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Photo Gallery Of Meat Or Sausage-Related "Other Product
Replies: 35
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ssorllih » Tue Jan 24, 2012 02:24
First post
Do you have a favorite recipe using sausage (or meat) as an ingredient? It doesn't matter whether or not it is the main ingredient, if it has sausage in it, why not share your recipe or information here?
I have probably carried on about this in the past but because I cook as well as make sausage...
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The collagen did a good job gluing it together. I wasn't sure how little I could use and get by without using too much and making it greasy. This was just a shot in the dark but it seemed to do the job without it being greasy.
On another note, I ate a chinese sausage a few months ago that was very...
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Last post by Butterbean
Thu Jan 14, 2016 20:51
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Casseroles that make good use of sausage
Replies: 8
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ssorllih » Fri Jan 31, 2014 17:37
First post
As most of you know I don't often use conventional casings for my sausage. I prefer patties or veggies as a container. It have in the freezer a supply of bell peppers filled with chaurice sausage, cabbage rolls filled with Italian sausage and mushrooms filled with garlicky Polish sausage. When...
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I heard my wife on the phone with her buddy back east and she just referred to it as Ray's Ravioli , the wild hog Italian sausage is the staple of my hobby and I never run out. I wanted the initial effort to be with something inexpensive in case things didn't go well, just happened to work out...
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Last post by sawhorseray
Sat Feb 01, 2014 19:10
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Early Morning Hipshot Burgers
Replies: 7
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sawhorseray » Thu Jan 30, 2014 17:20
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Picked up 13 pounds of tritip yesterday for $2.99lb, untrimmed. Took off 1.8 pounds of fat, left me at $3.47lb
Took nine pounds of the tritip to grind up with five pounds of porkbutt that I bought for 99≠lb
Up at 4am this morning, ran everything thru the grinder in no time, got the batch mixed...
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Those are some of the pertiest buns I've ever seen! Sawhorse has it down to a fine science. :razz:
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Last post by Chuckwagon
Fri Jan 31, 2014 06:01
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Roast pork
Replies: 11
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ssorllih » Mon Dec 16, 2013 06:52
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Tonight I had the pleasure of the company of two couples that are fine friends. I served roast pork butt that I had seasoned on Tuesday as I would season pork breakfast sausage. It was delicious but there were almost no drippings. The meat was moist and tender and there is no room for complaint...
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I read this missive too late to take advantage. I made my carnitas with a ten-hour soak in the crockpot; 3 pounds of porkbutt, 3 cups chicken stock, onions, bell pepper, garlic salt, oregano, chili powder, and black pepper. After separating the meat from the liquid I turned the pork into some very...
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Last post by sawhorseray
Tue Jan 28, 2014 22:39
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Russ's Texas Bakery
Replies: 11
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el Ducko » Fri Dec 27, 2013 00:12
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In our family, it would not be Thanksgiving, nor would it be Christmas, without Monkey Bread.
What, you may ask, is monkey bread? Well, I guarantee, the real thing is NOT covered with cinnamon and brown sugar. Bring such an abomination to our house and you`ll be greeted with You ain`t from around...
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One day last week I was kneading a batch of dough and realized that I had forgotten the fat and added a lump of cold lard and kneaded it in with good results.
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Last post by ssorllih
Tue Dec 31, 2013 04:20
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Bresaola & Coppa
Replies: 10
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tazplas » Mon Jan 28, 2013 04:33
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Have just placed a couple of items in the chamber
Bresaola on the left and Coppa on the right.
Bresaola is done with the Charcuterie recipe.
Coppa is a mix of what Jason Molinari does and Charcuterie.
It's a whole muscle in a Beef Bung. This was cured using the spicy mix from Charcuterie....
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Hi Steve,
Wondering how you are doing with the Bressaola and Coppa?
Jan L
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Last post by Janlab
Mon Dec 30, 2013 14:31
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Smoked cheese
Replies: 16
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Big Guy » Tue Apr 23, 2013 12:39
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Yesterday I fired up my smoker and cold smoked some cheeses, Colby, Gouda, and some Jarlsberg
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You can also cool the smoker with trays of ice cubes. And you have to take the type of cheese into consideration. The higher the fat content, the lower the melting temp. So some cheeses should be OK with 90.
Although I have never done this, but have read on the Polish site, the cheese is first...
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Last post by redzed
Wed Dec 18, 2013 17:29
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Anyone had sucess making smoked salt? The start of an idea
Replies: 1
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markjass » Tue Nov 19, 2013 11:08
First post
I have tried a number of smoked salts over the years. I have only found one that I like. Last weekend I bought one at a local market. It is horrible. The salt is ok, but the herbs and other extracts added make it rank. Anyone had success making smoked salt?
Adding smoked garlic would be good, but...
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I have smoked salt in the past. I have found adding anything to the salt is a bad idea because the amount of time that it takes to get a good smoke level just ruins foods. I use a combination of cold and hot smoke. This is mainly because I tried to cold smoke the salt first and it just didn't feel...
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Last post by workingpoor
Tue Nov 19, 2013 15:24
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Food Safety and Smoked Turkey
Replies: 9
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two_MN_kids » Mon Oct 21, 2013 18:36
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I find myself in a bit of a pickle. It's been cold here in Minnesota; we've been getting some snow flurries, and we're just above freezing now, at 36°F.
This morning I started up the smoker to preheat to 220°F. I had a 10 lb. turkey that's been brined but not cured. I preheated the smoker for...
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My objection to buying anything injected before sale is the water is free and I can get some at home.8% in a 12 pound turkey is a pound of water at whatever the sale price happens to be.
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Last post by ssorllih
Tue Oct 22, 2013 19:49
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Chilimania
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Blackriver » Tue Sep 10, 2013 23:01
Hi everyone! My wife competes in Chilimania (I'm her right hand man- I get to help with the chili grind and help keep everything in order) this is only her 2nd year. She ended up placing 9th in the CASI category, 3rd for WI. She has been invited to Terlingua, TX for the Terlingua International...
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Last post by Blackriver
Tue Sep 10, 2013 23:01
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My Sauerkraut Started
Replies: 40
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Smokin Don » Thu Jan 10, 2013 07:47
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I was inspired by some members to make my own sauerkraut. I ordered a gallon jar with an air lock. It came this morning so I went to the grocery and bought two heads of cabbage to get a batch started. I used a head and about a third of the second one. I got it sliced and in the jar, salted and...
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Thank you, Ross, Redzed and Sambal for your kind words.
What I neglected to say was that I dropped my jar of kimchi about a month ago too!
Now THAT was a colourful mess! :oops:
I seem to have a slippery grip when it comes to glass.
Sambal, I'm sure your sauerkraut would be lovely. But I can't...
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Last post by ursula
Mon Aug 05, 2013 08:31
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Skin On Pancetta?
Replies: 14
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story28 » Wed Aug 03, 2011 17:01
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I have been comparing recipes from different books covering sausage making and charcuterie. Three consecutive recipes for pancetta called for curing the pork belly with the skin on, only to remove it after the curing was done and the belly was rinsed.
What is the purpose for the practice? If skin...
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My pancetta arrotolata made without the skin is dripping something like fat, does not smell bad, but this white goo drips.
Bellies were curing two weeks in the refrigerator, sealed in plastic, then tied fine them and left to dry at room temperature + - 15C.
and now in third week, started dripping....
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Last post by Marcelo
Mon Jul 29, 2013 19:14
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Lemon balm chicken
Replies: 6
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ssorllih » Tue Jul 23, 2013 03:19
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On Saturday I collected a couple of cupful's of lemon balm leaves and flowers and combined them with a half cup of salt and of sugar and poured over them a quart of boiling water. I let them macerate over night and strained them in the morning I reduced the brine strength to 22° sal and set two...
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The salinity of saltwater is measured in parts per thousand and the symbol 0/00 (parts per thousand), is used. For instance, the salinity of the Dead Sea (the world`s most salty endorheic body of water) is 30.4% or 304 0/00 meaning there are 304 pounds of salt in 1,000 pounds of its water. The...
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Last post by Chuckwagon
Thu Jul 25, 2013 08:25
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Smoked peppers
Replies: 4
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ssorllih » Thu Jul 18, 2013 02:00
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Yesterday I was able to get jalapeno peppers for $.99/ pound. I decided to dry and smoke them.
my cold smoke on a 95° F day.
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...looks like a delicious recipe. Gotta try it soon.
Duk
:mrgreen:
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Last post by el Ducko
Fri Jul 19, 2013 04:05
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continuing my tightwad culinary efforts.
Replies: 16
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ssorllih » Thu Jul 04, 2013 16:18
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I was in the super market Tuesday and they had cabbage with all of the leaves still attached that I grew in the field. Some folks don't like those and break them off and leave them but I like to steam them, remove the midrib and wrap them around sausage to make stuffed cabbage. There is also a...
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Ross,
I do the same, chicken and also pork stock. I pack the cooled jellied stock in zip lock bags and freeze. Great to have on hand when making fresh sausages that require some ice water.
Cheers,
Jan.
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Last post by crustyo44
Sun Jul 14, 2013 21:01
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Canned chicken liver pate`
Replies: 4
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ssorllih » Sun Jul 14, 2013 00:30
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Nancy and I are quite fond of Chicken liver prepared as a spreadable concoction to put on crackers.
So in an effort to restock the pantry shelves I bought 3 pounds of fresh chicken liver and five pounds of chicken leg quarters. I poached the well rinsed livers in plain water and the legs in a...
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There seem to be many people with too much money in their pockets. This batch cost just over 7 dollars for about five pounds.
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Last post by ssorllih
Sun Jul 14, 2013 13:53
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Pecan Smoked Pecans
Replies: 2
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Butterbean » Mon Jul 01, 2013 02:27
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Pecan smoked pecans. Sounds reasonable right?
Melt 1 cup of butter in a heavy pot.
Add 3 TBS of brown sugar
1 tsp of salt
1 TBS of mollasses.
Mix together good then add 2 lbs of pecans and stir to coat all the pecans.
Put in smoker and smoke at 250F for 30 minutes then remove and stir pecans...
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You are right. They can be handy to have. I once ate at a 5 star restaurant in Chicago where we were treated like kings. Menu didn't have prices on it and if you envision a lost pup sitting in the middle of a freeway this is what I looked like. Talk about being out of place. I was. I asked the...
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Last post by Butterbean
Mon Jul 01, 2013 04:36
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Chicken halves
Replies: 10
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ssorllih » Fri Jun 28, 2013 17:08
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Brined with a wet rub of 10% salt , and sugar .25%cure #1, and 15 ml lemon juice and 15 ml water each . Four days turned and overhauled twice each day in a large food grade plastic bag. Dried for 24 hours after lashing to the racks.
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Those birds look beautiful Ross, nice job! RAY
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Last post by sawhorseray
Sun Jun 30, 2013 13:20
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Lomo Embuchado (dry-cured pork loin)
Replies: 5
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Chuckwagon » Wed Jun 05, 2013 05:31
First post
Aces n` Eights - The Dead Man`s Hand
The Legend Of Wild Bill Hickok
James Butler Hickok was born in Illinois on May 27, 1837 in a settlement known as Homer, now called Troy Grove. As a young man, he adopted the name William, from his father - an abolitionist and active early opponent of...
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Our friend Chuckwagon corrected his post and removed the direct quote that was in my post.
It was a serious safety issue that needed to be pointed out.
Stay safe everyone!!!
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Last post by Baconologist
Wed Jun 05, 2013 15:34
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Prime Time
Replies: 14
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sawhorseray » Sat Dec 22, 2012 01:04
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With a half day to kill before taking off for the airport I found prime rib going for $5.79lb at my local Food Source, and Harris Ranch beef at that! I picked out 2 3-rib roasts and one thick 2-ribber, all from the large end, 18.5 lbs total.
I backed off the ribs for a couple of packs of BBQ...
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. To get back on topic, my Prime Rib for Christmas dinner came out very very good.
Not perfect though, it carried over farther than I thought. I pulled it at 145 and it carried over to 162... Next time I'm pulling at 135. Lesson learned. 73 de Allen, W1SBY
I like to pull my primes between 128°...
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Last post by sawhorseray
Tue May 21, 2013 21:48
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Heavenly Pigs Feet
Replies: 4
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Butterbean » Sun Apr 14, 2013 17:22
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Probably not the best thing for you but still good all the same. Especially with copius amounts of beer and a few pickled eggs and pickled sausages.
This is a little twist to pickled pigs feet. Its different in that they are not overpowered with vinegar or gelatin and the sweetness of sugar on...
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Cabo, I've had the same thing happen and they were really quite messy. I think in doing it this way you will find the feet are very clean and tidy with no gelatin on them. The final pickle is very mild on the vinegar which allows you to taste the sugar, the pepper then the vinegar in that order....
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Last post by Cabonaia
Thu Apr 18, 2013 00:27
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Free Kitchen Planning
Replies: 2
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Krakowska » Sat Apr 06, 2013 11:05
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The SPAM post that was here has been deleted. Please do not solicit business by posting on this forum. ~CW~ 04.06.13@21.23
Thanks Krakowska.
Spam :evil:
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That indivdual certainly is persistant. This need to be in Hyde Park.
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Last post by ssorllih
Sat Apr 06, 2013 14:29
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Pickled pigs feet
Replies: 7
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DLFL » Sun Apr 29, 2012 21:32
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I picked up two packages of split pigs feet sometime ago. I used Stan's quick recipe to pickle them. If you like PPF this is a good recipe. Since they were split I did not skin the feet. They taste good.
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Thank you Chuckwagon! Seems like method #2 is what I generally see on the supermarket shelves.
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Last post by Rick
Fri Apr 05, 2013 23:40
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Beef Jerky: 10 pound of beef; two types of jerky
Replies: 5
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NorCal Kid » Tue Mar 26, 2013 04:40
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I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4 wide strips-depending on how distracted I was during the slicing.
I decided to make two flavors-a basic black pepper jerky (my son's favorite), and teriyaki.
Here...
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Nice stuff Kevin. I love jerky and yours would be a treat. The problem I have with jerky is that I can't stop eating it!
Amen to that! Love jerky and tend to eat it until my jaw muscles tell me I have to stop!
I may borrow the recipes and try it soon. We love jerky here as well.
Charlie
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Last post by CrankyBuzzard
Wed Mar 27, 2013 00:30
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8 Smoked Chickens
Replies: 18
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sawhorseray » Sat Oct 20, 2012 20:45
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Safeway was selling whole chickens for 99≠ lb and I had a coupon for 10% off my entire shopping bill so I scored eight 5 & 1/4 pound whole birds. When I got them home I whipped up a double batch of CW's 7-up sauce, geezed them each with about eight ounces of solution, and had them soak over-night...
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Boy howdy Red, those birds look great! First time I've ever seen a chicken on a balance beam, they gonna try for the Olympic team? Your right about the breast meat and the skin, the meat stays nice and juicy, the skin makes Booboo Dog wag her tail. RAY
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Last post by sawhorseray
Sat Feb 23, 2013 17:54
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Corned Beef Pastrami
Replies: 4
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fagesbp » Wed Feb 20, 2013 23:24
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First time making pastrami. The brisket was on sale so I thought I'd give it a try. I have cured a bunch of pork but this is my first time with beef. I cut the point off of a packer brisket and used it to make some delicious jalapeno cheddar dogs. I cut the flat in half and put it curing Friday...
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Thanks yall.
Crusty, yes it's food safe. I did the research before buying it to make sure. It's a PP5 type plastic.
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Last post by fagesbp
Thu Feb 21, 2013 22:46
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Other projects went to heck, time to cold smoke something!
Replies: 2
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CrankyBuzzard » Sun Feb 17, 2013 04:28
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I was working on a few projects tonight, but each of them seemed to be fighting me! So, I did what any good cook would do; I stopped working on the other projects, went inside the house, measured out 2 cups of raw almonds, placed them into a sieve, and told them they were about to get smoked!
I...
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Any treatment for the almonds other than gently putting them in a basket in the smoker?
Every 20 minutes I toss them around a bit so the smoke hits all equally, or at least as best as my tossing can do...
More pics coming tomorrow...
Charlie
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Last post by CrankyBuzzard
Sun Feb 17, 2013 05:31
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Fat extraction for GB Jerky
Replies: 4
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pikeman_95 » Mon Feb 04, 2013 06:10
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Fat extraction for GB Jerky
I showed this system on another forum but I thought your guys would be interested in the process. I received 15 pounds of high fat meat patties from my brother-in-law. It had way too much fat, probably 20+%. I tried a fat extraction technique I learned on the food tech...
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Kirby, where did you get the molds? Looks good, BTW,.
Idakraut
The strips on the side of the board are 1/4 inch thick poly cut out with my table saw and the other tool was just a strip of 1 inch thick poly that I used my dado blade to cut out the center. The white powder on the plastic wrap is...
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Last post by pikeman_95
Tue Feb 05, 2013 05:06
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[USA] "Cow Kickin' Capacolla" - The Piggies Collar
Replies: 3
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Chuckwagon » Sat Feb 02, 2013 12:34
First post
Chuckwagon`s Cow Kickin` Capocollo - The Piggies` Collar
If you haven`t had pork collar , I would like to introduce you to it. Capocollo is a great item that you may or may not be completely familiar with in the world of sausagemaking. Sometimes called Coppa , this delicacy is a combination of...
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Good cheese, wine and crackers does it for me.
I haven;t made the spicy one before so it will be interesting to see how it works out.
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Last post by tazplas
Sun Feb 03, 2013 09:44
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Curing Formulas - Bacon, Bresaola & Coppa
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tazplas » Sat Feb 02, 2013 14:10
Hey People
As suggested, this link provides you with a spreadsheet for curing formulas for DRY cure Bacon, as well as Bresaola & Coppa
Spreadsheet is locked. You will have to download and SAVE AS so that you can use it.
This spreadsheet works for me but it's your call/risk if you choose to...
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Last post by tazplas
Sat Feb 02, 2013 14:10
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corned beef
Replies: 5
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ssorllih » Thu Jan 31, 2013 16:05
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I know that tradition holds brisket as the proper cut for corned beef but brisket is running at nearly 2 dollars per pound more than chuck around here. Is it written anywhere that we must not use chuck for corned beef?
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fresh brisket here is about $5/pound and corned is pumped so fullthat a 5 pound piece yields a 3.5 pound platter piece.
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Last post by ssorllih
Fri Feb 01, 2013 00:00
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Starting to Party
Replies: 5
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sawhorseray » Wed Jan 30, 2013 14:34
First post
Was up at three this morning to fire up the Pro 100 after brining a half dozen 5.5 lb chickens since yesterday. The birds were shot-up and soaked overnight in CW's famous 7-UP solution, then tossed into the sink to drain for an hour.
I got them all stocking'd up and into the 110° pre-heated...
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Hi Ray - yeah, must be the crab butter equivalent. Most people won't touch it.
Crab picking should always be a party, if you ask me.
Cheers,
Jeff
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Last post by Cabonaia
Thu Jan 31, 2013 22:46
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Lack of color on smoked chicken / cold smoking
Replies: 11
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ssorllih » Fri Dec 14, 2012 05:02
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Cold smoked chicken legs, six hours in maple smoke and very little color but very good flavor. Surface may have not been sufficiently dry. Any other thoughts?
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When I smoke chicken I am going for taste and appearance is secondary. I always get good color when I dry cure the chicken and with any pork that I have cured. I was asking because the smoke flavor was excellant even though the color was anemic. I have since read that wet meat will take smoke...
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Last post by ssorllih
Sat Dec 15, 2012 05:48
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Sauage and cornmeal terrine
Replies: 2
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Smokin Don » Tue Dec 11, 2012 08:24
First post
Dec 09 2012
I always wanted to make a meat terrine, but I must have figured it would be one of those things I would fix and only I would eat it. I was looking for a recipe to use up three sausage patties, I had done on my Traeger pellet smoker that were slightly over salted!
I ran across a...
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Don, that is just amazing. And with a professional write-up like that, along with photos, you should be a food columnist! Your terrine looks delicious!
Best Wishes,
Chuckwagon
Thanks CW, I forgot to add it would be best to keep all the layered an inch away from the sides as you add them. I...
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Last post by Smokin Don
Thu Dec 13, 2012 17:32
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Deep Frying Turkey
Replies: 6
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nuynai » Thu Dec 06, 2012 14:30
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Don't know if you heard of this over the pond but try deep fried turkey. It comes out moist and not at all grease.
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Smoke cold and finish on the cooker in the house.
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Last post by ssorllih
Sun Dec 09, 2012 15:13
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Applewood Smoked Gouda and Provolone
Replies: 5
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Smokin Don » Wed Dec 05, 2012 08:14
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I wanted some smoked cheese for Christmas so needed to get it done; it needs to age a couple of weeks after smoking. Monday I bought a chunk of Gouda, from Holland and a chunk of sharp provolone from Wisconsin. I would have enough to give some away for gifts too.
I smoked a batch awhile back that...
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Pear smoked salmon. 12 hours @ 49°F
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Last post by ssorllih
Sat Dec 08, 2012 04:20
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[USA] Smoked Cajun Crackers
Replies: 4
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Smokin Don » Thu Dec 06, 2012 08:44
First post
I am pretty new in here but have seen a lot of great meats in here, brined, cured, (wet or dry), stuffed and smoked. Make a batch of these crackers and I garontee they will go great with your favorite meats or cheese for some great appetizers. caution they are addictive. Even my 91 year old Mother...
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Those things look fabulous Don. Thanks for sharing.
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Last post by Dave Zac
Sat Dec 08, 2012 02:15
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Wet Curing Bacon
Replies: 4
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ssorllih » Sun Nov 18, 2012 19:15
First post
Since pork bellies are so expensive I made inquiry concerning jowls. I was able to order some already cured and smoked. They are not filled with water and are very pleasing to the taste. Critically tasting and discusing we have concluded that the bacon I make is too salty. Not too salty to be good...
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Cured and smoked jowl is awesome!
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Last post by Baconologist
Sun Dec 02, 2012 17:38
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[USA] Smoked Turkey Anyone?
Replies: 48
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Chuckwagon » Sat Oct 23, 2010 22:13
First post
Hi Sausagemakers!
Here are two of the tastiest ways I know to prepare a turkey. The first is for brined-cured smoked turkey , and the second is for a unique way of baking a turkey that will cause your tonsils to smack the daylights out of your lips!
P.S. At first glance, it seems like a lot of...
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When the bird has thawed enough to remove the giblet package and the neck it can go into the brine and supply its own ice for a while.
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Last post by ssorllih
Fri Nov 23, 2012 17:01
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Big Bird
Replies: 8
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sawhorseray » Mon Nov 05, 2012 14:21
First post
I picked up a frozen turkey for Thanks at my local Way, 21 pounds, $12.39. For the past couple of decades I've been deep-frying the Thankgiving bird, always in the 13-14lb range. The 21lb. bird just snuggles right into a 5-gallon bucket, so brining in CW's 7-up solution will be a piece of cake. As...
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The best deal I have ever made on meat was the day after the US thanksgiving day and Safeway had over bought fresh turkeys in the over 20 pound group. They were up against the sellby and priced at $5 each. I bought five. I played with all manner of recipes that year.
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Last post by ssorllih
Tue Nov 06, 2012 04:34
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Capocollo
Replies: 4
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Cabonaia » Wed Oct 17, 2012 01:29
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Netting is pretty nice when it comes to hanging. I just broke into some coppa that I started out in artifical (protein lined) casings. But the casings did not shrink with the meat. So I ripped them off before something ugly started growing underneath them, and hung the coppa for the next 3 weeks...
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You say 4 weeks, Jason says 3-4 months, and others have said everything in between. Is 40% weight loss the key?
Yeah his blog is great. Quite inspiring.
I'd say 4 weeks is the bare minimum. It will keep tasting better as you age it longer, but eventually it will get dry and hard. So if you go...
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Last post by Cabonaia
Thu Oct 18, 2012 06:47
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Appetizers
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ssorllih » Tue Oct 02, 2012 01:44
Too easy but very good. saltine crackers. cheddar cheese and sausage pieces heated to melt the cheese. There should have been a bit more cheese.
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Last post by ssorllih
Tue Oct 02, 2012 01:44
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A childhood favorite
Replies: 8
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Rick » Thu Sep 20, 2012 03:53
First post
Okay, I'm sure to get some laughs, but I hope I don't get banned from this forum for asking!
I was thinking how nice it would be if I could stuff a 100 mm casing with 10 pounds of SPAM!
As a kid, it was always two slices of bread buttered on both pieces with a thick slice of Spam between them....
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Bob, can you define with just a tad bit more exactness what a touch and pinch would be please for 1000g loaf?
Sorry I missed your question until now.
It doesn't require much allspice and clove, say 1/4 tsp ground allspice and 1/8 spice ground cloves.
10-15 grams brown sugar or molasses.
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Last post by Baconologist
Tue Sep 25, 2012 03:11
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Coppa is ready
Replies: 7
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Devo » Mon Aug 27, 2012 22:27
First post
The long wait is over. It has lost the 30% weight I was waiting for.
We started out looking like this. All cured (#2) and seasoned.
Added some more hot spice
Got it all tucked away in its new home
Made sure it was not going anywhere by adding the netting
Got the start weight
Into...
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Very nice indeed! Good goin'!
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Last post by Chuckwagon
Fri Sep 21, 2012 02:42
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Mennonite Sausage , in cloth from Canada ?
Replies: 40
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toolhawk1 » Fri Sep 14, 2012 01:44
First post
I go to Canada every year for a bow hunt Bear hunt , and on my journey I purchase a long of what they call mennoite sausage , 4 inches round , 10 long , hard, pretty dry, unrefrigerated, AWESOME FLAVOR !! its cured in a real tight weaved cloth bag , , anyone have a recipe for mennonite summer...
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, I feel some sausage making coming up this weekend , semi dry ? any suggestions ?
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Last post by toolhawk1
Wed Sep 19, 2012 02:23
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The many ways of chicken
Replies: 22
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ssorllih » Fri Aug 03, 2012 02:29
First post
Way number one: Last week the price of chicken leg quarters went up to 69 cents per pound in ten pound bags. I bought a bag anyway and carefully removed the back portion and searated the drum from the thigh. I cooked the back portions for stock and fat and picked enough meat for a snack size...
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A well stocked freezer and pantry is a fine investment in food and a great hedge against hunger and price increases.
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Last post by ssorllih
Tue Sep 18, 2012 22:56
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Czernina
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Rick » Wed Sep 05, 2012 01:57
I came across a source for duck blood and was wondering if anyone had a nice recipe for Czernina they would be willing to share? Thank you in advance!
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Last post by Rick
Wed Sep 05, 2012 01:57
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Tri-tip Burgers
Replies: 3
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sawhorseray » Mon Sep 03, 2012 15:14
First post
Last weeks defrosting of my garage freezers provided a windfall of goodies that were hiding behind bags of other goodies.
While checking my local grocery store ads I came across untrimmed tri-tip for $1.98lb and decided we'd have to do some Labor Day burgers
A double bacon...
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Now that's the way to celebrate Labor Day! :wink:
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Last post by Chuckwagon
Tue Sep 04, 2012 04:40
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Re-freezing Chicken?
Replies: 3
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sawhorseray » Thu Aug 30, 2012 16:39
First post
I was wondering about buying chicken thighs in bulk when they come on sale, storing them in my freezer, and thawing them at a later date to make chicken sausage. After the sausage was processed and shrink-wrapped would it be safe to re-freeze the packs of sausage? I believe Rytec Kutas stated meat...
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After the sausage was processed and shrink-wrapped would it be safe to re-freeze the packs of sausage?
RAY
Ray,
I poach all my chicken sausages a day after stuffing them, and then vacuum pack them for the freezer. Being precooked makes them a safe and quick snack for me or the grand kids. It's a...
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Last post by sawhorseray
Thu Aug 30, 2012 22:37
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Hungarian Stuffed Cabbage
Replies: 11
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Dave Zac » Mon Aug 08, 2011 12:53
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Yesterday I pulled out my Mom's grandma's recipe book from Hungary (I have a multitude of recipes that go back several generations) One of my favorites growing up was when my polish grandma (Dad's mom) made golumpki (stuffed cabbage). I'm guessing the recipes are similar. They were delicious indeed...
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Hi Jan.
Try to keep in mind, that no matter how much you eat, in a week or so you'll get hungry again. :grin:
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Last post by Gulyás
Tue Aug 28, 2012 11:23
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[USA] Wally's Perfected Prosciutto
Replies: 28
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uwanna61 » Tue May 01, 2012 01:01
First post
Hey all
CW you asked what was next on my agenda? Well last night I sliced into one of two Prosciuttos that I made back in early February. Although I cannot claim this to be a Parma Italian prosciutto ham which can take up to 12 - 16 months to complete, this is a quicker American type prosciutto,...
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Jan
Sounds like things are coming along with your project! It definitely is worth the wait, post a few picture of the finished product, I'm looking forward to it.
Wally
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Last post by uwanna61
Tue Aug 28, 2012 00:48
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