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Search found 12 matches
Search found 12 matches • Page 1 of 1
- Fri Jan 04, 2013 18:35
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 13548
Crusty044, I was fortunate enough to buy a few of those Flemish giants, they are massive bunnies for sure!! They are great eating as well, but I'm unable to obtain any as of late. Haha I remember making some stew with half of one, and my friend's brother actually said there was too much meat in the ...
Right on, thanks much Ross!!:-) it sounds great, I think I'm going to have to try that one. Our snowshoe hares do get big which makes them prime candidates for sausagification lol!! I was just chatting with my hunting partner and we are going with a fresh sausage this round. We are doing a French cr...
Hello everyone, happy New Years!!! It's been awhile, I've got an abundance of wild rabbit in the freezer...Mmmmm Anyone here ever made rabbit sausage before?? Just interested in getting feedback and ideas from all the talented folks here. When I make my fresh rabbit sausage I will post the recipe. I...
- Sat Oct 15, 2011 19:20
- Forum: Microbiology of meat and products
- Topic: chr hansen Flc culture
- Replies: 7
- Views: 12780
Hi everyone:) I am planning on making a fermented polish sausage, both a dry type and a semi dry type. I know the semi dry uses cure1, and the dry cure2, but I am wondering can I use the chr hansen FLC culture for both??