
- Sun Dec 29, 2013 03:26
- Forum: Smoked pork products
- Topic: Pork Butt Bacon
- Replies: 12
- Views: 11657
Thanks so much CW. Yes Sir, NO COMPARISON with store bought. The Mrs had the first plate I made that is posted here. We both agree we will never BUY bacon again. She Thanks all also. Smokey flavor? Supreme and beyond compare to any other we ever had. HA, I still have the pork bellies brewing in the ...
- Sat Dec 28, 2013 20:56
- Forum: Smoked pork products
- Topic: Pork Butt Bacon
- Replies: 12
- Views: 11657
Pork Butt Bacon
Well first time ever and it came out excellent. Used the "Sons of bees" recipe. Used apple wood and I am thankful for the help, recipes and support from everyone at the W B site. Thanks for all your generous time and effort to help Us novices continue traditions from all You master sausage makers on...
- Wed Dec 25, 2013 01:38
- Forum: Hyde Park
- Topic: CHRISTMAS WISHES
- Replies: 15
- Views: 11914
- Fri Dec 20, 2013 18:31
- Forum: For beginners
- Topic: Bacon, Soak or Rinse?
- Replies: 3
- Views: 3277
- Fri Dec 20, 2013 15:05
- Forum: For beginners
- Topic: Bacon, Soak or Rinse?
- Replies: 3
- Views: 3277
Bacon, Soak or Rinse?
To soak or just rinse? That is the question, Bellies and pork butt curing for 8 days now. Used the "Sons of bees" recipe. I do not see a accumulation of salt just some fluid from the salt draw. Question is should I soak or just rinse? I just do not want to screw it up and be too salty. I did not use...
- Tue Dec 17, 2013 02:02
- Forum: Hardware
- Topic: Brine injection
- Replies: 4
- Views: 3797
- Mon Dec 16, 2013 21:39
- Forum: Hardware
- Topic: Brine injection
- Replies: 4
- Views: 3797
Brine injection
Got to get a brine injector. Is this sufficient? http://www.sausagemaker.com/13229meatpump.aspx Just don't want to waste time with junk. I see they have more advanced injectors. Going to try to make some ham in the future and more advanced products just for home and conversation pieces at the VFW. T...
- Mon Dec 16, 2013 18:20
- Forum: For beginners
- Topic: Does anyone grind meat this way?
- Replies: 6
- Views: 5467
- Fri Dec 13, 2013 16:23
- Forum: Sausages
- Topic: Chicken Apple Sausage
- Replies: 1
- Views: 4194
- Thu Dec 12, 2013 22:18
- Forum: For beginners
- Topic: Pork Bellies
- Replies: 20
- Views: 13241
Yes Red, Was thinking if I left the skin on I would use it when I make sweet sour cabbage I would just toss it right in there. Thanks to EVERYONE for their help and input. Hey Ross, got a batch of Your roll/bread recipe rising in the oven now. Will make some Kaiser/hard rolls tonight. Made pizza wit...