Search found 135 matches
- Wed Mar 02, 2011 00:28
- Forum: Venison and Other Game
- Topic: Smoked Venison roast
- Replies: 2
- Views: 5160
- Mon Feb 28, 2011 22:00
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 573664
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...
- Sun Feb 27, 2011 15:04
- Forum: Hyde Park
- Topic: Care To Share How You Got Your Handle?
- Replies: 114
- Views: 101831
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,...
- Mon Feb 21, 2011 05:12
- Forum: Hyde Park
- Topic: Immigrant Sausage Makers
- Replies: 8
- Views: 7169
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...
- Thu Feb 17, 2011 23:23
- Forum: Canned meat products
- Topic: Canned Meats - Basic Methods
- Replies: 14
- Views: 30621
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...
- Thu Feb 17, 2011 16:27
- Forum: Fishes
- Topic: Smoked Whitefish
- Replies: 3
- Views: 12403
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...
- Sun Feb 06, 2011 13:22
- Forum: Other products
- Topic: smoked turkey legs and ham hocks
- Replies: 5
- Views: 7927
- Fri Feb 04, 2011 16:18
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 63907
- Thu Feb 03, 2011 15:51
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 63907
- Thu Feb 03, 2011 15:30
- Forum: Fishes
- Topic: Smoked Whitefish
- Replies: 3
- Views: 12403
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. ...
- Thu Feb 03, 2011 14:46
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 63907
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...
- Thu Feb 03, 2011 14:33
- Forum: Smoked pork products
- Topic: Smoked Pork Chops
- Replies: 8
- Views: 10128
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, ...
- Mon Jan 31, 2011 00:35
- Forum: Smoked pork products
- Topic: [USA] Chuckwagon's Canadian Bacon
- Replies: 36
- Views: 43039
- Wed Jan 19, 2011 23:20
- Forum: Sausages
- Topic: Sauage fillers?
- Replies: 5
- Views: 5910
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...
- Mon Jan 17, 2011 23:12
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 573664