Search found 512 matches
- Thu Sep 21, 2017 04:58
- Forum: Sausages
- Topic: Fall is here and its time to use up last years game
- Replies: 12
- Views: 6174
Yup very tough to hunt. We hiked in just over 10 miles to base camp. Another 2 1/2 hours up the mountain at first light. Was quiet cold and a fair bit of snow. Hunting moose with my longbow this Saturday, and sausage making Sunday. I just finished cleaning brass too. Loaded some 7-08 for my daughter...
- Tue Sep 19, 2017 04:11
- Forum: Sausages
- Topic: Fall is here and its time to use up last years game
- Replies: 12
- Views: 6174
Fall is here and its time to use up last years game
Well it's nice and cool and starting to snow. Just got back from a sheep hunt with no success. Going to make sausage this weekend now that this heat wave has broke.I have about 80+pounds of deer and elk. Going to make Weisswurst, weiners, jalapeno cheese smokies. garlic ring and jalapeno cheese sala...
- Mon Jun 12, 2017 02:15
- Forum: Dry Cured Meats and Sausages
- Topic: The last product in my "world of bacon" project.
- Replies: 3
- Views: 2774
- Sun Jun 11, 2017 18:49
- Forum: Dry Cured Meats and Sausages
- Topic: The last product in my "world of bacon" project.
- Replies: 3
- Views: 2774
The last product in my "world of bacon" project.
So I decided to do the bacons of the world. I made Canadian bacon American bacon (that's what I called the regular slab of bacon), German Bacon, Speck, and now just finished Italian Bacon, Pancetta!
- Sun Apr 30, 2017 01:44
- Forum: Hyde Park
- Topic: Just playing around
- Replies: 2
- Views: 3057
- Sun Apr 30, 2017 01:40
- Forum: Dry Cured Meats and Sausages
- Topic: "Funk" Smell?
- Replies: 3
- Views: 2766
- Sat Apr 29, 2017 00:38
- Forum: Dry Cured Meats and Sausages
- Topic: "Funk" Smell?
- Replies: 3
- Views: 2766
"Funk" Smell?
I here often this description with a dried salami of the "funk" smell with a long aged mature Salami. I just finished my first long dry mouled Genoa salami. It has a slight "stinky feet" funk smell. Tastes great but is this what to expect?
- Sat Apr 29, 2017 00:32
- Forum: Dry Cured Meats and Sausages
- Topic: 300 lbs of free range boar. What to do with it?
- Replies: 3
- Views: 3132
- Fri Apr 28, 2017 04:11
- Forum: Dry Cured Meats and Sausages
- Topic: 300 lbs of free range boar. What to do with it?
- Replies: 3
- Views: 3132
300 lbs of free range boar. What to do with it?
My friend is killing a boar he doesn't want. He's going to make some fermented salami here but I'll end up 200+ pounds. I think I'll have to freeze some. Other than Speck, Swiss guys call it Boro schpek, (spelling). I might have to put some heat to a piece to see how strong it is. Thoughts? for Geno...
- Sat Apr 22, 2017 18:10
- Forum: Microbiology of meat and products
- Topic: Cure #1 or #2 in Genoa Salami
- Replies: 10
- Views: 7172
- Sat Apr 22, 2017 18:05
- Forum: Smoked pork products
- Topic: Busy morning My "Bacon of the world"
- Replies: 2
- Views: 4079
- Sat Apr 22, 2017 14:32
- Forum: Smoked pork products
- Topic: Busy morning My "Bacon of the world"
- Replies: 2
- Views: 4079
Busy morning My "Bacon of the world"
I recently put up two loins into Speck. It has another month to dry yet. That's my German bacon, I also started a Pancetta with half a belly slab. (Italian bacon) I put up a cured loin today for Canadian bacon, and brined the the other half slab for regular bacon, (I'm Calling it American bacon!). F...
- Thu Apr 20, 2017 19:31
- Forum: Dry Cured Meats and Sausages
- Topic: Pancetta skin on or off?
- Replies: 11
- Views: 8613
I plan to eat it raw and roll it and tie it. I was thinking of using the hog sheets to wrap/case it to make mold removal easier. From the link you provided looks like skin on is traditional. Maybe I'll try that and tie it, then wrap it in hog sheet and net it to keep air out from between the sheet a...
- Thu Apr 20, 2017 14:06
- Forum: Dry Cured Meats and Sausages
- Topic: Pancetta skin on or off?
- Replies: 11
- Views: 8613
Pancetta skin on or off?
I'm going to make Pancetta tomorrow. I have read some recipes with skin on, and some with skin off. I've never eaten any so I don't know what it's supposed to be like. This is part of my "bacon of the world" project! I have "speck" (German Bacon" drying right now. Going to make Pancetta (Italian Bac...
- Mon Apr 17, 2017 19:20
- Forum: Hyde Park
- Topic: HAPPY EASTER!
- Replies: 6
- Views: 6927
Happy Easter Red. I'm actually sitting at the Duke Point ferry heading back to Alberta. Spent Easter camping in Port McNeil. My wife's mother passed two weeks ago so we came out for their annual Easter camp out. I brought a little sausage for her dad but left all the speck and dry salami at home. I ...