Search found 20 matches

by tacklebox
Thu Dec 15, 2011 09:13
Forum: Technology basis
Topic: smoke powder or liquid smoke
Replies: 5
Views: 4524

In addition to what Chuckwagon said, I would still use the cure in the unsmoked/fresh frankfurters. Without the addition of a curing agent, and without smoking them, you will not get the typical reddish or pink colour in the sausages.
by tacklebox
Mon Oct 24, 2011 05:25
Forum: Hyde Park
Topic: A couple of words can make so much difference.
Replies: 10
Views: 4268

Three out of four people make up seventy five percent of the population :mrgreen:
by tacklebox
Wed Oct 19, 2011 06:30
Forum: Technology basis
Topic: Converting saltpeter (potassium nitrate)???
Replies: 9
Views: 7790

Thanks for the quick replies. I kind of figured I would go with the recommended amounts per pound, I might just have to adjust the quantity of salt called for in the recipes. And no, it's not for dried or aged sausages, but for hot smoked ones. Again, thanks for the info :grin:
by tacklebox
Wed Oct 19, 2011 05:08
Forum: Technology basis
Topic: Converting saltpeter (potassium nitrate)???
Replies: 9
Views: 7790

Converting saltpeter (potassium nitrate)???

Hey all, hope everything's been well :smile: I have a quick question, and I hope this is in the correct spot. (If not, I'll take 30 licks with a wet noodle CW :mrgreen: ) I have quite a few recipes, most of them from reputable books and the like, that call for certain amounts of saltpeter (potassium...
by tacklebox
Mon Sep 26, 2011 08:35
Forum: Hyde Park
Topic: Capicola casing question
Replies: 1
Views: 3207

Capicola casing question

There is a member on another site (BBQ) that has posted a question about Capicola casing. I was hoping y'all good fellas could answer it if at all possible?? :grin: There is a special fibrous casing for making capicola. It comes in sheets and you roll the meat in it, and then put it in a rope casing...
by tacklebox
Thu Sep 22, 2011 11:25
Forum: Hyde Park
Topic: another riddle
Replies: 11
Views: 5038

I'll let y'all sweat it out a bit...I don't want to come off as a know-it-all, so I won't go 2 for 2 in two days :mrgreen: But, I will leave you one to ponder on: You stand at a fork in the road. Next to each of the two forks, there stands a guard. You know the following things: 1. One path leads to...
by tacklebox
Thu Sep 22, 2011 07:33
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 138445

Can you provide some more details on the red unit. What are your electronics, is that one of the hardwood puck burners on the side? The main body is a 17gal(IMP) drum. The lid is off of a Weber Smokey Joe grill, as are the grates. The smoke generator is an aluminum tube which I machined myself. The...
by tacklebox
Wed Sep 21, 2011 12:06
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 119601

Thanks CW :grin: My little guy just turned 18 months the other day. He shows alot of interest when I am cooking, so there is hope for him. :grin: Of course, being that age, he shows alot of interest in a dust bunny also :mrgreen:
by tacklebox
Wed Sep 21, 2011 12:02
Forum: Other products
Topic: The many ways to use sausage. (Rouldade)
Replies: 12
Views: 7007

In the world of low and slow BBQ, we do something quite similar with sausage-they are called 'fatties'. Now we may have to rename them :wink: We secure the fillings with bacon instead of skewers :cool: Here are a couple I have done in the past. Italian Antipasto Fattie http://i835.photobucket.com/al...
by tacklebox
Wed Sep 21, 2011 09:08
Forum: Hyde Park
Topic: another riddle
Replies: 11
Views: 5038

Numbers?
by tacklebox
Wed Sep 21, 2011 08:39
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 138445

Hot smokers http://i835.photobucket.com/albums/zz275/jblazei/BBQ/Cookers/IMG_0009.jpg http://i835.photobucket.com/albums/zz275/jblazei/BBQ/IMG_1612.jpg Home built smoker for cheese, sausage and jerky http://i835.photobucket.com/albums/zz275/jblazei/BBQ/Cookers/IMG_2004Small.jpg http://i835.photobuck...
by tacklebox
Wed Sep 21, 2011 08:30
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 119601

I know I haven't been 'round in awhile...been occupied with life and such. If y'all really want to see a picture, here is the best I've got. Me and my portable tacklebox http://i835.photobucket.com/albums/zz275/jblazei/313956_1781906082566_1686873429_1278218_5391805_n.jpg I've toned down a bit, as t...
by tacklebox
Wed Apr 20, 2011 09:19
Forum: For beginners
Topic: grinder plates
Replies: 11
Views: 6925

Only when it's installed in the grinder :wink:
by tacklebox
Thu Apr 07, 2011 11:40
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 331620

Got her figured out :cool: When looking for answers, seek out the source. I PM'ed Seminole last night with the same question. Who better to ask, right? He was quick to respond and solved the problem. The meats should add up to 1000g, so I was told to add an additional 100g of pork trimmings. Thanks ...
by tacklebox
Thu Apr 07, 2011 09:04
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 331620

Help with wiener recipe

Hoping I can get some quick help on this. I want to make them this weekend, but I have an issue with the recipe. I will be using the wiener recipe from Stan and Adam's 'Home Production of Quality Meats and Sausages' on page 276 of said book. My issue is the quantity of meat(s). It would seem that th...