Search found 135 matches
- Mon Sep 17, 2012 21:00
- Forum: For beginners
- Topic: What's a preferable breed of hog?
- Replies: 36
- Views: 18673
I rather doubt that color has a taste. I do know that the butter we made from hay fed cows during the winter was very pale in color and the butter made after the cows were on spring grass for a month was as yellow as a dandilion blossom and had a much better taste. Corn was just a part of the diet ...
- Sun Sep 16, 2012 22:54
- Forum: For beginners
- Topic: What's a preferable breed of hog?
- Replies: 36
- Views: 18673
I grew up on a farm in Saskatchewan, the son of a German immigrant farmer. He used to cross Yorkshire sows with either a Duroc or Hampshire boar. He always chose the best hog and the best steer out of his herds, and finished them on ground barley/wheat for our domestic use. I learned at the age of 7...
- Tue Jul 10, 2012 01:04
- Forum: Hyde Park
- Topic: Supper in Lac La Biche, Alberta Canada
- Replies: 2
- Views: 2212
Supper in Lac La Biche, Alberta Canada
Unclebuck's smoked centerloin pork chops 3/4 in. thick, new red potatoes done in a shot of EVOO, on the grill, steamed baby turnip tops, and a swack of well iced Molson Canadian. The "war department" is usually the resident chef, but I took it upon myself to do the dirty work this time though. She i...
- Tue May 29, 2012 22:08
- Forum: Recipes from around the world
- Topic: [USA] Pickled Sausage - Pickled Eggs
- Replies: 32
- Views: 33844
CW, trust me. Flash a lighter or a match when you roll back, and you have the "Blue Flame Kitchen". When our son and I did it, after a half dozen pickled eggs and half dozen beer each, the pressure overcame us. In a juvenile moment, going back to my teenage years, I flashed the pressure release. Sea...
- Thu Apr 05, 2012 15:41
- Forum: Offal products
- Topic: Head Cheese in the works
- Replies: 19
- Views: 26705
- Wed Feb 29, 2012 21:58
- Forum: For beginners
- Topic: Wood condition for smoking
- Replies: 24
- Views: 16880
- Tue Feb 28, 2012 16:21
- Forum: Hardware
- Topic: Cajun Injectors or other brands
- Replies: 10
- Views: 7211
- Thu Feb 02, 2012 03:35
- Forum: Hyde Park
- Topic: wood for smoking meat
- Replies: 9
- Views: 5725
- Mon Jan 09, 2012 01:06
- Forum: Hyde Park
- Topic: Preferred sanitizers?
- Replies: 5
- Views: 4241
I dip my equipment in sodium metabisulphite, rinse it in filtered water, and use it from there. When I am finished with the grinder and stuffer, they are washed in antiseptic soap, rinsed, air dried, and put away under cover. On the next use, I do the metabisulphite solution and go from there. Never...
- Wed Dec 21, 2011 01:53
- Forum: Hyde Park
- Topic: Christmas Wishes
- Replies: 8
- Views: 4485
- Mon Dec 05, 2011 22:47
- Forum: Hardware
- Topic: Hog ring pliers?
- Replies: 7
- Views: 6567
- Sun Nov 13, 2011 22:21
- Forum: Hyde Park
- Topic: Watch those grocery store butcher prices!
- Replies: 17
- Views: 10557
- Sun Nov 13, 2011 02:54
- Forum: Hyde Park
- Topic: Watch those grocery store butcher prices!
- Replies: 17
- Views: 10557
- Tue Nov 08, 2011 18:39
- Forum: Microbiology of meat and products
- Topic: Heritage Breeds
- Replies: 33
- Views: 25222
Any pork fed on Canadian barley will put fat on. The fat is also very white. Marbling is a natural on any hog fed this ration. My father raised hogs for many years, and our slaughter hogs(always fattened on barley)were to die for. The neighbours and the local butcher shops bought & paid premium pric...
- Sun Nov 06, 2011 07:52
- Forum: Hardware
- Topic: Electric meat grinders?
- Replies: 8
- Views: 7809