Search found 60 matches

by Troski
Wed Jan 19, 2011 19:00
Forum: Sausages
Topic: Sauage fillers?
Replies: 5
Views: 3865

I haven't used any of that. Not that I wouldn't they are all natural products, might try them sometime.
by Troski
Sat Jan 15, 2011 18:30
Forum: Other products
Topic: [USA] Make your own pastrami for great sandwiches
Replies: 54
Views: 29071

Ive got 7 Lbs of brisket curing right now and almost the same recipe except for the coriander seeds. I was gonna leave them as corned beef as I have never had Pastrami and don't know what its supposed to taste like. I have a few days to make up my mind :???:
by Troski
Sat Jan 15, 2011 18:17
Forum: Announcements
Topic: New moderator
Replies: 13
Views: 10308

Three cheers for CW !!!!!!!!!!!!!!!!!

Image
by Troski
Fri Jan 14, 2011 23:21
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 11109

10-4
by Troski
Fri Jan 14, 2011 14:37
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 41422

I typically go with 1 slightly rounded teaspoon per 5# of meat. Buy slightly rounded I meat just humped up a little over the level edge. I then marinade for about 24 hours. Yep that will work but cut your meat into peaces to cure it don't try and cure the whole thing at one time. Its a good idea to...
by Troski
Fri Jan 14, 2011 14:09
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 11109

Siara; OK I just thought there might be some advantage to your way of doing them . I'm with Dave Zac. I fill my casings till I run out. Serelki & parowki look interesting I'll have to find a recipe I'll post the recipe I use for boudin, it's not like the French version "Boudin Blac" But a Louisiana ...
by Troski
Fri Jan 14, 2011 12:44
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 11109

Siara; Is it traditional or is it necessary to make the Kielbasa biala short and fat like the ones in the picture and what are the ones on the right they look interesting.
Trosky
by Troski
Fri Jan 14, 2011 12:19
Forum: Hyde Park
Topic: Hello from Texas
Replies: 10
Views: 4501

Did you ever cut a hole in your wife's closet so you can put in an elevator to bring your grinder up to the kitchen? Your sausages look good enough to eat! I'm working on it :wink: http://i617.photobucket.com/albums/tt257/hemi36/hole.jpg Is this one of those Texas sausage's http://i617.photobucket....
by Troski
Thu Jan 13, 2011 23:41
Forum: Hardware
Topic: Meat grinder
Replies: 9
Views: 4978

Toolman; That's one heck of a grinder. Everything with hoofs within 100 miles of you should beware.
by Troski
Thu Jan 13, 2011 12:23
Forum: Hyde Park
Topic: Hello from Texas
Replies: 10
Views: 4501

Welcome Crankybuzzard; Good looking sausage you have there. Gotta love that Boudin. Pork livers are imposable to find here too. This might sound strange but I use Braunschweiger instead. Cheap and easy to get and the Boudin tastes great. Here's a batch I made last week. http://i617.photobucket.com/a...
by Troski
Wed Jan 12, 2011 12:56
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1302
Views: 343437

:lol: :lol: :lol:Thanks for your concern CW. That's been happening to me allot lately. :oops: http://i617.photobucket.com/albums/tt257/hemi36/flush-cash_k3274995.jpg By the way here's your change. :wink: http://i617.photobucket.com/albums/tt257/hemi36/1888419-white-toilet-and-coins-isolated.jpg http...
by Troski
Mon Jan 10, 2011 12:37
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber ?
Replies: 19
Views: 13159

Great info there CW. How big is that "damppchaser" your using and can the common man get his hands on one. I just gotta know, Can you play the piano as fast as you can type?
Take care Trosky
by Troski
Mon Jan 10, 2011 12:25
Forum: Sausages
Topic: What kind of pork do I use for sausage
Replies: 14
Views: 11109

Blackriver you stick to what CW said and you'll be fine. I just wanted to add that the big box stores the ones that start with "K" and one with "W" are selling butts cheap as low as $.99.@Lb. Look very close at them if they say "extra tender" or "always moist" or if they have a list of ingredients o...
by Troski
Fri Jan 07, 2011 00:31
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Build
Replies: 17
Views: 17349

Kjuncatman; PID stands for P-Proportional I-Integral D-Derivative. "Pid" is a mathematical calculation that the controller solves Then directs the slave ether with can be an "ssr"-solid state relay or a "scr"-silicon controlled rectifier to supply the proper currant. I am not an expert on this but i...
by Troski
Wed Jan 05, 2011 19:48
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Build
Replies: 17
Views: 17349

Kjuncatman: I am using a smoke daddy, How much heat you'll need depends on how big your smoker will be, Mine is a little over 19 cubic feet and is capable of 5000 watts but right now I have it turned down to 900 watts and it runs just fine there. As far as electric or gas of course I'd say electric ...