Search found 287 matches

by Big Guy
Sat Sep 01, 2012 17:43
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 252441

I was sausage making this morning, I did the breakfast links for project "B" pics posted, and then I'm attempting to make a luncheon meat that I used to enjoy but can no longer get. It was sold as "Dutch loaf" the closest I can find is a recipe for "old fashioned Loaf". The Dutch loaf had a livery t...
by Big Guy
Sat Sep 01, 2012 17:36
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 252441

Semi frozen pork butt ready to grind http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P8310001.jpg Grinding the pork http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P8310002.jpg Stuffed http://i35.photobucket.com/albums/d162/Big-Gu...
by Big Guy
Fri Aug 31, 2012 16:50
Forum: For beginners
Topic: stong cure taste
Replies: 11
Views: 6225

Did you by any chance use iodized salt when making your brine? That could be a source of off flavours
by Big Guy
Thu Aug 30, 2012 02:53
Forum: Hyde Park
Topic: Help with casings
Replies: 13
Views: 5792

You can get cases from Stuffers.com in BC
by Big Guy
Sun Aug 26, 2012 16:56
Forum: Hardware
Topic: RH chart
Replies: 3
Views: 2541

to get an accurate wet bulb reading you need a sling cycometer and enough room to swing it. just putting out a thermometer with a wet bulb won't give you a proper reading.
by Big Guy
Sat Aug 25, 2012 14:07
Forum: Sausages
Topic: [USA] Bad Bob's Bologna
Replies: 16
Views: 14993

Thanks for the Bad Bob's balogna recipe. I'm going to make some when I go south. I bought a rig to make emulsions, and had it delivered to my Fl address (Momma doesn't like me to use her food processor) pics and stories to follow :lol:
by Big Guy
Thu Aug 23, 2012 15:03
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 138327

I make 15# to 50# batches of sausage and freeze them for later use. Its too much trouble to clean all the equiptment for 2# of sausage. IMHO
by Big Guy
Thu Aug 23, 2012 14:51
Forum: Other products
Topic: The many ways of chicken
Replies: 22
Views: 10294

I picked up a 10# bag last week at Walmart in Port Huron 59 cents a pound. I got 7# of meat and skin for sausage making, I roasted the bones then boiled them and made a great chicken and barley soup.
by Big Guy
Tue Aug 21, 2012 15:14
Forum: For beginners
Topic: Clean grinder in between batches?
Replies: 14
Views: 6455

I grind all my meat, then place it in the fridge. I then weigh out my spices for each batch, one at a time I mix the spices and meat and stuff, then into the fridge, next batch repeat as before. I don't bother washing oun my stuffer between batches as its only minutes and my meat is cold. :lol:
by Big Guy
Sun Aug 19, 2012 00:58
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 375944

HAPPY BIRTHDAY`S TO THE FOLLOWING MEMBERS:


Brother Raymond Devaul 01/02/1900
not quite 173 yet. LOL
by Big Guy
Fri Aug 17, 2012 18:34
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 375944

I have to pull out before we get even started. Its harvest season now, then its hunting season then I go on my southern sojourn. just too busy. :roll:
by Big Guy
Wed Aug 15, 2012 14:11
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 375944

Count me in I've made a few batches of sausage and I'm always learning
by Big Guy
Tue Aug 14, 2012 13:31
Forum: For beginners
Topic: to peel or not to peel
Replies: 18
Views: 8372

I split my wood at least a year in advance, by then the bark just falls off. Creasote ( the black sticky stuff) can be reduced by removing the bark, using only seasoned( dry) wood and keeping a good air flow through your smoker. That is what works for me
by Big Guy
Sat Aug 11, 2012 16:28
Forum: Hyde Park
Topic: Cylincrical calculations
Replies: 10
Views: 4841

Simple, weigh out 5 lbs. of mixed sausage meat, stuff into your regular hog cases then measure the filled length and record that number for future refrence as a guide. :lol:
by Big Guy
Sat Aug 04, 2012 20:04
Forum: For beginners
Topic: Sausages with high moisture content
Replies: 9
Views: 6143

try leaving them open in the fridge for a few days they should dry out there.