Search found 597 matches

by Cabonaia
Tue Jul 03, 2012 05:48
Forum: Other products
Topic: Drying Pancetta
Replies: 15
Views: 13454

Hey that's nice looking!
by Cabonaia
Wed Jun 27, 2012 06:02
Forum: Venison and Other Game
Topic: A bit of venison sausage
Replies: 4
Views: 5271

They look great! Nice shiney (new?) grinder as well. :cool:
by Cabonaia
Fri Jun 22, 2012 22:23
Forum: Hyde Park
Topic: Life Stinks
Replies: 16
Views: 6675

Your smokehouse sounds well worth saving. Care to show a picture of it?
by Cabonaia
Fri Jun 22, 2012 14:47
Forum: Hyde Park
Topic: Life Stinks
Replies: 16
Views: 6675

That is TRAGIC! I agree with the fire remedy, if you can get that close to it...got a flame thrower?? Been smelling skunk around here a lot lately, and worried they are going under the house. A couple years ago I woke up to a lot of noise, stepped out of the bedroom to find a skunk chasing a racoon ...
by Cabonaia
Wed Jun 20, 2012 18:50
Forum: Hardware
Topic: Charcuterie Fridge
Replies: 10
Views: 8245

Hi Nuynai - good posts from CW. I can't find a good picture of my particular fan setup. But the details of the charcuterie fridge are really well laid out in the post CW referenced. The fan detail I was talking about has to do with supplying power to a cheapo ($5) computer fan, which you can't just ...
by Cabonaia
Tue Jun 19, 2012 15:27
Forum: Hardware
Topic: Charcuterie Fridge
Replies: 10
Views: 8245

Get a cheapcomputer fan - I got one for $5 at Frys. Then I wired it to an old cell phone charger. Plug it in and you're done. For ventilation, you can just drill some large holes in the side of the fridge. I actually didn't put a fan or holes in my fridge because I open it all the time, but I live i...
by Cabonaia
Fri Jun 15, 2012 01:50
Forum: Smoked pork products
Topic: Country Ham
Replies: 22
Views: 25591

I got the urge today and decided that we are going to transform our 8x8 shed into a country ham hut. I will be sure to share my experiences with everyone. I think we are going to start out with about 40-50 hams and let those go until early Spring next year and stock back up. Oh my! Keep the varmint...
by Cabonaia
Thu Jun 14, 2012 16:39
Forum: Hyde Park
Topic: How do you protect your reputation?
Replies: 13
Views: 6301

Here is what I wrote. I am sure someone gave better instructions than this, which I would love to see. The reference to rendering out some of the fat is there because the first grind had more fat in it than I intended. That said, they tasted great. :mrgreen: These were stuffed into 42mm hog casings,...
by Cabonaia
Thu Jun 14, 2012 15:10
Forum: Hyde Park
Topic: How do you protect your reputation?
Replies: 13
Views: 6301

A few months ago I was at a picnic and a couple friends asked me for sausage making lessons. I am hardly qualified, but took them up on it. Finally got around to it recently, and had them all over while the wife was away. Well, we had fun but they didn't realize how much work it is and how long it t...
by Cabonaia
Thu Jun 14, 2012 14:58
Forum: Hardware
Topic: grinders
Replies: 9
Views: 10165

I've got a #12 Cabela's, the 3/4 horsepower model. It was pricey for me, but it chews up meat as fast as I can drop it in and I'm extremely happy with it. I've never seen the one on Amazon that you're looking at, but I am not well traveled in the grinder world. (I did notice that someone is selling ...
by Cabonaia
Tue Jun 12, 2012 04:10
Forum: Hardware
Topic: Charcuterie Fridge
Replies: 10
Views: 8245

Hey me too! Heard wind of a friend remodeling her kitchen and made inquiry...scored a very decent fridge for free! Turning it into a incubation/drying chamber was just too easy. I'll post pics.
by Cabonaia
Fri May 18, 2012 05:03
Forum: Hyde Park
Topic: Question about Coppa
Replies: 20
Views: 8450

Hey, I'm a beginner too. Don't ask me about that mushy soprasatta.... :mrgreen: Am also reading my brains out and bookmarking away. Getting a free fridge this weekend and have got the remaining parts on order for turning it into a curing chamber. Not to mention building a pig pen. This sausage makin...
by Cabonaia
Fri May 18, 2012 04:00
Forum: Hyde Park
Topic: Question about Coppa
Replies: 20
Views: 8450

Coppa Cabeza! Good luck with it! Maybe I just made mine wrong....

So now that I've criticized the coppa recipe, I should mention that the Tuscan salami recipe from the same book turned out great.
by Cabonaia
Fri May 18, 2012 01:59
Forum: Hyde Park
Topic: Question about Coppa
Replies: 20
Views: 8450

I made that recipe and was not impressed - would not make it again.
by Cabonaia
Fri May 18, 2012 01:29
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 25527

Małgoś - that recipe sounds great! Do you use allspice powder or berries?

We've got a lot of extra eggs lately and your recipe has inspired me to pickle a batch.

Jeff