Okay... I've dreamt many times about making a living off of my love for food, but what your friend is doing is far beyond what I've ever even hoped for.Butterbean wrote: He is only open five times a year and has made his living this way for over fifty years and has done quite well.
Search found 71 matches
- Fri Apr 13, 2018 02:35
- Forum: BBQ
- Topic: Got a new BBQ Book
- Replies: 3
- Views: 5053
- Sat Nov 12, 2016 01:19
- Forum: Hyde Park
- Topic: For all the hunter sausage makers here!
- Replies: 41
- Views: 23163
- Fri Nov 11, 2016 00:06
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 511881
- Thu Oct 27, 2016 00:09
- Forum: Hyde Park
- Topic: Looks like its going to be a good year
- Replies: 7
- Views: 5556
- Wed Oct 26, 2016 23:15
- Forum: Hyde Park
- Topic: Looks like its going to be a good year
- Replies: 7
- Views: 5556
Re: Looks like its going to be a good year
Fat and delicious!Butterbean wrote: Between all the peanuts, corn and the bountiful acorn supply they should be nice and fat.
- Sun Oct 23, 2016 23:51
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125479
It turned out really good. The biggest flaw, IMO is that there is too much allspice in the apple sausage. So, maybe smaller pieces would have spread that flavor out a bit more so you don't get so much at once. But really, I think kielbasa would have been much better. For me, I don't think I want as ...
- Sun Oct 23, 2016 19:28
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125479
I'm making my first batch of bigos. Unfortunately, I still haven't had time to make more kielbasa, so instead I'm using some locally-made apple sausage. I figure the apples and spices in the sausage will be somewhat similar to having the cinnamon applesauce that Butterbean used in his. And to compen...
- Sun Oct 23, 2016 16:24
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My first charcuterie plate
- Replies: 15
- Views: 12750
- Sun Oct 23, 2016 16:21
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125479
I had lost faith in my kraut. At about 25 days in, it wasn't bad, but it just tasted like sour cabbage. Now, 40 days in, it's improved a whole lot. The color has changed and the flavor has really improved. It's not as good as other homemade kraut I've had, but those were made with post-frost cabbage...
- Sun Oct 23, 2016 16:12
- Forum: Dry Cured Meats and Sausages
- Topic: Dried Italian Sausage
- Replies: 53
- Views: 26018
- Sun Oct 09, 2016 14:55
- Forum: Announcements
- Topic: New moderator
- Replies: 9
- Views: 9606
- Sun Oct 02, 2016 17:55
- Forum: Sausages
- Topic: Hot dogs, big dogs, sausage making on a cool fall evening
- Replies: 15
- Views: 9480
- Sun Oct 02, 2016 13:46
- Forum: Sausages
- Topic: Arithmetic help Sausage salt %
- Replies: 12
- Views: 7722
Butterbean hit the nail on the head, as usual. Percentage of sodium is not the same as the percentage of salt. Since you're interested in the tech side, I'll just add that salt (NaCl) is roughly 40% (39.34%, to be more precise) sodium by weight. But, it's a one to one ratio as far as the number of m...
- Fri Sep 30, 2016 23:50
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13152
- Tue Sep 27, 2016 00:32
- Forum: Venison and Other Game
- Topic: Beaver Merguez
- Replies: 12
- Views: 11460