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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
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Bob K » Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
Two free and easy sites to use are IMGUR
How to use:
Or Postimage
Just upload your photo and include the...
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Last post by Bob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix
Replies: 6
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Bob K » Mon Jul 17, 2017 12:03
First post
There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post by Bumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like
Replies: 1223
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Trosky » Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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Nice video and that is some type of setup right there.
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Last post by Butterbean
Tue Oct 23, 2018 21:25
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32 Sausage Making Tips To Save You Grief
Replies: 8
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Chuckwagon » Mon Apr 11, 2011 09:34
First post
Chuckwagon's 32 Sausage Making Tips To Save You Grief
1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...
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Bookmarking this page!
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Last post by alex_mercer
Tue Oct 24, 2017 08:17
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Member-Recommended Outlets For Sausage Supplies - CANADA
Replies: 2
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redzed » Tue Jan 19, 2016 04:20
First post
BSA Canada
Mississauga ON and Montreal PQ
Casings, spices, cures, packaging supplies. Distributor of Bactoferm starter cultures in Canada. May not sell to public.
Butchers and Packers Supplies
Edmonton, AB
Casings, spices. cures, equipment.
Canada Compound
Winnipeg, MB and Woodbridge,...
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I have an update. Stuffers Supply brought in a shipment of hog bladders and they are now available at $6.88 Might not be on the website yet but you can phone them if want to order. This is the first time that hog bladders are available to us from a Canadian supplier.
I ordered some for my...
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Last post by redzed
Mon Jan 30, 2017 19:08
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Australian And New Zealand Resources Discusion
Replies: 188
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snagman » Fri Oct 05, 2012 06:45
First post
Topic was split
Discussion on putting the list together, and misc. items
Jan,
Here is some of my sources for the listings;
Redback Trading - casings, cures
MistyGully - smokers, dust, spices, ingredients ( found them to be expensive )
Butcher At Home casings, equipment ( good supplier, limited...
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crustyo44 , Hi Jan - thanks for your suggestions and links. Cheers Michelle
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Last post by caterpillar
Fri Jan 27, 2017 09:12
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Member-Recommended Outlets For Sausage Supplies - USA
Replies: 1
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jbk101 » Sat Apr 02, 2011 13:01
First post
An area like this I think would be helpful to new users and maybe even the experienced ones to have a place to go and help them find reputable sources for their sausage making equipment that the more experienced members could suggest for such things as Casings, Cures, Smokers , Grinders etc.
Let me...
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Hey Folks as of today this list has been brought up to date, broken links fixed or deleted.
Anyone can add to the list by posting the Link here and we will add it to the list
Thanks
The Mods
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Last post by Bob K
Sun Jan 17, 2016 16:26
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Australian And New Zealand Resources Corner
Replies: 1
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crustyo44 » Mon Sep 24, 2012 22:04
First post
Australian And New Zealand Resources For Downunder Members Of WD.
A note from Crusty ...
Hi Everyone,
Seeing that we are getting a few Australian members now, it would be a good idea that we band together to exchange information in regard to suppliers. Charcuterie is a fast growing hobby here...
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Hi Members,
Over the next few weeks and beyond I will be listing all the suppliers of charcuteri ingredients, spare parts for mincers, stuffers etc etc.
If there any Australian members that would like to add their suppliers names, addresses, phone, emails as well as a 1-10 rating in regard to...
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Last post by crustyo44
Thu Oct 04, 2012 07:56
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Our "Members' Recipes Index"
Replies: 5
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Chuckwagon » Sat Jul 16, 2011 10:45
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*******************
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Our Members' Recipe Index (MRI)
Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)
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( Also , see Stan's Index And Recipe Pages at...
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You are mighty welcome Bubba. Be sure to check out Stan Marianski`s book recipes on this site. The page also includes much information about smoking, building a smokehouse, all sorts of other references, and even has a handy spice and cure measuring reference. Here`s a link:
Best Wishes,...
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Last post by Chuckwagon
Mon Jul 18, 2011 01:55
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Starting School Sept 3 BUTCHERY
Replies: 1
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LOEBER74 » Tue Aug 13, 2019 21:20
First post
I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books,...
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I wish you the best! Bold move on your part but following your heart can't lead you wrong. Not many can say they have had two careers but if I imagine this new career will put a spring in your step that has been missing for some time. I need to follow your lead as I haven't had a spring in my step...
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Last post by Butterbean
Wed Aug 14, 2019 22:43
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More than one way to skin a cat
Replies: 4
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Butterbean » Tue Jun 25, 2019 01:52
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Seems my daughter is learning there is a reason I brine pork the way I do. Not saying her method won't work but but I think my way is easier. At least she is having fun and enjoying herself. (No-Name Island in the Abaco Islands)
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It would have been a bit crowded. :lol: Neat thing though was David Copperfield owned the island next door and I'm sure he wouldn't mind giving us some free entertainment.
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Last post by Butterbean
Wed Jun 26, 2019 01:14
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Quick Curing
Replies: 6
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Butterbean » Sat Jan 12, 2019 17:51
First post
Lately I've run across several recipes for whole muscle meat curing where you cover the meat in salt for 12-24 hours then remove the meat and give it a gentle rinse in white wine then season and hang to dry. This caught my interest as I've never cured meat this way and normally do equilibrium cures...
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Interesting way of curing to be honest. But for some reason I think it works on small pieces.
In the experiment I used coppa and loin so it wasn't too small.
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Last post by Butterbean
Thu Jun 06, 2019 20:30
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The Butcher
Replies: 3
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BBQBob » Sat May 25, 2019 12:22
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Hey gang!
I watched the new History Channel show called, The Butcher. Four contestants compete with their butcher skills to win $10,000.00.
The last challange was cutting up an alligator. Both contestants made sausage but one sliced the meat up into strips to grind. One commentator stated that by...
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I've always cut my meat into strips. It works fine, but I don't know that it works any better than cubes. It's just less cutting that I have to do.
I agree with Butterbean that having the meat cut to an appropriate size and chilled down enough are the most important things. Having a sharp blade...
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Last post by MatterOne
Thu May 30, 2019 23:07
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Cured air dry bacon
Replies: 1
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tdh10 » Mon Apr 08, 2019 08:44
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I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...
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Rarely do I use a chamber to cure meat but prefer to work the seasons and its been my experience when the humidity gets high - around 80%+ there seems to be an influx of native molds that attempt to colonize in spite of a heavy white mold population. Most of this mold seems to be isolated spots of...
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Last post by Butterbean
Mon Apr 08, 2019 18:25
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Almost There
Replies: 2
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BBQBob » Sun Mar 31, 2019 14:09
First post
Hey gang!
Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow.
As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have...
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Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃
I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van...
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Last post by BBQBob
Sun Mar 31, 2019 16:13
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Korean Pepper
Replies: 2
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Butterbean » Wed Mar 06, 2019 23:19
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Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and...
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Always worth trying different flavours. And this reminded me that I want to make a kimchi salami one of these days. Life's just too short!
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Last post by redzed
Mon Mar 11, 2019 17:23
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Hi New Guys - Introduce Yourself
Replies: 1292
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Chuckwagon » Thu Apr 29, 2010 05:21
First post
Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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You are confused because I was confused. I bought the Fermento because it was listed in “the book“ by some guy that made sausages forever. Now I realize that he was just making commercial sausage for the resulting flavor, not for the excellence of the product. Pepin‘s whole cured tenderloin looked...
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Last post by Winephile
Sun Mar 03, 2019 13:18
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Another record!
Replies: 4
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redzed » Sun Oct 28, 2018 03:34
First post
Yesterday at noon we reached a new milestone when we had 226 users online! We normally have several hundred visits each day, and while many of these folks don't participate in any our discussions, the info and recipes gleaned here show up continually on other forums, blogs and FB pages.
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well doen, Congrats
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Last post by sherryamber
Mon Feb 25, 2019 08:55
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Making room in the freezer
Replies: 5
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Butterbean » Thu Nov 01, 2018 01:48
First post
Deer season is in and I thought I'd try to make some freezer space so I made a 30 lb batch of snack sticks and delivered about half to the Boy's Ranch which I try and support since they do so much good for boys and girls. I figured this might be a nice snack they could enjoy after school.
I gave...
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Thanks for your generousness. so kind of you, that's awesome.
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Last post by sherryamber
Mon Feb 25, 2019 08:54
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Sad ending I'm afraid
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Butterbean » Wed Feb 13, 2019 00:13
After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.
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Last post by Butterbean
Wed Feb 13, 2019 00:13
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School
Replies: 10
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LOEBER74 » Thu Jan 31, 2019 20:43
First post
Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking Butchery and Charcuterie Management at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my...
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Brave move. Good luck
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Last post by HDRider
Sun Feb 10, 2019 22:36
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Business License/Wholesale Issues
Replies: 4
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Scogar » Thu Jan 24, 2019 20:55
First post
Does anyone have any experience overcoming the issues of getting raw materials by having a business license? It seems everywhere that I turn no one has jowls, or back fat, or even whole belly. Why because Johnny Q Public doesnât buy these items regularly. So when I go to the bigger meat packers...
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3 things. Wholesalers don't want to deal with individual people coming in to buy small quantities. There's a cost involved when dealing with that. Secondly, if a butcher found out that a wholesaler was chopping his nuts off by selling direct, there would be a real good chance the butcher would...
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Last post by LOUSANTELLO
Fri Feb 08, 2019 12:57
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Its coming in
Replies: 3
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Butterbean » Tue Feb 05, 2019 06:44
First post
Daughter came home from college and I thought it would be a good time to slice up some meat for a little get together.
Coppa
Blueberry Bresaola
A fair amount of patience was required but it was well worth it. As expected my daughter ran back off to college with most everything I had...
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Nice!
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Last post by BBQBob
Wed Feb 06, 2019 02:16
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What happened
Replies: 4
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cathouse willy » Sun Jan 20, 2019 18:50
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The site went off the air for 4 or 5 days,now it's back but it's ghostly quiet here. What did I miss?
Bill
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It's my fault! It seems whenever I find something of value online and join, some form of computer turmoil ensues. I am joking of course but I just joined over the last week or so and the level of knowledge of the members of this site is far past impressive. I sincerely hope Redzedâs comment is...
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Last post by Scogar
Wed Jan 23, 2019 14:14
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R.I.P Chuckwagon
Replies: 18
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Bob K » Sun Feb 25, 2018 14:07
First post
Barry Reed Bryner, 70, passed away February 10, 2018 at his home in Draper, Utah.
CW was a Moderator and major contributor to this Forum
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Hi folks!
Been a long, long time
I laughed at a lot of Chuckwagon's posts. I found many dead-serious. He was like a certain
spice peculiar to a recipe and you know immediately when that spice is missing!
It didn't take much reading of his posts for me to develop a picture of him- and my picture...
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Last post by smik1
Sun Jan 20, 2019 18:39
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Mushrooms
Replies: 6
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redzed » Thu Oct 18, 2018 17:10
First post
Mushroom season is here! Although the picking is getting harder due to logging, more people picking and the dry summers, I managed to gather a few. Yesterday I spent all day in a thick forest and managed to find only about 3 lbs of chanterelles. But I also had a few good days in the past couple of...
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That is a nice collection Jason! I love the colour of your chanterelles and it would be great to compare the taste with our Pacific variety. You are lucky that you have no competition in the forest. It used to be like that here but in the last several years more and more people are stomping around...
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Last post by redzed
Sat Jan 12, 2019 07:49
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Weather has me a little concerned
Replies: 2
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Butterbean » Tue Jan 01, 2019 06:34
First post
I have a fair amount of things in the works and the weather has been perfect up until this week as the highs on the ambient temps are bumping 67F for a high. I'm a little concerned things may not dry properly but what gives me hope is the humidity has increased to 82% during these highs. I could...
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Thanks. I was hoping this would be the case. Its supposed to cool down at the end of the week so things should get back to normal. This should work out good because I have some coppa and hams curing in the cooler and they should be ready to start drying by the 9th
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Last post by Butterbean
Tue Jan 01, 2019 23:27
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Last post by redzed
Tue Jan 01, 2019 18:20
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MERRY CHRISTMAS!
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redzed » Tue Dec 25, 2018 07:43
Merry Christmas and Happy New Year! May this message find you in good health, and may your Christmas bring good memories of peace and harmony.
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Last post by redzed
Tue Dec 25, 2018 07:43
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Free shipping weekend
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Bob K » Fri Oct 19, 2018 23:16
Free Shipping All Weekend Long with no minimum order until 10/22/18. No codes, no BS, just shop!
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Last post by Bob K
Fri Oct 19, 2018 23:16
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NOT DEAD!
Replies: 4
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Kijek » Sun Oct 14, 2018 14:50
First post
Hi Everyone, no I'm not dead, however, I have had some health issues with my heart for quite sometime now, but I'm on the right track and feeling much better.
Just in time, as the my curing season has started.
So I'm back, and it feels good, looking forward to some good ol' fashion chat with you...
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Nice job and nice pics Ray, it all looks good, wish I could taste it LOL
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Last post by Kijek
Mon Oct 15, 2018 20:57
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Is anyone familiar with this bottle?
Replies: 4
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Devo » Sun Oct 07, 2018 19:11
First post
Someone I know would like some information on it.
He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand.
Any further information any of you could give me would be greatly appreciated.
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I'd be hard pressed to break the seal on that piece of history but then again there is a curious side to me that would encourage me to do so. Don't know what I'd do.
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Last post by Butterbean
Mon Oct 08, 2018 22:00
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Good year for wine
Replies: 10
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Butterbean » Sat Jul 07, 2018 20:48
First post
I believe this will be a good year for wine. A load of blueberries was turned down by a grocery chain because they claimed they were too sweet. Too sweet? Taste fine to me but whatever they say I guess. Being one to help out I agreed to dispose of these foul berries. I wish I could have helped more...
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Sounds like you are going to be busy. I'd like to get a barrel and give barrel that a try. I racked the blueberry the other day and tested a little of it. I think its going to be really good if something doesn't go wrong. Its straddling the fence between semi-sweet and dry. I don't really like dry...
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Last post by Butterbean
Mon Jul 23, 2018 02:04
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Salumi Workshop in Tuscany
Replies: 3
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jrittvo » Tue Jul 17, 2018 03:28
First post
Has anyone done one of these workshops?
Looks like a dream learning experience for me, and I`m due a big vacation right around when they have their March session (or at least I am very close to convincing myself of that).
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I was a vegetarian for 15 years and I am still reconciling myself to eating meat again. One of my goals is to use all of the hog with no waste, out of respect for the loss of life, so I really should be doing my own butchering from at least half a hog. The workshop you found would get me started...
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Last post by jrittvo
Wed Jul 18, 2018 06:32
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Thanks lousantello
Replies: 1
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Saltedtyme30 » Fri Jul 13, 2018 04:05
First post
I got in contact with our brother lousantello who`s on here as well. We exchanged numbers and he sent me some of his salami and definitely knows what he`s doing. Was a nice mouth feel and the flavors were spot on. From the spicy soppa to the other salamis they were good. I liked the 007 culture he...
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Glad you liked them.
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Last post by LOUSANTELLO
Sun Jul 15, 2018 11:21
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Credit cards
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Kijek » Tue Jun 26, 2018 08:21
Hey my friends I'm starting to get back into the game after my total knee replacement surgery.
Had something on my mind about credit and credit cards, and though WTF ... I'd ask some old friends on what their thoughts may be, then we'll put it to rest and get on with the meat stuff.
Ok they say...
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Last post by Kijek
Tue Jun 26, 2018 08:21
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Pizza in Poland
Replies: 2
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nuynai » Tue May 29, 2018 16:32
First post
Saw this on the Cooking Channel and thought our friends in Poland or of Polish descent may find it interesting. Enjoy. PS- maybe someone with better computer skills can download the full episode. Really good and a lot more info....
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Here's a app that that allows you to watch them.
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Last post by nuynai
Wed May 30, 2018 12:26
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Education
Replies: 6
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Butterbean » Sat May 12, 2018 23:05
First post
My daughter hasn't quite figured out what she wants to major in. She's been vacillating between food or medicine. Currently she is in Italy studying the local foods. Once done she has been accepted in a chocolate making curriculum where she will head south and do a short stint on a cocoa farm where...
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I thought I'd share a few pictures my daughter sent me this morning.
My daughter called me to share something that had her rolling in laughter. Apparently there are a few vegans in her class. Why? I haven't a clue but they really made a spectacle of themselves in this facility....
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Last post by Butterbean
Mon May 21, 2018 20:44
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It Over!
Replies: 4
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Kijek » Sat May 12, 2018 18:23
First post
Well it's over and I'm home. Wednesday afternoon had my total knee replacement surgery and everything went super well and I'm very happy.
So, going to do my rehab and hopefully I can open up my shop and start doing some charcuterie.
Doesn't look like I missed much, anything new out there?
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Thanks Sambal, yeah I'm doing great, I'm so happy the way things worked out, can't wait to get the knee strength back so I can start making Stuff
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Last post by Kijek
Mon May 14, 2018 13:47
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Winner - Winner Chicken Dinner!
Replies: 5
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Kijek » Mon Apr 30, 2018 15:39
First post
So last Thursday 4/26/18, a new Home Depot opened here in Stamford, Ct, so I thought I'd stop by and check it out. When I got there, I noticed a big tent that the Traeger Grill Co. had set up to promote there BBQ pellet smokers. I walked over chatted with the salesman about the grills and he showed...
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Thanks guys, and yes a bit of luck feels great, biggest thing I ever won, since I never won anything, except for my wife's love.
Cooked a nice 1.5lb organic salmon yesterday, my seasons, but there reccommendation of time and temp.
Wow!, it truly was the best salmon my wife and I ever had,...
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Last post by Kijek
Tue May 01, 2018 11:27
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Top 5 Items You make
Replies: 8
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Bob K » Wed Apr 18, 2018 19:28
First post
Things you always make again and again.
Here's Mine:
1. Sweetheart Ham
2. Taylor Ham (pork/bacon roll)
3. Italian fresh sausage
4. Breakfast sausage Patties
5. Toss up between soppressata and Pepperoni
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Maple-Honey Bacon
Wild Hog Italian Sausage with Cabernet & Garlic
Chicken Italain Sausage with Chardonnay, Tomato, & Black Olives
Canadian Bacon
CW's Hipshot Burgers
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Last post by sawhorseray
Fri Apr 20, 2018 15:21
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Closing Shop
Replies: 7
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Kijek » Mon Apr 02, 2018 20:47
First post
Cleaning and sanitizing my little sausage shop over the next week and cover things up with sheets to keep dust off equipment.
Seem I now need a total left knee replacement on 5/9/18 and between now and then I have a few doctor appointments for per-op and need to watch my heart health so all goes...
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Now that the shop is clean and closed up, my mind is going a mile a minute, this is going to be a long hard wait.
And Cajun with his new ideas (bacon wrapped filets) is driving me nuts.
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- 1981 Views
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Last post by Kijek
Sun Apr 08, 2018 23:27
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Store Bought Ham/Reheating
Replies: 4
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Kijek » Wed Mar 28, 2018 21:29
First post
I've yet to cure & smoke my own ham, but there in one from the store that we think is rather good.
It's fully cooked and the name is (Cooks Ham) and only needs reheating.
But I would to flavor it up just a bit. Right (Wednesday) I opened it up and scored the fat and skin, then poked whole cloves...
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Oooo I like that idea BobK.
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Last post by Kijek
Thu Mar 29, 2018 17:38
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Sourdough Starter
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muxmun » Sat Mar 24, 2018 17:21
Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.
Thanks. charlie
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Last post by muxmun
Sat Mar 24, 2018 17:21
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in search
Replies: 3
by
StefanS » Tue Mar 13, 2018 14:59
First post
I'm looking for article in PDF format.. Meat Science - #120 (2016) p. 85-92
Dietary nitrate and nitrite: Benefits, risks and evolving perceptions by Wendy Bidale, Jefrey J. Sindelar, Andrew L. Milkowski.
I do have printed version but would like to send it as attachment with e-mail to one of student...
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I got it thru Deep Dyve, just printable version. Thank you.
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Last post by StefanS
Wed Mar 14, 2018 14:08
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Northeastern US Storm & Canada
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Kijek » Fri Mar 02, 2018 19:15
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North Eastern US is getting hit today with a big Nor'Easter, very high winds along the Connecticut - Long Island sound coast.
Stamford Ct, my City, rain, wind, mixed snow, trees down with power outages, nothing too major yet.
Hows everyone else making out?
BobK, you ok up in the north corner Ct?
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To summarize; This was a major storm for the Fairfield County area with Stamford Ct getting more then it fair share of it.
Heavy rains thought the day with occasional snow mixed in, no accumulation, however, major flooding and road closures due to the flooding.
Super high winds boosting between 50...
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Last post by Kijek
Sat Mar 03, 2018 15:28
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Spirytus
Replies: 10
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Kijek » Thu Mar 01, 2018 12:18
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I was looking at the alcohol section in Wedliny Domowe web site and saw Spirytus
Can any of my Polish brothers out there help me get a bottle? :lol:
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Somehow I get the feeling that maybe you, or BobK is Mr. Mariansk and is stead of answering all my stupid questions, you both convinced me to buy the book.
How many Porsches do you own now anyway? :cool:
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Last post by Kijek
Thu Mar 01, 2018 22:18
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I don't fit in !
Replies: 4
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Kijek » Thu Mar 01, 2018 00:09
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You guys are going to say, (what's is this guys major malfunction) throw me out and band me from this site for sure.
Ok first let me say that my last batch of fermented products was very good, the taste that I was going for was there, (mild, no tang). My only issues I needed to work on was...
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Your killing me
Well I hope you don't drive by my house, my beautiful green grass would be a buffet.
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Last post by Kijek
Thu Mar 01, 2018 11:56
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Review posts ?
Replies: 2
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Knifeman » Mon Feb 26, 2018 23:33
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I was wondering if there is a way to review all of ones posts ? If so how do you do this ?
Thanks
Knifeman
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Thanks Bob K !
Knifeman
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Last post by Knifeman
Tue Feb 27, 2018 20:25
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Marianski Books
Replies: 8
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Knifeman » Thu Jan 25, 2018 22:13
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Hello All
Could someone please tell me what is the latest version of Home Production of Quality Meats and Sausages I would like to be as current as possible !
Also what is the current edition of the Fermented Sausage book by the Marianski's
Thank You !
Knifeman
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Thanks for the encouragement fellas !
I have a#10 Porkert hand grinder with 2 grinding plates and cutting blade not sure of the hole diameter of the plates,will check . I need to get a sausage stuffer . Also need to get set up if I'm going to do dry curing and ferment sausages . Will post some...
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Last post by Knifeman
Tue Feb 27, 2018 20:20
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"Disclaimer Container" - Where Did My Post Go?
Replies: 325
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ssorllih » Sat Apr 02, 2011 21:32
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I will be particularly interested in a site for lower cost casings. All that I have found so far seem to add about 30 to 50 cents a pound to the cost of sausage. When i can buy fresh pork at less than 1.50 USD /pound adding 20 to 30 percent for the cost of casing runs against my nature.
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Snow and sleet tomorrow. Welcome to New England!
Can't wait to leave, thank you Malloy, who I know personally, A Hole!
it was a brisk 84F here in Florida
I'll be heading your way soon, just waiting for my wife to retire, thinking on the Naples area
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Last post by Kijek
Thu Feb 22, 2018 01:58
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What to do with my Coppa
Replies: 6
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muxmun » Fri Feb 09, 2018 01:00
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Hey all.
I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.
What to do with this? Throw it out?? Freeze it??
Any guidance would be appreciated.
Thanks charlie
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I would just continue on when you get home with the original plan.
I am not sure about soaking meat that is to be dry cured . Anyone??
On the other hand if you soaked it before you left it would have that time to equalise.
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Last post by Bob K
Fri Feb 09, 2018 15:43
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Recipe needed
Replies: 10
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Bob K » Tue Jan 30, 2018 19:03
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For anyone that can help, Edna is looking for a linguica recipe.
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DanMcG ,
Thanks Dan. I will let you know when I try it.
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Last post by Edna
Thu Feb 01, 2018 02:21
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