Search found 93 matches
- Mon Feb 13, 2012 18:10
- Forum: Hyde Park
- Topic: Word of Warning....
- Replies: 4
- Views: 3147
- Sun Feb 05, 2012 06:29
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 204307
http://img692.imageshack.us/img692/3518/tomsbbq2010.jpg I can't view the images from NOimageshack It is so dumb that I cannot eveen view my own images when I post them on a forum.
- Sat Jan 21, 2012 13:56
- Forum: Sausages
- Topic: [USA] Mortadella by NorCalKid
- Replies: 19
- Views: 90046
- Fri Jan 20, 2012 17:01
- Forum: Hyde Park
- Topic: Everything but the cluck
- Replies: 15
- Views: 11045
- Fri Jan 20, 2012 16:38
- Forum: Recipes from around the world
- Topic: Recipe substitutions
- Replies: 17
- Views: 11706
- Tue Jan 17, 2012 17:25
- Forum: Hyde Park
- Topic: Everything but the cluck
- Replies: 15
- Views: 11045
Maybe we can get Maz to talk to us about the delicacy from his part of the world, Mopane worms. Bushveld prawns :lol: Yes I have eaten them. What I found is you need to get someone that knows how to cook them. I did come across a group that were harvesting them on a hiking trail , they wrap some pl...
- Wed Jan 11, 2012 16:19
- Forum: Sausages
- Topic: [CAN] Oktoberfest Brats today
- Replies: 11
- Views: 12245
- Sun Jan 08, 2012 05:02
- Forum: Hardware
- Topic: PID Controller
- Replies: 14
- Views: 12416
I can't figure out how to apply them to a LPG heated smokehouse except to have a pilot light and a solenoid to turn the gas burner on and off. That is exactly what I have a pilot flame with a solinoid to turn the LPG on and off. If you are using an electric plate or element it is a good idea to swi...
- Wed Jan 04, 2012 06:45
- Forum: Recipes from around the world
- Topic: [USA] Pork rinds
- Replies: 13
- Views: 11196
The way I found that works is to cut the skins to the size that you want, place them on a baking tray in the oven at 50 deg C until they are dry. I then transfer them to a wok on low heat without any lard or fat and allow the fat to render out , you need to give them a regular stir a bit like making...
- Tue Jan 03, 2012 19:01
- Forum: Hyde Park
- Topic: turingian cooked salami
- Replies: 12
- Views: 7787
- Wed Dec 28, 2011 18:41
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 475232
- Fri Dec 23, 2011 05:43
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 475232
- Thu Nov 24, 2011 16:29
- Forum: Hyde Park
- Topic: Giving Thanks
- Replies: 5
- Views: 3342
- Sat Nov 19, 2011 14:48
- Forum: Books&Videos of meat processing
- Topic: Books on German sausage formulations?
- Replies: 24
- Views: 46099
I have also scoured the net for the same thing try this site with a translator http://www.onkelheinz.de/wurst.htm The mettwurst in the book is a good one, have made several batches and is a favourate amoungst my German friends.( not sure if it is posted on the site as well ).
- Sat Nov 19, 2011 14:37
- Forum: Technology basis
- Topic: Effects Of Added Alcohol In Sausage
- Replies: 35
- Views: 29876