Search found 336 matches
- Fri Apr 13, 2012 14:30
- Forum: Sausages
- Topic: Beef Sausage
- Replies: 6
- Views: 5479
Also from http://www.wedlinydomowe.com Kosher Sausage With Oil Ingredients per 1000g (1 kg) of Beef meat salt 18 g 3 tsp. pepper 4.0 g 2 tsp. garlic 3.5 g 1 clove marjoram 2.0 g 1 tsp. olive oil 112 g 1/2 cup cold water 60 ml 1/4 cup Instructions Grind beef with 1/8" plate. Add cold water and all ot...
- Wed Apr 11, 2012 13:37
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470750
Nepas those sticks look great. My mouth is watering wondering how they taste. My smokers heatometer control has become my hand and the amount of heat is controlled by moving the sticks in the smoker and the fire closer or further away. Now if I ever get a factory made smoker I will have to learn all...
- Tue Apr 10, 2012 11:30
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 147886
LOL You are a card! By the way I did not throw out my first batch of kraut. I soaked it and took out the extra salt. That took out too much so I made a brine and added it. The batch is now good to go. I am sure it isn't as good as if I had not over salted it to begin with. I talked to a cousin and f...
- Mon Apr 09, 2012 23:12
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 538434
- Mon Apr 09, 2012 23:09
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 147886
- Mon Apr 09, 2012 16:20
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 147886
Crock
I had forgotten about a crock I had from my Grandfather. It is one gallon size. My next batch of cabbage will be made in this. Today I am going to see if I can locate a electronic scale locally.
- Mon Apr 09, 2012 02:00
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 147886
- Sun Apr 08, 2012 22:50
- Forum: Hyde Park
- Topic: DaveZak's Hot Italian Sausage Is A Winner! (again)
- Replies: 1
- Views: 1931
- Sun Apr 08, 2012 22:48
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470750
Cured Butt
We had the smoked cured butt today and it was very good. I thought that the perfumes might of been a bad idea but not to worry.
- Thu Apr 05, 2012 19:53
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470750
- Wed Apr 04, 2012 19:23
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 147886
High Tech Equipment
At great expense I made my sauerkraut in the highest Tech equipment available to man! This kraut is tasting good.
- Wed Apr 04, 2012 15:07
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 147886
You could shred some outside leaves and add that to the shredded cabbage and cover with new outside leaves of the cabbage. That would seed the mix. A couple green leaves shredded and mixed into the other and covering it with new should not need anymore salt. I would want the dark green leaves that a...
- Wed Apr 04, 2012 14:54
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470750
- Wed Apr 04, 2012 13:30
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470750
Easter Butt
I cured a butt for Easter dinner. In the cure I added 1-cup dark brown sugar, 3 Tbs powered Dextrose, 2 tsp ground clove, and 2 tsp cinnamon. I smoked for 6 hours with oak and will cook it in the oven on Sunday to finish.
- Sun Apr 01, 2012 21:57
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470750
Correct url for pork roll you developed is Pork Roll.