Search found 65 matches
- Fri Oct 28, 2016 13:07
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 543013
That would be a trade I'd love to do! I haven't done anything with it yet. I'm saving it for my daughter and her friends. She is bringing her friends home and two of them are from overseas and this should be a good treat for them. Snake tastes a lot like real tender chicken. I think I'm going to ma...
- Wed Oct 26, 2016 13:18
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
Will do just that - may be while though - I'm in Oklahoma and make sausage in my garage - kinda limits when, seeing as we are short on cold days right now. (before you wince at garage sausage-making, rest assured I have a spotless setup) I sure appreciate the advice here - even after reading the boo...
- Tue Oct 25, 2016 17:56
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
OK - I have a deer and a wild boar in the freezer, a bunch of meat diced up and ready to go -(it's been a good hunting season already!). In anticipation of cooler weather and sausage season, I've been reading Marianski's "Polish Sausages" book. Page 44-45 describe curing the cubed meat prior to grin...
- Wed Sep 28, 2016 13:32
- Forum: Smoked pork products
- Topic: Sassafras
- Replies: 3
- Views: 6949
- Wed Sep 28, 2016 13:29
- Forum: Venison and Other Game
- Topic: Beaver Merguez
- Replies: 12
- Views: 13688
- Mon Jun 13, 2016 17:32
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
- Mon Jun 13, 2016 13:42
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
Made a batch of smoked hot links and a batch of cheese sausages. I mixed both batches well, and put meat in fridge overnight. Stuffed casings the next morning. The meat was so stiff, it was hard to stuff the cheese links. When I got to the hot links, I added another 60ml of water, worked it in well,...
- Mon Jun 06, 2016 18:09
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
- Mon Jun 06, 2016 17:01
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
- Mon Jun 06, 2016 14:32
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
I ground the near-frozen fat and meat together, one time through fine plate. Back in the freezer while I weighed spices. Mixed nearly frozen meat mix until sticky and well-formed. (this was something I wasn't doing right!) Back in freezer. Kept ice in stuffer while I prepared casings. Stuffed casing...
- Thu Jun 02, 2016 12:05
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
- Wed Jun 01, 2016 20:27
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
- Wed Jun 01, 2016 18:19
- Forum: For beginners
- Topic: New To Forum -Fat Smearing???
- Replies: 48
- Views: 27521
have had no problems making boudin or bratwurst. I assume you are using pork for these correct? If so, your comment about using mutton that is a lean as venison makes me wonder if its not more of a problem with your bind. Is it meat crumbly and greasy with liquid pockets of oil in them when cooked?...
- Wed Jun 01, 2016 16:50
- Forum: Technology basis
- Topic: poaching vs finishing in the smokehouse
- Replies: 17
- Views: 39750
The one time I tried that last year was with one on my pineapple sausage failures, but that's another story. I think you might get a softer, less crunchy bite using the smoker / water bath method, Norcal Kid is a expert in that method. One thing I think that has to be paid attention to is not putti...