Search found 335 matches

by Dave Zac
Tue Sep 11, 2012 11:55
Forum: For beginners
Topic: shipping Kabanosy?
Replies: 5
Views: 2929

We will hang Kabanosy for days and weeks in the kitchen, yet require it to be iced to ship?
by Dave Zac
Tue Sep 11, 2012 01:08
Forum: For beginners
Topic: shipping Kabanosy?
Replies: 5
Views: 2929

I shipped some last year Nick. From western NY to Phoenix. No problems. wrapped in wax paper, wrapped in paper towel and put in 1 gallon zip lock bag. When it arrived I had them keep in fridge in zip lock not zipped. It was gone in a matter of a few short days.
by Dave Zac
Sun Sep 09, 2012 17:05
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 246157

Holy smokes am I behind. I got to my breakfast sausage yesterday. I changed things up just slightly. I used 1 kilo of butt and 1/2 kilo of venison with an additional 1/3 k pork fat. It was fabulous indeed. After last night's nap in the fridge, breakfast of sausage and eggs was divine. This was the f...
by Dave Zac
Wed Aug 29, 2012 00:51
Forum: Venison and Other Game
Topic: Venison dried hams
Replies: 11
Views: 9255

I have one in my freezer too Jan and your idea is exactly what I plan on doing with it just as soon as the weather starts to cool a bit here. I will dry rub and let sit in the fridge for a week or two, then hang in the garage in my homemade curing chamber where I can control the humidity a bit bette...
by Dave Zac
Sun Aug 26, 2012 13:34
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 246157

I'm ready with supplies too. Gonna be away visiting grand baby next week though. For me its got to be a weekend endeavor. I will try to catch up once you begin I guess.
by Dave Zac
Fri Aug 17, 2012 18:16
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 365283

I'm in too CW. Sounds fun and indeed educational.

DZ
by Dave Zac
Sun Jul 22, 2012 22:40
Forum: Other products
Topic: [USA] Red Creek Smoked Duck
Replies: 8
Views: 5281

Yeah CW, the memories are awesome. Brings me back to my days in Vernal, playing in Flaming Gorge and running the Green as well. The year(s) were 1980 - 1987. We caught some of the finest Rainbow Trout in that area, and shot my first Elk and Mulie. What a place! What a time! Oh yeah...I have 4 Pekin ...
by Dave Zac
Sun Jul 08, 2012 18:41
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 31854

I'm prolly the last person qualified to comment on dry cured product, but the last picture looks to me like case hardening is/did happen to that salami. There appears to be a darker ring around the outside of the meat. No? If not case hardening, what is it?

Dave Zac
by Dave Zac
Fri Jun 22, 2012 00:54
Forum: Recipes from around the world
Topic: [USA] Real Sourdough For Your Bread, Biscuits, And Pancakes
Replies: 16
Views: 22434

we have a starter in the fridge we have been using for over six months now. Pancakes, english muffins, breads. Good stuff...use and add to the starter for next time. Good stuff.
by Dave Zac
Sun Jun 10, 2012 16:19
Forum: Sausages
Topic: [USA] Rosemary Chicken Sausage
Replies: 11
Views: 6029

DLFL wrote: It needed more salt for one thing.

I think I would double the salt at least DLFL, maybe even 7 teaspoons...gives you just under 2%.
by Dave Zac
Sun Jun 03, 2012 16:58
Forum: Hyde Park
Topic: A few photos of a future sausage maker
Replies: 5
Views: 2685

very cute Big Guy. You must be one proud grandpa indeed.
by Dave Zac
Sat May 19, 2012 14:20
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 135026

I'm in the process of making 2 Kilos of Snags sausage as we speak. 1 K fresh and 1 K smoked. This has become one of my favorite sausages. I can tell because we have family coming to visit and this is my sausage of choice to show for them :lol: Grinding and stuffing later today, hanging for 3 days an...
by Dave Zac
Fri May 18, 2012 12:56
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 25590

fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel. Who can wait three weeks? Then they are not fresh any more. When boiling "fresh" eggs, add 1/4 cup of salt to the boiling water and your fresh ...
by Dave Zac
Wed May 16, 2012 21:28
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 25590

Excellent gentlemen. I have made pickled eggs...just not sausage. Thanks for the recipe Big Guy.
by Dave Zac
Wed May 16, 2012 17:45
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 25590

[USA] Pickled Sausage - Pickled Eggs

Here's one for Norcal Kid. Pickled sausage. My buddy has been talking about this for a while and finally brought in a jar he picked up somewhere. http://i24.photobucket.com/albums/c37/davezac/IMG00202-20120516-0718.jpg I only suggest Kevin because his new found love of pickling and his divine abilit...