Search found 60 matches

by Troski
Sun Feb 06, 2011 15:07
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 377630

What exactly is "elephant garlic"? Elephant garlic is not as strong as the smaller garlic. I think I would double amount. The garlic I use has a purple colored skin. Don't know the name of it . I picked up an eleven pound pork butt yesterday for $1.19 / lb $1.19/Lb good price they are $1.49 to $1.7...
by Troski
Sun Feb 06, 2011 14:17
Forum: Curing chambers and Related Equipment
Topic: Controls for fermentation/drying chamber
Replies: 12
Views: 7460

Blackriver; A 1000 watts would be enough for a curing camber but not enough for cooking. If you really like that controller all you have to add is one of these and you'll be good for any thing up to 3600 watts @ 120v. And that should get the job done. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&it...
by Troski
Fri Feb 04, 2011 00:05
Forum: Other products
Topic: smoked turkey legs and ham hocks
Replies: 5
Views: 5977

Big Guy your turkey legs and hocks look excellent. I have smoked the legs before and I think it's time for another batch. The hocks, can't get any fresh ones here but always looking. If I find some I'll will ask for your hocks and beans recipe.
Trosky
by Troski
Tue Feb 01, 2011 10:29
Forum: Hyde Park
Topic: TALL TALES
Replies: 88
Views: 60606

CW said; Now most folks in these parts say that Butch Cratchity was really an amiable and amicable sort of saddlebum who later became an antagonistic, apostate, apoplectic... the direct result of a harsh and punitive case of harrowing, hindering, HEMORRHOIDS!... When out west I guess that's why they...
by Troski
Thu Jan 27, 2011 13:15
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7209

Siara wrote: All depends from your Internet connection speed. Good luck this time.
Siara It took 1hr 13min. to download. Looks like everybody had a good time. The food looked great. I think I spotted you on the scale :lol:
Trosky
by Troski
Thu Jan 27, 2011 11:46
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7209

Thanks Siara that worked. Maybe someday I'll figure out how to use this confounded machine.
by Troski
Wed Jan 26, 2011 23:34
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7209

Saira; it's a no-go. All it does is turn on windows media player and no down load. I let it run an hour, nothing. :???:
Trosky
by Troski
Wed Jan 26, 2011 13:09
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7209

Siara wrote:Troski, Yes, but this is long version one of five available ( 1,5 hour). Can't tell 1,2,3,4 or 5. The one you refer to is just couple of minutes long trailer.
OK I'll give it a shot sounds like a long download.
by Troski
Wed Jan 26, 2011 11:21
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7209

Siara; Is this the same one that's on the Pl. site now? Zapowiedź filmu z V OZWB.
Trosky
by Troski
Tue Jan 25, 2011 00:15
Forum: Hyde Park
Topic: BIG thanks to Trosky!
Replies: 4
Views: 2695

Anytime. Glad you liked it.
Trosky
by Troski
Tue Jan 25, 2011 00:07
Forum: Hyde Park
Topic: Assistance and Ideas needed
Replies: 5
Views: 2996

CrankyBuzzard,This will be your new sausage and meat curing Bible.
Image

He also has three other books out with his son Adam And one with Miroslaw Gebarowski. These I consider a must read.
Trosky
by Troski
Sun Jan 23, 2011 12:48
Forum: Hyde Park
Topic: Assistance and Ideas needed
Replies: 5
Views: 2996

If you have Stan and Adam's new book look on page 654,655.
PM sent.
Trosky
by Troski
Sat Jan 22, 2011 23:56
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 70182

Thanks CrankyBuzzard; I am a big fan of ABT'S, your sausage recipe is definitely on my to-do list. I have been just itching for something new to try :grin:
Trosky
by Troski
Sat Jan 22, 2011 11:56
Forum: Sausages
Topic: Boudain Sausage Problem
Replies: 5
Views: 3443

where can I find recipe You used?
Siara; This is close to the one that I use with a few modifications.
http://www.gumbopages.com/food/boudin.html
Enjoy Trosky
by Troski
Fri Jan 21, 2011 12:14
Forum: Sausages
Topic: Boudain Sausage Problem
Replies: 5
Views: 3443

Any one else have this problem with Boudain? No can't say that I've that problem with them. With all the rice in them there's not much meat to bind them to the casings. I just tie mine off and bake them or fry,never did try to boil one. http://i617.photobucket.com/albums/tt257/hemi36/12-30-10_1445.j...