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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
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Bob K » Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
Two free and easy sites to use are IMGUR
How to use:
Or Postimage
Just upload your photo and include the...
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Last post by Bob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix
Replies: 6
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Bob K » Mon Jul 17, 2017 12:03
First post
There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post by Bumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like
Replies: 1223
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Trosky » Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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Nice video and that is some type of setup right there.
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Last post by Butterbean
Tue Oct 23, 2018 21:25
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Hi New Guys - Introduce Yourself
Replies: 1295
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Chuckwagon » Thu Apr 29, 2010 05:21
First post
Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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Hey Arkadiusz it's great to see you here. Welcome to the fold! We all look forward to your contributions.
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Last post by redzed
Sun Nov 03, 2019 07:19
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Visit to wild boar farm
Replies: 9
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redzed » Thu Aug 21, 2014 17:20
First post
I'm currently in my old stompin' grounds around Saskatchewan, visiting family and friends, mushrooming and walleye fishing. The other day I stopped at a wild boar farm and arranged to buy a half a boar later this fall. I have never made sausage with boar meat and there are so many Polish recipes...
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We digressed here but ended up having an excellent discussion about trichinella in wild boars and trichinella in general. Participants submitted several links to valuable and credible sources on the subject. Thread was split off and is found here:
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Last post by redzed
Tue Nov 25, 2014 08:27
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This and That
Replies: 3
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Shuswap » Sun Nov 23, 2014 20:41
First post
I`m always impressed when folks like Red, Crusty and Ross talk about having made multi items. This morning I looked in the fridge and thought Hey, not too shabby, eh!
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Hey Phil, glad that you are finally taking this hobby seriously! :grin: Maybe one of these days you will give up playing with those sticks and devote all your time to charcuterie. :wink:
I'm shutting down operations for two months and heading into the desert at the end of the week.
Enjoy the...
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Last post by redzed
Mon Nov 24, 2014 04:56
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High end smokers
Replies: 1
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redzed » Sat Nov 22, 2014 08:43
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These were on the Polsh WD site today. I guess if one must smoke, one will find a way. :lol:
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Splendid idea! You just need the smoke generator and hanging sticks.
J
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Last post by Janlab
Sat Nov 22, 2014 09:46
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Food for thought
Replies: 13
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Butterbean » Thu Nov 13, 2014 20:39
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I am not making a statement here only posing a question because I am interested in your opinions on this. With the recent thread about wild boar and the talk about heritage breeds I was wondering if you think sausages made from these type animals makes a difference because of the breed or the...
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I raised some mangalitz-tamworth crosses. Boy were they fat! Too fat for my purposes actually. I made lard from the fat I didn't use in sausage and gave a lot of it away. The backfat from these pigs was softer than I'm used to. I got great, succulent pork chops but the belly was mostly fat and...
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Last post by Cabonaia
Fri Nov 14, 2014 21:45
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On November 11, remember them!
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redzed » Tue Nov 11, 2014 03:03
November 11 is Remembrance Day in Canada, Veterans' Day in The US and Armistice Day in the UK. It is a day for all of us to remember those who made the ultimate sacrifice so that today we live in a free nation.
We must remember. If we do not, the sacrifice of those one hundred thousand...
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Last post by redzed
Tue Nov 11, 2014 03:03
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Change of job
Replies: 3
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markjass » Mon Nov 03, 2014 13:56
First post
Have changed my job. I have been in my present job for 14 years. Start my new one in 12 hrs time. Bit nervous, cannot sleep. I will do good. It is the next step on my career plan. It is the same profession, but a new area. Still planning to spend a year working and traveling in Australia, but need...
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Hang in there Mark, change is good! And make sure you teach them young whippersnappers a thing or two!
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Last post by redzed
Tue Nov 04, 2014 09:01
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HAPPY ANNIVERSARY wedlinydomowe.pl!
Replies: 1
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redzed » Thu Oct 30, 2014 20:30
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Yesterday, the Polish Forum wedlinydomowe.pl the flagship site of our forum, celebrated it`s 10th anniversary. During this period it has grown exponentially and is the largest forum relating to home production of sausages and meats in the world.
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Have a Happy Anniversary forum. :mrgreen:
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Last post by Gulyás
Thu Oct 30, 2014 21:29
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MELBOURNE SALAMI FESTIVAL
Replies: 10
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crustyo44 » Sun Oct 19, 2014 22:37
First post
TO ALL AUSTRALIAN Members.
As it says in the subject, Melbourne will be holding a Salami festival later this month.
Great if you live in Melbourne or easy driving distance.
The Best part is that the organisers are planning to open a shop/website where everything will be available for salami...
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Red,
Thanks for the invitation but my legs, ankle's and knees have been punished enough for the last 50 years. Eventually cross country and long distance running catch up with everybody.
Cheers,
Jan.
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Last post by crustyo44
Thu Oct 30, 2014 20:51
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Shroomin' better late then never
Replies: 9
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redzed » Mon Sep 29, 2014 01:38
First post
Over the summer we have not had any rain with any consequence for over 11 weeks. Last week the rain finally came so today it was time to do some foraging. We were rewarded with 16lbs of chanterelles (white and Pacific varieties), and one small cauliflower mushroom. Last year by this time we had...
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Spent the whole day today in a wet and rainy forest. Rewarded with 32lbs of fungi. Pretty dirty, normally we clean them well before throwing in the basket, but the rain interfered. Now the whole evening will be taken up with cleaning and processing. No rest for the wicked!
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Last post by redzed
Mon Oct 20, 2014 00:36
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Happy Thanksgiving!
Replies: 1
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redzed » Sun Oct 12, 2014 08:59
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To all Canuck members who are celebrating Thanksgiving this weekend:
open ecard
and be thankful that you are not a cranberry
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This strikes me as a subtle form of advertising/spam Did the site make any money out of this?
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Last post by markjass
Sun Oct 12, 2014 10:14
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Tis the Season - 2014
Replies: 1
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Butterbean » Fri Oct 10, 2014 15:53
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Started hunting season on a good foot with a visit to a friend's ranch in Colorado where I bagged this antelope. It was a lot of work but well worth it. Whitetail season will come in season here in another week and I'm ready to start filling the freezer.
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Nice!!! :cool:
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Last post by Baconologist
Fri Oct 10, 2014 21:50
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Check out the Recipes on our site!
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redzed » Thu Oct 09, 2014 16:27
A note to our new members that there are hundreds of great recipes to play with on our website. CW assembled members' contributions here:
And recipes from the Marianski books, including the latest on smoking fish are here:
Hands down, this is the best resource for learning and honing the art...
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Last post by redzed
Thu Oct 09, 2014 16:27
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High rise house
Replies: 3
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markjass » Sun Oct 05, 2014 03:58
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High rise house. It has been amazing watching this process. This house across the street is having its foundations fixed. I am not sure if they are going to pile it, dig out and relay the foundations or what. It was originally proposed that this was going to be done to my house. I am glad that it...
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Just spoken to the foreman. They are going to dig the concrete pad out and then dig down to 2 meters and start the foundations from there.
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Last post by markjass
Wed Oct 08, 2014 01:04
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Crazy week and a half
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markjass » Fri Oct 03, 2014 11:50
This afternoon a colleague of mine said she followed me up the corridor this morning. She did not want to interrupt me as she was enjoying my almost skip, however she could not make out what I was singing. She said that it was fantastic to see me back towards my old self after my trials and...
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Last post by markjass
Fri Oct 03, 2014 11:50
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I am still about
Replies: 15
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markjass » Sat May 17, 2014 11:08
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Since Christmas I have been very busy with work, study and legal issues concerning my earthquake damaged house have not had much time for anything else. The legal side should be resolved within the next 6-8 weeks. After that my stress levels should return to normal (whatever that is) and I will get...
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Please don't take this as one-upmanship, but we just returned from visiting Sister-in-Law's property in Colorado. A year and a half after the Black Forest fire, they are just now able to cut down ten acres of dead trees so they won't fall on anyone and kill 'em.
They hauled the logs off last...
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Last post by el Ducko
Wed Oct 01, 2014 17:11
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My boat "Bietzpadlin"
Replies: 6
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ssorllih » Mon Sep 29, 2014 14:18
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ON This past Saturday Nancy and I passed the ownership of our sailboat to new stewards. With proper care she should last for another fifty years. So now I am land locked and not terribly thrilled about the prospect.
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I can't roll that way. I was repairing marlinespike work an hour before they cast off.
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Last post by ssorllih
Tue Sep 30, 2014 02:30
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Help with yard waste
Replies: 13
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redzed » Mon Jun 09, 2014 02:54
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This handsome fella has been hanging around my front yard for the past few weeks. You have to get about 4 feet from him before he leisurely walks away. Today he lightened the load on my trailer of yard waste by eating fruit tree leaves for a couple of hours.
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He's turned into a nice looking buck. Looks very healthy. When will he go in rut?
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Last post by Butterbean
Sun Sep 28, 2014 17:22
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Make Your Own
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Shuswap » Fri Sep 26, 2014 14:17
Four types of sausages manufactured in Ontario being recalled because of samonella risk.
Be safe, follow CW's advice and make your own:
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Last post by Shuswap
Fri Sep 26, 2014 14:17
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Is the flag is going to become a right royal regular stosh.
Replies: 3
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markjass » Tue Sep 23, 2014 02:27
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I was born and lived in the UK until I was 27. Since 1989 I have lived in New Zealand (25 yrs). I hold dual citizenship and respect both countries.
Every so often the issue of the NZ flag comes up. Whether to retain or change the flag. From a personal point it does not matter to me. I see a flag...
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As I mentioned the flag is not an issue to me, but it is very important to others. I did not know about the flag debate in Canada. The flag is a simple bold emblem. I wonder if it is because of the flag that I so strongly associate the maple leaf with Canada. Many people get confused between the...
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Last post by markjass
Tue Sep 23, 2014 10:23
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Variety is the Spice of Life
Replies: 3
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markjass » Mon Sep 22, 2014 11:18
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I am a Registered Nurse. I work on a very busy acute Medical ward in a large metropoltatan hospital. I think there are about 45 Nurses, Nurse aids and ward clerks that work on the ward. The staff vary from working 2 days a week to full time (I have no idea how many Dr's, Physio's, Social workers,...
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In northern Alberta, beef, pork, moose, elk, deer, chicken, turkey, supplemented by mallard ducks and Canada geese make up our staple diet. Only the imagination controls what you can or are able to do with it!!!
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Last post by unclebuck
Mon Sep 22, 2014 22:15
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Spices
Replies: 5
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Bob K » Sat Sep 20, 2014 20:07
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For spices I use a lot of I order from TSM or Butcher& Packer in the larger more economical quantities.
I recently have used these folks for smaller quantities of spices and herbs that I don't use a lot of or just want to try.
Excellent quality and service.
Free shipping (US) and you get a free...
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In Canada there is a chain called Bulk barn. ...
I just looked them up, all are north of the border :cry:
They do have DILL PICKLE POPCORN SEASONING that I know a few friends would like. :mrgreen: I will make sure to stop by if I get up north.
Darwin, half the population of Canada winters in...
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Last post by redzed
Sun Sep 21, 2014 06:15
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Preparing For Winter
Replies: 4
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Shuswap » Sat Sep 20, 2014 15:15
First post
It`s a year now since I attended a one day course on sausage making. It has been quite a journey encouraged by DW who also likes meat and by following the WD forum. I`ve now got my processing equipment, except perhaps a mixer. DW was tired of mining in the chest freezer because of my inventory of...
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Hey, Phil- - looks like, this coming summer, WE will have to pay YOU a visit. You'll have such an inventory of good things to eat that you won't want to leave home.
...but we'll bring the smoked brisket.
Duk
:mrgreen:
Duk, bring it on! The guest bedroom is ready. Love Texas brisket! :grin:...
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Last post by Shuswap
Sun Sep 21, 2014 04:31
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Crawfish Sausage - Worth Visiting New Orleans For
Replies: 5
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el Ducko » Fri Sep 19, 2014 05:44
First post
Crawfish Sausage - Worth Visiting New Orleans For
Hopefully you have visited New Orleans at least once in your life. It seems to be considered a right of passage for college kids at Mardi Gras time. During football season... well, we probably shouldn`t go there, this year. For the rest of us,...
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Thanks. Looks like it's interchangeable with the salt pork or ham hocks that we've always used. It'll be fun to try, though.
:mrgreen:
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Last post by el Ducko
Sun Sep 21, 2014 03:32
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what types of jam's, pastes, relishes do you use
Replies: 3
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markjass » Fri Sep 19, 2014 08:49
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Apart from mustard what types of jam's, pastes, relishes etc do you use/serve with your cured sausages and meats?
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Mustards, pickles and jalapeno jelly works for me. I like a bit of acid to cut the fats.
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Last post by Darwin
Fri Sep 19, 2014 20:21
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Christchurch From the Streets Spring 2014.
Replies: 2
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markjass » Fri Sep 19, 2014 10:18
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An amazing video clip called Christchurch From the Streets Spring 2014. It lasts 3mins 20 seconds. I am a little unusual in the fact that I do not have a TV. This is a TV program that I will have to watch somewhere.
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This is not lets find the worst spots. Having said the film is Central and East of the city.
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Last post by markjass
Fri Sep 19, 2014 10:54
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Seasoning Cast Iron
Replies: 11
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Darwin » Sun Sep 14, 2014 18:25
First post
If any of you are into cooking in cast iron pots/ovens here is a good article on seasoning them with flax seed oil.
Flax seed oil and seasoning cast iron.
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I have to agree with Jeff. Lard works great to keep cast iron pans and griddles in great shape.
Also most of the cast iron pans in that article were vintage cast Iron... there is a big difference between them and the more modern pans like Lodge.
I have some old Griswold and Wagner pans that I can...
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Last post by Bob K
Wed Sep 17, 2014 16:13
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Chronic Wasting Disease
Replies: 3
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redzed » Mon Sep 15, 2014 16:07
First post
This was forwarded to me by a hunter friend. Some may take it as fear mongering but I think there is a lot of merit and a lot to think about in both the video and article.
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Thanks for posting that Chris. I don't feel it's fear mongering at all. It's a honest video depicting a horrific disease with unknown consequences to human beings. When you think about how the earth has changed in the last fifty years it's hard to imagine what it will be like a half century from...
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Last post by sawhorseray
Mon Sep 15, 2014 23:53
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Care To Share How You Got Your Handle?
Replies: 114
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Chuckwagon » Sun Feb 27, 2011 07:04
First post
How Did You Get Your Handle?
Here's a spot to let everyone know how or where you got your name. Take as much time and space as you'd like. Some names are very serious. Some handles are amusing. Some tags are hilarious and some labels are majestic! But, shucks pards, all of 'em tell a story!...
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Gulyás in Hungarian is=Goulash.
I was thinking (yes I do that too every ones in a while :mrgreen: ) to cook some of it, because sometimes I crave it.
But.......
There is a problem with it. No matter how much I eat, in a week or so I'll get hungry again.
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Last post by Gulyás
Sun Sep 14, 2014 19:30
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Name this cut of beef
Replies: 9
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Butterbean » Fri Sep 12, 2014 20:07
First post
I don't know what you'd call this cut of meat. I suspect, but I'm can't say for sure, the fella that butchered the beef was most likely drunk. Would you call this a clod? A hunk? Or is it beef? Could very well be manatee for all I know.
Whatever it is it looks like it would look better if it...
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Long way from naming it. Everyone who tried it loved it. The creaminess of the cheese is what seemed to strike most people's tastes but I agree with you on the pepper. It could have used more. It did have a subtle bite at the end but could use more. And more fennel too. Maybe double the fennel only...
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Last post by Butterbean
Sat Sep 13, 2014 18:33
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Breaking Out
Replies: 5
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Shuswap » Sun Sep 07, 2014 23:05
First post
What a weekend with daughter and sister-in-law and their husbands. It is the first time, being a beginner to this tasty hobby, that each of our meals included our own sausage and charcuterie. We all survived the breakfast patties, the capicola and the dry-cured ham. For a change in direction we did...
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I lived in Arizona for a bit and I agree with Ray that quail are delicious !
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Last post by cogboy
Mon Sep 08, 2014 22:57
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Duck Hunting!
Replies: 148
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el Ducko » Sun Apr 22, 2012 05:25
First post
Changing Seasons
Here at the University of Northern South Texas, we are keen observers of the changing seasons. My students at the Department of Redundancy Department take thorough notes as the annual Monarch butterfly return migration signals the colorful tail end (or maybe, wing tip) of spring,...
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Hey Doc,
I mean Duk,
I'm going to add, that He must have a French girlfriend, and an Italian chef too, before He can say that He's got it made. :mrgreen:
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Last post by Gulyás
Sun Sep 07, 2014 04:55
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Radioactive boar warning
Replies: 11
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redzed » Wed Sep 03, 2014 16:32
First post
Interesting story I stumbled upon this morning. This is one meat safety issue CW has not yet covered!
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Yikes, that means Ross will have to be 425 years old when he can go back and retrieve the bottom of his boat! :shock: I wonder if he'll slow down by then?
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Last post by Chuckwagon
Fri Sep 05, 2014 06:38
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All about Casings
Replies: 5
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Shuswap » Mon Sep 01, 2014 16:52
First post
This article on natural and artificial casings is published by the Food & Agricultural Organization of the United Nations - an interesting read including how natural casings are prepared.
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Not a job that I would want! Lucky for me one of the local grocery stores sells their own sausage and also sells the cleaned and pretubed hog casing.
This is a page worth reading, thanks Shuswap.
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Last post by Darwin
Tue Sep 02, 2014 03:49
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Retirement Time
Replies: 13
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Shuswap » Tue Aug 12, 2014 23:47
First post
Not me, some sausage making gear. There are two things that help keep my marriage together while I embark on my sausage-making hobby. First, DW likes my sausage and ham and it keeps me busy and out of her hair. Second, I sell other equipment (she calls them toys) to fund my purchases to avoid...
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I have a hand crank #12 Chop-rite2 and it serves me fine for batches up to about ten pounds. more that that gets tiresome.. I stores in a space the size of a shoe box.
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Last post by ssorllih
Fri Aug 15, 2014 03:21
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You CAN'T put that in sausages!
Replies: 8
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Thewitt » Sun Aug 10, 2014 04:23
First post
Funny story.
We don't run a butcher shop. We make sausage, selling both wholesale and retail.
We order whole pigs - cut in half actually - as this is the cheapest way to get the most meat for the money in this part of the world.
No offal or organ meats.
Everything goes into the sausage that...
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I applaud your ethics and product Tim, both beyond reproach. I've only butchered wild hogs, never a domestic pig. I cut out the hams to smoke and then everything else gets deboned for grind, loins, backstrap, everything. It's funny how so many people who aren't into stuffing or charcuterie believe...
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Last post by sawhorseray
Mon Aug 11, 2014 14:10
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Almost at the end of the chapter
Replies: 6
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markjass » Sat Aug 09, 2014 13:52
First post
I have been a bit preoccupied since well, I am not to sure when. Lets go back. In Feb 2011 Christchurch had an earthquake For 18 months I was without sewerage. I gave up with a chemical toilet and built a long drop. I let the grey water flood over an area of the garden.
I have a small two bedroom...
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Hope it gets better for you m8!
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Last post by cogboy
Sun Aug 10, 2014 23:12
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Canadians Cant Drink Their Water After 1.3 Billion Gallons o
Replies: 7
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Krakowska » Wed Aug 06, 2014 21:22
First post
Canadians Cant Drink Their Water After 1.3 Billion Gallons of Mining Waste Flows into Rivers
Red, You anywhere near this disaster? Sad man. :cry:
(Might have to reload article a couple of times to finally get to it, it really is worth while to read)
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Al McMillan and Judy Siemens were skeptical about Kynoch`s assurances there was likely to be no serious effects from the tailings spill. They and their pets are suffering from the water ban, and are concerned the slurry spilled into Hazeltine Creek will pose a problem over time, as it could bleed...
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Last post by sawhorseray
Sat Aug 09, 2014 05:50
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Missed birthdays
Replies: 1
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snagman » Thu Aug 07, 2014 00:51
First post
To all those recent birthdayers, Ursula, Guylás, Red, sorry I missed your special days, due to the fact that the cranium which used to contain grey matter is gradually reducing in content. I intend to replace the void with cured, smoked and grilled charcuterie. Just have to recall what and how I...
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Hey Gus,
This topic is the proof that you are paying close attention to the happenings here..... :wink:
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Last post by Gulyás
Thu Aug 07, 2014 01:14
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Using Cure In Fresh Sausage
Replies: 4
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Shuswap » Wed Jul 23, 2014 17:11
First post
Just read Marianski`s page on curing and he says cure#1 can be used in fresh sausage. I`m interested because I want to try a smoked bratwurst but DW insists on the brats being fresh and I don`t want to make 2 batches. Does anyone making fresh sausage include cure #1 as a regular practice :?:
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Authentic longganisas from the Philippines include Cure #1 in fresh sausages.
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Last post by Thewitt
Sun Aug 03, 2014 10:05
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Sawhorse Ray's New Canoe!
Replies: 7
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sawhorseray » Tue Jul 29, 2014 01:18
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Where is the lettuce and Tomatoes from the garden? :shock:
All I really want on my burger in a thick slice of onion, if I want some salad I'll make one on the side. The burger the way it is makes it still possible to take a bite, tho one does have to open wide ! :lol:
I got rid on my big boat...
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Oh, it's certainly a tough life!
Sawhorse... you can't take off yet! You haven't done yer' chores! Now milk those cows, and turn the water intp the north pasture. Next round up the snuffies and feed 'em. Get ten saddled and ready to go. Repair that south gate and haul some salt licks out to the...
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Last post by sawhorseray
Fri Aug 01, 2014 15:46
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TALL TALES
Replies: 88
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Chuckwagon » Tue Feb 01, 2011 06:33
First post
TALL TALES... TALL TALES... TALL TALES... TALL TALES...
Here`s your chance to stretch the truth !
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Hi Folks,
I don`t know about you, but I believe life is just too short not to have a good chuckle once in a while and do a little leg pulling with good friends. I believe that a...
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Hi Steve,
I can see that you Gippslanders are a wild, weird mob, unlike us Banana Benders!!!!!!!!!!
Cheers Mate,
Jan.
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Last post by crustyo44
Sun Jul 27, 2014 06:22
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Too many items on the go and nothing for lunch.
Replies: 12
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Shuswap » Mon Jul 21, 2014 19:19
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I`m beginning to feel like Redzed, the muli-tasker, what with my soppressata and capicola drying in the Fridge with their UMAi bag wrappings. Yesterday DW had me put down a Canadian Bacon. I`ve been using a wet brine so wanted to try a dry cure this time. I have used the recipe Northfork posted...
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In my smoker below the meat is a drip tray, but it has slots in it, therefore it distributes the smoke too.
Because your goal is to spread the smoke more evenly, I think a layer of lava rocks should do it.
It have to be above the smoke entry to do that.
The rocks will also store heat, so...
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Last post by Gulyás
Wed Jul 23, 2014 03:48
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New to me fungus
Replies: 4
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ssorllih » Tue Jul 22, 2014 18:47
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I found these growing in the edge of a crushed stone driveway on the edge of a mixed hardwood forest. Hogans mushroom is my identifier.
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The texture of the outside is like 120 grit sand paper. and it is as tough as cork. ;-)
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Last post by ssorllih
Wed Jul 23, 2014 03:10
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Last post by Chuckwagon
Mon Jul 21, 2014 05:11
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This is Art?
Replies: 2
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redzed » Sun Jul 20, 2014 03:42
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Is this art? And it supposedly reflects the Polish psyche, OMG! I would call it a farce, but it is funny. CW, can we please add this to Project KB? Duk can play us some lively Colombian melodies while you accompany him on the baby grand.
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Here's a lesson by Linsey Pollak making a carrot clarinet so you can accompany Redzed playing the Polish sausage flute:
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Last post by Shuswap
Sun Jul 20, 2014 14:33
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Rainwater Harvesting Registration
Replies: 13
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Krakowska » Sat Jul 12, 2014 15:52
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Hey CW, is this for real? Got an e-mail from a friend who said it was illegal in Colorado to Harvest rain water. Looks like there are states out there who are serious. (No water collecting but since Pot brings in mega dollars THAT is OK in Colorado) WOW!
Fred :?:
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Yep, Thank You Ross. Got company coming over Wednesday using Your recipe for the pizza dough (the best) homemade pepperoni, (Cw's recipe) homemade bacon (pork butt) and homemade sauce. green peppers and mushrooms we will buy. So far everyone thought it was great. Great forum, learned a lot and...
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Last post by Krakowska
Mon Jul 14, 2014 04:42
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Post Your Photo Here-Let's Become Acquainted
Replies: 214
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Chuckwagon » Tue Mar 01, 2011 11:25
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Hi Sausage Makers! Let's become acquainted. Post your own photo here and a comment or two. If you're not quite sure how to post a photo, take a look at this handy video:
I believe sausage makers are the best lookin' and most intelligent folks in the world. Don't you agree? If you weren't...
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how does it feel to be surrounded by beautiful women?
It feels nice if you don't mind clothes strewn all over the place, make-up spilt all over the bathroom and the ... I've got nothing to wear comment when you are already half hour late for a dinner date!! Lol......and what about the having to...
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Last post by Aaron
Thu Jul 10, 2014 08:54
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Quoting Material
Replies: 2
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Chuckwagon » Fri Jul 04, 2014 08:33
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Say there folks! We really enjoy having you with us at WD.
I noticed some of you were having just a bit of trouble when it comes to copying quotations and posting them. May I offer a couple of hints? :wink: The most common problem is that folks don't highlight the selected sentences with your...
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2. right click and select copy the selected (highlighted) material (from the source).
4. Paste the selected (highlighted) material in a new dialogue box.
5. highlight the material you just pasted.
I don't think these steps are necessary. Highlight the part you want to quote then click on the...
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Last post by Shuswap
Fri Jul 04, 2014 13:09
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References And Resources
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Chuckwagon » Fri Jul 04, 2014 08:24
Hey there smoke addicts, brat biters, and Münchener Munchers! :roll:
Did you know that our site has a Resources & References page in Hyde Park (see the stickies at the top of the page). :lol:
It's a good place to start a search.
Here's a quick link:
P.S. (If you'd like to add a resource or...
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Last post by Chuckwagon
Fri Jul 04, 2014 08:24
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Chr Hansen Products in Canada
Replies: 5
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Shuswap » Wed Jul 02, 2014 15:45
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I've been looking for a Canadian supplier of the Chr Hansen starting cultures and contacted BSA in Ontario to see if they sold to hobbyists. Their reply was that it is too dangerous to send the product across country even packed in dry ice. Meanwhile, UMAi is sending me a couple of kits from the...
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So what we could use from one of our forum experts is a comparative list of starter cultures by different producers - an excellent challenge for someone like Duk, eh
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Last post by Shuswap
Thu Jul 03, 2014 18:10
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