Search found 287 matches

by Big Guy
Tue Oct 30, 2012 13:15
Forum: For beginners
Topic: Water amount issue
Replies: 6
Views: 3448

If you are making an emulsified sausage you need to add extra water, if just making a regular fresh style sausage I use 1 oz of liquid for every pound of meat. That works for me.
by Big Guy
Tue Oct 30, 2012 12:39
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 126110

Pumpkin Carving

Sandy is blowing through here now, and its going to be a very wet day. I'm going to carve our jack-o-lantern with help from little Mace.

Image

Have a great day where you are.
by Big Guy
Tue Oct 23, 2012 03:00
Forum: Sausages
Topic: Fully Cooked Smoked Sausage ?
Replies: 7
Views: 4737

I think its just a trick, they use natural sources of Nitrate like celery juice. Nitrate/nitrite is the same weither its from a plant source or refined fron a salt source. 1/2 truths they didn't add nitrates per say but they added celery juice which is naturally high in nitrates.
by Big Guy
Wed Oct 17, 2012 21:15
Forum: Fishes
Topic: indian candy recipe
Replies: 21
Views: 20778

Indian Candy ● Salmon fillets ● salt ● brown sugar Preparation Cut salmon into 1/2" strips from fillets of salmon. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon. Place salmon in the bowl and coat evenly with the mix ...
by Big Guy
Wed Oct 17, 2012 02:17
Forum: Smoked pork products
Topic: Another Happy Ending - Canadian Bacon
Replies: 11
Views: 7239

Yummy :lol:
by Big Guy
Tue Oct 16, 2012 20:00
Forum: Sausages
Topic: What is the best way to store sausages?
Replies: 7
Views: 9005

In my belly LOL
by Big Guy
Sun Oct 14, 2012 21:14
Forum: Smokehouses. Construction and Maintenance.
Topic: what type of fuel?
Replies: 12
Views: 7701

I have both gas and electric smokers, I use the gas in the North where outside temps are low, the electric just doesn't have enough power to smoke in the real cold, I use the electric smoker in FL and it works fine in the milder temps.
by Big Guy
Sun Oct 14, 2012 14:32
Forum: Smoked pork products
Topic: Canadian Bacon ???
Replies: 11
Views: 6485

Canadian bacon (called back bacon in Canada), I have to dissagree with this statment. they are two different products, Back bacon also called peameal bacon is a cured pork loin rolled in corn meal and is not smoked, it is sliced and fried, Canadian bacon is a cured pork loin which is hot smoked the...
by Big Guy
Sun Oct 14, 2012 14:22
Forum: Canned meat products
Topic: [CAN] Big Guy's "Splam" in a can
Replies: 23
Views: 20836

I would add extra pork back fat to bring the total fat content of your meat mix up to 30%
by Big Guy
Sun Oct 14, 2012 03:49
Forum: Venison and Other Game
Topic: empty larder
Replies: 17
Views: 12598

Here are a few more photos of our hunt outside our cabin http://i35.photobucket.com/albums/d162/Big-Guy01/IMG_1081.jpg a nice sunny day http://i35.photobucket.com/albums/d162/Big-Guy01/IMG_1079.jpg a calm lake for a change http://i35.photobucket.com/albums/d162/Big-Guy01/IMG_1080.jpg full moon http:...
by Big Guy
Sun Oct 14, 2012 03:42
Forum: Canned meat products
Topic: [CAN] Big Guy's "Splam" in a can
Replies: 23
Views: 20836

If I didn't have my canner, I wouldn't buy one, but live with mason jars.
by Big Guy
Sun Oct 14, 2012 00:30
Forum: Canned meat products
Topic: [CAN] Big Guy's "Splam" in a can
Replies: 23
Views: 20836

You can cold can or hot can, the advantage to hot canning is that by having the can hot then sealing it when it cools down it creates a vaccuum. I cold canned the splam, there is no vaccuum on the cans, but they are sealed . In glass jar you are relying on the vaccuum to seal your jar, with a can it...
by Big Guy
Sat Oct 13, 2012 15:37
Forum: Canned meat products
Topic: [CAN] Big Guy's "Splam" in a can
Replies: 23
Views: 20836

The canning machine was handed down along with my grinder from my grandfather. I have no Idea where you would get a replacement. You would have to google home canning machines. It works the same as glass jars but they store easier and don't break if you drop one. Sorry for the late reply but I was a...
by Big Guy
Sat Oct 13, 2012 10:34
Forum: Venison and Other Game
Topic: empty larder
Replies: 17
Views: 12598

We were roughing it and barely had enough to eat and drink. ;D a few grouse breasts for the cook http://i35.photobucket.com/albums/d162/Big-Guy01/IMG_1057.jpg the cook taking a well deserved drink, while working at the stove http://i35.photobucket.com/albums/d162/Big-Guy01/IMG_1082.jpg the bad food ...
by Big Guy
Sat Oct 13, 2012 10:17
Forum: Venison and Other Game
Topic: empty larder
Replies: 17
Views: 12598

The hide is left in the bush for the bears and wolves, along with the gut pile and bones.