Search found 170 matches
- Tue Oct 25, 2011 05:19
- Forum: Sausages
- Topic: [AUSL] Duck Neck Sausage
- Replies: 26
- Views: 15258
[AUSL] Duck Neck Sausage
If you have access to the skin of a duck, this is a very nice way to use it and at the same time give your family and friends a rare treat. From Europe, where tradition dictates that no part of an animal is wasted, the neck skin is used as the casing for ingredients within. 500g pork mince Thyme 1/2...
- Mon Oct 24, 2011 02:06
- Forum: Smoked pork products
- Topic: Eating with your eyes
- Replies: 8
- Views: 5902
- Fri Oct 21, 2011 03:17
- Forum: Smoked pork products
- Topic: Rubs
- Replies: 4
- Views: 3935
That's a good idea - only question is, when grilling, say a piece of steak, the initial charring at high heat "seals" the outside, trapping the juices inside (something I question, but that's another story). If the result in rubbing is the similar, then rubs should be rubbed, not sprinkled. So, cutt...
- Fri Oct 21, 2011 03:00
- Forum: Smoked pork products
- Topic: Rubs
- Replies: 4
- Views: 3935
Rubs
Seeking the views of the forum members about rubs. There is in some quarters the view that a rub should not be "rubbed" onto the meat, but sprinkled. Reasoning is that rubbing ingredients into the meat, ie massaging by hand fills the pores, and most of it ends up on your hands anyway. I have always ...
- Thu Oct 20, 2011 02:02
- Forum: Sausages
- Topic: Kiełbasa Biała Surowa - Polish White Sausage
- Replies: 6
- Views: 6370
Kiełbasa Biała Surowa - Polish White Sausage
'Twas Kielbasa Biala Surowa that got me interested in sausage making. FWIW....I was born here in Elmira, NY, but grew up about 20 miles south in Tioga County, PA. Tioga County has a somewhat well known coal mining town called Blossburg (hometown of the first secretary of labor, William B. Wilson.) ...
- Thu Oct 13, 2011 05:31
- Forum: Smoked pork products
- Topic: Smoked Ham - Kassler
- Replies: 25
- Views: 33833
I am about to do Kassler, was this one better ? I what way ? What you call Instacure is Prague No 1 , is it ? Hi Gus, Prague # 1 is what I call Instacure # 1 yes. I liked the Kassler flavor and texture, and if you have another recipe I'd like to have a look at that as well. Around here I cannot fin...
- Wed Oct 12, 2011 06:07
- Forum: Smoked pork products
- Topic: Smoked Ham - Kassler
- Replies: 25
- Views: 33833
- Wed Oct 12, 2011 00:09
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
Thanks, I was thinking about setting up a draining system using bagged ice over the diffuser but I like the containment of the bottles. I'm working with my Uncle on a smoker built out of an old shipping crate, see the link for a couple pictures: More Info Here Jerbear, I see that, it is a large smo...
- Tue Oct 11, 2011 23:12
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
That one bottle in the photo drops the temp by 15 degrees C, and until it melts its pretty stable at that. As I'm in the process of building my smoker and live in a warmer part of the U.S. I've been giving cooling options some thought and I like your idea of the frozen water bottles. How long do th...
- Tue Oct 11, 2011 23:03
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
- Tue Oct 11, 2011 08:50
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
That setup is just plain gorgeous! Wow Snag, I'm jealous. I had to insulate my outfit for operation below zero (F) for a few months of the year. You really did a first class job on the plywood smoker. Best Wishes, Chuckwagon Ahhhhh ! Chuckwagon, Thank you for the comments ! The trials and tribulati...
- Tue Oct 11, 2011 06:45
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
Nice smokers! Neat copy of the A-Maze-N pellet smoke generator....I've been working on something similar that's infinitely expandable. ~Martin :mrgreen: Martin, interesting.......... expandable ? Do you mean a larger container for longer burns ? The unit you see burns for 8 hours half filled. My on...
- Tue Oct 11, 2011 06:34
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
Snagman, I observed your good looking smoker with interest, also the reverse engineered pellet burning smoker. Also love the idea with the iced water bottle, any info from past useage on how much it helps to keep temperature down? I guess if one wanted to add more ice bottles to reduce temerature m...
- Mon Oct 10, 2011 05:44
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My Smokers
- Replies: 22
- Views: 18402
My Smokers
My simple smokers - The small one is a Cookshack electric which is used for hot smoking butts,chicken etc. Next to it is a home made plywood smoker, mostly used for cold smoking. Smoke is produced by a pirated copy of a pellet burning Amazen smoker. (with apologies to the producer) Inside now is a n...
- Wed Oct 05, 2011 04:55
- Forum: Sausages
- Topic: Hungarian Csabaii
- Replies: 43
- Views: 38056
By the way gents, there is a weight converter here: www.weightlossresources.co.uk Takes the guesswork out of it .... Incidentally, icing sugar has about 3% cornstarch, thus adding the benefit of a binder to sausages. Many cuisines as a matter of course add sugar (not necessarily icing) to almost any...