"Disclaimer Container" - Where Did My Post Go?

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Re: a plea for compromise in the Moderator War

Post by Baconologist » Sun Aug 31, 2014 01:01

el Ducko wrote: The first item that comes to mind is the project area. There was a Project B2 which, it would appear, was headed toward semi-dried and dried, fermented sausages. Then, there`s the new Project KB, covering basics. Both are the brainchild of Chuckwagon, who should continue moderating them, utilizing his experience. However, RedZed has experience here, too, and should not hold back in augmenting CW`s guidance, answering questions where needed, helping the rest of us learn. ...and succeed. Share the duties, guys. Share the wealth.
Yes, great idea...Redred has real experience in that area.
Godspeed!

Bob
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Post by Gulyás » Sun Aug 31, 2014 02:09

redzed wrote:Most of the time pork butts have just the right meat and fat ratio for sausage and that is why that cut is a favourite with hobbyists. The fat ratio on a butt from a market size hog (140 -180 llbs dressed weight) can be in the 20 - 30% range. And even if you cut it up separating and weighing the meat and fat you have to also take into account an amount of fat that is in the muscle itself. Fresh Italian and breakfast sausages sold in supermarkets will usually have 50% fat, the amount permitted in the regulations. What I would do in your case, is to make the sausage without adding any fat this time. See how you like it and if find it too lean, add fat next time. There is no right or wrong amount of fat in sausage. Use what you and your family like. Once you start making different styles of sausage you will learn that some call for as much as 40% fat and some for as little as 10%. Personally I prefer using the lower part of the shoulder, usually called the picnic. It has more red muscle meat and I think it's tastier. It is also leaner than the butt portion so I occasionally add back.
Yes Sir,

Also the world famous Hungarian Pick salami has like half of it fat.

https://www.google.com/search?q=pick+sa ... 80&bih=867

Some time ago it was preferred like that.
They had pigs grown for that porpoise. Look at this meat.

https://www.google.com/search?q=mangali ... 80&bih=867
Last edited by Gulyás on Sun Aug 31, 2014 02:09, edited 1 time in total.
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Post by Baconologist » Sun Aug 31, 2014 02:09

redzed wrote:
Baconologist wrote:Butts vary wildly in their fat content in this area (generally 15% to 30%) you'll just have to experiment and see what works best for you.
Was than an echo? :lol:
I guess we're in agreement. :mrgreen:
Godspeed!

Bob
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Post by ssorllih » Sun Aug 31, 2014 02:44

geez Bob, You are sooo helpful on this forum.
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Post by Baconologist » Sun Aug 31, 2014 03:08

ssorllih wrote:geez Bob, You are sooo helpful on this forum.

Thanks Ross!
And so are you! :wink:
ssorllih wrote:I have to agree with Chuckwagon.
Godspeed!

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Post by Krakowska » Sun Aug 31, 2014 05:21

ssorllih wrote:
geez Bob, You are sooo helpful on this forum.
Baconologist
Thanks Ross!
And so are you! :wink:
Sad, this used to be a "Go to" forum
everyday to learn and ENJOY swapping knowledge. Just too bad it is out of control due to a leadership coo.
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Post by Maxell » Sun Aug 31, 2014 10:03

Dear users.
Do not remove from this forum active moderators!. Just like on every forum, from time to time you need to Cleanup. This also applies to human resources. I removed from the list of moderators, two people who for several years are not even on the forum. In their place, the moderator was made a colleague Redzed, which for a long time, helps me in dealing with translation.
It will me now sorely needed, as we begin to talk about movies and their translations for english. And poorly know English and it's hard for me to be writing about technical matters.
Colleague Barry is the main moderator of forum and this nothing will change.
I greet all of you
Pod ten adres proszę przesyłać zdjęcia i teksty. Zdjęcia muszą posiadać szerokość co najmniej 800 pikseli - wysokość nie jest istotna - ważne by były dobrej jakości.
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Post by Gulyás » Sun Aug 31, 2014 10:39

Thank you very much Maxell.
Failure to prepare is preparing to fail.
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Post by crustyo44 » Sun Aug 31, 2014 10:54

Maxell,
Now you better email CW and tell him that you won't accept his resignation.
It's simple, this Forum needs him.
I hope you realise now that you have one hell of a lot of dis-satisfied Forum members from all around the world.
I certainly received my share of emails with complaints about the handling of this mess.
As you say, we DO need a clean-up and let the current members decide where to start!!!
Cheers,
Jan.
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Post by crustyo44 » Sun Aug 31, 2014 10:59

I agree with you Fred, all due to ONE A--hole!!!!!!!!
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Post by ssorllih » Sun Aug 31, 2014 13:49

It is Time to ignore and socially isolate a certain someone.
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Post by Krakowska » Sun Aug 31, 2014 14:56

Thanks Maxwell, Chuckwagon is a good man as the lead mod here, a very smooth and knowledgeable trail boss. :cool:
Keep them safe until they all come home.
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Post by NorthFork » Sun Aug 31, 2014 15:05

Thank you very much Maxell
I've always tried to set a good example for others-but many times I've had to settle for just being a horrible warning!
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Post by Maxell » Sun Aug 31, 2014 15:31

A friend Chuckwagon received the "Senior Moderator", which should please everyone.
Will be the head of all the moderators.
Yours, wishing you every success.
Pod ten adres proszę przesyłać zdjęcia i teksty. Zdjęcia muszą posiadać szerokość co najmniej 800 pikseli - wysokość nie jest istotna - ważne by były dobrej jakości.
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Post by grasshopper » Sun Aug 31, 2014 16:55

A friend Chuckwagon received the "Senior Moderator", which should please everyone.
Will be the head of all the moderators.
I feel great now THANK YOU Maxell. Barry my friend, You have earned the position a long time ago. Looking forward to the videos as a picture is worth 10,000 words. As for me all is well.
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