Search found 135 matches

by unclebuck
Wed Mar 02, 2011 00:28
Forum: Venison and Other Game
Topic: Smoked Venison roast
Replies: 2
Views: 5129

Fine looking feed trough!!!! Only problem - Busch Light, or is that for your wife? Venison & "Bush Whiskey" not to be surpassed.
by unclebuck
Mon Feb 28, 2011 22:00
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552356

The frustration with using an "armstrong" stuffer got the best of me several years ago. I am the proud owner of a water powered stuffer, made by a Hutterite colony in Saskatchewan, that holds 15 lbs of meat, to be stuffed into whatever size casing that I require. Not being particularly computer lite...
by unclebuck
Sun Feb 27, 2011 15:04
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 100355

I am rather on the stout side from being well fed and watered. This, and my protective nature for my family, apparently gave me a marked resemblence to the late John Candy in the movie Uncle Buck, so some of the kids that hung out at our place with my kids gave me the name, and it stuck to this day,...
by unclebuck
Mon Feb 21, 2011 05:12
Forum: Hyde Park
Topic: Immigrant Sausage Makers
Replies: 8
Views: 7040

Immigrant Sausage Makers

I have the privilege of living in Alberta, a province that was settled largely by Ukranians, Germans, & Poles. With their immigration here, came a vast knowledge of meat preparation. I stopped in a small "one horse" German community on my way to Edmonton to find that a journeyman German sausagemaker...
by unclebuck
Thu Feb 17, 2011 23:23
Forum: Canned meat products
Topic: Canned Meats - Basic Methods
Replies: 14
Views: 26775

Funny your mentioning canned venison. My mother(bless her memory)did all sorts of red meat & fowl, including chicken, geese, ducks, and believe it or not squab in glass jars in the old pressure cooker(which had more than a single purpose on the farm in Sask.) Anything & everything that came out of t...
by unclebuck
Thu Feb 17, 2011 16:27
Forum: Fishes
Topic: Smoked Whitefish
Replies: 3
Views: 11089

If you are doing walleye and/or "snot rockets", they are not as fatty as whites, so brush them with canola oil on the flesh side just prior to putting into the smoker so that they do not dry out, unless you like fish jerky. Alternatively, you may only want to leave them in the brine for 8 hrs. I smo...
by unclebuck
Sun Feb 06, 2011 13:22
Forum: Other products
Topic: smoked turkey legs and ham hocks
Replies: 5
Views: 7849

I have found that adding 1 tbsp of baking soda to my beans when I soak them eliminates the after effects!!! :wink: The soda neutralizes the acids in the beans that cause "blanket inflation". My wife has found life much more bearable since I started using the soda.
by unclebuck
Fri Feb 04, 2011 16:18
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 58610

I won't venture out on the ice with my pickup unless I have at least 8" of ice!!! I have had too many friends drop their vehicles through thinner ice, rushing the mode of transport and having them "written off" by insurance
by unclebuck
Thu Feb 03, 2011 15:51
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 58610

I forgot to include 1 tsp prague #1 for each 5 lbs meat.
by unclebuck
Thu Feb 03, 2011 15:30
Forum: Fishes
Topic: Smoked Whitefish
Replies: 3
Views: 11089

Smoked Whitefish

This is the recipe that I use for Lake Whitefish that I get from commercial fishermen.(I go out on the lake in winter with my pickup truck to get them right from the net or wait on shore in summer for him to dock.) They do not get any fresher. 6 large or 8 medium whitefish, dressed, scaled & split. ...
by unclebuck
Thu Feb 03, 2011 14:46
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 58610

Moose or Elk Jerky

Brine the I have used for my moose & elk jerky for many years based on 5lb of meat-works equally well with beef. 1 tsp prague cure #1 for each 5 lbs meat. (added by moderator by request) 8 cups filtered water 2 T uniodized salt 4 T Mrs. Dash original seasoning 1/2 cup demarara sugar 1/2 cup fancy mo...
by unclebuck
Thu Feb 03, 2011 14:33
Forum: Smoked pork products
Topic: Smoked Pork Chops
Replies: 8
Views: 10039

Smoked Pork Chops

This is a recipe that I use for my smoked chops: 5 lbs. thick cut pork chops. 2 quart filtered icewater. 5 tbs. uniodized salt. 3 tbs. demerara or dark cane sugar. 1 tsp. prague powder #1. Dissolve all ingredients in the icewater in stone crock or stainless steel container. Put pork chops in brine, ...
by unclebuck
Mon Jan 31, 2011 00:35
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 39077

This is very similar to the "Canadian Bacon" that I make. I often add 1 cup of maple syrup to the brine. The maple syrup provides a pleasant buffer to the salt, while adding a "Canadian" twist to the final product. I sometimes roll the loin in corn meal prior to smoking.
by unclebuck
Wed Jan 19, 2011 23:20
Forum: Sausages
Topic: Sauage fillers?
Replies: 5
Views: 5851

I have never used a filler in any sausage. A lot of recipes call for either soy protein or dry milk, however personally, I find that the meat, along with the required spices provide enough binder to any sausage that I may want to make. I have found that the end result is superior. Just a personal op...
by unclebuck
Mon Jan 17, 2011 23:12
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552356

I am from an old German family who settled on a farm in Sask. My grandfather and father brought many recipes from the old country(Oldenburg) that I use on a regular basis, and would be most likely to share with the board. I appreciate your welcome!!!