Search found 287 matches

by Big Guy
Sat Aug 20, 2011 19:05
Forum: Venison and Other Game
Topic: [CAN] Moose pepperettes
Replies: 9
Views: 27121

All done smoking http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moosepepperettes003.jpg Time for a fridge nap overnight then packaging , I sampled a couple and they are the best I've ever done. Must have been the Peach wood smoke. http://i35.photobucket.com/albums...
by Big Guy
Sat Aug 20, 2011 15:06
Forum: Venison and Other Game
Topic: [CAN] Moose pepperettes
Replies: 9
Views: 27121

[CAN] Moose pepperettes

Just getting started, I need to clean my camera lens http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moosepepperettes002.jpg just into the smoker @130 F for 2 hrs to dry cases, then up to 150 to smoke with peach wood. http://i35.photobucket.com/albums/d162/Big-Guy0...
by Big Guy
Sat Aug 13, 2011 00:27
Forum: Technology basis
Topic: pastrami question
Replies: 10
Views: 5486

If you don't smoke it you have corned beef not pastrami, good either way
by Big Guy
Wed Aug 10, 2011 01:52
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349031

I ususually do 15# batches and they don't last long around here either, especially when my kids come over. LOL.

Great job on the stix
by Big Guy
Sun Aug 07, 2011 18:12
Forum: Venison and Other Game
Topic: [Can] Moosestrami
Replies: 10
Views: 9440

I used 1 tsp of cure per pound of meat and brine. I used 1 gallon(imp) of brine so that was 10 # and a 5# moose roast total 15 # so I used1 Tbs cure#1. I pumped them with about 10% of their weight and kept them in the brine for 10 days just to be sure it penetrated compleatly. Post your results and ...
by Big Guy
Sun Aug 07, 2011 17:58
Forum: Sausages
Topic: [USA] Fresh Thai Chicken Sausage
Replies: 21
Views: 12763

I guess great minds think alike I also made a couple of batches of chicken sausages today. Great job on yours they almost look emulsified. I moved up to hog cases 29-32 mm they are more forgiving than using sheep cases.
by Big Guy
Sun Aug 07, 2011 17:53
Forum: Sausages
Topic: [CAN] chicken sausages
Replies: 24
Views: 18116

[CAN] chicken sausages

I finally got around to making up some chicken sausages. Greek style and Thai style Chicken, Spinach, Feta sausage 5 lbs. deboned and skinned chicken thighs and legs 8 oz. raw baby spinach chopped 1/2 medium onion chopped fine 1/2 lb. Feta cheese, crumbled 1 Tbs. Coarse salt 2 cloves garlic chopped ...
by Big Guy
Sun Aug 07, 2011 13:51
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 54327

I have been thinking about taking on an apprentice its a 7 year course and the tuition is $10,000 CDN a year.
by Big Guy
Sat Aug 06, 2011 15:54
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 54327

I retired after 32 years as a chemist in the nuclear power industry and now started a new career as a bottle cleaning technician for miniture ship builders. I take your full bottle of single malt whisky or other rare spirits, I then drain the bottles which could take some time, then I clean and prep...
by Big Guy
Tue Aug 02, 2011 14:50
Forum: Sausages
Topic: [CAN] Bier Wurst
Replies: 19
Views: 18864

nice job, glad you liked the recipe. That's the good part of making your own, you can tweek the recipe to get it exactly how you like it. :mrgreen:
by Big Guy
Wed Jul 27, 2011 12:57
Forum: Hyde Park
Topic: A little humour!!!
Replies: 17
Views: 8759

Have you ever seen one of those bowl cutters (Buffalo Choppers) in action? No, only some promotional videos on the net. It looked innocent enough, until it was turned on! Wow! Good to hear from you Rob! How are things in Burnaby? Are you folks getting some of this "heat wave"? Things are fine in Bu...
by Big Guy
Sun Jul 24, 2011 13:07
Forum: Venison and Other Game
Topic: [Can] Moosestrami
Replies: 10
Views: 9440

Hey Big Guy, Yup, you've done it again. I hope you don't mind if we place this recipe into the "winners section". I'll nominate it myself. Wow, that's a real winner ! Great work my friend. Best Wishes, Chuckwagon Thanks, glad you liked it, It tastes as good as it looks, I might add a little garlic ...
by Big Guy
Sat Jul 23, 2011 18:29
Forum: Hyde Park
Topic: some of my garlic
Replies: 4
Views: 3562

Miss Needles is a retired RN she was always stickin needles into people and she needled me constantly for the last 37 years. :roll:
by Big Guy
Sat Jul 23, 2011 18:12
Forum: Venison and Other Game
Topic: [Can] Moosestrami
Replies: 10
Views: 9440

[Can] Moosestrami

a moose sirloin roast to be trimmed http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/Moostrami001.jpg trimmed, pumped and in the brine, 1 cup brown sugar, 1 cup coarse salt, 20 cups water cure#1 , 1 Tbs pickling spice http://i35.photobucket.com/albums/d162/Big-Guy01...
by Big Guy
Sat Jul 23, 2011 03:54
Forum: Hyde Park
Topic: some of my garlic
Replies: 4
Views: 3562

Its a tradition here that friends stop by around 10 am every Friday for a few libations and a few lies er I mean true stories. we sit under my trees and enjoy a good drink and stories , Miss Needles aka mrs big guy joins in too. So on Friday I have to start early cause no work gets done after 10. LO...