Search found 287 matches

by Big Guy
Fri Jul 22, 2011 23:35
Forum: Hyde Park
Topic: some of my garlic
Replies: 4
Views: 3562

some of my garlic

I dug out about 1/2 of my garlic this morning until my buddies came over and then we had a few libations, I'll do the rest on Sunday.

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by Big Guy
Wed Jul 20, 2011 16:04
Forum: Sausages
Topic: [CAN] Bier Wurst
Replies: 19
Views: 18864

Nice job NorCalKid, next time I'm even going bigger with red bologna cases. :mrgreen: Glad you liked my recipe.
by Big Guy
Fri Jul 15, 2011 03:28
Forum: Sausages
Topic: [CAN] Bier Wurst
Replies: 19
Views: 18864

I can't get away with any thing around here. It is indeed an egg white. that picture is actually of a batch of bratwurst that I was making at the same time. the photos got mixed up. I figured no one would notice. WRONG. LOL :oops:
by Big Guy
Thu Jul 14, 2011 16:24
Forum: Sausages
Topic: [CAN] Bier Wurst
Replies: 19
Views: 18864

[CAN] Bier Wurst

Grinding up some semi frozen meat chunks http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/OktoberfestandBierwurst005.jpg spices added ready to mix http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/OktoberfestandBierwurst006.jpg stuff...
by Big Guy
Sun Jul 03, 2011 03:14
Forum: Hyde Park
Topic: Canada day smoke
Replies: 4
Views: 2880

Certainly lookis good. Nobody is refusing the food. They are all eating. Was you brine standard with nitrite or just salt and sugar? 1 cup brown sugar, 1 cup coarse salt, 1 tbs Mrs dash garlic , 20 cups water that is my standard brine, I use it on fish, bacon, loins just about everything, for bacon...
by Big Guy
Sun Jul 03, 2011 02:51
Forum: Hyde Park
Topic: Canada day smoke
Replies: 4
Views: 2880

Canada day smoke

I forgot to take pics of the burgers, dogs and sausages at lunch time, but I did remember to get some shots of the smoked chickens in brine overnight http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/Smokedchickensjuly2011001.jpg just starting to smoke http://i35.pho...
by Big Guy
Mon Jun 13, 2011 10:53
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 27930

[CAN] Moose Summer sausage

Some moose meat ready for the grinder http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/teriakistix004.jpg Grinding http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/teriakistix007.jpg just into the smoker http://i35.photobucket.com/a...
by Big Guy
Wed May 25, 2011 18:53
Forum: For beginners
Topic: stuffing tubes.
Replies: 14
Views: 8016

I use straight Stainless Steel tubes and the only problem I had was needing to file off a small burr on one of them, other than that they work great. It helps a lot if you can dip a little water inside of the casings to keep them lubricated as they slide off of the stuffing tube. I have also found ...
by Big Guy
Tue May 24, 2011 15:11
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 72950

Yes its my version of the recipe, and you can put it in your contest.
by Big Guy
Mon May 23, 2011 13:44
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 72950

Venison bacon

This recipe and post was moved to "Announcements" by Chuckwagon 5.25.11@01:13 in order to enter the monthly contest. I ground up 6# of venison with 7# of pork chunks, divided it in half and made some salamis and some venny bacon. They are in the fridge overnight to meld the spices and will be smoke...
by Big Guy
Wed May 11, 2011 02:51
Forum: Sausages
Topic: [USA] Swiss Landjager Sausage (2 types)
Replies: 9
Views: 21244

I use powdered buttermilk as a substitute for fermento. I can't taste any difference and its cheaper too.
by Big Guy
Wed Mar 09, 2011 02:59
Forum: Sausages
Topic: [CAN] Smoked garlic cheesies
Replies: 3
Views: 3864

I used regular cheese.
by Big Guy
Tue Mar 08, 2011 23:53
Forum: Sausages
Topic: [CAN] Smoked garlic cheesies
Replies: 3
Views: 3864

There done http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/italiansausage015.jpg close up http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/italiansausage016.jpg the recipe Garlic Sausage 15 lbs. Pork butts 4 Tbs. salt 2 Tbs. Black ...
by Big Guy
Tue Mar 08, 2011 17:48
Forum: Sausages
Topic: [CAN] Smoked garlic cheesies
Replies: 3
Views: 3864

[CAN] Smoked garlic cheesies

boning out some butts http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/SmokedVenisonroast002.jpg Grinding the meat http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/ItalianSausage005.jpg Grinding the spices http://i35.photobucket.com...
by Big Guy
Sat Mar 05, 2011 04:56
Forum: Sausages
Topic: [CAN] Cactus Gap Kielbasa
Replies: 14
Views: 14957

to make fine milk powder just take store bought milk powder and buzz it up in a blender to a fine consistancy, works for me.