Search found 335 matches

by Dave Zac
Thu Jan 24, 2013 02:22
Forum: Hyde Park
Topic: Ice damage
Replies: 10
Views: 3271

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 :lol:
by Dave Zac
Sun Jan 20, 2013 23:15
Forum: Recipes from around the world
Topic: [HUN] Bean Soup
Replies: 8
Views: 8544

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...
by Dave Zac
Sun Jan 13, 2013 18:37
Forum: Other products
Topic: My Sauerkraut Started
Replies: 40
Views: 32464

Re: Day 4

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...
by Dave Zac
Thu Jan 10, 2013 12:57
Forum: Other products
Topic: My Sauerkraut Started
Replies: 40
Views: 32464

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...
by Dave Zac
Tue Jan 01, 2013 00:16
Forum: Technology basis
Topic: terms in meat processing
Replies: 18
Views: 8546

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
by Dave Zac
Mon Dec 24, 2012 13:09
Forum: Hyde Park
Topic: Christmas Wishes
Replies: 22
Views: 7710

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

Dave
by Dave Zac
Wed Dec 19, 2012 19:00
Forum: Smoked pork products
Topic: Taylor's Ham (aka Pork Roll)
Replies: 50
Views: 76754

Nice work Kevin. Those hams look amazing. Your family is lucky indeed to have you around!
by Dave Zac
Sat Dec 08, 2012 02:15
Forum: Other products
Topic: [USA] Smoked Cajun Crackers
Replies: 4
Views: 3247

Those things look fabulous Don. Thanks for sharing.
by Dave Zac
Sat Dec 01, 2012 15:12
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134073

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.
by Dave Zac
Tue Nov 20, 2012 19:46
Forum: Venison and Other Game
Topic: It's Deer Season Again
Replies: 15
Views: 13102

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

Image
by Dave Zac
Mon Nov 12, 2012 18:36
Forum: Smoked pork products
Topic: The object of my affection.
Replies: 14
Views: 10441

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?
by Dave Zac
Sun Oct 28, 2012 23:39
Forum: Smoked pork products
Topic: Smoked picnic for the cooking pot
Replies: 2
Views: 2426

Those steaks look amazing Ross. Those would go into not only beans, but chowders and soups as well. Well done.
by Dave Zac
Thu Sep 20, 2012 00:33
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 244515

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.
by Dave Zac
Mon Sep 17, 2012 21:26
Forum: Other products
Topic: The many ways of chicken
Replies: 22
Views: 10045

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...
by Dave Zac
Thu Sep 13, 2012 17:10
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129029

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.