Search found 83 matches

by DanMcG
Sat Oct 19, 2019 09:44
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 1225

Re: Smoked Liver Sausage and Cure #1

Thanks for the recipe Redzed, I been thinking about ordering some pork liver for sausage. At what point in your process do you add your cure?
by DanMcG
Thu Oct 17, 2019 09:18
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 1225

Re: Smoked Liver Sausage and Cure #1

I guess you could cure the liver beforehand, they mix in with the bacon, but to be honest I don't know a liver sausage that uses cure. The ones I see are pre cooked liver that are heat processed, then cold smoked.
I'm sure someone will be along with more knowledge and give ya good advise
by DanMcG
Wed Oct 02, 2019 09:23
Forum: For beginners
Topic: Greetings from Germany
Replies: 5
Views: 791

Re: Greetings from Germany

Welcome Marko! I would love to see an authentic Nurnberg sausage recipe if you have one.
by DanMcG
Mon Sep 23, 2019 18:47
Forum: Hardware
Topic: # 32 Grinder Plates - 3mm (1/8")
Replies: 8
Views: 1636

Re: # 32 Grinder Plates - 3mm (1/8")

Nice gesture Butterbean!
by DanMcG
Sun Sep 01, 2019 08:54
Forum: Sausages
Topic: The herb 'savory' in sausage question
Replies: 3
Views: 1115

Re: The herb 'savory' in sausage question

I'd go with summer, I think winter savory is bitter. but then again it would depend on the recipe.
by DanMcG
Sat Aug 31, 2019 10:51
Forum: Hardware
Topic: Odd grinder
Replies: 4
Views: 1191

Re: Odd grinder

That was the way they were back in the day.
We still have one that we use for grinding toast,onions and celery for Thanksgiving dressing/stuffing. It also works well for grinding liver for pate', but never tried it with raw meat. I'd bet it would work ok if the meat was cubed small and semi frozen.
by DanMcG
Fri Feb 22, 2019 09:14
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 4999

Re: Forum Software Upgrade

Thanks, that fixed it for me!
by DanMcG
Fri Feb 15, 2019 00:30
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 4999

Re: Forum Software Upgrade

Hey Bob, You might be right. It does say remember me..
by DanMcG
Thu Feb 14, 2019 16:49
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 4999

Re: Forum Software Upgrade

It auto fills the info for me. but I check the, keep me signed in box.
by DanMcG
Thu Feb 14, 2019 12:20
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 4999

Re: Forum Software Upgrade

Tried it with no change. I'm using Chrome, so I switched to Edge to see if it made a difference, and it did not.
by DanMcG
Sun Feb 10, 2019 11:11
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 4999

Re: Forum Software Upgrade

Everything looks good, thanks for the up grade!
One question/problem I'm having is I need to sign in every visit, even though I checked the box to keep me signed in. Not a big deal but was wondering if anyone else has the same issue.
by DanMcG
Mon May 21, 2018 08:00
Forum: Dry Cured Meats and Sausages
Topic: Cure #1 used instead of Cure #2. Is it safe to eat?
Replies: 5
Views: 1928

Thanks for sharing the recipes Lucky!!
by DanMcG
Tue May 01, 2018 08:38
Forum: Hyde Park
Topic: Winner - Winner Chicken Dinner!
Replies: 5
Views: 2548

Congrat's on the the new Traeger.
by DanMcG
Mon Apr 30, 2018 07:36
Forum: For beginners
Topic: poaching chubs in fibrous casings
Replies: 10
Views: 3540

Beautiful looking Ham Sausage Stefan. And Thanks for sharing your process.
by DanMcG
Tue Apr 24, 2018 09:13
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 2744

Good looking jerky Devo, and thanks for the recipe!