Search found 31 matches

by pignout
Tue Aug 18, 2015 23:39
Forum: Hyde Park
Topic: Tomatoes tomatoes tomatoes!!!
Replies: 15
Views: 10504

Hey Red luv to try your recipe!! If I wasn't so computer challenged id send you some pic's too. picked two flats tomatoes today along with 40 lbs green beans, sweet and hot peppers, softball sized walla wallas along with other things. Best garden in last 30years. Chicken Sh*@t and sun a mighty power...
by pignout
Mon Aug 17, 2015 21:53
Forum: Hyde Park
Topic: Tomatoes tomatoes tomatoes!!!
Replies: 15
Views: 10504

Tomatoes tomatoes tomatoes!!!

the first time in my gardening life, Western Washingtons weather has blessed me with a huge crop of tomatoes . It is because of this that i am asking my fellow sausage makers (and great cooks) for your fav salsa recipes. Both SW style(blk beans and corn) and just regular style. nearly every recipe i...
by pignout
Thu Dec 19, 2013 01:03
Forum: Smoked pork products
Topic: another 1st ham guy
Replies: 19
Views: 16334

1st ham guy

PS Ray, With all I've learned the past three months on here could you please start taking donations on my behalf. Not sure if it will be used for cardiac Dr or gym membership. LMAO, Thanz
by pignout
Thu Dec 19, 2013 00:58
Forum: Smoked pork products
Topic: another 1st ham guy
Replies: 19
Views: 16334

1st timer

Thanks for all the advise Ray. I have a fare amount of BBQ time and very well aquanted with meat and plateau's. Once again, thankz 4 all, Kevin
by pignout
Thu Dec 19, 2013 00:32
Forum: Smoked pork products
Topic: another 1st ham guy
Replies: 19
Views: 16334

1st time ham guy

Thanks Ray. Ant thoughts on smoking,cooking times and temps. Thanks, Kevin
by pignout
Wed Dec 18, 2013 22:46
Forum: Smoked pork products
Topic: another 1st ham guy
Replies: 19
Views: 16334

another 1st ham guy

I was to get a fresh ham last week but never arrived. Opted for a bone leg. Brinnig in a 40 degree brine, 10% pump. Being that it is boned can someone help with or tell me whats the best way to figure pickle time. The muscles are approx. 4" thick and total weight is 16.3 lbs. Thanks,Kevin
by pignout
Wed Dec 18, 2013 03:16
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

b2

Looking forward to it CW. Will be caught with everything by christmas. Thanks for everything. Kevin
by pignout
Thu Dec 12, 2013 22:14
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

b2

My bad! Should have said so. I don't bath sausage stuffed in collagen casings I should have mentioned that but I appreciate the shout. I certainly could have lol. thanks,kevin
by pignout
Thu Dec 12, 2013 20:43
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

b2

Thanks Ray, So would that be the problem with the separation? I finish most of my sausage in a water bath depending on casing
by pignout
Thu Dec 12, 2013 00:56
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

Shuswap, Thanks for the heads up
by pignout
Thu Dec 12, 2013 00:23
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

b2

sorry all 4 being an absent participant. My computer and internet antenna got fried by lightning and am just now getting everything back up to speed. Since then I have been making sausage but just now making up the project recipes. Since I have been doing other recipes I will try to only ask questio...
by pignout
Tue Oct 15, 2013 18:41
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

When grinding your own pepper (ive been using a coffee grinder for most of my spices) how do you know when enough is enough?
by pignout
Mon Oct 14, 2013 20:55
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 218673

Keep ur eyes open on craigs list as well. I Picked up a dandy Butcherboy with a converter and 4 sets of blades for 500.00. It was used to grinde organ meat for pet food. I have seen Lem's and other there too at huge discount.
by pignout
Fri Oct 04, 2013 22:28
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 65691

love to join you for b2
by pignout
Thu Sep 26, 2013 00:05
Forum: For beginners
Topic: Summer sausage/perreroni Recipies
Replies: 2
Views: 5969

Summer sausage/perreroni Recipies

Hey All, I am currently trying to find some good recipes for some summer sausage as well as some pepperoni (both cooked not fermented). I`m trying to find a good recipe that isn`t sold in a kit, so I can get the ingredients and tinker if I please. I`ve been looking on here but the MASS amounts of in...