Search found 63 matches

by Trosky
Thu Nov 04, 2010 17:00
Forum: Smokehouses. Construction and Maintenance.
Topic: Cinder Block smoker
Replies: 12
Views: 14196

Nice job atcNick. What where your temps in the smoker? Buckboard bacon sounds like a good choice. Its just getting cold enough around here to start smoking.
by Trosky
Thu Sep 30, 2010 22:23
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366997

Welcome Longmonthort with three of Stan and Adams books you are going in the right direction.

Trosky
by Trosky
Fri Sep 17, 2010 18:03
Forum: Fishes
Topic: Trosky's smoking cured fish
Replies: 4
Views: 7550

:lol: Thanks Chuckwagon that is great information. I have a few hydrometers left over from my beer making days maybe I could put them to use. OK I give up where did the .94 lbs go?


Trosky
by Trosky
Sat Sep 11, 2010 14:00
Forum: Fishes
Topic: Trosky's smoking cured fish
Replies: 4
Views: 7550

Thanks Chuckwagon, Is there a way to determine the percentage of salt without a salometer?
by Trosky
Fri Sep 10, 2010 23:53
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366997

Chuckwagon We start out with steelhead roe form fish that we catch here in lake Erie. Then the first female salmon we land we gut her and it's all salmon roe from there. I did not mention that we do use a boat no fishing from shore for me it's a straight up cliff no climbing up or down for me, but p...
by Trosky
Fri Sep 10, 2010 12:03
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366997

Chuckwagon Lake Ontario is full of King salmon so any tributary the the lake is where they go to spawn. I go to Niagara because its the closest to me. I fish in a spot on the river called Devil's Gorge. You can see and here the falls from there. We used to have salmon here in Lake Erie but not anymo...
by Trosky
Wed Sep 08, 2010 23:23
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366997

Welcome Dan McG; Allot of very good people here. Sounds like your an experienced sausage maker pass on any and all knowledge, I'm never to old to learn. I don't know about any one else but I'm ready for some salmon smoking :grin: I do get them from N.Y. in the niagara river. Only 2.5 hrs from my hou...
by Trosky
Fri Sep 03, 2010 12:59
Forum: Canned meat products
Topic: Deviled Ham
Replies: 9
Views: 13048

Chuckwagon I sent you an e-mail with a link to a Deviled ham recipe. Siara post some recipes for pressed ham, I finally found a ham press :lol: and it should be here today. I think I got the only one in the USA they are real hard to find here. Trosky
by Trosky
Sun Aug 22, 2010 12:31
Forum: Other products
Topic: [Italy] Pancetta
Replies: 9
Views: 6374

Your pancetta looks great! I have never tasted any before fact is yours is the first I've ever seen. Looks like it made with a pork side just like bacon so it has to be good.
by Trosky
Sun Aug 01, 2010 17:58
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Build
Replies: 17
Views: 17781

Talent,Skills :?: you must have bumped your head CW. But things are already being gathered for a fermenting chamber. I have all the electronics and heaters and I think I have a way figured out to keep it cool I just need a chamber. I have all of Stan's books and I have been reading the one on fermen...
by Trosky
Fri Jul 30, 2010 12:14
Forum: BBQ
Topic: [USA] Smoked Ribs With BBQ Sauce
Replies: 20
Views: 19972

Thanks CW I just put it on the menu for next weekend.


Trosky
by Trosky
Thu Jul 29, 2010 23:13
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Build
Replies: 17
Views: 17781

Thanks Chuckwagon. I do hang my sausage vertically you can just barely see them in the 5th picture. Depending on what diameter sausage I'm doing I can get four rows up there. I also use "S" hooks to lower them if I need to. The one in the middle is where I smoke turkeys and whole butts I don't use t...
by Trosky
Wed Jul 28, 2010 18:31
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 327362

Dave zac did you make the Kabanosy if so how's it coming along. As far as I know Kabanosy is a semi dry cured sausage curing stops when you heat it to 152 f and salami is a fermented sausage that can take months to cure without cooking it. Chuckwagon knows allot about salamis ask him.
by Trosky
Fri Jul 23, 2010 18:30
Forum: Hyde Park
Topic: Casings price ?
Replies: 2
Views: 2439

Casings price ?

I was just on a Polish site that sells sausage making supplies and they list a full hank 28-32mm hog casings for 30.00 zloty that's $9.56 in US. I checked the sausage makers web site and the same casings cost $39.99 US that would be 124.00 zloty. Why such a difference.
by Trosky
Mon Jul 12, 2010 12:02
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366997

Siara wrote: Where is the recipe and photos :?: :wink:
The recipe is in the forum sausage;semi dry cured sausage. My computer ate the pics. I downloaded them but I can't find them in any file. Looks like I have to learn how to use that quote thing too.