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How to Post Pictures

Last postbyBob K « Fri Dec 14, 2018 15:48

byBob 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.

A free and easy sites to use - IMGUR

How to use:

0 Replies

39142 Views

Last post byBob K
Fri Dec 14, 2018 15:48
Images - Photobucket - Fix

Last postbyBumper « Tue Jul 18, 2017 00:26
Replies: 6
byBob 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.

Last post

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...

6 Replies

24240 Views

Last post byBumper
Tue Jul 18, 2017 00:26
WD Daily Chat - Talk about anything You Like

Last postbyfatboyz « Fri Jan 21, 2022 02:32
Replies: 1288
byTrosky »Fri May 14, 2010 13:03
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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...

Last post

That's perfect eating size Chris!
1288 Replies

880281 Views

Last post byfatboyz
Fri Jan 21, 2022 02:32
Hi New Guys - Introduce Yourself

Last postbyHojdiinnz « Mon Nov 15, 2021 20:41
Replies: 1321
byChuckwagon »Thu Apr 29, 2010 05:21
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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...

Last post

Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
1321 Replies

939053 Views

Last post byHojdiinnz
Mon Nov 15, 2021 20:41

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Last post

Hill Country TX

Last postbyShuswap « Fri Mar 28, 2014 14:36
Replies: 2
byShuswap »Fri Mar 28, 2014 00:26
First post

Duk, we are heading to Dallas mid-April and will visit the Hill Country for a few days. We were there for a week in `11. Do you have a list of favorite sausage/brisket restaurants or sausage making suppliers in the region that you would care to share?

Phil

Last post

Thanks Duk - feel badly about the Hill Country hard times - we really enjoyed our visit there and still look forward to our return. I'm not good with heat in my meals so tend to bypass Mex food. In our family the others add heat after I get my serving :oops:

2 Replies

3269 Views

Last post byShuswap
Fri Mar 28, 2014 14:36
Interesting Book About Poland's Role in WWII

Last postbyredzed « Sun Mar 23, 2014 17:40
Replies: 1
byjscarbo »Sun Mar 23, 2014 16:51
First post

I ran across this book today as a Kindle Daily Deal on Amazon. I bought it but haven't started reading it yet. I thought some of you might be interested:
No Greater Ally: The Untold Story of Poland's Forces in World War II

From the book description: There is a chapter of World War II history...

Last post

Thanks for that. I took a note of the book when it first came out a few years ago but never bought it. Since it the mobi version is now only 1.77 on Amazon, I think I'll pick it up.

1 Replies

3170 Views

Last post byredzed
Sun Mar 23, 2014 17:40
Hot Dog/Frankfurter emulsion

Last postbycrustyo44 « Sat Mar 22, 2014 09:51
Replies: 3
bycrustyo44 »Fri Mar 21, 2014 20:03
First post

... -this.html

A nice emulsion that's all. What it's in it is another matter!!!!!!!
Cheers,
Jan.

Last post

Hi Red,
You can sleep easy, I only saw this on another forum. I only read proper charcuterie books!!!!
What caught my eye was the dried muck and crust on the rim of the vat and the shit pipe that deposited the slurry.
What also is happening in the EU is that Pink Slime is being used in sausages....

3 Replies

4369 Views

Last post bycrustyo44
Sat Mar 22, 2014 09:51
Have you seen this link?

Last postbycrustyo44 « Fri Mar 14, 2014 11:33
Replies: 9
bybearspice »Thu Mar 13, 2014 03:40
First post

Somebody sent this link to me today, and I thought it might be of interest to some of you.

:mrgreen: - Rob.

Last post

Bearspice, I am only a dumb Banana bender, I can't even spell beer or XXXX.
That's the reason I brew my own. Mind you, I've been a Coffs Harbour boy for many years.
Cheers Mate,
Jan.

9 Replies

10196 Views

Last post bycrustyo44
Fri Mar 14, 2014 11:33
NDUJA

Last postbyel Ducko « Sun Mar 09, 2014 16:09
Replies: 1
bycrustyo44 »Sun Mar 09, 2014 11:21
First post

Hi,
Do we have any members that actually have made NDUJA spreadable salami.
I am keen to make a few, simply because it is full of hot chili peppers and I can't buy it anywhere here locally.
Thanks
Jan.

Last post

Jan, you may have to make your own, unless there's a Sicilian enclave near you. That link that you recently shared with me has an interesting looking recipe:
Best regards,
Duk
:mrgreen:

1 Replies

2763 Views

Last post byel Ducko
Sun Mar 09, 2014 16:09
sausage fillers

Last postbyssorllih « Tue Mar 04, 2014 06:10
Replies: 1
bymark kiwi »Tue Mar 04, 2014 02:04
First post

Hi Everyone,
Can anyone give me a recommendation on a good quality sausage filler
i already have a meat mincer/grinder and would like to start making some sausages
i don't want to go too flash but don't want something too budget.
can you help me?

Last post

You are referring to the method of filling the casing. We call that stuffing. At the low end they have spouts as an accessory for the mincer and at the high end they have purpose made stuffers.

1 Replies

2927 Views

Last post byssorllih
Tue Mar 04, 2014 06:10
Forum Down 2/28/14?

Last postbyMetalMan « Sat Mar 01, 2014 14:55
Replies: 1
byKrakowska »Sat Mar 01, 2014 13:07
First post

Or was it Me? Could not pull up WD site, Firefox message: Unable to connect
Firefox can't establish a connection to the server at :cry:

Last post

Was down for me as well.

1 Replies

4307 Views

Last post byMetalMan
Sat Mar 01, 2014 14:55
Bacon brine cure.

Last postbymark kiwi « Thu Feb 20, 2014 10:46
Replies: 3
bymark kiwi »Thu Feb 20, 2014 09:05
First post

Hi everyone stoked i found your website it's so helpful,
i've been smoking fish and chickens for a long time and i'm keen to have a crack at some bacon.
i can't seam to find a definitive answer as to how much prague powder #1 to use in my brine.
On the packet it says 125 milligrams per kilo of meat...

Last post

Thanks Jan,
i will give that one a try,
I am at oxenford near the gold coast would love to catch up and swap some ideas
Still finding my way around the website but i love it.

3 Replies

3625 Views

Last post bymark kiwi
Thu Feb 20, 2014 10:46
Pastrami Brine Fail

Last postbycheckerfred « Wed Feb 19, 2014 22:07
Replies: 19
bycheckerfred »Tue Feb 18, 2014 02:58
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First post

I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine

It said to let it sit in the fridge for 4-5 days, packed tightly in a container, but covered with the remainder of the brine...

Last post

Checkerfred, that is one heck of a gorgeous-lookin' product! Nice going pal. Very professional.

Best Wishes,
Chuckwagon

Thanks Chuck! It turned out great....I ate on it all day yesterday :D
19 Replies

14822 Views

Last post bycheckerfred
Wed Feb 19, 2014 22:07
Pepper Snacks,Pepperoni, Ross's Pizza Dough,Pork Butt Bacon

Last postbyChuckwagon « Tue Feb 18, 2014 13:17
Replies: 1
byKrakowska »Mon Feb 17, 2014 16:26
First post

Finally got around to making first sausage using LHP culture. Chuckwagon I used Your Powder Keg Pepperoni recipe. Made some Pepper snacks and Ross I used Your dough recipe and it all combined to make a homemade pizza. Cw absolutely SUPERB, A nice tang (I really surprised myself that I did not screw...

Last post

YEEEEE HAWWW! :roll:
Fred, you just made my whole day! What wonderful news. The photos are terrific. I am just elated ol' pal. Very well done! Indeed. Now, sit back and enjoy your creation!

Best Wishes,
Chuckwagon

1 Replies

6305 Views

Last post byChuckwagon
Tue Feb 18, 2014 13:17
Had to share this pic!

Last postbyredzed « Tue Feb 18, 2014 02:57
Replies: 2
byBob K »Mon Feb 17, 2014 17:58
First post

Party platter Idea-

Last post

For ol'sausage eyes like me, that is a work of art! Deserves a place at the Smithsonian!

2 Replies

3370 Views

Last post byredzed
Tue Feb 18, 2014 02:57
Room with a View

Last postbysawhorseray « Mon Feb 17, 2014 01:19

bysawhorseray »Mon Feb 17, 2014 01:19

I could get use to looking out on this every day

But I think somebody is way happy that we live right here. RAY

0 Replies

3727 Views

Last post bysawhorseray
Mon Feb 17, 2014 01:19
Marianski

Last postbyShuswap « Wed Feb 12, 2014 15:55
Replies: 4
byShuswap »Mon Feb 10, 2014 18:12
First post

Bought Home Production of Quality Meats & Sausages on Kindle for $8 instead of the $28 print price. Interesting how some Kindle books are more than the paperback while others are so much less.

Last post

So... should I caution you against using permanent marker to take notes on the books that you read with the Kindle?
Whew, got lucky and found the Kindle for PC app - don't need my permanent marker cause I can highlight, add notes, copy or print - outstanding!

4 Replies

4004 Views

Last post byShuswap
Wed Feb 12, 2014 15:55
Pork loin sausage recipe

Last postbyGray Goat « Wed Feb 12, 2014 03:53
Replies: 8
byGray Goat »Tue Feb 11, 2014 05:49
First post

I have a whole pork loin that has been hanging around for awhile and I was thinking of using it for sausage.

I have seen recipes using loin, but I can't remember where. Does anyone know of a good recipe ? Thanks :grin:

Last post

Thewitt - Thanks for the reply :smile:

8 Replies

8907 Views

Last post byGray Goat
Wed Feb 12, 2014 03:53
A new "mustard" forum in WD

Last postbyChuckwagon « Tue Feb 04, 2014 13:09

byChuckwagon »Tue Feb 04, 2014 13:09

Hi Smoke Addicts!
Just a note to tell you about the new WD Mustard Grotto . We`re getting quite a collection of home-made mustard recipes so we gave them their own spot. Why do we cut a slice from a remarkably tasty sausage and still crave that little hint of mustard? Is there something wrong with...

0 Replies

5237 Views

Last post byChuckwagon
Tue Feb 04, 2014 13:09
Any interest in Rochester, NY white hots?

Last postbycrustyo44 « Mon Feb 03, 2014 06:13
Replies: 8
byIdaKraut »Fri Jan 31, 2014 19:33
First post

At another sausage making forum ( White Hots ) there was a discussion about reverse engineering Zweigle's White Hots Pop-Open wieners. It definitely got me interested, enough so that I ordered some from them and had it delivered to me overnight. After careful evaluation and trying to determine what...

Last post

Hi Rudy,
Great photo's, great sausages. I bet yours are made with a lot more attention to detail and are better tasting.
Thank you for posting it all on the forum,
Cheers,
Jan.

8 Replies

14120 Views

Last post bycrustyo44
Mon Feb 03, 2014 06:13
Anyone like to share where they live?

Last postbysawhorseray « Sun Jan 26, 2014 23:26
Replies: 41
byursula »Mon Jan 20, 2014 07:37
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I thought it would be nice to share some photos of where I live, and hope that others might share too. I loved Mark's Canterbury photos, and am curious to see where and how others live. We live in such a beautiful world.
I live on four plus acres in a little log cabin. It's dairy country with hills...

Last post

Crocs and gators would be like the difference between lions and tigers, or polar bears and grizzly bears, we're just food to all of them. Gee, I'd imagine a twelve foot gator could be turned into some handsome boots and luggage. Of course if there were any kids around every gator would be a dead...
41 Replies

31839 Views

Last post bysawhorseray
Sun Jan 26, 2014 23:26
Supporting Our Sponsor

Last postbyChuckwagon « Sun Jan 26, 2014 07:40
Replies: 20
byChuckwagon »Sun Jan 19, 2014 19:53
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First post

Supporting Our Sponsor

Hi Folks!
Did you know that each time we click one of the advertisements at the bottom of the pages, it is recorded. Yup, and it helps V-Tek pay the bills for this site. If you would like to support this site with some of its financial obligations, then please click on the...

Last post

Now listen here, you ol' salty dog!... forget those young, beautiful, Asian women and settle down!
You wrote: I have a piece of western pine board that has annual growth rings about 15 to the inch for a couple of inches and then a section about 3/4 of an inch wide that has more than a hundred...
20 Replies

18686 Views

Last post byChuckwagon
Sun Jan 26, 2014 07:40
You are invited to share the means of your livelihood.

Last postbyChuckwagon « Sun Jan 19, 2014 20:19
Replies: 72
bysteelchef »Sat Mar 12, 2011 07:04
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First post

I'll go first!

I retired 3 years ago after a 40 year career in automotive parts management.

Two of my fellow employees were avid casing stuffers and got me interested in doing something better.

That's when I entered the world of sausage forums.

It has led me to this, the Premier forum of all...

Last post

Well it sure is nice to have you folks with us. The info is very interesting. Best of luck in all you do. Relax and kick yer' boots off. You are among friends here. :wink:

Best Wishes,
Chuckwagon
72 Replies

81327 Views

Last post byChuckwagon
Sun Jan 19, 2014 20:19
Rhening haus Meat Slicer

Last postbyChuckwagon « Sun Jan 19, 2014 19:35
Replies: 3
bycrustyo44 »Sat Jan 18, 2014 20:34
First post

Hi,
Are there any members that have used, own or heard any reports about RHENINGHAUS meat slicers.
I am going to inspect probably the smaller version, it looks in great clean condition, has a slight rumbling noise when switched on according to the owner. Could be motor bearings?
It cuts extremely...

Last post

Going by the name, I thought it was German made, not Italian.
Yeah guys, this is a commercial slicer made in Torino, Italy.
Now, pass-a the meat-ta ball-sa! :lol:

3 Replies

5119 Views

Last post byChuckwagon
Sun Jan 19, 2014 19:35
Porkbutt Sale

Last postbysawhorseray « Sat Jan 18, 2014 14:12
Replies: 6
bysawhorseray »Thu Jan 16, 2014 23:08
First post

For those folks that live on the west coast of the USA, the Savemart grocery chain has porkbutt on sale for 99≠ a pound till next Tuesday. I got mine! RAY

Last post

I just don't get the whole thing. This ten pound pork belly is about fifty percent fat and cost me $42

I'm up at 3:30am and have the brined belly drying getting ready for the smoker at 4am.

It's 37° in my backyard right now and very dry, I'm figuring a two-hour drying session and I'll pop the...

6 Replies

4868 Views

Last post bysawhorseray
Sat Jan 18, 2014 14:12
WD Forum Input

Last postbyChuckwagon « Fri Jan 17, 2014 00:44
Replies: 13
byKrakowska »Wed Jan 15, 2014 15:00
First post

Been making homemade pizza for a number of years now and been doing various versions of sauces, toppings but most of all the dough recipe.

Here is one in which the WD site had a huge influence, which has to date, the best pizza we ever made.

A shout out to My Partners here at WD:

Pizza has the...

Last post

HaaaaOOooopppps.... Thank you! :wink:

13 Replies

10241 Views

Last post byChuckwagon
Fri Jan 17, 2014 00:44
We're still in it!!!

Last postbysawhorseray « Thu Jan 16, 2014 20:47
Replies: 2
bysawhorseray »Wed Jan 15, 2014 06:43
First post

With a great start to the new year. Woke up the wife early Sunday morning and much to her surprise had her loaded and going over the hill to Reno in no time. Last year I'd hit a couple of jackpots for $15K and $12.5 K, the gaming box was brimming. The wife was trying to have a good argument with me...

Last post

Well I'm happy for your success Ray. All I know, is spring training is right around the corner and your baseball team is always hot. Now that Tim Linsicum cut his hair, will he be like Samson and lose his ability to throw his curve, or will he still burn in his fast ball at 98 MPH? :mrgreen:...

2 Replies

2641 Views

Last post bysawhorseray
Thu Jan 16, 2014 20:47
The many ways to eat susage

Last postbyChuckwagon « Thu Jan 16, 2014 17:00
Replies: 10
byssorllih »Sun Jan 12, 2014 19:54
First post

Most of the time I just make loose sausage and cook it as patties. But I do make linked sausage from time to time. Today for brunch I baked a couple of Chaurice links and sliced them for ease of eating and discovered that we didn't consume even two full links as we no doubt would had I served them...

Last post

Oh ya, I didn't have any caraway for my Kabanosy.
What? What! No caraway? Carpster, you should run right out and buy some immediately. Don't you realize that eating Kabanosy without caraway could cause blindness? Worse yet, you could start losing your memory. :roll:

10 Replies

7941 Views

Last post byChuckwagon
Thu Jan 16, 2014 17:00
UMAi bags

Last postbyJanlab « Sun Jan 12, 2014 15:19
Replies: 7
bygrasshopper »Thu Jan 09, 2014 04:57
First post

Been watching for more information on using UMAi bags. The place for the bags is right here in Minneapolis MN. Questions like for capicola, pancheetta, prosciutto and lonzino. Is it safe to do in the bags. also how long will it keep afterwards. I have been to there site and edited there videos....

Last post

Two Bressaolas went into bags today after curing for 14 days. 1.3 and 1.5 kgs.
I shall aim for about 40% weight loss. Hopefully that will not take more than six weeks.
They won't last long after they're done!
Two more went into curing bags!
Jan

7 Replies

8694 Views

Last post byJanlab
Sun Jan 12, 2014 15:19
Sick Day

Last postbyChuckwagon « Fri Jan 03, 2014 01:00
Replies: 1
bysawhorseray »Fri Jan 03, 2014 00:10
First post

After getting home from Las Vegas my wife and I are both a bit sick today, she with a sore throat, I've got a head full of snot. It had to be about the smokiest place I've ever been, every dealer and cab driver was coughing, 90% of the players seemed to be sucking on a face-fuse constantly. We're...

Last post

Ray, you wrote...
When I pull up to a stop-light youngsters will be exposed to a time when entertainers used to know how to carry a note and musicians knew how to read music, as opposed to someone loudly swearing into a microphone these days.

Ray, just do what I do... just install a sub-woofer...

1 Replies

2341 Views

Last post byChuckwagon
Fri Jan 03, 2014 01:00
Happy New Year

Last postbyNorthFork « Wed Jan 01, 2014 14:37
Replies: 13
byursula »Tue Dec 31, 2013 08:55
First post

Hi everybody!
It's New Year's Eve here and after Christmas and a big street party, I'm having a quiet glass of red with some nibbles,and thinking about 2013, and what a great year it's been. It's a beautiful evening and I've been sitting on the verandah reading a book.Heaven!
Just wanted to wish...

Last post

Great to have you back Chuckwagon-you were missed. Happy New Year to you and all at WD--

Pat

13 Replies

9039 Views

Last post byNorthFork
Wed Jan 01, 2014 14:37
CHRISTMAS WISHES

Last postbygrasshopper « Thu Dec 26, 2013 04:38
Replies: 15
bycrustyo44 »Tue Dec 17, 2013 06:47
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First post

To all FORUM Members,
I like to wish you and your families All The Best Wishes for Christmas and a fantastic New Year.
Let's hope 2014 delivers everything we've been hoping for from Electric Mincers, Stainless Stuffers, mixers, etc etc.
My only wish is to wake up early every morning, rearing to...

Last post

Christmas is a time to be with family and friends. This site is to me is a family and a friend. Thanks to all and have a Merry Christmas.
15 Replies

14345 Views

Last post bygrasshopper
Thu Dec 26, 2013 04:38
Happy Holiday!

Last postbyChuckwagon « Wed Dec 25, 2013 01:57
Replies: 2
byMaxell »Tue Dec 24, 2013 11:51
First post

A joyous Christmas and a very happy New Year! :D

Last post

Mirek... You are the best! Merry Christmas to you too and may you have a wonderful New Year. We appreciate you very much on the forum, but would like you to know that you are also a true friend to each member. Thanks for all those little hidden and subtle things you do.

Best Wishes Always,...

2 Replies

3226 Views

Last post byChuckwagon
Wed Dec 25, 2013 01:57
Netted casings

Last postbyRick « Sat Dec 21, 2013 11:02
Replies: 8
bycrustyo44 »Tue Dec 03, 2013 06:59
First post

Hi,
Are there any casing suppliers that sell Netted casings such as www.hukki.com
I like to try the honeycomb pattern and the netted fibrous casings in various sizes.
There is a supplier in Australia but unless I buy a pallet load they don't even want to talk to me. Miserable pack of...

Last post

I emailed the mill and the reply was a minimum 25 bag buy.

8 Replies

6979 Views

Last post byRick
Sat Dec 21, 2013 11:02
The Closing of a Landmark

Last postbyChuckwagon « Tue Dec 17, 2013 06:20
Replies: 16
byRick »Sat Dec 14, 2013 16:03
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The wife and I were traveling through a section of town that we both grew up in the other day. Since we no longer live in the city and haven't for some 40 years, it always brings a warm feeling when I do get the chance to travel through the old neighborhood and reminisce. When I was growing up, the...

Last post

One tequila, two tequila, three tequila, FLOOR!
Naw Joe, actually I've been racked up for a while for a little surgery in a big white building with beautiful nurses.Released today and preparing to make some of your Brauwnschweiger at this link:
Are ya'll ready for Christmas?
16 Replies

10612 Views

Last post byChuckwagon
Tue Dec 17, 2013 06:20
So many choices

Last postbyChuckwagon « Mon Dec 16, 2013 23:08
Replies: 16
byButterbean »Sat Dec 14, 2013 09:49
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First post

Been asked to make 40 lbs of fresh sausage for a Christmas event next week. Business is doing a customer appreciation cook for customers and the owner has asked me to make some sausages for him. They plan on cooking the sausages on a grill. The cooks will be the help at the business and I'm not...

Last post

Butterbean, the brats look like a work of art! Verrrrry nice!

Best Wishes,
Chuckwagon
16 Replies

10659 Views

Last post byChuckwagon
Mon Dec 16, 2013 23:08
Meat Shoping Error

Last postbysawhorseray « Sat Dec 14, 2013 23:42
Replies: 10
bysawhorseray »Thu Dec 12, 2013 13:38
First post

After reading the grocery ads yesterday morning I rushed off in a hurry to cash in on chicken thighs at 89≠lb and pork shoulder at 98≠lb.. After grabbing forty pounds of chicken thighs I tossed two packs of these pork shoulder roasts into the cart

When I unwrapped the package the bottom side...

Last post

It's in the garbage can now. I know that cracklins can be made of it, tho it's just pretty much fried pure fat, I get enough fat in my diet. I like to eat meat that at one time was attached to a bone, not much on eating guts either. RAY

10 Replies

7336 Views

Last post bysawhorseray
Sat Dec 14, 2013 23:42
Chuckwagon is one year older!

Last postbyChuckwagon « Fri Dec 06, 2013 18:36
Replies: 29
byredzed »Mon Dec 02, 2013 05:19
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First post

One year older, but wiser? :shock: Hmm, let the Honourable Judge Ducko rule on that one! :lol:

Happy Birthday CW!

Check out your special card from all of us here:

Last post

Jim n' Jean, are you folks still making a ham now and then. Seems like you made a perfect boiled ham about this time last year. Are you doing it again? Thanks for the kind words.

Best Wishes,
Chuckwagon
29 Replies

22940 Views

Last post byChuckwagon
Fri Dec 06, 2013 18:36
Step 1 for Chicken Apple sausage

Last postbysawhorseray « Fri Dec 06, 2013 01:03
Replies: 1
bysawhorseray »Thu Dec 05, 2013 18:06
First post

Last week I got a copy of Bruce Aidells' sausage book from Amazon and wanted to try his Chicken-Apple sausage recipe for starters. I was up early coring and peeling Granny Smith apples for the dehydrator, big Chicken-Apple sausage plans in the near future. It wasn't long before I was thinking of a...

Last post

Those ten apples turned out giving me a yield of 5&3/4 ounces of dried apple, far less than anticipated. Recipe calls for a ounce of dried apple for every pound of grind. My wife just ordered me some hippie crank coring and peeling machine from Amazon for $25, this project is on hold till it...

1 Replies

3173 Views

Last post bysawhorseray
Fri Dec 06, 2013 01:03
Porkbutt Sale

Last postbysawhorseray « Thu Dec 05, 2013 04:42
Replies: 4
bysawhorseray »Wed Dec 04, 2013 14:03
First post

I just got my morning newspaper and see that this weeks specials at my local Safeway market include whole pork shoulder sold in the bag, 99≠ per pound. I wait for this price and wasn't sure it was going to happen this year due to the increase in corn-feed. Last years 120 pounds are long gone, the...

Last post

Ray, I looked at the ad and I sure would grab it at that price. It still has the blade bone it it but that is easy to remove and has good meat right up to it. I'd buy a couple for testing to see how much waste there is after boning and what the meat looks like. The pic shows a neatly trimmed piece,...

4 Replies

3896 Views

Last post bysawhorseray
Thu Dec 05, 2013 04:42
Rebuilding the Herd

Last postbyChuckwagon « Sun Dec 01, 2013 07:41
Replies: 5
bysawhorseray »Fri Nov 29, 2013 19:57
First post

My hunting-fishing-golf partner of over 35 years e-mailed me Wednesday morning to tell me one of the sawhorses I made them for Xmas about thirty years back had come up lame due to a confrontation with a pick-up truck. He uses the sawhorses regularly to keep amplifiers and music equipment off the...

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Ray wrote:
Indians didn't seem to need stirrups, they did just fine on a horse.
Yeah, but that's just because they held on to the steering wheel so tightly! :mrgreen:

5 Replies

4607 Views

Last post byChuckwagon
Sun Dec 01, 2013 07:41
Refuse Corner & Debris Receptacle

Last postbysawhorseray « Fri Nov 29, 2013 19:32
Replies: 168
byChuckwagon »Sun Sep 30, 2012 03:05
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Refuse Corner & Debris Receptacle
( In other words, this is where the split chat went! ) :roll:

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I had to have a little refresher myself. There I was thinking Ricky 3 might have made a name for himself in the Crusades, when in fact it turned out to be Rickardo 1, who failed to win back Jerusalem from Saladin, (not to be confused with Palladin, a.k.a. Richard Boone). Seems most of the future...
168 Replies

122830 Views

Last post bysawhorseray
Fri Nov 29, 2013 19:32
European Oak

Last postbyssorllih « Tue Nov 26, 2013 03:57
Replies: 11
bycrustyo44 »Sun Nov 24, 2013 09:12
First post

Hi,
Do we have any members that have used European oak for smoking. I can get any amount of timber, chips, saw dust fine and course in the New Year.
My cousin in Victoria (Oz) is going to cut down reluctantly the biggest oak tree on his property.
From what he read in the records, this tree was...

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Oak is a very reactive wood and stains readily when wet with organic acids. For this reason most food service surfaces are maple which is a very neutral wood.

11 Replies

9125 Views

Last post byssorllih
Tue Nov 26, 2013 03:57
Getting Together?

Last postbyShuswap « Tue Nov 26, 2013 01:17
Replies: 38
byel Ducko »Wed Jul 17, 2013 01:42
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I sure wish we could organize get-togethers like Siara & friends do in Poland, if only every year or two. We could all benefit from the shared expertise. We could alternate NYC, LA, Calgary, New Orleans, Toronto, Miami, Ross's house...

But seriously, folks- - would there be any support out there...

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May I chime in with some thoughts. A national/international gathering is pretty much restricted to those with deep pockets or those who have the good fortune of living nearby. However, regional gatherings are more feasible for most folks. For example, I attend a Pacific Northwest (BC, AB, WA, OR,...
38 Replies

34671 Views

Last post byShuswap
Tue Nov 26, 2013 01:17
Music Website

Last postbysawhorseray « Fri Nov 22, 2013 15:20

bysawhorseray »Fri Nov 22, 2013 15:20

One of my friends sent this website to me and I thought I'd share it, pretty cool. You can click any artists' name and they come up with a list of their most popular songs to choose from. If the song doesn't start playing just click the youtube button on the bottom right, takes you right to it. RAY

0 Replies

4976 Views

Last post bysawhorseray
Fri Nov 22, 2013 15:20
Hard to find turkey deals this year

Last postbysawhorseray « Thu Nov 21, 2013 02:45
Replies: 2
bysawhorseray »Wed Nov 20, 2013 20:56
First post

They all seem to make you spend at least $25-$30 for the 2 for 1 deal, and then limit you to just one free bird per deal. I just got back from Savemart with two 20lb turkeys, 59¢ lb. They have prime on sale for $5.99lb so that was the $30 I had to spend for the 2 for 1 deal. I had two half...

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Yes I have CW. I got the two biggest birds available, both right at 20 pounds, 2-3 pounds smaller than my wife requested. There's another local market that's selling turkeys from 8 to 12 pounds for $5.99 each, no limit, no minimum. I'll pick up 3-4 birds there to either smoke or do on the Ronco...

2 Replies

2616 Views

Last post bysawhorseray
Thu Nov 21, 2013 02:45
Polish Hot Smoked

Last postbyDave Zac « Wed Nov 20, 2013 17:05
Replies: 9
bymski2 »Tue Nov 19, 2013 17:00
First post

Hi Im new here, I been away from the website and was wondering why the recipies on the site changed?
I used to use the Polish hot smoked sausage that cures the meat in cubes for 3 days before adding spices and grinding, just wondering why this one just grinds and stuffs without the 3 day cure....

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I too have a batch of Polska Wedzona on track for the 3 day cure. Hot smoked however. Together with 2 slabs of Butt bacon this weekend will be a happy time :)

9 Replies

9204 Views

Last post byDave Zac
Wed Nov 20, 2013 17:05
Spatchcocking

Last postbyssorllih « Sun Nov 17, 2013 18:58
Replies: 7
byssorllih »Thu Nov 14, 2013 21:48
First post

About 20 years ago I started splitting poultry down the back and removing the spine, the sternum and the ribs and other small bones so that I could lay the bird flat for seasoning and cooking. Today I learned from my sister in New York that it is a highfaluting way to prepare and cook a turkey and...

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The chicken looks mighty fine.

7 Replies

5848 Views

Last post byssorllih
Sun Nov 17, 2013 18:58
Got "Ambitious" Today

Last postbyShuswap « Sat Nov 16, 2013 15:57
Replies: 3
byKrakowska »Fri Nov 15, 2013 01:29
First post

Baked some apple pies. Same recipe my mother used when her and I used when I was 5/6 years old helping her 60 years ago.

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Yup a slice of DW's apple pie from home grown apples and a piece of cheddar cheese tops off bangers and mash very nicely- tonught's menu :mrgreen:

3 Replies

3407 Views

Last post byShuswap
Sat Nov 16, 2013 15:57
Chuckwagon's bacteria teachings

Last postbygrasshopper « Tue Nov 12, 2013 16:23
Replies: 2
bygrasshopper »Sun Nov 10, 2013 22:22
First post

Thank God for Chuckwagon's bacteria teachings On Wednesday at the liquor store, it is seniors day 10% off. The gentleman behind the counter new I am a sausage maker. He began to give a marinade for beef. At the end he told me to stab the meat several times. He also saves the marinade and uses it...

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EL Ducko
At least when I go to the liquor store every Wednesday. I will try to educate this man. You should have seen the look on his face when I told him how dangerous it was to do this. His look was that I am wrong. Still can't believe it. Today is Wednesday so off to the liquor store.

2 Replies

3241 Views

Last post bygrasshopper
Tue Nov 12, 2013 16:23
Pass The Horsemeat Please!

Last postbyChuckwagon « Tue Nov 12, 2013 06:54
Replies: 7
byel Ducko »Sun Nov 10, 2013 21:31
First post

Topic Split by CW 111113@2254 See: Ads On The Forum at this link:

Take notice also that the ads are targeted to internet searches you have done recently. You may be right, Ross. It also knows when you change location. I used to get ads for Ukranian women. Now, while on vacation, I get ads for...

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Shucks pal, I don`t mind eating a horse I didn`t ride or name. Throughout history, lots of horsemeat has been eaten and it is quite popular in parts of Canada. However, in my part of the western United States, we don`t eat our horses because we have developed a much tastier critter. It`s called the...

7 Replies

6150 Views

Last post byChuckwagon
Tue Nov 12, 2013 06:54
Freezer Cleaning Day

Last postbysawhorseray « Tue Nov 12, 2013 03:06
Replies: 2
bysawhorseray »Mon Nov 11, 2013 20:28
First post

Being low on all things sausage and meat I thought this would be a good time to get ready for all the Xmas meat sales and have space for all the things I'm going to stuff and smoke. The first order of business was to empty everything into one freezer, tho a large cooler will do in a pinch

Then...

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I hear ya Ross, and being in a cellar there's no drains I'd imagine. I got the first part of my Project B-2 done after my freezer work, 22 pounds of grinding, mixing, and cleaning. I'll post it tomorrow, I'm now doing Advil and vodka. RAY

2 Replies

2888 Views

Last post bysawhorseray
Tue Nov 12, 2013 03:06
Don't try this at home.

Last postbymarkjass « Wed Nov 06, 2013 10:49
Replies: 5
bymarkjass »Tue Oct 29, 2013 06:47
First post

I have halogen light in my house. I know that it is not safe to go above 150w. I must have had a brain f**t. I put in a 300w bulb. There was a bang a small wisp of smoke. I tried another bulb, but the unit is munted. I was lucky a fire did not occur. I think what perturbs me most is that the...

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It is crazy you know what you should do/should not do yet you do the opposite. I suppose it is all about perceived risks.

To tell the truth I am much happier with the down lighting that has been installed in my office and the kitchen than the previous lighting. So good has come of my stupidity!...

5 Replies

5987 Views

Last post bymarkjass
Wed Nov 06, 2013 10:49
Venison Salami

Last postbykiwihunter « Sat Nov 02, 2013 05:59
Replies: 23
bykiwihunter »Sun Sep 29, 2013 07:40
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Have had some venison salami in the incubator now for about 3months they still smell cheesy and are stil tacky to the touch they have lost just under 30% is it time to throw them and start a new batch ?

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update on the last batch , i kept 3 of the salamis and left them in drying at room temp , well they have firmed up quite a bit starting getting fine droplets of ? i dont know , so in my infinite wisdom better try some well the taste is peppery with an acidic tast but quite mild can taste the...
23 Replies

24485 Views

Last post bykiwihunter
Sat Nov 02, 2013 05:59

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