Search found 287 matches

by Big Guy
Sun May 05, 2013 00:26
Forum: Hyde Park
Topic: sausage with ground canine !!
Replies: 12
Views: 6135

Well at least you tried, Kudo's from here. :mrgreen:
by Big Guy
Fri Apr 26, 2013 20:07
Forum: Other products
Topic: Smoked cheese
Replies: 16
Views: 14208

Great minds think alike. LOL
by Big Guy
Thu Apr 25, 2013 12:13
Forum: Other products
Topic: Smoked cheese
Replies: 16
Views: 14208

I used a mix of hickory and apple wood. I just put my amazing smoker in the bottom of my smoker,lit it and shut the door I came back 8 hrs later. It just smolders and I don't have to monitor the temp. Did you notice the shiney grills, I cleaned them just for you chuck old buddy. This mornings breakf...
by Big Guy
Thu Apr 25, 2013 01:13
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 33
Views: 33784

Well I am a chemist, and a nitrate is a nitrate no matter the origin
by Big Guy
Wed Apr 24, 2013 12:38
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 33
Views: 33784

Chuckwagon old Buddy I think they come from the Obama school of meat processing !
by Big Guy
Wed Apr 24, 2013 12:33
Forum: Other products
Topic: Smoked cheese
Replies: 16
Views: 14208

Yes little Mace will get his share. Daughter #1 and her tribe will gobble it up, daughter# 2 will take some and son#1 will clean up the rest. I better get eating if I want any. LOL
by Big Guy
Tue Apr 23, 2013 12:39
Forum: Other products
Topic: Smoked cheese
Replies: 16
Views: 14208

Smoked cheese

Yesterday I fired up my smoker and cold smoked some cheeses, Colby, Gouda, and some Jarlsberg http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P4220002_zps5cd582c8.jpg http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P4220001_zpsc10...
by Big Guy
Mon Apr 22, 2013 00:54
Forum: Hyde Park
Topic: Which product do you make most often?
Replies: 10
Views: 4630

dang I make several things, fresh sausage, Italian and Oktoberfest, breakfast links both, maple and sage varieties, smoked sausage, pepperettes, teryaki stix. liver wurst, head cheese, bierwurst, hot dogs, peameal bacon, smoked pork loins, smoked pork hocks, turkey legs,summer sausage, jerky, andoui...
by Big Guy
Mon Apr 08, 2013 12:48
Forum: For beginners
Topic: White spots on smoked sausage
Replies: 5
Views: 7729

A picture would say a lot. Could it be that your sausages are touching each other, this causes a white spot as the smoke doesn't colour that area .
by Big Guy
Mon Apr 08, 2013 12:44
Forum: For beginners
Topic: Beginner Needs Advice
Replies: 10
Views: 8116

Welcome to the party. you can gadget your self to death with equipment. But you will need the basics, which I consider to be a decent grinder the lem 32 fits the bill nicely, the mixer is a good thing but you could get by with out one, a must have is a stuffer possibly 2 . Al arge capacity 20-30lbs....
by Big Guy
Fri Apr 05, 2013 04:46
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 19629

Sometimes it takes more than one beer. LOL
by Big Guy
Sun Mar 24, 2013 21:25
Forum: Dry Cured Meats and Sausages
Topic: [CAN] Dry cure Landjager
Replies: 37
Views: 25632

Wow they look good :mrgreen:
by Big Guy
Sun Mar 24, 2013 13:29
Forum: Canned meat products
Topic: Deviled Ham
Replies: 9
Views: 13705

Hey Trosky where did you get the ham press I would like one and know at least 2 others who want one also?
by Big Guy
Mon Mar 18, 2013 21:55
Forum: Offal products
Topic: Liver Mush
Replies: 17
Views: 29165

I visited Butterbean this morning and came away with a load of goodies that included the liver mush. I do like it , so thats another recipe to make. :roll:
by Big Guy
Sat Mar 09, 2013 21:45
Forum: Hardware
Topic: Setup for poaching
Replies: 6
Views: 4588

You need to be quiet and have a strong spotlight and shoot the tallest set of eyes, oops wrong kind of poaching. :twisted: