Search found 64 matches

by Darwin
Thu Sep 11, 2014 03:13
Forum: Smoked pork products
Topic: 2nd try at back bacon
Replies: 7
Views: 7967

Good points gentlemen and thanks. Next time I will leave on the fat and watch the heat level. I really don't mind this being a bit dry as I usually think of it as cold cuts. I just want a nice product for when I give it away.
Does the method of curing make a difference, wet vs dry?
thanks again.
by Darwin
Thu Sep 11, 2014 00:31
Forum: Smoked pork products
Topic: 2nd try at back bacon
Replies: 7
Views: 7967

This was a wet brine, 8 days I think. I did do several hours of cold smoke and may have let the IT get too high. Will try again. Thanks :wink:
by Darwin
Wed Sep 10, 2014 23:54
Forum: Smoked pork products
Topic: 2nd try at back bacon
Replies: 7
Views: 7967

2nd try at back bacon

I did this loin awhile back. It was good but a bit on the dry side. Suggestions to improve moisture?

Image
by Darwin
Wed Sep 10, 2014 23:48
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 454987

Based on a Texas beef recipe, this one has a bit of pork added. I was in a hurry and forgot to add the bacon, can't find fat back. :oops: This one is a bit lean and has a few air pockets, I guess I need one of those sausage pricker thingies... https://lh5.googleusercontent.com/-VtKCI8IPgAE/VBDQ8yKVO...
by Darwin
Sun Sep 07, 2014 23:49
Forum: Hyde Park
Topic: Breaking Out
Replies: 5
Views: 6129

Good food and drinks with friends and family is a wonderful thing, sounds like you had a great weekend. :wink:
by Darwin
Sat Sep 06, 2014 05:24
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 454987

I just finished the first 53 pages of this thread and I have seen some seriously delicious looking meats! Congratulations all, very nicely done. :smile:
by Darwin
Wed Sep 03, 2014 06:51
Forum: Dry Cured Meats and Sausages
Topic: Sbriciolona (crumbly fennel salami)
Replies: 9
Views: 10668

Every time my 90 year old dad goes to visit his cardiologist he takes him several rings of freshly smoked kielbasa. Darwin, I suggest you find a Polish physician! [url=http://www.sherv.net/cm/emoticons/cook/cutting-sausage.gif]Image [/URL] My primary care physician is an old WASP and the cardiologi...
by Darwin
Wed Sep 03, 2014 04:20
Forum: Dry Cured Meats and Sausages
Topic: Sbriciolona (crumbly fennel salami)
Replies: 9
Views: 10668

That sure is some nice lookin salami :wink:
My Dr tells me not to eat such things... I don't like him much.
by Darwin
Wed Sep 03, 2014 04:16
Forum: For beginners
Topic: What's In YOUR Polish Kielbasa?
Replies: 16
Views: 13646

One of these days I will make that Andouille, that recipe looks good and I have loads of freshly dug garlic from Saskatchewan. But I still can't pronounce it, and I'm too old to go to a speech therapist! here ya go http://www.howdoyousaythatword.com/word/andouille-andouilles/ and a link to a to a m...
by Darwin
Tue Sep 02, 2014 17:02
Forum: For beginners
Topic: What's In YOUR Polish Kielbasa?
Replies: 16
Views: 13646

Knowing how much I love Andouille, My other half brought home 3 packs of Johnsonville's new andouille product. Now she meant well so I had to let her figure it out, but if I was to serve that to my family & friends in Louisiana I would be laughed out of the state. Their andouille is nothing more tha...
by Darwin
Tue Sep 02, 2014 03:49
Forum: Hyde Park
Topic: All about Casings
Replies: 5
Views: 3855

Not a job that I would want! Lucky for me one of the local grocery stores sells their own sausage and also sells the cleaned and pretubed hog casing.
This is a page worth reading, thanks Shuswap.
by Darwin
Mon Sep 01, 2014 18:48
Forum: Recipes from around the world
Topic: Beef Tongue in Chanterelle Sauce
Replies: 2
Views: 5353

I am one of the squeamish folks out here. Now if you hide the tongue in a nice spicy head cheese I would have no problem. I had to use tongue when making terrines way back when, it does have a nice flavour if you don't think about it. Chanterelles in a nice brandy & peppercorn sauce is one of my fav...
by Darwin
Mon Sep 01, 2014 01:46
Forum: Recipes from around the world
Topic: [USA] Snipe Potpie
Replies: 5
Views: 7121

Make sure to save the wings, they can be difficult to obtain!
by Darwin
Sun Aug 31, 2014 00:25
Forum: Hardware
Topic: Lem #8 Grinder
Replies: 4
Views: 4595

New toys are always fun. :mrgreen: I hope you are happy with the brots.
by Darwin
Sun Aug 31, 2014 00:22
Forum: Sausages
Topic: Kiełbasa cygańska or Gypsy Sausage
Replies: 16
Views: 17066

Darwin, In the "old-time", it was very important to use up everything/every part of the pig, lard was the most important, because that's what they used for cooking all year. ... In my opinion they were much better than eating the bark off the tree trunk when I was a kid, after WWII. I understand co...