Search found 97 matches
- Fri Feb 01, 2013 05:50
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 471011
No problem SAWHORSERAY. Sorry I didn't get to you sooner, but I was traveling to Louisiana to go to work. For 10 pounds of meat these are the measurements I used and the spices. Kosher salt 5 tablespoons Black pepper 1 and 1 half tablespoons Hungarian paprika 5 tablespoons Fresh garlic 8 large clove...
- Wed Jan 30, 2013 08:24
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 471011
- Wed Jan 30, 2013 03:55
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 471011
- Wed Jan 30, 2013 02:59
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 471011
Yes Sir, I ended up with about 20 quarts of wonderful chicken stock and I normaly put all the hearts in with the gizzards and the livers seperate. I wouldn't think of throwing any of that wonderful stuff away. I even keep the necks. All in all I ended up with about 60 pounds of sausage. And I still ...
- Wed Jan 30, 2013 01:54
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 471011
sausagepalooza
Well I've had a busy few days. We finaly had to do something with our chickens that were not laying any more so we slaughtered and cleaned 60 birds, dressed them out and let them wet age in the fridge for four days. After that we had to figure out what to do with 60 chickens, so we decided to keep 3...
- Mon Jan 21, 2013 10:11
- Forum: Sausages
- Topic: [CAN] Kielbasa stix
- Replies: 12
- Views: 9428
Any of the low hanging sausage used to get done faster because of radiant heat from the plate directly above the burnner but I put a second thicker plate with about a 2" gap over the plate covering the flame. I also added a pan of water on top of that which stops that problem and puts a little moist...
- Sat Jan 19, 2013 06:39
- Forum: Sausages
- Topic: [CAN] Kielbasa stix
- Replies: 12
- Views: 9428
snack stix
I finaly got to make my venison snack stix I made 50 lbs. of them and they never last long. I believe that I may have not developed the myosin quite enough but the end result is still very tasty my texture is just a little off. I have made these before and always with great success. Everyone loves t...
- Mon Dec 24, 2012 23:12
- Forum: Hyde Park
- Topic: Christmas Wishes
- Replies: 22
- Views: 10684
merry Christmas
I haven't been on here that long, but I wish everyone a Merry Christmas and a happy new year.
- Sat Dec 22, 2012 05:08
- Forum: Hardware
- Topic: 20lb scale suggestion?
- Replies: 6
- Views: 4225
scale
I have the same cabelas scale and it is great. Also it mesures in kg. Even though it doesn't say so in the description.
- Fri Dec 21, 2012 07:13
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold/Hot smoker in one
- Replies: 35
- Views: 61284
venturi Hot/Cold smoker
Crusty, That's the other nice part, the adjustment slots are able to be unbolted with four bolts each side and slide right out then sprayed down with oven cleaner and hosed down. Super easy. The best part is I fount the proofer at a second hand store and was able to get it for 40 dollars. In my book...
- Thu Dec 20, 2012 07:40
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold/Hot smoker in one
- Replies: 35
- Views: 61284
venturi Hot/Cold smoker
I took a couple of videos and some pics. of the smoke generator and smoking cabinet I built. I hope this will help anybody who has questions, it works really well and the nice part is I can hot or cold smoke with it. In the bottom of the cabinet I have put a propane burnner and venting to allow for ...
- Wed Dec 19, 2012 19:29
- Forum: Sausages
- Topic: Added Water In Sausage
- Replies: 7
- Views: 6532
added water
C.W. will be able to answer your question better than I. But, I have found in my sausage making escapades that when I go hunting in the southern states of the U.S. or anywhere I have to keep the game meat on ice I need less water while making sausage due to the meat absorbing some of the ice water. ...
- Tue Dec 18, 2012 06:52
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 471011
WoW
WoW! Man O man that looks great. very very impressive. I could only hope to get to the point of doing fermented sausage much less on the scale you've accomplished. GREAT GOING! NOW WHERE DO I SEND MY ORDER?
- Sat Dec 15, 2012 07:32
- Forum: Curing chambers and Related Equipment
- Topic: curing/drying chamber build
- Replies: 5
- Views: 12438
build
Check out this site http://www.storeitcold.com/coolerconstruction.html These things are really interesting and I think would be the way I would go, but they also have some realy good info. on cooler construction. I think anyone intersted in making a walk in cooler should check these things out. Pret...
- Sat Dec 15, 2012 06:34
- Forum: Other products
- Topic: Skin On Pancetta?
- Replies: 14
- Views: 20627
panchetta
I just got done curing and slicing my first panchetta. The recipie I used was off the Chow web site. http://www.chow.com/recipes/10699-chow-pancetta It was easy and delicious. I had no problems, and as I said in the Makin Bacon post. Here is a shortcut. http://wedlinydomowe.pl/en/viewtopic.php?t=497...