SAUSAGE PHOTO GALLERY (Without Original Recipes)
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- Passionate
- Posts: 214
- Joined: Wed Feb 22, 2012 21:53
- Location: pine city mn
Thank you ssorllih for the link. I did read it and copied pasted to txt. I liked the info above as in my mind the flavor is the key ingredient. After reading the article, Ancho might be a good choice.Mexican cooks often use several varieties of fresh and/or dried chiles/paprikas for one recipe, because their chief goal in chile usage is not so much heat but flavour, which varies strongly between the different varieties. The resulting flavours are very characteristic and cannot be found in any other cooking style.
CW that health food store is heavily traveled. I did to Guly'as link and bookmarked it for spices.
Thank you all, thawing the meat now.
project b for beginners
Hi Gulyas,
I love your vegetables! They are excellent. Your garden looks fantastic.
Now I know your secret. There is a full moon tonight. Will you sing louder?
Regards Ursula
I love your vegetables! They are excellent. Your garden looks fantastic.
Now I know your secret. There is a full moon tonight. Will you sing louder?
Regards Ursula
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
What?
Oh, and yes... do you sing in the key of B Flat? Do the foxes bark in harmony? Who plays rhythm and bass?
It's too late! I already squealed on you! Your neighbors have known for some time!On clear nights, when the foxes are barking at the moon, I just whisper, so my neighborhood doesn't discover I'm nuts.
Oh, and yes... do you sing in the key of B Flat? Do the foxes bark in harmony? Who plays rhythm and bass?
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Uh oh! Maybe you need to go the other (shorter) way? (Sorry about that.)redzed wrote:Wow! I am impressed! Too bad you live more than half way around the globe. I'd love to come and sample sample the goodies!
Yeah, I wish we could all figure out a way to visit each other, sample the results, play with each other's "toys"... We could learn a lot from the hands-on experience.
...so keep up the great pictures. Maybe the next i-whatevers and window-things will have taste and smell added, now that touch screens are the latest hot whiz-bang-thang.
Experience - the ability to instantly recognize a mistake when you make it again.
Well now......
I have my thinking cap on, and the only way I can see it is, IF there is a longer half way to get around the globe, than there MUST be a shorter one too. So I recommend to take the "shorter half".
Because it's raining outside, I'm working on my new venturi type smoker. But it's a hair better than the snow that's coming my way later.
I have my thinking cap on, and the only way I can see it is, IF there is a longer half way to get around the globe, than there MUST be a shorter one too. So I recommend to take the "shorter half".
Because it's raining outside, I'm working on my new venturi type smoker. But it's a hair better than the snow that's coming my way later.
Failure to prepare is preparing to fail.
Irdeer,
You have been busy, not only hunting deer but lugging it back to the 4WD and than then butchering, suasage stuffing.
Man, they look good. I can call in for a tasting, I don't live too far away and fly into Melbourne on a regular basis. I'll bring the cold beer and my smoked csabai.
Congratulations on a great job.
Regards,
Jan.
You have been busy, not only hunting deer but lugging it back to the 4WD and than then butchering, suasage stuffing.
Man, they look good. I can call in for a tasting, I don't live too far away and fly into Melbourne on a regular basis. I'll bring the cold beer and my smoked csabai.
Congratulations on a great job.
Regards,
Jan.
I always take the longer route cuz I need the exercise.Gulyás wrote:Well now......
I have my thinking cap on, and the only way I can see it is, IF there is a longer half way to get around the globe, than there MUST be a shorter one too. So I recommend to take the "shorter half".
Because it's raining outside, I'm working on my new venturi type smoker. But it's a hair better than the snow that's coming my way later.
Here's a photo of the threatened Texas Smoky Hot Links. Try 'em at http://wedlinydomowe.pl/en/viewtopic.ph ... +hot+links
These may become my signature sausage, here at Ranchito Pequeño. ...at least until that BactoFerm goop comes.
...four hours of mesquite. Man, do they taste GREAT!
These may become my signature sausage, here at Ranchito Pequeño. ...at least until that BactoFerm goop comes.
...four hours of mesquite. Man, do they taste GREAT!
Experience - the ability to instantly recognize a mistake when you make it again.
Lebanon Bologna
Hey all - made some Lebanon bologna for the first time, using a combo of these WD recipes:
http://www.wedlinydomowe.com/sausage-re ... na-culture
http://www.wedlinydomowe.com/sausage-re ... raditional
That is, I cured the meat in the fridge for 10 days, then added TSPX to it and the spices, incubated, then cold smoked. I am not sure if this is recommended! But it came out good. And is pretty much gone. I need to improve on getting the little air bubbles out, as you will see in the photos.
And one of these days I am going to take more pictures, because I love it when OTHER people do.
http://www.wedlinydomowe.com/sausage-re ... na-culture
http://www.wedlinydomowe.com/sausage-re ... raditional
That is, I cured the meat in the fridge for 10 days, then added TSPX to it and the spices, incubated, then cold smoked. I am not sure if this is recommended! But it came out good. And is pretty much gone. I need to improve on getting the little air bubbles out, as you will see in the photos.
And one of these days I am going to take more pictures, because I love it when OTHER people do.