Search found 24 matches

by YooperDog
Thu Mar 26, 2020 15:16
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 28571

Re: Cured, dried and fermented by StefanS

Great thread! I have been working on two curing chambers to start learning and making some salami's and cured meats. Great info and motivation.
by YooperDog
Thu Mar 26, 2020 14:36
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 16553

Re: Kaszanka - Polish Blood Sausage

Making me hungry reviewing this thread. It has been about a year since my last bite of Kaszanka. Closest place that would have all these ingredients about 300 miles away, I will have to wait until this virus lockdown before I make the trip.
by YooperDog
Thu Apr 25, 2013 15:18
Forum: For beginners
Topic: Salt Pork
Replies: 4
Views: 2972

Thanks all. It sounds like I did things right. I was comparing what I did to store bought salt pork. I figured worse case that I could cut it into small pieces when needed. I will just package it up into smaller portions than planned and reduce the salt in anything that it is being added to. I appre...
by YooperDog
Wed Apr 24, 2013 16:22
Forum: For beginners
Topic: Salt Pork
Replies: 4
Views: 2972

Salt Pork

Did my first try at making salt pork using the trimmings from my pork bellies after squaring up slabs. I used Bad Bobs Bacon Balm for the salt pork and cured them for two weeks, over hauling half way through. I rinsed and cleaned excess salt, hung to dry for a day and then started to cold smoke. Abo...
by YooperDog
Sun Apr 14, 2013 23:25
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 117186

Sausage casing

I found this commercial casing company willing to sell to hobbyists. I have been trying to find a good supplier of casings and found this company. The prices were better than I could get at the butcher and good quality. Just have to send them a note to get them to email you a current price sheet. ht...
by YooperDog
Sun Apr 14, 2013 22:36
Forum: Sausages
Topic: Chorizo With Hot Peppers
Replies: 20
Views: 7964

Good Recipe

El Ducko Just made your Chorizo recipe yesterday and stuffed it today, great taste. I added a couple of more cloves of garlic and made a slurry with all the seasonings and vinegar. I thinned out the slurry with a bit of the liquid that I had the peppers soaked in. I didn't have an issue with the vin...
by YooperDog
Tue Oct 30, 2012 19:16
Forum: Smokehouses. Construction and Maintenance.
Topic: smoke house construction question
Replies: 6
Views: 6863

Thanks. I understand the cold smoking temp range and limit it to late fall to early spring and plan to get things completed accordingly. My idea is to use this box as multi-use smoker. With my current units it is tricky to cold smoke w/o constant monitoring, ate my share of cooked fish that started ...
by YooperDog
Tue Oct 30, 2012 19:01
Forum: For beginners
Topic: Water amount issue
Replies: 6
Views: 3147

Thanks. I am planning a big sausage making event weekend and still learning. Depending on the amount of help and styles agreed upon we could be producing upwards of 100lbs (big family, lots of requests) for the upcoming holidays. Next comes hunting season and more sausage making. My first run at emu...
by YooperDog
Tue Oct 30, 2012 15:37
Forum: Smokehouses. Construction and Maintenance.
Topic: smoke house construction question
Replies: 6
Views: 6863

smoke house construction question

I am looking at building a smoke house out of an old non-functioning warming oven this winter. I have gotten the idea out of Stanley's book. Does any one have any suggestions or thoughts before I proceed. I already have a smaller gas and a wood fired smokers, but have no capability to cold smoke unt...
by YooperDog
Tue Oct 30, 2012 12:52
Forum: For beginners
Topic: Water amount issue
Replies: 6
Views: 3147

Water amount issue

No matter what recipe I use it seems that the prescribed amount of water is not enough and I end up adding more than then listed. I have moved from using my grinder to a dedicated stuffer and that seems to have helped a little. I made Vienna sausages recently and had to add much more water again to ...
by YooperDog
Sun Jul 22, 2012 23:33
Forum: Curing chambers and Related Equipment
Topic: How To Build A Home Made Curing Chamber... By Uwanna
Replies: 49
Views: 60869

This site is awesome!!! The wealth of knowledge available I keep finding throughout these forums is amazing. Thanks all for your contributions.
by YooperDog
Sun Jul 22, 2012 23:17
Forum: Recipes from around the world
Topic: Fermented pickles
Replies: 10
Views: 6107

Maybe it is the lighting, but I was told that if there is still white (lines, spots) inside the pickles, meant that they needed more time in the brine. My great grandma had crocks going throughout her house when I was growing up. Great pickles and vegetables. Her English was about as good as my Poli...
by YooperDog
Sun Jul 22, 2012 22:30
Forum: For beginners
Topic: Vienna Sausage recipe question
Replies: 1
Views: 3640

Vienna Sausage recipe question

I have an old recipe that I am trying to update before I make it and and would like some input to make sure I am on the correct path and don't cause any issues. This is a compilation of me trying to interpret a family recipe from those who made it when I was growing up and asking questions of those ...
by YooperDog
Tue Jul 10, 2012 19:28
Forum: For beginners
Topic: Salt and fat question
Replies: 13
Views: 6490

Chuckwagon We just had the perfect storm arrive for the holiday week. Unexpected guests, family events, trying to accommodate all, travel to family events, commitments, etc.... Just got to be a bit much to make all that sausage with the whirlwind of activity going on. The wife really enjoys the fini...
by YooperDog
Tue Jul 10, 2012 19:12
Forum: For beginners
Topic: Salt and fat question
Replies: 13
Views: 6490

Baconologist

Thanks for the update on P-G. I have been checking labels pretty much for all kinds of things I don't care to ingest. I don't have a problem with it I just didn't realize all the baggage that came with it until I read Chuck Wagons article.

Jim