At least I survived it! Lol
Search found 13 matches
- Fri May 29, 2015 17:39
- Forum: Hyde Park
- Topic: My Chinese Adventure
- Replies: 9
- Views: 10075
- Thu May 21, 2015 19:54
- Forum: Hyde Park
- Topic: My Chinese Adventure
- Replies: 9
- Views: 10075
- Thu May 21, 2015 16:04
- Forum: Hyde Park
- Topic: My Chinese Adventure
- Replies: 9
- Views: 10075
Red, I was there about 9 times in 2013, between Beijing and Schezuan Provinces, and I can say I tried some pretty awful things. I was there so many times, I can say I have a hard time eating Chinese food out now. I will try anything once, BUT there is no way I'm eating any of that hanging meat.....W...
- Tue May 12, 2015 16:13
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon in Brasil
- Replies: 4
- Views: 5565
I don't have any specific information regarding Sao Paulo as I was in Belo Horizonte, but when I was working on a project in Brazil (9 trips in 6 months), I do not recall the bacon being overly salty...... As for recommendations, I would suggest getting to a Fogo de Cao, which is a churrascuria and ...
- Thu Nov 21, 2013 00:56
- Forum: Technology basis
- Topic: Cheddar Brat Question
- Replies: 4
- Views: 9059
Cheddar Brat Question
Alright, don't crucify me, but the grocery store sells Johnsonville or Ekrich Farms Cheddar Brats and I want to make some that are similar........I know, but my wife only likes these kind. I'm trying to determine how I should grind the meat, for example, fine, medium, or course grind? Grind once, or...
- Fri Mar 22, 2013 20:17
- Forum: For beginners
- Topic: Stuffer?
- Replies: 25
- Views: 24272
Ratsma, I opted for the LEM 5 lb. vertical unit. Yes, you can get one a little cheaper, but I bought it for two reasons........one, it has metal gears. Yeah you v Can get by with plastic, but for how long? Number two, the LEM model comes with metal stuffing tubes which in my opinion will cut down on...
Ray, I'm a rookie, and that was my first time using that 5lb. stuffer. I couldn't be more pleased.....it is more than adequate for what I'm doing. I imagine if you are making large batches, it could be somewhat of a pain having to reload, but the actual process of stuffing with the hand crank is sim...
- Mon Feb 11, 2013 05:36
- Forum: Sausages
- Topic: [USA] "Forgot The Garlic" Bratwurst
- Replies: 11
- Views: 7811
Thanks Jan..... I had planned on using the already minced garlic that you can get in a jar at the grocery store. Do you think that you would steep that as well? Been a while since I been to Brisbane. I need to get back there....what a beautiful place! I could sure go for a meat pie about now... :mrg...
- Mon Feb 11, 2013 04:46
- Forum: Sausages
- Topic: [USA] "Forgot The Garlic" Bratwurst
- Replies: 11
- Views: 7811
- Mon Feb 11, 2013 02:19
- Forum: Sausages
- Topic: [USA] "Forgot The Garlic" Bratwurst
- Replies: 11
- Views: 7811
[USA] "Forgot The Garlic" Bratwurst
Hey all, Finally got around to making some sausage for the first time this weekend with my new gear that I got for Christmas. I made up some Bratwurst and I think it was successful. Here we go: Ground up the meat; pork butt, beef chuck, and bacon - http://imageshack.us/a/img708/7803/groundup.jpg The...
- Tue Jan 22, 2013 03:21
- Forum: For beginners
- Topic: Jalapeno Cheddar Summer Sausage
- Replies: 12
- Views: 7157
Thanks guys.........sorry about my ignorance as I'm a rookie in the sausage world... :oops: I followed the link that Ross provided and that is exactly what I am wanting to make. However I did not realize that that type of sausage was fermented. I've seen lots of recipes posted on other forums that n...
- Mon Jan 21, 2013 18:34
- Forum: For beginners
- Topic: Jalapeno Cheddar Summer Sausage
- Replies: 12
- Views: 7157
Thanks guys...... Cranky, I'm referring to like deer sausage, which I believe would be hot smoked (i.e. not fermented). Wouldn't you just use Tenderquick or Prague #1? I'm just worried about putting jalapeno's in it, but all the sausage I have gotten before had what appeared to be fresh jalapeno's i...
- Sat Jan 19, 2013 21:14
- Forum: For beginners
- Topic: Jalapeno Cheddar Summer Sausage
- Replies: 12
- Views: 7157
Jalapeno Cheddar Summer Sausage
Hi there, I'm looking for a little advice on summer sausage. I am new to the world of making sausage and want to make sure that I am doing it safely. There is always talk about botulism when using fresh ingredients in a cured smoked sausage. I am trying to figure out what I can and what I can't do w...