Search found 162 matches
- Mon Feb 18, 2013 05:35
- Forum: Sausages
- Topic: [AUSL] Paprika and Garlic Smoked Sausage
- Replies: 18
- Views: 15479
[AUSL] Paprika and Garlic Smoked Sausage
This recipe is the result of my personality disorder, the one which compels constant improvement, maybe one shared by some on this forum ! :shock: The full flavour of Hungarian paprika is released by heating it in fat, not oil, not water. So first render some fat from your back fat, or use commercia...
- Sun Feb 10, 2013 01:36
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 9335
I do the cube/three day rest in the fridge because grinding chunks of meat which has been in contact with the flavourings distributes the flavours better and quicker ( less time out of fridge ) than mixing flavours into ground meats. The cure is not something I am concerned about in this method, it ...
- Sun Jan 13, 2013 07:46
- Forum: Hyde Park
- Topic: Useless information
- Replies: 7
- Views: 5449
- Sat Dec 15, 2012 05:26
- Forum: Other products
- Topic: Lack of color on smoked chicken / cold smoking
- Replies: 11
- Views: 7696
Ross, What you want is a sticky surface, called a pellicle, which develops on the surface during a drying phase in the refrigerator after brining. The smoke sticks to this. This state is between wet and dry. You might have a better product using chicken if the skin is taken off before brining, since...
- Wed Dec 12, 2012 01:55
- Forum: Hyde Park
- Topic: The high cost of sundries
- Replies: 15
- Views: 5570
- Mon Dec 10, 2012 04:36
- Forum: Sausages
- Topic: [AUSTL) Nuremberg Bratwurst
- Replies: 5
- Views: 10160
- Mon Dec 10, 2012 01:26
- Forum: Sausages
- Topic: [AUSTL) Nuremberg Bratwurst
- Replies: 5
- Views: 10160
[AUSTL) Nuremberg Bratwurst
After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, t...
- Fri Dec 07, 2012 08:21
- Forum: Announcements
- Topic: New Website! "All About Spirits" by Stan & Ada
- Replies: 10
- Views: 9524
- Fri Dec 07, 2012 08:13
- Forum: For beginners
- Topic: Fibrous Casing Questions
- Replies: 3
- Views: 2721
- Fri Nov 16, 2012 07:04
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262432
- Thu Nov 15, 2012 09:25
- Forum: Sausages
- Topic: [USA] NorCal's Spicy Hot Links
- Replies: 16
- Views: 15715
Picked up a 18qt turkey roaster today off of Craigslist, used once, $20. Already thinking of ways to incorporate this into pineapple sausage, my mind is swimming with ideas. Thawing a big wild hog ham for dinner and then split-pea soup, then some rump -roast for beef borgounioun in the crock pot. S...
- Wed Nov 14, 2012 05:57
- Forum: Smoked pork products
- Topic: The object of my affection.
- Replies: 14
- Views: 10844
- Wed Nov 14, 2012 01:09
- Forum: Hyde Park
- Topic: Post Your Photo Here-Let's Become Acquainted
- Replies: 214
- Views: 131499
- Wed Nov 14, 2012 00:46
- Forum: Sausages
- Topic: [USA] NorCal's Spicy Hot Links
- Replies: 16
- Views: 15715
- Mon Oct 29, 2012 21:51
- Forum: Hyde Park
- Topic: Hurricane Sandy
- Replies: 0
- Views: 2103
Hurricane Sandy
To those members in the affected areas, we wish you all the best, hope you get through it safely !!!