Drain it? We have been frozen solid for a week now. Highs are low double digits and wind chill is well below zero. Three dog nights are now four dog nights...we went out and adopted today

Just had this soup for supper. Very nice recipe Mysticl. I love the addition of paprika...it's not your normal bean soup. I added a ham bone to cook with and made egg noodles instead of a bag of store bought. I have a recipe book from my mom that was my grandma's favorite Hungarian recipes. there ar...

This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal? Don the cabbage will rise so you want to put them weights on the kraut Don. You want to be sure the kraut stays under the liquid. If you can't get clean (mine are ceramic) weights on it fill a zip lock bag with w...

You will not be disappointed Don. We can ours in 1/2 pint jars and find it the perfect size for adding all sorts of recipes and eating with sausages. Even added to meatloaf gives the meatloaf a little zip and lots of moisture. I think you will find that the fermenting kraut doesn't smell at all eith...

So the fish is smoked but still raw Ross? You will freeze it. Then when ready to eat you will bake or grill or fry to cook?

Looks excellent by the way. How was the 80* brine for 8 hours? I know you don't like it too salty.

Dave

Merry Christmas to all. May Santa bring you you all your wishes and may you all have a fantastic new year.

Dave

Nice work Kevin. Those hams look amazing. Your family is lucky indeed to have you around!

Those things look fabulous Don. Thanks for sharing.

I would talk to the manager at Wegmans Orf. They may need to increase their order if you are going to take 10 butts. They may give you a bit better price, but 1.29 is pretty good as it is. My Wegmans may not have many more than 10 in stock at once.

So like every good Dad, I put my son in my favorite stand. Venison hams and sausages are certainly in our future.

That looks fantastic Ross. It seems the butts I get from Danny's food stand have far more fat that yours. That's why I quit making ham from the butt. Did you get that from Wegman's?

Those steaks look amazing Ross. Those would go into not only beans, but chowders and soups as well. Well done.

Mmmmm...Snagman's Csabai (fresh) has become my favorite sausages. Just had some the other day. You folks are gonna love it when you make it. CW is indeed correct, as the Hungarian Paprika is key to your success.

Nothing goes to waste, we cherish all the schmalz we can get and use it regularly. I'm using some today in chicken rillettes. I'm set to butcher another 25 or so free chickens in a couple weeks. that time of year alright. I did a few dozen this past weekend too. Turkeys, ducks and more chickens ove...

I just purchased a new vacuum sealer and bags from here:
http://www.vacuumsealersunlimited.com/
Lisa was most helpful and got my order to me for my chicken processing this weekend.