Search found 20 matches

by Dutch
Tue May 08, 2012 21:23
Forum: Sausages
Topic: [USA] Habanero And Asiago Summer Sausage
Replies: 6
Views: 4015

Sweeet! Thanks for sharing TSMODIE~ This is going on the top of my to-do list.
by Dutch
Tue May 08, 2012 16:21
Forum: Sausages
Topic: [USA] Habanero And Asiago Summer Sausage
Replies: 6
Views: 4015

Ok, now that is just not fair!!! You show us your great looking habenero/asiago summer sausage and not the recipe? That's it-I'm giong back to bed! No really, TSMODIE-that is some really great looking sausage and it's got three of my favorite ingredients meat, habenero's and asiago cheese. If you ca...
by Dutch
Mon Apr 09, 2012 17:56
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 67174

Re: And now its started....

There was a big sale on cabbage today at the local grocer (post St patty's day blow out) and they were clearing 'em out, so I brought home about six rather puny heads. Sliced 'em up, added the recommended amount of salt (25g salt per kilogram of cabbage) and packed up two clear glass gallon jars. I...
by Dutch
Thu Feb 23, 2012 23:22
Forum: For beginners
Topic: Can't Locate Mapeline
Replies: 16
Views: 6506

All the imitation maple flavoring I have come accross has been in liquid form. I remember my dad using this stuff to make "Maple" syrup when I was tad high to a kneepole. . .er, um I mean knee high to a tadpole. . .! Anyhoo, that was a loooong time ago.
by Dutch
Thu Feb 23, 2012 23:08
Forum: Sausages
Topic: Best pork trim for brats
Replies: 4
Views: 2503

If that was the two choices that I had, I'd go with the 70/30 although I prefer to use 80/20 for my Brats.
by Dutch
Thu Feb 16, 2012 19:00
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111853

Wow-thems a lotta casings Rick. Where did you order from and do they sell in lots smaller than case size?
by Dutch
Tue Feb 14, 2012 17:54
Forum: Sausages
Topic: [USA] Dick's Knockwurst
Replies: 10
Views: 9141

Dick, That is a nice string of knockwurst. I noticed in you ingredients that there is a number missing from the pork. Is that 1 1/4 or 1 1/2 pounds of pork shoulder?
1 1/ lbs 70-75% lean pork shoulder or pork trimmings
Thanks for sharing-
by Dutch
Tue Feb 14, 2012 17:05
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 12
Views: 8263

Hey Chuckster-that 7 tablespoons of corn syrup you refer to- is that corn syrup solids or are you talking about something like Karo corn syrup found on the grocery store shelves?

Thanks-
by Dutch
Wed Jan 25, 2012 16:51
Forum: Curing chambers and Related Equipment
Topic: Cure cabinet advice
Replies: 15
Views: 7523

Are you building a dry cure cabinet? Thanks for the nice compliments!!! Aaron Thanks for the pics Aaron- I have a cousin that is a refrigeration specialist and he has a line on a couple of these drink cabinets that he's trying to score~ one for him and the other for me. I'm trying to get the parts ...
by Dutch
Tue Jan 24, 2012 19:49
Forum: Curing chambers and Related Equipment
Topic: Cure cabinet advice
Replies: 15
Views: 7523

Keymaster-that is a sweet setup. I like how clean all the electrical components look. My question for you is- where did you find the electical cover that has the opening that an extention cord plugs into? The folks a Lowes and Homer's Depot look at me like I'm from a different planet when I describe...
by Dutch
Mon Jan 09, 2012 20:42
Forum: For beginners
Topic: grinder plates
Replies: 11
Views: 6447

John, from looking at the pictures that you posted, it looks to me that you have the Harbor Freight Electric Meat grinder. The picture of the plate that you posted is their "Coarse" plate. The second picture is of the Kubbe former. Kebbe (Kibbeh) is a pocket of ground meat and grain (bulger wheat or...
by Dutch
Thu Jan 05, 2012 22:24
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298801

Nice pics! Hot dogs are on my "To Do" list. What was your meat to fat ratio? I've found that not enough fat can leave the meat with a grainy or crumbly texture.
by Dutch
Wed Jan 04, 2012 05:35
Forum: Technology basis
Topic: Using a water bath for cooking
Replies: 30
Views: 19202

Now I know why I need a roaster-for poaching. Thanks for sharing Kevin; now I gotta call my mother-in-law and see if she still has hers. She tried giving it to me a year ago~now I'm wishing that I took it!
by Dutch
Wed Jan 04, 2012 05:19
Forum: Hyde Park
Topic: attribution
Replies: 2
Views: 1436

Thanks Ross- I have posted up a couple of different recipes on one forum only to have them show up on other forums long before I join that particular forum. Some have credited the original back to me and/or the original source forum. One hombre went so far as to trying to pass it off as his own orig...
by Dutch
Wed Jan 04, 2012 04:55
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298801

Thanks Chuckwagon- he's my youngest at 19. Whenever I do something food-wise whether it's getting stuff ready for the smoker(s), grill or now making sausages, he wants to have a hand at what's going on.

He's wanting to learn so I'm willing to teach! :mrgreen: