Search found 264 matches
- Mon Sep 17, 2012 17:41
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber problem
- Replies: 16
- Views: 19121
Try a pie tin filled with any one of the following desiccants: calcium chloride (Damp Rid or Dri-Z-Air or sidewalk deicer which lists only calcium chloride), rock salt or kosher salt, or clear kitty litter pearls (silica, also found in desiccant pouches when you buy items that are meant to stay dry)...
- Thu Sep 06, 2012 17:00
- Forum: Smoked pork products
- Topic: Fast and Easy Ground Meat Bacon
- Replies: 19
- Views: 22071
Kevin, Thank you sir. I believe you will like making this. I was thinking of stuffing it into 3.5" fibrous casings to make Taylor pork roll actually. It should be really good. I am ordering some maple sugar from Amazon and try to figure out the amounts to use with cure #1. I will also either add ECA...
- Thu Sep 06, 2012 01:06
- Forum: Smoked pork products
- Topic: Fast and Easy Ground Meat Bacon
- Replies: 19
- Views: 22071
how was the pork vs. the beef? I haven't tried frying any of the beef yet. Cold, it tastes good but I like the pork version better (pig fat rules). I believe this recipe would be good if you want to use game meat or beef and add at least 40% pork trim and pork fat. Can't wait to try this with venis...
- Thu Sep 06, 2012 00:13
- Forum: Smoked pork products
- Topic: Fast and Easy Ground Meat Bacon
- Replies: 19
- Views: 22071
- Wed Sep 05, 2012 17:07
- Forum: Smoked pork products
- Topic: Fast and Easy Ground Meat Bacon
- Replies: 19
- Views: 22071
Fast and Easy Ground Meat Bacon
I love bacon but not the price of pork bellies. Pork butts are still reasonably priced and I have made buckboard bacon in the past with great results. I figured why not grind up some butt and shape into a loaf shaped like bacon? Problem is, there is little info out there on what ingredients to use. ...
- Tue Sep 04, 2012 00:10
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 355167
redzed wrote:IdaKraut wrote:http://www.makincasing.com/ I buy both sheep and hog casings from them. Same price whether they are bulk or tubed. Free shipping as well. Not sure if they'll ship to Canada however.redzed wrote:BTW, where do you get them casings?
- Mon Sep 03, 2012 17:28
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 355167
- Sat Sep 01, 2012 15:43
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 41813
Rick, Larger Asian food stores should have the uncoagulated beef and pork blood either fresh or frozen (I've use both with good results). I've never seen or used coagulated blood. Also, they have pork snouts, hocks, feet (all fresh, not smoked) as well as some things I wouldn't eat (pig uterus?). I'...
- Sat Sep 01, 2012 01:35
- Forum: Offal products
- Topic: Pig tongues & snouts
- Replies: 38
- Views: 41813
Rick, You definitely want to skin the tongues! The snouts can be left unskinned and ground with the added benefit that the skins will add a lot of gelatin to the sausage. I posted a blood and tongue recipe some time ago on another site, here's the URL: http://lpoli.50webs.com/index_files/Blut-Zungen...
- Sat Sep 01, 2012 01:20
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 355167
I definitely will make it again but will increase the amount of cayenne pepper. I just wish sheep casings weren't so darn expensive or I would make this regularly.Chuckwagon wrote:IdaKraut, thanks for the update. I`m glad you like the breakfast recipe. Do you think you`ll make it again sometime?
Chuckwagon
- Fri Aug 31, 2012 18:55
- Forum: Sausages
- Topic: [USA] Traditional Kabanosy
- Replies: 16
- Views: 32914
Bob, Thanks for the recipe as well. Did they ever use a starter culture for this? Just wondering how it would taste with LAB culture. Anyway, I see this is one of the recipes in the "B" project and look forward to trying it. BTW, after looking at Stan's recipe as posted by CW, your recipe is similar...
- Fri Aug 31, 2012 16:58
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 355167
Stan's breakfast sausage
http://i1076.photobucket.com/albums/w441/Bubba_Gumps/breakfast1.jpg 2.2 lbs ground pork butt stuffed into 22 - 24 mm sheep casings http://i1076.photobucket.com/albums/w441/Bubba_Gumps/breakfast2.jpg frying up some of the breakfast sausage links http://i1076.photobucket.com/albums/w441/Bubba_Gumps/b...
- Fri Aug 31, 2012 16:51
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 355167
Stan's breakfast sausage
I just want to report that I made Stan's breakfast sausage. I used a 3/16" plate instead of the 1/4" and substituted ground sage for the rubbed version, otherwise I followed the recipe exactly. Since I only made 2.2 lbs, I decided to bring out the old Lem jerky cannon fitted with a 1/2" OD tube. Stu...
- Mon Aug 27, 2012 17:47
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 355167
Thanks, I just canned a butt load of stuff which included garlic and I did it the old slow way. Wish I had seen that video.Gulyás wrote:Hey guys and girls.
Just in case you're a garlic lover like me, here is a video how to clean them fast.
http://www.youtube.com/watch?v=0d3oc24fD-c
- Mon Aug 20, 2012 16:14
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 541564
