Search found 4458 matches

by Chuckwagon
Fri Sep 12, 2014 06:20
Forum: Dry Cured Meats and Sausages
Topic: Venison Landjaeger Recipe Wanted.
Replies: 23
Views: 29973

Divey, Here are the stats for Chr. Hansen Bactoferm™ T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the pr...
by Chuckwagon
Thu Sep 11, 2014 10:49
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552366

Hey pards, Isn`t it just about time for some ... "Saddlebum`s Sagebrush Sagacity & Wild West Wisdom"? Yup, I reckon so! Did you happen to know that if a statue in your favorite park, has a person on a horse having both front legs in the air, that person died in battle? If the horse has one front leg...
by Chuckwagon
Thu Sep 11, 2014 04:07
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148123

dabrjn wrote: CW, On the making your own sausage recipe you call for 800 g meat and 200 g backfat. If I am using pork butt, do I still add 200 g backfat? i.e., if the pork butt is already 25-30% fat, do you want more added? The addition of 200 grams of backfat is to make up for missing fat in game m...
by Chuckwagon
Wed Sep 10, 2014 20:29
Forum: Dry Cured Meats and Sausages
Topic: Venison Landjaeger Recipe Wanted.
Replies: 23
Views: 29973

There are actually three important parasites found in pigs which pose a risk to humans who ingest raw or undercooked pork products, although most people only remember or consider trichinella spiralis . These parasites are Trichinella spiralis, a nematode or roundworm, Taenia solium , a tapeworm , an...
by Chuckwagon
Wed Sep 10, 2014 15:41
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148123

Shuswap wrote:
Duk - great looking CB :!: I'm still not satisfied with my pepper coating - please share how you got so much to stay on the CB - I'm envious :shock: Phil
That crazy redneck Duk uses Elmer's Carpenter Glue and a mallet! Don't be envious... be nervous - very, very, nervous! :shock:
by Chuckwagon
Wed Sep 10, 2014 15:26
Forum: Dry Cured Meats and Sausages
Topic: Venison Landjaeger Recipe Wanted.
Replies: 23
Views: 29973

Divey, You wrote: Thanks again Chuckwagon. I assume that you think it's okay to go with the 70% 30% mixture for what I want to do. I would also like to clear another matter up. I did not freeze the meat in the hope of killing any nasties. You are mighty welcome Divey. I sure would like to see you po...
by Chuckwagon
Wed Sep 10, 2014 07:17
Forum: Dry Cured Meats and Sausages
Topic: Venison Landjaeger Recipe Wanted.
Replies: 23
Views: 29973

Hi Divey, Yup, pork "butt" is shoulder. It got its name "butt" in Colonial Boston where butchers packed pork shoulder into casks called "butts". In any semi-dried or dry cured sausage, there is always a risk of fat going sour because it cannot be "cured" by sodium nitrite. This is the reason jerky d...
by Chuckwagon
Tue Sep 09, 2014 22:45
Forum: Technology basis
Topic: On Getting It Right
Replies: 3
Views: 6299

Shuswap, when our fellow members Jason Story and gorgeous wife Carolina opened their charcuterie store called "Three Little Pigs" in Washing D.C., the HACCP was a constant consideration. Jason worked hard to meet all the requirements of opening a great place for the public to find all sorts of exqui...
by Chuckwagon
Tue Sep 09, 2014 22:21
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552366

Hmmmmm.... what?.... where? .... Goodness, what was that noise? Sounded like gas escaping! Did someone step on a duck? :shock:
by Chuckwagon
Tue Sep 09, 2014 22:10
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148123

Yikes! Both those projects look marvelous! Good going guys. Graybeard , I can hardly wait to try Brooklyn's Jamaican Breakfast Sausage. It looks terrific and your links look very nice. Thanks for sharing the recipe. Say, did I ever tell you about the time that Whiplash McGillicuddy and I drove 50 of...
by Chuckwagon
Tue Sep 09, 2014 11:26
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148123

Graybeard wrote: Nice looking CB dabrjn. Just got back from Florida so I am a little behind, I have the CB brining right now and getting ready to make my own sausage today or tomorrow. Looking forward to see how that turns out. Go Greaybeard! Nice to hear from you. We're looking forward to seeing yo...
by Chuckwagon
Tue Sep 09, 2014 08:46
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552366

Hi smoke wranglers! Here is the latest from, "Enquiring Minds Really, Really, Really, Want To Know" ! See if you can answer all of these hot questions. These are answers we just can`t live without! If you get all 5, you can ride my pony anytime and we`ll give you a title of trivia genius! We`ll even...
by Chuckwagon
Mon Sep 08, 2014 12:11
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 21459

Topic Split 9/8/14 @5:05byCW See: "Disclaimer Container - Where Did My Post Go?" in the Hyde Park Forum at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5839
by Chuckwagon
Sun Sep 07, 2014 23:38
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 94552

Cogboy, it looks delicious! Good goin' pal. It just HAS to have a nice flavor. Nice lookin' texuture too.
Tell me, please if you will, what did you learn from making this? Anything to share with the group? Thanks pal.

Best Wishes,
Chuckwagon
by Chuckwagon
Sun Sep 07, 2014 23:26
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148123

dabrjn,
Your CB looks marvelous. Great job! I just pulled a couple out of my smoker and they don't look half a good as yours. Wanna trade? :lol: Nice goin' pal.

Best Wishes,
Chuckwagon