Search found 597 matches
- Tue Jul 03, 2012 05:48
- Forum: Other products
- Topic: Drying Pancetta
- Replies: 15
- Views: 16208
- Wed Jun 27, 2012 06:02
- Forum: Venison and Other Game
- Topic: A bit of venison sausage
- Replies: 4
- Views: 7026
- Fri Jun 22, 2012 22:23
- Forum: Hyde Park
- Topic: Life Stinks
- Replies: 16
- Views: 9105
- Fri Jun 22, 2012 14:47
- Forum: Hyde Park
- Topic: Life Stinks
- Replies: 16
- Views: 9105
That is TRAGIC! I agree with the fire remedy, if you can get that close to it...got a flame thrower?? Been smelling skunk around here a lot lately, and worried they are going under the house. A couple years ago I woke up to a lot of noise, stepped out of the bedroom to find a skunk chasing a racoon ...
- Wed Jun 20, 2012 18:50
- Forum: Hardware
- Topic: Charcuterie Fridge
- Replies: 10
- Views: 9695
Hi Nuynai - good posts from CW. I can't find a good picture of my particular fan setup. But the details of the charcuterie fridge are really well laid out in the post CW referenced. The fan detail I was talking about has to do with supplying power to a cheapo ($5) computer fan, which you can't just ...
- Tue Jun 19, 2012 15:27
- Forum: Hardware
- Topic: Charcuterie Fridge
- Replies: 10
- Views: 9695
Get a cheapcomputer fan - I got one for $5 at Frys. Then I wired it to an old cell phone charger. Plug it in and you're done. For ventilation, you can just drill some large holes in the side of the fridge. I actually didn't put a fan or holes in my fridge because I open it all the time, but I live i...
- Fri Jun 15, 2012 01:50
- Forum: Smoked pork products
- Topic: Country Ham
- Replies: 22
- Views: 28726
I got the urge today and decided that we are going to transform our 8x8 shed into a country ham hut. I will be sure to share my experiences with everyone. I think we are going to start out with about 40-50 hams and let those go until early Spring next year and stock back up. Oh my! Keep the varmint...
- Thu Jun 14, 2012 16:39
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 7880
Here is what I wrote. I am sure someone gave better instructions than this, which I would love to see. The reference to rendering out some of the fat is there because the first grind had more fat in it than I intended. That said, they tasted great. :mrgreen: These were stuffed into 42mm hog casings,...
- Thu Jun 14, 2012 15:10
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 7880
A few months ago I was at a picnic and a couple friends asked me for sausage making lessons. I am hardly qualified, but took them up on it. Finally got around to it recently, and had them all over while the wife was away. Well, we had fun but they didn't realize how much work it is and how long it t...
I've got a #12 Cabela's, the 3/4 horsepower model. It was pricey for me, but it chews up meat as fast as I can drop it in and I'm extremely happy with it. I've never seen the one on Amazon that you're looking at, but I am not well traveled in the grinder world. (I did notice that someone is selling ...
- Tue Jun 12, 2012 04:10
- Forum: Hardware
- Topic: Charcuterie Fridge
- Replies: 10
- Views: 9695
- Fri May 18, 2012 05:03
- Forum: Hyde Park
- Topic: Question about Coppa
- Replies: 20
- Views: 10815
Hey, I'm a beginner too. Don't ask me about that mushy soprasatta.... :mrgreen: Am also reading my brains out and bookmarking away. Getting a free fridge this weekend and have got the remaining parts on order for turning it into a curing chamber. Not to mention building a pig pen. This sausage makin...
- Fri May 18, 2012 04:00
- Forum: Hyde Park
- Topic: Question about Coppa
- Replies: 20
- Views: 10815
- Fri May 18, 2012 01:59
- Forum: Hyde Park
- Topic: Question about Coppa
- Replies: 20
- Views: 10815
- Fri May 18, 2012 01:29
- Forum: Recipes from around the world
- Topic: [USA] Pickled Sausage - Pickled Eggs
- Replies: 32
- Views: 32538