Search found 83 matches

by DanMcG
Thu Mar 01, 2018 10:45
Forum: Hyde Park
Topic: I don't fit in !
Replies: 4
Views: 2008

It sucks getting old......
by DanMcG
Thu Mar 01, 2018 10:41
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13947

Bob K wrote: But loose the Catsup!!! :sad:
LOL, I really can't understand why people have such an aversion to catsup on a dog. I'm a mustard guy with most of my sausages, but occasionally use catsup on a dog, and always on a beef frank.
by DanMcG
Thu Mar 01, 2018 10:24
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 3430

sambal badjak wrote:
Making total fat 1.75+.5 = 2.25
lean -> 1.75+1.5 = 3.25
Which works out at around 30% fat, so actually not too bad....

Doesn't this work out to be 60/40? lean to fat
I think even at 30% without a binder would be hard to get a good bind
by DanMcG
Wed Feb 28, 2018 09:11
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 7212

Man he was a character. Sad to hear the news.
R.I.P. Chuckwagon.
by DanMcG
Mon Feb 26, 2018 12:21
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 7581

Bob K wrote:

Organic, Non-GMO, Cruelty Free

I'm really glad no herbs or spices were abused in the making of that product. :shock: :mrgreen: :mrgreen: :mrgreen: :mrgreen:
LOL...I thought the same thing when I read the ingredient list.
by DanMcG
Sun Feb 25, 2018 09:42
Forum: Smoked pork products
Topic: Wędzonki
Replies: 45
Views: 34745

That's a good looking loin Redzed!
by DanMcG
Tue Feb 13, 2018 15:16
Forum: Dry Cured Meats and Sausages
Topic: Portuguese Chouriço
Replies: 17
Views: 4428

Thanks for sharing the recipe I'd like to try this one.
One question, why do you wait 3 days before adding the spices?
by DanMcG
Sat Feb 03, 2018 13:05
Forum: Hardware
Topic: Multi Probe Thermometer
Replies: 9
Views: 3081

I've been using the Maverick et735 , The bluetooth range isn't the best. come with 2 probes but it has 4 ports if you want to add more. I'll be buying soon, a Fireboard fbx11 , has wifi and bluetooth and comes with three probes and is capable of handling six. I guess a lot would depend on your budge...
by DanMcG
Thu Feb 01, 2018 01:40
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 5129

Just a heads up , check out Syracuse casing, I use them sometimes and they are a quality product.
by DanMcG
Thu Feb 01, 2018 01:33
Forum: Hyde Park
Topic: Recipe needed
Replies: 10
Views: 3307

Sure Edna, it was Len Polis recipe, or at least listed on his site.
Here ya go,

http://lpoli.50webs.com/index_files/Lon ... panish.pdf

Le us know how it turns out if you do try it.
by DanMcG
Wed Jan 31, 2018 17:13
Forum: Hyde Park
Topic: Recipe needed
Replies: 10
Views: 3307

This is the Len Poli recipe for longaniza I know just another sausage pic but I was wondering if it shows up for everyone or just me. Last pic i posted in another thread didn't show for others.

Image
by DanMcG
Wed Jan 31, 2018 11:02
Forum: Hyde Park
Topic: Recipe needed
Replies: 10
Views: 3307

I've done Len Poli's Spanish longaniza which was very good. I also Found this recipe on my hard drive, but I don't think I've ever tried it, and I'm not sure where I go it from, so I can't give credit. Linguica Sausage 4 lbs. boneless pork butt 2 1/2 to 3 1/2 tsp. salt 4 to 7 cloves garlic, minced o...
by DanMcG
Tue Jan 30, 2018 10:21
Forum: Venison and Other Game
Topic: Venison/hog Chorizo
Replies: 6
Views: 6095

Hey Butterbean, in your original post you mentioned Penrose pickled sausage. A friend from down south always talked about the stuff but I could never find a recipe for it.
Any chance you have one to share? (or is the secret to the taste just the pickle? )
by DanMcG
Fri Jan 26, 2018 11:57
Forum: Hyde Park
Topic: Marianski Books
Replies: 8
Views: 3136

Hey Redzed, my "Home Production of Quality Meats and Sausages" is dated 2010. Were there any significant changes or corrections made?
by DanMcG
Thu Jan 25, 2018 09:38
Forum: Sausages
Topic: Smoking vegetarian sausage questions
Replies: 3
Views: 1437

redzed wrote:. I for one would be very interested in seeing how they turn out and your opinion of the taste.
Yeah me to!