Have you tried it?snakeoil wrote:for mixing sausage in a 5 gallon bucket
Search found 4331 matches
- Sat Nov 15, 2014 15:43
- Forum: Sausages
- Topic: Drywall mixing paddle
- Replies: 2
- Views: 3896
Re: Drywall mixing paddle
- Sat Nov 15, 2014 05:36
- Forum: Smoked pork products
- Topic: which cuts are these?
- Replies: 1
- Views: 5029
- Sat Nov 15, 2014 03:40
- Forum: Offal products
- Topic: Rytek's Liverwurst with Tripe
- Replies: 5
- Views: 10722
- Fri Nov 14, 2014 19:39
- Forum: Hyde Park
- Topic: Food for thought
- Replies: 13
- Views: 10684
- Fri Nov 14, 2014 03:23
- Forum: Hyde Park
- Topic: Food for thought
- Replies: 13
- Views: 10684
When I was a kid on the farm We fenced a quarter acre for 2 or 3 and fed them mash and skim milk in the morning along with hay and apples and whatever they could forage. I don't recall what they got at evening feeding but we never restricted their food supply. My sister is concerned about her pigs g...
- Mon Nov 10, 2014 21:32
- Forum: For beginners
- Topic: Can someone clear this up for me
- Replies: 22
- Views: 17438
- Mon Nov 10, 2014 16:18
- Forum: Suggestions & Feedback
- Topic: I never have understood why this option is used here.
- Replies: 3
- Views: 7678
- Mon Nov 10, 2014 02:04
- Forum: Suggestions & Feedback
- Topic: I never have understood why this option is used here.
- Replies: 3
- Views: 7678
- Sun Nov 09, 2014 18:35
- Forum: For beginners
- Topic: Can someone clear this up for me
- Replies: 22
- Views: 17438
I have always considered bacon as a product and pork belly as a particular cut. So when we get the term FRESH bacon I consider it to be mixed terminology and the writer would probably call for cured and smoked bacon alternatively. For small batches I would use a skin side slab from a butt for a subs...
- Sun Nov 09, 2014 02:23
- Forum: Sausages
- Topic: Corn Syrup Solids?
- Replies: 16
- Views: 20359
- Sun Nov 09, 2014 02:12
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 269253
- Sat Nov 08, 2014 04:27
- Forum: Announcements
- Topic: New addition to Moderator Team
- Replies: 6
- Views: 11445
- Fri Nov 07, 2014 17:31
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 269253
It has been two months since I had anything worth saying.
I have been making baking powder biscuits since I was a kid. Last night I tried a method I have seen others discussing. I used the normal 2 cups of flour, Tablespoon of baking powder, teaspoon of salt. But instead of adding fat I used heavy whippy cream as the source of the fat and the liquid. addin...
- Fri Nov 07, 2014 16:51
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 61399
- Thu Nov 06, 2014 19:39
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12526