Search found 13 matches

by OleBull
Tue Dec 06, 2011 17:48
Forum: Technology basis
Topic: Prosciutto di Parma
Replies: 18
Views: 12047

I haven't been scornful toward anyone.



Sven
by OleBull
Sat Dec 03, 2011 15:57
Forum: Venison and Other Game
Topic: venison ham, sausage, jerky, etc
Replies: 31
Views: 19346

I now have to be very careful what I say, so no comment.




Sven
by OleBull
Sat Dec 03, 2011 13:53
Forum: Venison and Other Game
Topic: venison ham, sausage, jerky, etc
Replies: 31
Views: 19346

Re: Venison prosciutto ham

Any body try to take a deer hindquarter and turn it into a prosciutto style ham. If so, please post the recipe and process. Thanks in advance. Send me an email. I'll reply with recipe and process. Sven Sven, Can't you post it so others can can from the experience as well? Dave The last time I poste...
by OleBull
Sat Dec 03, 2011 03:32
Forum: Smoked pork products
Topic: Tying a ham.......
Replies: 13
Views: 5795

I wonder what he does with all of the short pieces of string. Seara tied his piece with a continuous length of twine His technique is a bit inefficient and wasteful of the twine, but it gets the job done. I tie mine in the style of culatello which I learned in northern Italy. The following video is...
by OleBull
Thu Dec 01, 2011 17:44
Forum: Recipes from around the world
Topic: Pelmeni Mold
Replies: 6
Views: 2872

When I sort for items in North America, I get, "Your search returned 0 items."

http://www.ebay.com/sch/i.html?rt=nc&LH ... 86.c0.m283

Sven
by OleBull
Thu Dec 01, 2011 17:39
Forum: Recipes from around the world
Topic: Pelmeni Mold
Replies: 6
Views: 2872

Re: Pelmeni Mold

ajwillsnet wrote:Anybody know where I can get a Pelmeni mold in North America. These are a Russian type of perogi mold.
Thanks,

Bert,
http://www.russianfoods.com/showroom/pr ... efault.asp

Sven
by OleBull
Thu Dec 01, 2011 17:18
Forum: Venison and Other Game
Topic: venison ham, sausage, jerky, etc
Replies: 31
Views: 19346

Re: Venison prosciutto ham

nuynai wrote:Any body try to take a deer hindquarter and turn it into a prosciutto style ham. If so, please post the recipe and process. Thanks in advance.
Send me an email.
I'll reply with recipe and process.





Sven
by OleBull
Thu Dec 01, 2011 06:48
Forum: Smoked pork products
Topic: Tying a ham.......
Replies: 13
Views: 5795

Matt Wright does a pretty good job of tying up a whole muscle for air drying.....

http://vimeo.com/15553953



Sven
by OleBull
Fri Nov 25, 2011 03:37
Forum: Smoked pork products
Topic: Tying a ham.......
Replies: 13
Views: 5795

Tying a ham.......

Tying a ham...
Wiązanie szynki....

http://youtu.be/3RhEl8H6xpM

Sven
by OleBull
Tue Nov 22, 2011 02:42
Forum: Announcements
Topic: Our 6th National Convention (Aug 2011) - latest photos
Replies: 20
Views: 13648

Sekacz is good.



Sven
by OleBull
Mon Nov 21, 2011 05:50
Forum: Venison and Other Game
Topic: venison ham, sausage, jerky, etc
Replies: 31
Views: 19346

Great for köttbullar (meatballs) and several other good things.




Sven
by OleBull
Mon Nov 21, 2011 04:36
Forum: Announcements
Topic: Our 6th National Convention (Aug 2011) - latest photos
Replies: 20
Views: 13648

Very nice!




Sven
by OleBull
Tue Nov 15, 2011 09:20
Forum: Other products
Topic: The wonderful, versitle pork butt
Replies: 5
Views: 2443

Re: The wonderful, versitle pork butt

The other day I was able to purchase pork butts at 1.29 USD per pound. I sliced a pound off for the loukanika and Nancy wanted a roast, so before I took the roast I sliced the skin side of the butt and removed a slab about an inch and a half thick. Then I cut the roast. The slab I rubbed with salt,...