Search found 60 matches

by Troski
Tue Mar 01, 2011 23:45
Forum: Curing chambers and Related Equipment
Topic: Controls for fermentation/drying chamber
Replies: 12
Views: 7460

Blackriver; The new controller you ordered looks pretty good. Keep us posted.
Trosky
by Troski
Tue Mar 01, 2011 00:14
Forum: Curing chambers and Related Equipment
Topic: Controls for fermentation/drying chamber
Replies: 12
Views: 7460

Blackriver; I am about to start putting together a curing chamber too. Controlling humidity has been my biggest concern. I never worked with anything in that area. Let us know what type of humidifier you had bad luck with and what you end up using.
Trosky
by Troski
Tue Mar 01, 2011 00:05
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 377626

Unclebuck; Saira helped me with the same problem. Go here this is how I learned and yes Photobucket works fine on this site.
http://www.youtube.com/watch?v=JvvxraciwvI
Trosky
by Troski
Fri Feb 25, 2011 23:34
Forum: Announcements
Topic: 1 YEAR
Replies: 4
Views: 6082

Seems like just yesterday. But congratulations to the administrators and moderators, well done.

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by Troski
Tue Feb 22, 2011 23:29
Forum: BBQ
Topic: Pigs have feelings to
Replies: 5
Views: 4843

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by Troski
Tue Feb 22, 2011 12:30
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 377626

Welcome to the board Darthfrog; Just last week my wife brought home a sausage called "Krakow" probably an American version of "Krakowska krajana". It brought back memories for me as it was a well made and very good sausage. Its definitely one I'm gonna have to try to make myself. Let us know how you...
by Troski
Mon Feb 21, 2011 13:03
Forum: Hyde Park
Topic: Immigrant Sausage Makers
Replies: 8
Views: 5093

Unclebuck; I'm with ya. I'm originally from Chicago's south side mostly Lithuanians and Poles. There where so many small shops with master sausage makers and meat curing experts that one could take them for granted. Then I moved here to Ohio, Wow it was like moving to a different country. Mostly Ita...
by Troski
Sat Feb 19, 2011 12:44
Forum: Suggestions & Feedback
Topic: Color of link to website
Replies: 1
Views: 4180

Color of link to website

It might be just me and my old eyes But sometimes when I read a post that has a link in it I can't see it at all. Maybe change the color to blue? Just my $.02
Trosky
by Troski
Fri Feb 18, 2011 17:48
Forum: Smokehouses. Construction and Maintenance.
Topic: Stawiany's Meat Smokers
Replies: 7
Views: 13716

Yep that is one fine smoker. Is the smoke generator going to be available separately?
Trosky
by Troski
Fri Feb 18, 2011 17:39
Forum: Hyde Park
Topic: Iron door on a smoker
Replies: 4
Views: 3035

Welcome Frank I don't know whats behind that iron door maybe a smoking chamber? maybe a oven? or maybe just some cooking tools and stuff. Here's some links to some doors. http://lniron.com/PizzaOvenDoors.html http://mainewoodheat.com/cast-iron-hardware/ http://www.castironparts.com/bakeovendoor-0214...
by Troski
Wed Feb 16, 2011 09:50
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 377626

Welcome Petesque good to have another Buckeye here. What part of the state you from?
N.E. here. Ohio=2 Utah=1. Watch out CW we have you out numbered.
by Troski
Tue Feb 15, 2011 00:02
Forum: Sausages
Topic: Chicken Sausage with Feta and Spinach
Replies: 29
Views: 26012

Gray Goat wrote:5lbs each of chicken breasts and thighs and other ingredients[/quote
Other Ingredients ? Give it up!
But anyway good looking sausage GG. The more you do it the easier it will get.[No comments CW I know what your thinking] Don't forget to prick the casing to remove air pockets.
Trosky
by Troski
Thu Feb 10, 2011 00:06
Forum: Sausages
Topic: [USA] Recipe for Hungarian Sausage
Replies: 11
Views: 17320

Blackriver; Thanks for sharing that recipe, from the ingredients with the cloves and allspice it reminds of a sausage I used to get when I lived in Chicago and it was very good. Two thumbs up for Blackriver. :grin:
by Troski
Wed Feb 09, 2011 23:47
Forum: Other products
Topic: Smoky , aromatic chiken by Dziadek
Replies: 14
Views: 15831

Thanks for the recipe. Its almost how I do beer-can chicken.
For those of us that are wondering what "Apium" is, Check this and then we will all know.
http://www.audioenglish.net/dictionary/ ... paceum.htm
http://www.audioenglish.net/dictionary/apium.htm
Sounds like greens to me.
by Troski
Sun Feb 06, 2011 15:17
Forum: Hyde Park
Topic: BIG thanks to Trosky!
Replies: 4
Views: 2695

Thanks, CW&CB. I got a few things that I want to finish out in the shop, After I'm done It should be fishing time by then. After that :?: :?: :?: I don't have a clue.
Take care; Trosky