Search found 3840 matches
- Wed May 08, 2013 06:53
- Forum: Hyde Park
- Topic: sausage with ground canine !!
- Replies: 12
- Views: 7775
I have eaten all kinds of things in my time that others would not, such as reptiles and insects, but have no desire or interest in sampling a canine. :lol: But then, maybe a nice leg of coyote after a week in an equilibrium brine , seasoned with garlic, rosemary and tellicherry pepper, then roasted...
- Wed May 08, 2013 06:46
- Forum: Curing chambers and Related Equipment
- Topic: Wine fridge for a curing chamber
- Replies: 3
- Views: 11954
Mark, both options don't appeal to me. The only way I would go for the wine fridge is if someone gave me one for nothing and the other option is way too expensive. Read the posts on this site by guys who converted second hand fridges or freezers into curing chambers. You should be able to source the...
- Tue May 07, 2013 22:01
- Forum: Hyde Park
- Topic: sausage with ground canine !!
- Replies: 12
- Views: 7775
I have eaten all kinds of things in my time that others would not, such as reptiles and insects, but have no desire or interest in sampling a canine. :lol: But then, maybe a nice leg of coyote after a week in an equilibrium brine , seasoned with garlic, rosemary and tellicherry pepper, then roasted ...
- Tue May 07, 2013 02:34
- Forum: Microbiology of meat and products
- Topic: when to add meat cultures
- Replies: 27
- Views: 33778
Because the starter culture is always dissolved in a bit of distilled water (I usually also add a pinch of dextrose to it, an let it stand for a couple a of hours), I add it during the final mix, often with other liquid. So if you are adding the spices after the last grind and then stuffing and imme...
- Mon May 06, 2013 17:10
- Forum: Sausages
- Topic: Canada Goose Salamini Cacciatore
- Replies: 5
- Views: 6398
Very nice Chris! It looks amazing. Just curious why you didn't use a bio culture for acidic development. Could you describe the flavor of your product. CW, I used Mondostart 2M culture, a Canadian product, medium acting. I should have mentioned in my recipe that I dissolved it in distilled water wi...
- Mon May 06, 2013 05:57
- Forum: Hyde Park
- Topic: sausage with ground canine !!
- Replies: 12
- Views: 7775
When touring Vietnam five years ago I came across a number of restaurants that specialized in dishes prepared from dog meat. In one restaurant there were dressed fido carcasses hanging in the window. In the countryside I also observed dogs in pens, raised for the table. So those of you who need trai...
- Mon May 06, 2013 05:28
- Forum: Sausages
- Topic: Canada Goose Salamini Cacciatore
- Replies: 5
- Views: 6398
Canada Goose Salamini Cacciatore
I started this batch of Salamini Cacciatore made from Canada Goose breasts and pork in late February, more than two months ago. As far as the spices, I looked at Hank Shaw's recipe for wild boar cacciatore and Marianski's pork and beef version, and modified it for my own honker creation. Salami cacc...
- Mon May 06, 2013 02:08
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37783
- Thu Apr 18, 2013 15:56
- Forum: For beginners
- Topic: General Question On Recpie Books
- Replies: 6
- Views: 4778
- Sun Apr 14, 2013 07:18
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463731
Salsiccia di tacchino
Salsiccia di tacchino! To express myself in current colloquialism, I have been "crazy busy" in the last few weeks and have another couple of weeks of work left. Last night, however, I took some time off to relax and boned out a 7kg turkey and made some fresh mild hot Italian sausage. I ended up wit...
- Sun Apr 14, 2013 03:50
- Forum: Smokehouses. Construction and Maintenance.
- Topic: DIY cold smoke generator.
- Replies: 32
- Views: 32438
- Sat Apr 13, 2013 07:45
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37783
My chamber is quite full at the moment. A bunch of muscle meats and salami. About three weeks ago I also had the ammonia smell but now it's gone. Just smells like my grandfather"s socks! (He only changed them when he took the Saturday night bath). :grin: My advice is to exchange the air more often. ...
- Wed Apr 03, 2013 02:44
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13443
- Tue Apr 02, 2013 15:39
- Forum: BBQ
- Topic: BBQ'd Meat Loaf
- Replies: 5
- Views: 8463