Search found 189 matches
- Thu Oct 09, 2014 23:16
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208344
CW, El ducko and Sawhorseray AWOL
Hey guys, PLEASE come back and post and share your knowledge !!!!! Dave
- Thu Oct 09, 2014 23:13
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 112353
- Thu Oct 09, 2014 23:03
- Forum: Sausages
- Topic: First time making pepperoni meat sticks
- Replies: 43
- Views: 33021
- Wed Oct 08, 2014 22:34
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy " Hard" Salami
- Replies: 29
- Views: 28334
- Tue Oct 07, 2014 10:36
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 112353
- Mon Oct 06, 2014 23:00
- Forum: Sausages
- Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
- Replies: 17
- Views: 20901
- Fri Sep 26, 2014 10:46
- Forum: Offal products
- Topic: Smoked Beef Tongue
- Replies: 9
- Views: 16063
- Fri Sep 26, 2014 10:44
- Forum: Dry Cured Meats and Sausages
- Topic: have been given a frozen deer leg
- Replies: 1
- Views: 2942
- Thu Sep 25, 2014 10:41
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118386
- Wed Sep 24, 2014 23:33
- Forum: Technology basis
- Topic: Brining table
- Replies: 1
- Views: 8223
- Wed Sep 24, 2014 23:32
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 22121
Cabonaia, I agree the stock is wonderful. I do strain it through cheese cloth. Mainly I do it for the gelatin which forms on the surface after it cools in the fridge over night. Actually I think I end up with way more than I need. I don't know if it freezes well or how well it keeps, but I do hate ...
- Wed Sep 24, 2014 23:31
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118386
- Wed Sep 24, 2014 10:46
- Forum: Recipes from around the world
- Topic: Brunswick Stew
- Replies: 2
- Views: 9919
- Wed Sep 24, 2014 10:44
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 22121
- Sun Sep 21, 2014 22:40
- Forum: For beginners
- Topic: Summer Sausage casings?
- Replies: 5
- Views: 5878