Search found 287 matches

by Big Guy
Tue Jan 08, 2013 14:18
Forum: Technology basis
Topic: Two pieces of cheddar
Replies: 6
Views: 4861

I store cheese for at least a year with no change in moisture content, no mold or other effects. I cut the cheese into 1# locks, vaccum seal then into the freezer. That is what works for me. I thaw it in the fridge and when I open the package its just like fresh cheese. :grin:
by Big Guy
Wed Jan 02, 2013 00:31
Forum: Hardware
Topic: Sausage Stuffer?
Replies: 21
Views: 28380

get a new wife :roll:
by Big Guy
Sun Dec 30, 2012 14:41
Forum: Recipes from around the world
Topic: Creole Red Beans and Pickled Pork
Replies: 14
Views: 8275

How did you cut the white vinegar into cubes? did you freeze it? LOL
by Big Guy
Sat Dec 29, 2012 12:22
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 126106

Buddy and Mason

best buddies Image
by Big Guy
Tue Dec 25, 2012 13:35
Forum: Hyde Park
Topic: Christmas Wishes
Replies: 22
Views: 7758

Merry Christmas

Merry Christmas to all from the Colonel and Miss Needles :lol:
by Big Guy
Mon Dec 24, 2012 14:16
Forum: Hyde Park
Topic: Christmas Wishes
Replies: 22
Views: 7758

Merry Christmas to one and all and have a Happy new year. :mrgreen: :mrgreen: :mrgreen:
by Big Guy
Tue Dec 18, 2012 13:46
Forum: Sausages
Topic: How much brandy in a cooked venison sausage
Replies: 6
Views: 3766

As rule of thumb I add 1 oz. of liquid for every pound of sausage so 2.5 OZ. would do in your case.
by Big Guy
Mon Dec 10, 2012 23:33
Forum: Hyde Park
Topic: The high cost of sundries
Replies: 15
Views: 5188

Wow I thought you had just read a book by Uri Geller :wink:
by Big Guy
Mon Dec 03, 2012 21:26
Forum: For beginners
Topic: frankfurters
Replies: 60
Views: 28743

I have a 20# Cabela's stuffer and it looks a lot like yours, about 1.5 # left in the can after the piston hits bottom
by Big Guy
Mon Nov 19, 2012 12:21
Forum: Hyde Park
Topic: Stew for just two people?
Replies: 12
Views: 5043

el Ducko wrote:
ssorllih wrote:...does anyone know how to make a stew for just two people? :roll:
My friend, speaking for my wife and me, it can't be done. ...not even the "stone soup" of legend.
:mrgreen:
X2 LOL
by Big Guy
Mon Nov 19, 2012 12:19
Forum: For beginners
Topic: Thanksgiving Turkey
Replies: 9
Views: 5837

That sounds great CW. We are in our Florida home now we had our first party yesterday. Smoked some jerk chicken on the Weeber . For thanks giving we will celebrate with daughter#2 and her beau and our neighbours. They are going to do a deep fried bird we will do the rest, I plan on a platter of smok...
by Big Guy
Sun Nov 18, 2012 19:23
Forum: Other products
Topic: Wet Curing Bacon
Replies: 4
Views: 5577

I use a wet cure( brine) and never had bacon too salty, I make a brine of 1 cup coarse salt, 1 cup brown sugar, 20 cups water and cure #1 at the rate of 1 tsp for every 5 lbs of meat and brine, leave the bacon slabs in ther brine 10 days refrigerated, or 7 if you pumped the meat with the brine. Remo...
by Big Guy
Mon Nov 12, 2012 14:07
Forum: Smoked pork products
Topic: The object of my affection.
Replies: 14
Views: 10477

You got me drooling on my key-board. :lol:
by Big Guy
Fri Nov 09, 2012 19:58
Forum: Venison and Other Game
Topic: It's Deer Season Again
Replies: 15
Views: 13138

Yes I just put deer #4 in my freezer, I head south next week, venison and moose sausage will have to wait until spring. :mrgreen:
by Big Guy
Fri Nov 02, 2012 21:03
Forum: Hyde Park
Topic: For my Birthday
Replies: 12
Views: 5231

For my Birthday

I made some Bierwurst and Bottled some Zinfandel sampling for quality control was required.. BierWurs chubs http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/PB010006.jpg vac packed http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/PB...