Search found 31 matches
- Tue Aug 18, 2015 23:39
- Forum: Hyde Park
- Topic: Tomatoes tomatoes tomatoes!!!
- Replies: 15
- Views: 12653
Hey Red luv to try your recipe!! If I wasn't so computer challenged id send you some pic's too. picked two flats tomatoes today along with 40 lbs green beans, sweet and hot peppers, softball sized walla wallas along with other things. Best garden in last 30years. Chicken Sh*@t and sun a mighty power...
- Mon Aug 17, 2015 21:53
- Forum: Hyde Park
- Topic: Tomatoes tomatoes tomatoes!!!
- Replies: 15
- Views: 12653
Tomatoes tomatoes tomatoes!!!
the first time in my gardening life, Western Washingtons weather has blessed me with a huge crop of tomatoes . It is because of this that i am asking my fellow sausage makers (and great cooks) for your fav salsa recipes. Both SW style(blk beans and corn) and just regular style. nearly every recipe i...
- Thu Dec 19, 2013 01:03
- Forum: Smoked pork products
- Topic: another 1st ham guy
- Replies: 19
- Views: 18298
1st ham guy
PS Ray, With all I've learned the past three months on here could you please start taking donations on my behalf. Not sure if it will be used for cardiac Dr or gym membership. LMAO, Thanz
- Thu Dec 19, 2013 00:58
- Forum: Smoked pork products
- Topic: another 1st ham guy
- Replies: 19
- Views: 18298
1st timer
Thanks for all the advise Ray. I have a fare amount of BBQ time and very well aquanted with meat and plateau's. Once again, thankz 4 all, Kevin
- Thu Dec 19, 2013 00:32
- Forum: Smoked pork products
- Topic: another 1st ham guy
- Replies: 19
- Views: 18298
1st time ham guy
Thanks Ray. Ant thoughts on smoking,cooking times and temps. Thanks, Kevin
- Wed Dec 18, 2013 22:46
- Forum: Smoked pork products
- Topic: another 1st ham guy
- Replies: 19
- Views: 18298
another 1st ham guy
I was to get a fresh ham last week but never arrived. Opted for a bone leg. Brinnig in a 40 degree brine, 10% pump. Being that it is boned can someone help with or tell me whats the best way to figure pickle time. The muscles are approx. 4" thick and total weight is 16.3 lbs. Thanks,Kevin
- Wed Dec 18, 2013 03:16
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
b2
Looking forward to it CW. Will be caught with everything by christmas. Thanks for everything. Kevin
- Thu Dec 12, 2013 22:14
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
b2
My bad! Should have said so. I don't bath sausage stuffed in collagen casings I should have mentioned that but I appreciate the shout. I certainly could have lol. thanks,kevin
- Thu Dec 12, 2013 20:43
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
b2
Thanks Ray, So would that be the problem with the separation? I finish most of my sausage in a water bath depending on casing
- Thu Dec 12, 2013 00:56
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
- Thu Dec 12, 2013 00:23
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
b2
sorry all 4 being an absent participant. My computer and internet antenna got fried by lightning and am just now getting everything back up to speed. Since then I have been making sausage but just now making up the project recipes. Since I have been doing other recipes I will try to only ask questio...
- Tue Oct 15, 2013 18:41
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
- Mon Oct 14, 2013 20:55
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272487
- Fri Oct 04, 2013 22:28
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 82911
- Thu Sep 26, 2013 00:05
- Forum: For beginners
- Topic: Summer sausage/perreroni Recipies
- Replies: 2
- Views: 6234
Summer sausage/perreroni Recipies
Hey All, I am currently trying to find some good recipes for some summer sausage as well as some pepperoni (both cooked not fermented). I`m trying to find a good recipe that isn`t sold in a kit, so I can get the ingredients and tinker if I please. I`ve been looking on here but the MASS amounts of in...