Hi All sorry to bring up an old casing post.
Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time.
I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and...

Fixing links is being worked on but its a slow process :cry:
You can also try Googling the recipe and it may come up, for example try:

Celery Sausage, Baltimore Nick`s

I already have 4 wine coolers and each one holds 250 bottles made by eurocave. They will not go low enough in temp for dry aging unless I disable the stat, which I am not doing on these units. You can buy 4 refrigerators for the same price as one eurocave. As far as food safety, if abiding by...

Thanks for the additional info. Since I like my pigs fat anyway, I'm going to play it safe and give this guy a good month of living alone. Hope I'm lucky!

Looks great BB! A lot better than the mustgoes I had for lunch today. :shock:

Is there anything in that sandwich that came from the supermarket?

All but one are 3 mm plates. The rust is just stain from the other junk he had in a bucket. The blades are industrial long life blades with carbide inserts and they seem to shelf sharpen as long as the plate is true. My trade was with a food equipment repairman. He likes my wares and he has been a...

No. THANK YOU for your input on this humidity thing. It explains a lot and in a natural system its almost like nature's variations breathe life into a piece of meat. I'm sure your camo colored spores probably came from hill 65 or thereabouts just like mine are swamp spores. lol

As to agendas, the...

She was a pretty pig wasn't she? According to the tape she weighed 275 lbs but she sure seemed and looked bigger than that.

It was a long day for sure. We got off on a bad start with a tire on the trailer early that morning. Think Clampetts because I'm sure that's what we looked like sitting on...

Wonder what the baking does? So far I've just used this in some brines but I haven't seen any reason not to use it for something else.

The heating I suppose is to kill any bacteria that still might be it, even though you would think that the salt itself would take care of most of it.

I usually...

Thanks again Bob. I will definitely make some.

I've been smoking this thing over now for a few days and I'm beginning to see the forest for the trees. Here is a wordy version of my thought process that may be helpful to someone in the future.

Efficiently Processing a Whole Pig

How to process a...

Chuckwagon is over around this way these days.

Hey Ursula great to hear from you! I was beginning to worry that you turned vegan or something horrible like that! :grin: Hope you will post pics of your new addition, always great to have nice place to work in. Thanks for the complement on the photos. I have always had that wanderlust in me and to...

Sorry to here this.

Bert-
CW disabled the link when it was brought to his attention that the numbers were off ( misprint or typo).

If you would like to use it the correct % s and amounts are:

For dry rub cure

Per 1000 gram

Salt 3% 30 grams
Sugar 1.5% 15 grams
Cure #1 1.9 grams (120 pm)

The original is here:

That should be cooked before eating.

As Bob indicated above, TVP can be eliminated from most recipes. When you do see it in a recipe it more than likely is a commercial one since its use is primarily as a meat extender. It is cheaper than meat and allows for the addition of more water. I have used textured soy protein a number of...

MTQ contains propylene glycol to keep the mixture uniform, it also contains both nitrate and nitrite.

You can easily customise and mix cure and other ingredients for each batch you make for just pennies per batch.

Another one bites the dust. Daughter and her boyfriend shot this one yesterday. Weighted around 110 lbs. Unfortunately its a boar. I cleaned it anyway and we'll soak it for a few days. I think its going to be alright. It had a faint smell of funk on it but not too bad.

ok thank you Bob. I have a pic that would be sure to give you a good chuckle if i was'nt so electronicly challenged

Scott Rea is one my favourite virtual butchers and he has just released an instructional video about making a tomato and pork sausage. I thought it would be an excellent addition to this thread. Looks like a sausage that is definitely worth trying. :grin: And will possibly help Pignout with dealing...

That's how I've always done it .... total weight but I've been converting some things to metric and came across several recipes that just wasn't working out till I realized they were based on meat only. I thought it odd at first then wondered if there wasn't some reason or some other school of...

Next you are probably going to tell us they also can fly!

Thanks for the fishing update Pat. Last winter's smaller than usual snow pack in the mountains, warm and early spring and now the hot and dry summer is has certainly messed up the salmon fishery here. Especially true for guys like me who like to fish close to shore around the estuaries. And of...

Thanks guys, ya it bit a big hole in the pension check but we all need toys :mrgreen:

The video feed back to me is suppose to be 500 meters. The control range is much farther. If it ever got out of control range it has a function that it will return to the home position and land with in 20 feet...

At least I survived it! Lol

**As an aside, the recipes on here are great but I have to admit it's a bit hard when the recipe jumps around from giving ingredients by weight and then all of a sudden we have tbs and tsp mixed in there. I'm learning to cook by weight and find that using grams is way easier to follow when...

Hey Mark nice to hear from you again and it's great that things are coming together for you. Your trip sounds fantastic, wish I was coming along! :lol:

I posted your question on the Polish language forum and I'm sure you will receive a number of good recommendations where you could try some...

Brenda and I really liked the Spanish Sobrasada. Almost a pate, it has great flavor. My wife does not like most salami's with the exception of pepperoni on pizza. The selection and quality was wonderful. All I asked Jason was that the duck prosciutto be included in the package. I told him what I...

Hey, Phil,
Here's what you and Marilyn just missed on your Texas trip last year. This is our front yard. Great year for bluebonnets. Come back soon. It's always sausage and BBQ season here.

Not too soon Duk or we would miss the magnificant blooms of the orchards in the area. :cool:

Thank you, and Happy Easter to everybody.

:lol: :lol: :lol: What a smart assed kid! Thanks for that Pat! Hope you had a great day celebrating with a wee squeeze of malty goodness!

And Happy belated St Paddy's Day to all the freckled meatheads on this forum!

redzed

It certainly is a disaster. Help will be needed urgently, especially food and water and not to forget medical help to stop Malaria in it's tracks as well as other diseases.
The UNHC has a big representation there so let's hope, they get of their backsides.
I lived there and the inhabitants are...

No offence intended Phil but....

With the millions upon millions of Lasagnas and casseroles and BBqued foods cooked in foil....
no health issues or warnings? Hmmmm.

The herring spawn started last Saturday, March 1, and it's pretty much over. It's quite a sight, with millions of herring in the waters, people scooping them out with nets from the shore, a fleet of commercial boats further out, herds of seals and thousands of birds feeding.

I'm not a fan of the...

Watering the bacon seeds.

Sea Salt cured pork.

Good article Shuswap. All sausage hobbyists have grinders, so there is absolutely no reason for us to buy ground meat. And I also liked the advice that a burger is just that, it is not sausage and it is not meatloaf. And IMHO adding soy protein to it is also a travesty. :lol:

I have made hundreds of pounds of Slim Jims/SnackSticks with my bradley. I start out at 120 for an hour than bump up 10 degrees every hour till I get to 160°F till the IT temp is around 152°F. Usually takes about 8-10 hours for a 10 lbs. load. I do use a PID controller which makes life much easier....

Excellent

Thats a lot of nice looking stuff!

Wish i could read Polish.

If you use the Google Chrome browser you can right click for a literal translation :grin:

I would eat horse and dog provided it has been reared and killed in as humane way as possible. Like most people all I want clear accurate labeling.

Hey Mark that sounds like a great sentimental trip that should be good for the soul! There is always something special in going back to the place that you came from. Mixed feelings seem to come out, joy, regrets and even guilt feelings that we left. But it's all good, as it's a form of...

So good. Almost choked laughing

Happy new year from rainy zambia.
Thanks for your help in the last year(s) and hope to make some nice cured meats and sausages this year!